Festive Easter Cookie Bars

This festive sugar cookie bar recipe transforms classic sugar cookies into an easy-to-make treat perfect for your Easter celebrations. Skip the hassle of rolling and cutting individual cookies while still enjoying that familiar sweet vanilla flavor everyone loves—all topped with pastel frosting and spring decorations.

Last Easter I made these instead of our usual decorated cookies, and my nieces spent almost an hour decorating each square with different patterns of candies and sprinkles—it became our new favorite holiday tradition!

Ingredients

• All purpose flour: Provides structure while keeping the bars tender and soft
• Baking powder: Gives just enough lift without making them cakey
• Unsalted butter: Creates rich flavor and perfect texture (use room temperature for best results)
• Granulated sugar: Sweetens and helps create those crisp edges
• Vanilla extract: Forms the base flavor profile (use pure rather than imitation for best results)
• Almond extract: Adds that classic bakery sugar cookie taste (even a small amount makes a big difference)
• Heavy cream: Creates an ultra smooth frosting that pipes beautifully
• Gel food coloring: Delivers vibrant pastel colors without thinning the frosting like liquid coloring would
• Mini candy eggs: Not only add decoration but also create a delightful texture contrast against the soft bars

Step-by-Step Instructions

Prepare your workspace:

Start by preheating your oven to 350°F and line your 9x13 baking pan with parchment paper leaving some overhang on the sides for easy removal. The parchment prevents sticking and makes cleanup much easier.

Mix dry ingredients:

In a medium bowl whisk together the flour baking powder and salt until completely combined. This ensures even distribution of leavening agents throughout the dough for uniform texture.

Cream butter and sugar:

Using an electric mixer beat the softened butter and sugar together on medium speed for about 3 minutes until the mixture becomes pale and fluffy. This incorporates air into the batter creating a lighter final texture.

Add wet ingredients:

Beat in the egg vanilla extract and almond extract if using until fully incorporated. Make sure to scrape down the sides of the bowl to ensure even mixing.

Combine wet and dry mixtures:

Gradually add the flour mixture to the butter mixture on low speed stopping just when combined. Overmixing develops gluten which can make your bars tough instead of tender.

Perfect the consistency:

Add the milk one tablespoon at a time mixing between additions until the dough comes together. It should be soft but not sticky. Gently fold in rainbow sprinkles if using without overmixing.

Press and bake:

Press the dough evenly into your prepared pan. Use slightly damp hands or the bottom of a measuring cup to create a smooth level surface. Bake for 18 to 22 minutes until the edges are just turning golden but the center still looks slightly underdone.

Cool completely:

Allow the cookie bars to cool completely in the pan for at least one hour. Attempting to frost them while warm will melt your frosting and create a mess.

Make the frosting:

Beat the softened butter for 2 minutes until creamy then gradually add powdered sugar vanilla and cream until smooth and fluffy. Divide into portions if creating multiple colors and add gel food coloring one drop at a time until desired pastel shades are achieved.

Decorate:

Spread frosting over cooled bars in an even layer or pipe decorative patterns. Immediately add candy eggs and sprinkles before the frosting sets. For a special touch arrange mini eggs in clusters of three to resemble tiny Easter nests.

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The first time I made these bars I discovered the secret is in not overbaking them. My grandmother always said sugar cookies should be pulled from the oven while still looking slightly underdone in the center. This ensures they stay soft and chewy even days later—exactly how my family prefers them for our Easter brunch tradition.

Make Ahead and Storage

These cookie bars can be made up to 3 days ahead of your Easter celebration. Store unfrosted bars tightly covered at room temperature or freeze them for up to 3 months wrapped in plastic and then foil. The frosting can be made 1 day ahead and stored in the refrigerator. Allow it to come to room temperature and rewhip before using. Once frosted keep bars in an airtight container in the refrigerator allowing them to come to room temperature before serving for the best flavor and texture.

Easy Variations

Transform these bars for any holiday by changing the colors and decorations. For Christmas use red and green frosting with holiday sprinkles. Valentine's Day calls for pink frosting and heart shaped candies. Halloween can feature orange and black colors with candy corn. You can also add different extracts like lemon peppermint or coconut to change the flavor profile completely. The recipe works beautifully with mix-ins such as white chocolate chips dried cranberries or finely chopped nuts added to the dough.

Serving Suggestions

Present these Easter cookie bars on a spring themed platter garnished with fresh edible flowers for a stunning dessert table centerpiece. For a special brunch pair them with fresh fruit salad and coffee. They make excellent gifts when packaged in colorful cellophane bags tied with pastel ribbons. Create a dessert charcuterie board featuring these bars alongside chocolate covered strawberries fresh fruit and pastel macarons for a memorable Easter dessert spread that guests can sample.

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These sugar cookie bars will bring joy to any celebration while making the baking process simple and fun!

Frequently Asked Questions

→ Can I make these cookie bars ahead of time?

Yes! These bars can be made 2-3 days ahead of time. Store them in an airtight container at room temperature if serving within 24 hours, or refrigerate for longer freshness. Bring to room temperature before serving for the best texture.

→ Can I freeze these Easter cookie bars?

Absolutely. These bars freeze well for up to 3 months. You can freeze them either frosted or unfrosted. Place them in a single layer in an airtight container with parchment between layers. Thaw overnight in the refrigerator before serving.

→ What can I substitute for almond extract?

If you don't have almond extract or prefer to avoid it due to allergies, you can simply omit it or replace it with additional vanilla extract. Other options include lemon extract for a citrusy flavor or coconut extract for a tropical twist.

→ How do I know when the cookie bars are fully baked?

The bars are done when the edges are lightly golden and the center appears set but still soft. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. Be careful not to overbake, as they will continue to set as they cool.

→ Can I use different decorations?

Definitely! While candy eggs and sprinkles create a classic Easter look, you can customize with any seasonal decorations. Try chocolate chips, crushed cookies, chopped nuts, or different shaped candies to match any holiday or occasion.

→ How do I get clean cuts when slicing the bars?

For the cleanest cuts, refrigerate the frosted bars for 30 minutes before slicing. Use a sharp knife dipped in hot water and wiped clean between cuts. You can also use a plastic knife, which surprisingly cuts through frosted bars quite cleanly.