Easter Sugar Cookie Bars (Printable Format)
Soft sugar cookie bars with creamy pastel frosting and festive Easter sprinkles
# 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 (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
# How-To Steps:
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, cream butter and sugar together 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, if using.
04 - Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix to ensure tender bars.
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; add 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 immediately with Easter sprinkles while frosting is still tacky.
08 - Lift bars from the pan using parchment overhang and cut into squares. Store in an airtight container for up to 4 days at room temperature or 1 week refrigerated.
# Expert Suggestions:
01 -
- The cookie base stays incredibly soft for days, unlike traditional cutout cookies that can get hard
- You can frost them in pastel stripes or swirls for a stunning effect without fancy decorating skills
02 -
- Let the cookie base cool completely before frosting or the colors will bleed and melt into an unappealing mess
- Overbaking even by a couple minutes will make these bars dry instead of tender and soft
03 -
- Room temperature ingredients are non-negotiable for that smooth, even cookie texture
- Gel food coloring gives you the most vibrant pastel colors without thinning your frosting