Easter Sugar Cookie Bars (Print Version)

Soft sugar cookie bars with creamy pastel frosting and festive sprinkles, perfect for Easter gatherings with family and friends.

# 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 (pink, yellow, green, purple)

→ Decoration

14 - Festive Easter sprinkles

# 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 blended.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and almond extract if using.
05 - Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to prevent tough bars.
06 - Press dough evenly into the prepared pan. Bake for 18-20 minutes until edges are barely golden and center is set. Cool completely in the pan.
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 portions with pastel food coloring if desired. Spread evenly over cooled cookie base.
09 - Sprinkle with Easter decorations. Lift bars from pan using parchment overhang and cut into 16 squares. Store in an airtight container.

# Expert Tips:

01 -
  • The soft, tender texture stays fresh for days unlike cut cookies that can dry out
  • No rolling or cutting required—perfect for when you want beautiful results with half the effort
  • The pastel frosting creates that wow factor that makes everyone reach for their phones to take a picture
02 -
  • Underbaking slightly is better than overbaking—these bars continue cooking as they cool and you want them soft
  • Room temperature ingredients are not a suggestion here—cold butter will not cream properly and your texture will suffer
  • Let the bars cool completely before frosting or the colors will bleed and the frosting will slide right off
03 -
  • Rotate your pan halfway through baking if your oven has hot spots so the bars cook evenly
  • Use a warm knife (run it under hot water and dry) for perfectly clean cuts that do not drag the frosting
  • Add a tiny pinch of salt to your frosting if using salted butter—it balances the sweetness and makes the flavors pop

Go Back