Easter Sugar Cookie Bars (Print Version)

# Ingredients:

→ For the Sugar Cookie Bars

01 - 2 ½ cups all-purpose flour
02 - ½ tsp baking powder
03 - ½ tsp salt
04 - ¾ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tsp vanilla extract
08 - ¼ tsp almond extract (optional)
09 - 2 tbsp milk
10 - ¼ cup rainbow sprinkles (optional)

→ For the Frosting

11 - ½ cup unsalted butter, softened
12 - 2 cups powdered sugar
13 - 1–2 tbsp heavy cream or milk
14 - 1 tsp vanilla extract
15 - Gel food coloring (pink, blue, purple)

→ For Decoration

16 - Mini candy eggs (solid or speckled)
17 - Rainbow nonpareil sprinkles
18 - Edible glitter or pearl dust (optional)

# Instructions:

01 - Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy.
04 - Mix in egg, vanilla, and almond extract until well combined.
05 - Slowly incorporate dry ingredients into wet mixture. Add milk to achieve proper dough consistency.
06 - If using rainbow sprinkles, gently fold them into the dough.
07 - Spread and press the dough evenly into the prepared baking pan.
08 - Bake for 18–22 minutes, until edges are lightly golden brown. Remove from oven and allow to cool completely.
09 - Beat butter until creamy, then gradually add powdered sugar, vanilla, and cream. Mix until smooth and fluffy.
10 - Divide frosting and tint with pastel gel food colors as desired.
11 - Spread frosting evenly over completely cooled cookie bars, smoothing with an offset spatula.
12 - Arrange candy eggs and sprinkle with nonpareils. Add edible glitter or pearl dust if desired.
13 - Refrigerate briefly to set frosting before cutting into squares and serving.

# Notes:

01 - For best results, allow ingredients to come to room temperature before beginning.
02 - These bars can be stored in an airtight container for up to 5 days.

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