Easter Sugar Cookie Bars (Printable)
Soft sugar cookie bars with creamy pastel frosting and festive Easter sprinkles.
# 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
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper, leaving an overhang for easy removal.
02 - Whisk together flour, baking powder, and salt in a medium bowl until well combined.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and almond extract if using.
04 - Gradually add dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to maintain tender texture.
05 - Spread dough evenly in 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.
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 and tint portions with pastel food coloring if desired.
07 - Spread frosting evenly over cooled cookie base. Decorate immediately with Easter sprinkles before frosting sets.
08 - Lift bars from pan using parchment overhang and cut into squares. Store in an airtight container.
# Expert Suggestions:
01 -
- They bake in one pan without any rolling or cookie cutters required
- The frosting possibilities let everyone get creative with colors
- These bars stay softer longer than traditional cutout cookies
02 -
- Overbaking these bars will make them tough, so pull them out when the center just looks set
- Completely cooled bars are essential, otherwise the frosting will melt and slide right off
03 -
- Chill the dough for 15 minutes if it feels too sticky to spread
- Warm your knife in hot water between cuts for perfectly clean squares