Easter Egg Sugar Cookie Bars Recipe
Easter Egg Sugar Cookie Bars are the ultimate springtime treat, combining the buttery goodness of classic sugar cookies with the whimsy of pastel sprinkles and crunchy mini chocolate eggs. Each bite offers a delightful mix of soft, chewy cookie, creamy frosting, and pops of festive color that make these bars irresistible for both kids and adults. Whether you’re looking for a show-stopping addition to your Easter dessert table or simply want to brighten up your day, these bars deliver both charm and flavor in every square.
Ingredients You’ll Need
The magic of Easter Egg Sugar Cookie Bars lies in simple, pantry-friendly ingredients that work together to create a celebration-worthy dessert. Each component plays a special role, from the rich buttery base to the pastel candy topping that makes every bar look like a miniature Easter basket.
- Unsalted butter (softened): Provides richness and that classic, melt-in-your-mouth texture.
- Granulated sugar: Sweetens the dough and helps achieve a delicate crumb.
- Large egg & egg yolk: Create a tender, chewy structure and add extra richness.
- Vanilla extract: Infuses the bars with irresistible warmth and aroma.
- All-purpose flour: The backbone of the cookie, giving structure without heaviness.
- Baking powder: Lifts the bars, making them perfectly soft and thick.
- Salt: Balances sweetness and enhances all the other flavors.
- Pastel-colored sprinkles: Add joyful color and a slight crunch—perfect for spring!
- Mini candy-coated chocolate eggs (chopped): Give bursts of chocolate and extra festivity in every bite.
- For the frosting: A combination of butter, powdered sugar, vanilla, milk or cream, and a pinch of salt creates a fluffy, creamy topping you’ll want to eat with a spoon. Add pastel food coloring for an extra pop!
- Extra mini eggs and sprinkles for topping: Make these bars truly eye-catching and holiday-ready.
How to Make Easter Egg Sugar Cookie Bars
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy lifting later. This simple step ensures your Easter Egg Sugar Cookie Bars come out of the pan cleanly and look picture-perfect every time.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This process usually takes about 2 to 3 minutes and is key for giving your bars that tender, bakery-style texture.
Step 3: Add Egg, Egg Yolk, and Vanilla
Next, beat in the whole egg, extra yolk, and vanilla extract. The extra yolk adds richness and helps the bars stay soft and chewy. Mix until everything is smooth and well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry blend to your wet ingredients, mixing just until no streaks of flour remain. Over-mixing can make the bars tough, so stop as soon as everything comes together.
Step 5: Fold in Sprinkles and Mini Eggs
Gently fold in the pastel-colored sprinkles and chopped mini candy eggs. This is where the Easter magic happens—every scoop of dough should be studded with bright flecks and chocolatey surprises.
Step 6: Press and Bake
Transfer the dough to your prepared pan. Use clean hands or a spatula to press it into an even layer, reaching all the corners. Bake for 22–25 minutes until the edges are lightly golden and the center is set. Let the bars cool completely in the pan before frosting.
Step 7: Make the Frosting
Beat the softened butter until creamy, then gradually add powdered sugar, vanilla, a pinch of salt, and milk or heavy cream. Mix until smooth and spreadable. If you want a pastel hue, add a drop or two of food coloring and blend well.
Step 8: Frost and Decorate
Spread the frosting generously over the cooled bars. Finish with a scattering of extra mini eggs and sprinkles for that irresistible Easter Egg Sugar Cookie Bars look. Slice into squares, and watch them disappear!
How to Serve Easter Egg Sugar Cookie Bars
Garnishes
For a truly festive presentation, top each bar with a whole mini egg and an extra sprinkle of pastel confetti. A light dusting of powdered sugar can add a subtle sparkle, making your Easter Egg Sugar Cookie Bars look like they just hopped out of a springtime dream.
Side Dishes
Pair these bars with fresh fruit salad or a bright citrus punch to balance their sweetness. A scoop of vanilla ice cream on the side can turn your Easter dessert table into something unforgettable, especially when the cookie bar’s chewy texture meets cool, creamy ice cream.
Creative Ways to Present
Arrange the bars on a tiered cake stand or tuck them into colorful cupcake liners for a playful, individually-wrapped treat. For a family gathering, wrap bars in cellophane bags tied with pastel ribbons and place them in Easter baskets—everyone will love the surprise!
