Description
These Easter Egg Sugar Cookie Bars are a delightful twist on classic sugar cookies, baked as a bar and topped with pastel-colored frosting and festive Easter egg candies. Perfect for spring celebrations, these bars combine soft, buttery cookie texture with creamy, colorful frosting and sweet candy decorations for a fun and delicious seasonal treat.
Ingredients
Scale
For the Sugar Cookie Bars:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup sour cream (or plain yogurt)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar (adjust for desired thickness)
- 2-3 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
- Gel food coloring (pastel colors for Easter)
- Easter egg candies (like Cadbury Mini Eggs or Jelly Beans) for decoration
Instructions
- Prepare the Sugar Cookie Bars: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract if using.
- Incorporate Sour Cream: Mix in the sour cream (or plain yogurt) until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
- Spread Dough: Spread the cookie dough evenly into the prepared baking dish, pressing it down to create a smooth, even layer.
- Bake: Bake for 20-25 minutes until the edges are golden and a toothpick inserted in the center comes out clean.
- Cool Bars: Allow the cookie bars to cool completely in the pan on a wire rack before frosting.
- Make Frosting: In a medium bowl, beat the softened butter until smooth. Gradually add powdered sugar 1 cup at a time until desired thickness is reached.
- Add Cream and Vanilla: Add heavy cream and vanilla extract, beating until the frosting is smooth, fluffy, and spreadable. Adjust consistency with more powdered sugar or cream as needed.
- Color Frosting: Divide the frosting into separate bowls and tint each with gel food coloring to create pastel shades like pink, blue, yellow, and green.
- Frost Bars: Spread a layer of the colored frosting over the cooled sugar cookie bars using an offset spatula.
- Decorate: Decorate the frosted bars with Easter egg candies such as Cadbury Mini Eggs or Jelly Beans arranged in patterns or scattered freely.
- Serve: Slice the bars into 12-16 squares and serve. Enjoy your festive Easter treat!
Notes
- For easier removal, line the baking dish with parchment paper and lift bars out after cooling.
- The almond extract is optional but adds a subtle nutty flavor that complements the vanilla.
- Adjust powdered sugar in frosting for your preferred sweetness and thickness.
- Use gel food coloring for vibrant pastel colors without thinning the frosting.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
