Easter Sugar Cookie Bars (Printable)
Soft sugar cookie bars with creamy pastel frosting and festive sprinkles—ideal for Easter gatherings.
# 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
# Directions:
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 incorporated.
03 - In a large bowl, cream butter and sugar together with a mixer until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and almond extract until combined.
05 - Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to maintain tenderness.
06 - Spread dough evenly in the prepared pan. Use a spatula to create a smooth surface. Bake 18-20 minutes until edges are barely golden and center is set.
07 - 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 and tint with pastel food coloring if desired.
08 - Spread frosting evenly over cooled cookie base. Decorate with Easter sprinkles immediately while frosting is slightly tacky.
09 - Lift bars from the pan using parchment overhang. Cut into 16 equal squares. Serve immediately or store in an airtight container.
# Cooking Tips:
01 -
- No cookie cutters required—perfect for those of us who struggle with rolling dough evenly
- The frosting stays incredibly soft for days, unlike royal icing that turns rock hard
02 -
- Underbaking slightly is intentional—these continue firming up as they cool and staying tender longer
- Completely cooling the bars before frosting is non negotiable or your frosting will slide right off
03 -
- Room temperature ingredients prevent the dough from separating and ensure even baking
- Gel food coloring produces the most vibrant pastel shades without thinning your frosting