Make Ahead and Storage
Storing Leftovers
Keep leftover Easter Egg Sugar Cookie Bars in an airtight container at room temperature for up to 3 days. The bars stay soft and flavorful, and the frosting holds up beautifully without getting sticky or weepy.
Freezing
To freeze, place unfrosted bars in a single layer in a freezer-safe container, separating layers with parchment. They’ll keep well for up to 2 months. When ready to enjoy, thaw at room temperature, then frost and decorate as usual.
Reheating
If you prefer your bars slightly warm, pop individual squares (without frosting) in the microwave for 5–10 seconds. Frost after reheating for the best texture and flavor.
FAQs
Can I use different candies instead of mini eggs?
Absolutely! While mini eggs give these Easter Egg Sugar Cookie Bars their signature springtime flair, you can swap in pastel M&Ms, jelly beans, or any candy-coated chocolates you love.
Can I make these bars gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but they’ll still be delicious and festive.
How can I make the frosting extra fluffy?
For extra fluffy frosting, whip the butter for a few extra minutes before adding the powdered sugar. Using heavy cream instead of milk will also make the frosting lighter and creamier.
Can I double the recipe for a crowd?
You sure can! Double all ingredients and bake in two 9×13 pans, or use a rimmed half-sheet pan for thinner bars. Just keep an eye on the bake time, as a larger batch may bake faster.
Do I have to use food coloring in the frosting?
Not at all! The pastel food coloring is purely for looks. If you prefer a natural appearance, leave it out—the taste and texture of your Easter Egg Sugar Cookie Bars will still be wonderful.
Final Thoughts
If you’re looking for a treat that brings joy to the table and a smile to every face, Easter Egg Sugar Cookie Bars are the answer. Their delightful blend of colors, textures, and flavors makes them a standout for any spring celebration. I hope you’ll give them a try and make this festive favorite part of your Easter traditions!
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Easter Egg Sugar Cookie Bars Recipe
- Total Time: 45 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
Delight in these festive Easter Egg Sugar Cookie Bars, perfect for spring celebrations. Soft and buttery sugar cookie bars are loaded with pastel sprinkles and chopped mini candy-coated chocolate eggs, then topped with a creamy vanilla frosting and more colorful decorations for a cheerful treat everyone will love.
Ingredients
Cookie Bars
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pastel-colored sprinkles
- 1 cup mini candy-coated chocolate eggs (such as Cadbury Mini Eggs), chopped
Frosting
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1–2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Pastel food coloring (optional)
- Extra mini eggs and sprinkles for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and for easy removal.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth texture.
- Add Eggs and Vanilla: Beat in the large egg, egg yolk, and vanilla extract until everything is well combined and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can make the bars tough.
- Fold in Sprinkles and Mini Eggs: Carefully fold in the pastel-colored sprinkles and chopped mini candy-coated chocolate eggs for bursts of color and texture throughout the dough.
- Press Dough into Pan: Press the dough evenly into the prepared 9×13-inch pan to ensure uniform thickness and even baking.
- Bake: Bake for 22–25 minutes, or until the edges are lightly golden and the center is set but still soft when touched.
- Cool Completely: Allow the cookie bars to cool fully in the pan to prevent the frosting from melting when applied.
- Prepare Frosting: Beat the softened butter until creamy, then gradually add powdered sugar, vanilla extract, salt, and milk or cream until the frosting is smooth and spreadable. Add pastel food coloring if desired for a festive touch.
- Frost and Decorate: Spread the frosting evenly over the cooled cookie bars. Decorate the top with extra mini eggs and sprinkles for added visual appeal and texture.
- Slice and Serve: Once frosted and decorated, slice into 24 squares and serve for a delightful Easter treat.
Notes
- These cookie bars can be made a day ahead and stored in an airtight container to maintain freshness.
- Use pastel or Easter-themed sprinkles and candy-coated eggs to enhance the festive look.
- Ensure the bars are completely cool before frosting to prevent melting.
- Mini candy eggs can be substituted with other small Easter candies if desired.
- For a thicker frosting, use less milk; for a thinner consistency, add a little more.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
