Easter Sugar Cookie Bars (Printable)

Soft sugar cookie bars with creamy pastel frosting and festive 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 (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 (pink, yellow, green, purple)

→ 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 blended.
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. Avoid overmixing to prevent tough bars.
05 - Press dough evenly into the prepared pan using a spatula to create a smooth surface. Bake 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 remaining milk if needed for spreadable consistency. Divide and tint portions with pastel food coloring if desired.
07 - Spread frosting evenly over cooled cookie base. Immediately top with Easter sprinkles before frosting sets.
08 - Lift bars from pan using parchment overhang. Cut into 16 squares and serve or store in an airtight container.

# Expert Suggestions:

01 -
  • The cookie base stays incredibly soft for days, no dry edges in sight
  • You get the beauty of decorated cookies without the hassle of rolling and cutting individual shapes
  • The frosting divides perfectly so everyone can choose their favorite pastel shade
02 -
  • Underbaking slightly is your friend—pull them when the center looks set but still soft for the most tender texture
  • Room temperature ingredients mix more evenly, so take the butter and eggs out at least 30 minutes before starting
  • Let the bars cool completely before frosting or the colors will bleed and melt into each other
03 -
  • Use an offset spatula for the smoothest frosting application—it makes such a difference in the finished look
  • If the dough feels too sticky to spread, lightly wet your hands or spatula with water

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