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
Scale
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
