Easter Sugar Cookie Bars (Print version)
Soft sugar cookie bars with creamy pastel frosting and festive sprinkles, ready in 40 minutes.
# What you'll need:
→ Cookie Base
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon almond extract (optional)
→ Creamy Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2–3 tablespoons whole milk or cream
12 - 1/2 teaspoon vanilla extract
13 - Food coloring in pastel tones (pink, yellow, green, purple)
→ Decoration
14 - Festive Easter sprinkles
# How to make it:
01 - Preheat oven to 350°F. Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and almond extract if using.
05 - Gradually incorporate dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing to maintain tenderness.
06 - Press dough evenly into the prepared pan using a spatula to create a smooth surface. Bake for 18-20 minutes until edges are barely golden and center is set. Cool completely in the pan.
07 - Beat softened butter until creamy. Add powdered sugar, vanilla, and 2 tablespoons milk, beating until smooth and fluffy. Adjust consistency with additional milk if needed. Divide and tint portions with pastel food coloring if desired.
08 - Spread frosting evenly over the cooled cookie base. Immediately sprinkle with festive Easter sprinkles before frosting sets.
09 - Lift bars from the pan using parchment overhang. Cut into 16 equal squares and serve or store in an airtight container.
# Expert suggestions:
01 -
- The bars stay incredibly soft for days unlike traditional cutout cookies that can harden
- You can frost them in under thirty minutes start to finish leaving more time for egg hunts and family moments
02 -
- Overbaking even by two minutes will dry out these bars so pull them when they look slightly underdone
- Room temperature ingredients combine smoothly preventing a curdled or lumpy batter
03 -
- Sift your powdered sugar directly into the mixing bowl to prevent stubborn lumps in your frosting
- Use gel food coloring instead of liquid for more vibrant pastel shades without thinning the frosting