Easter Sugar Cookie Bars (Printable)
Soft sugar cookie layers with creamy pastel frosting and sprinkles, ideal for Easter celebrations.
# 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
# How To Make It:
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.
04 - Gradually add dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to maintain tender texture.
05 - Press dough evenly into 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 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 pastel food coloring if desired.
07 - Spread frosting evenly over cooled cookie base. Top with Easter sprinkles immediately. Lift bars from pan using parchment overhang and cut into squares.
# Expert Suggestions:
01 -
- No cookie cutter fatigue or re-rolling dough scraps
- The frosting layer stays perfectly creamy and never dries out
- They transport beautifully and look impressive with minimal effort
02 -
- Let the bars cool completely before frosting or the colors will melt and become streaky
- Overbaking by even a few minutes will make them dry instead of tender
03 -
- Use an offset spatula for the smoothest frosting surface
- Apply sprinkles while frosting is still slightly tacky so they adhere