Celebrate with these amazing Frosted Sugar Cookie Bars!
The BEST sugar cookie bars! These thick, chewy frosted sugar cookie bars are loaded with sprinkles and topped with a thick layer of rich butter cream frosting. Every sprinkle lovers dream!
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If you love sugar cookies, then these sugar cookie bars will be your new favorite treat! With all of the flavors of chewy, frosted sugar cookies, this cookie bar recipe is much easier to make.
No rolling of dough and multiple batches of cookies. Made in one 9 x 13″ pan, these sugar cookie bars are simple AND delicious!
I have a major weakness for frosted sugar cookies, especially ones with sprinkles. I see sprinkles and they immediately make me happy. My all-time favorite grocery store, Wegmans, which is here in the Mid-Atlantic area, has the most amazing frosted sugar cookies in their bakery. I do my best to NOT grocery shop while I’m hungry, because if I show up to Wegman’s on an empty stomach…well, its not gonna be pretty!
As much as I love sugar cookies, I don’t always love rolling them out and cutting with cookie cutters. This is also why I love making cookie bar recipes! So I decided to make a simple bar, with the same delicious layer of thick frosting on top, loaded with sprinkles in the dough and on top of the frosting. I’m here to tell ya, these Funfetti Frosted Sugar Cookie Bars are just as good as they look!
How these cookie bars come together:
I used my same recipe that I use for my Sugar cookie cutouts – check out my Love Bug Sugar Cookies. But instead of rolling out the dough, I added some sprinkles, and simply pressed the dough right into the bottom of a lined 9 x 13″ pan.
They are just as delicious, with the amazing vanilla and almond flavor, and topped with that amazing frosting, they stay soft, moist and chewy. I’m not a big fan of dry, crisp sugar cookies – I like mine soft and chewy. 🙂
That delicious layer of frosting
I tinted my frosting pink, because, well…I’m the lone female in my household. I don’t get much pink in my life, plus, it looks super pretty.
Obviously, you can tint the frosting whatever color you choose by mixing in the food coloring when making the frosting. Keep in mind, the more you add, the darker and more saturated the color becomes.
When baking the bars, be sure to not over-bake. I discovered the sweet spot for baking these is 19-21 minutes. Anything over 21 minutes your bars will begin to get overly crispy, browned and dry. The 20 minute point will ensure they are cooked through, yet still soft and chewy.
If you love sprinkles, be sure to check out my recipe for this Funfetti Cake Batter Milkshake over at LilLuna.
Here’s a quick-reference shopping list of the ingredients you’ll need to make the best cookie bar recipes:
- Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Almond Extract
- Flour
- Rainbow Sprinkles or Jimmies
- Baking Powder
- Salt
- Powdered Sugar
- Milk
- Food Coloring (color of your choice)
If you love sprinkles and funfetti, check out some of my other colorful sprinkle recipes:
- Giant Chocolate Chip Cookie Cake
- Chocolate Chip Cake Mix Cookies
- Stars and Stripes Sugar Cookie Bars
- All American Sugar Cookie Cake
- Chocolate Chip Pudding Cookies
- Birthday Cake Milkshake
If you love cookie bar recipes, be sure to check out these delicious ideas:
- M&M Oatmeal Cookie Bars
- Copycat Cranberry Bliss Bars
- Pumpkin Spice Sugar Cookie Bars
- Double Chocolate M&M Bars
- Pecan Praline Bars
- Turtle Brownie Bars
- German Chocolate Cookie Bars at Real Housemoms
Here’s the easy recipe for my Funfetti Frosted Sugar Cookie Bars:
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Funfetti Frosted Sugar Cookie Bars
Equipment
- Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!
- Icing Spatula This 3-piece Icing spatula set by Wilton is great for frosting cakes, cookies and more!
- 9 x 13" Pan This Anolon non-stick 9 x 13" cake pan comes with a lid for easy storage. Great for cakes, brownies and bars!
