Easter Sugar Cookie Bars (Print Version)
Soft sugar cookie bars with creamy pastel frosting and sprinkles, ready in 40 minutes.
# 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 (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
→ 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, 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 if using.
04 - Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
05 - Spread dough evenly in the prepared pan. Use 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 and tint with food coloring if desired.
07 - Spread frosting evenly over cooled cookie base. Decorate with Easter sprinkles.
08 - Lift bars from the pan using parchment overhang and cut into squares. Serve immediately or store in an airtight container.
# Expert Tips:
01 -
- The soft, tender texture is like biting into a cloud that's been kissed with vanilla
- One pan means less cleanup and more time for hiding Easter eggs
02 -
- Overbaking is the enemy, pull them out when the center's just set and they'll stay soft for days
- Room temperature ingredients make all the difference between tough and tender
03 -
- Chill the pan for 10 minutes before cutting to get those perfectly clean squares
- Use an offset spatula warmed under hot water for the smoothest frosting application