Easter Sugar Cookie Bars (Printable)
Soft sugar cookie bars with creamy pastel frosting and sprinkles. Ready in 40 minutes.
# What You 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
# 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 well combined.
03 - In a large bowl, beat butter and sugar with a mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and almond extract.
04 - Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
05 - Spread dough evenly in the prepared pan using a spatula to create a smooth surface. Bake 18-20 minutes, or until edges are barely golden and center is set. Let cool completely in the pan.
06 - Beat butter until creamy. Add powdered sugar, vanilla, and 2 tablespoons milk. Beat until smooth and fluffy, adding more milk if needed for spreadable consistency. Divide frosting and tint each portion with pastel food coloring if desired.
07 - Spread frosting evenly over cooled cookie base. Decorate with Easter sprinkles. Lift bars from the pan using parchment overhang and cut into squares.
# Expert Suggestions:
01 -
- The texture is impossibly soft, almost like a cloud wrapped around your fork
- They are faster than decorating individual cookies but look just as impressive on a platter
02 -
- Overbaking is the enemy of soft bars, so pull them out when the center looks set
- Let the bars cool completely before frosting or you will end up with a melted mess
03 -
- Room temperature ingredients prevent the dough from separating and ensure even baking
- Use an offset spatula for the smoothest frosting application