Easter Sugar Cookie Bars (Printable Version)
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
# Method:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking pan and line 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 butter and sugar with an electric mixer until light and fluffy, about 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. Do not overmix.
06 - 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.
07 - Beat butter until creamy. Add powdered sugar, vanilla, and 2 tablespoons milk. Beat until smooth and fluffy, adding more milk as needed for spreadable consistency.
08 - Divide frosting and tint each portion with pastel food coloring if desired, mixing until color is uniform.
09 - Spread frosting evenly over completely cooled cookie base. Decorate with Easter sprinkles while frosting is still soft.
10 - Lift bars from pan using parchment overhang and cut into 16 squares. Store in an airtight container.
# Expert Tricks:
01 -
- They bake in one pan without any rolling or cutting out individual cookies
- The frosting stays soft and creamy for days unlike royal icing that hardens
02 -
- Underbaking slightly is better than overbaking since they continue cooking in the hot pan
- The cookie base must be completely cool before frosting or the frosting will melt right off
03 -
- Use an offset spatula for the smoothest frosting application
- Press sprinkles gently into the frosting so they adhere properly