Easter Sugar Cookie Bars (Print View)
Soft sugar cookie bars with creamy pastel frosting and sprinkles, ready in 40 minutes for Easter celebrations.
# 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
→ 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
→ Decoration
14 - Festive Easter sprinkles
# Method:
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 well blended.
03 - In a large bowl, beat softened butter and granulated sugar with an 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 until incorporated.
05 - Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to prevent tough texture.
06 - Press dough evenly into the prepared pan using a spatula to create a smooth surface. Bake for 18-20 minutes until edges are lightly golden and center is set.
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 with food coloring if desired.
08 - Spread frosting evenly over completely cooled cookie bars. Sprinkle with festive Easter decorations while frosting is still slightly tacky.
09 - Using parchment overhang, lift bars from the pan. Cut into 16 equal squares. Store in an airtight container at room temperature for up to 4 days.
# Insider Tips:
01 -
- The cookie base stays soft for days, unlike traditional cutout cookies that can harden
- Frosting multiple colors feels like playing with your food but looks professionally done
- One pan feeds a crowd without the hassle of rolling and cutting individual cookies
02 -
- Overbaking by even two minutes makes these dry, so set a timer and check early
- Completely cool bars before frosting or the colors will melt into sad pastel puddles
- Gel food coloring keeps frosting thick while liquid can make it too thin to spread nicely
03 -
- Room temperature ingredients prevent the dreaded curdled butter mixture that panics everyone
- Lightly tapping the pan on the counter after spreading dough releases air pockets for even baking