Easter Sugar Cookie Bars (Printable Version)
Soft 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)
→ 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
# Step-by-Step:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, beat softened butter and granulated sugar with electric mixer until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and almond extract if using.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Avoid overmixing to maintain tenderness.
06 - Press dough evenly into prepared pan using an offset spatula, creating a smooth, level surface.
07 - Bake for 18-20 minutes until edges are lightly golden and center is set. Remove from oven and cool completely in pan.
08 - Beat butter until creamy. Add powdered sugar, vanilla, and 2 tablespoons milk. Beat until smooth and fluffy, adding additional milk as needed for spreadable consistency.
09 - Divide frosting into portions and tint each with pastel food coloring if desired, mixing thoroughly to achieve uniform color.
10 - Spread frosting evenly over completely cooled cookie base. Sprinkle with Easter decorations immediately while frosting is moist.
11 - Lift bars from pan using parchment paper overhang. Cut into 16 equal squares and serve or store in airtight container.
# Expert Advice:
01 -
- The cookie base stays incredibly soft for days thanks to the perfect butter to sugar ratio
- You get all the fun of decorated sugar cookies without the hassle of rolling and cutting individual shapes
- The frosting divides beautifully into pastel colors making them look like you spent hours decorating
02 -
- The cookie base must be completely cool before frosting or the colors will bleed and melt into an unappealing mess
- Overbaking even by 2 minutes will transform these soft bars into crunchy ones, so watch them closely at the 18 minute mark
- Gel food coloring is worth the extra trip to the store because liquid coloring will thin your frosting too much
03 -
- Whip your frosting for 2 minutes longer than you think necessary because airiness makes it taste homemade
- Press sprinkles gently into the frosting with your palm so they do not tumble off when served