Easter Sugar Cookie Bars (Printable)

Soft sugar cookie bars with creamy pastel frosting and sprinkles

# 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

# 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.
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. Mix in vanilla extract and almond extract.
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 18–20 minutes, or until the edges are barely golden and the center is set. Let 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 with Easter sprinkles. Lift bars from the pan using parchment overhang and cut into squares.

# Expert Advice:

01 -
  • Soft, pillowy bars that stay fresh for days unlike individual cookies
  • The frosting canvas lets everyone create their own pastel masterpiece
  • One pan means less dishes and more time for egg hunting
02 -
  • Overbaking dries out these tender bars, so pull them when the center is just set
  • Completely cooled bars prevent frosting from melting into sad puddles
  • Sifted powdered sugar saves you from discovering lumps mid-frosting
03 -
  • Use an offset spatula for perfectly smooth frosting layers
  • Chill the frosted bars for 15 minutes before cutting for clean edges

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