Ingredients
- 1 cup butter room temperature (2 sticks)
- 1 1/4 cups sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup rainbow sprinkles or jimmies
For Frosting:
- 1 cup butter room temperature (2 sticks)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoons almond extract
- 4 cups powdered sugar
- 2-3 Tablespoons milk
- Food coloring color of your choice
- 1/4 cup rainbow sprinkles or jimmies
Instructions
- Preheat oven to 375 degrees. Line a 9 x 13" cake pan with aluminum foil and lightly spray with non-stick baking spray. Set aside.
For the Cookie Dough:
- With a stand or hand mixer, cream together the butter and granulated sugar until creamy and fluffy. Add the egg, vanilla and almond extract and mix until combined.
- In a separate bowl, sift together the flour, baking powder, salt and sprinkles. Gradually add the dry ingredients (about 1 cup at a time) to the wet ingredients, stopping the mixer to scrape down the sides of the bowl. Dough will be thick and slightly stiff.
- Press the dough evenly into the prepared pan. Bake at 375 for 19-21 minutes until just golden brown. Do your best not to overcook, as the bars will become hard and overly crisp. (20 minutes seems to be the ideal time.) Remove from oven and let cool completely before frosting.
For the Frosting:
- With a hand or stand mixer, cream the room temperature butter along with the vanilla and almond extract. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl. As the frosting gets stiffer, and the milk one Tbsp. at a time. Add the food coloring and mix until desired color is met. Spread the frosting over the cooled bars, and add the remaining sprinkles to the top of the frosting. For easy cutting, refrigerate the bars until just before cutting and serving.
Notes
Nutrition
These are almost too pretty to eat!…Almost 😉 Can’t wait to try them!
These are so bright and festive! Thanks for sharing on Creative K. Kids Tasty Tuesdays. I hope you will party with us again next week.
My girls would love these! If I haven’t done so, I would love to invite you over at Blogger Spotlight Link and Pin-it Party! It runs every Thursdays, 7pm PST until Tuesdays, 7pm. We pin all the entries and you will be seen on five blogs. Hope to see you there!
These recipe looks delicious and the photos are perfect :).
Found you from #SITSBlogging.
Have a great Sunday!
So pretty in pink and these are gorgeous. I’m glad you’re particular about the cookies, too, and how they taste! Thanks for linking up to us on Throwback Thursday!
Mollie
These look so yummy and pink!
These look delicious! Thanks for sharing with us at Funtastic Friday 🙂 I hope we see you again.
Those look delicious and so festive! Funfetti is one of my favorites. And the almost extract in the frosting – I like that flavor but never think past plain old vanilla. Nice touch.
So cute and very Valentine! Thank you for bringing these to Fiesta Friday! 🙂
Can you tell me how many carbs in one piece of this cookie
If you don’t have almond extract, can you just add Moreno vanilla in place?
Do you think these would still turn out the same without the almond extract? We have someone allergic to nuts.
These bars are so much fun and I love how colourful they are!
That is a neat idea instead of using cookie cutters. I think I would love that!
These are so pretty and fun! Pinning because they sound delicious and look amazing!
I love this idea! Any kid would love to eat these pretty cookie bars! #overthemoon
Yummy recipe! So glad you share with us at Merry Monday!
Erin,
Love this funfetti frosted cookies. I hope you stop by Over The Moon today since you were my feature pick.
Hugs,
Bev
Your Sugar Cookie Bars are so pretty! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
HI! Can you make ahead of time, refrigerate overnight and cut in morning? Or would you cut at night and store in air tight container?
Hi Jamie! You can definitely make these ahead of time. Refrigerate overnight and cut in the morning. This will keep the bars from becoming dry. Simply cover the bars in the pan, and cut when you’re ready to serve. Enjoy! ~Erin
Hi,
I have one question. 1c is 250ml right? I am living in Germany and when I googled „c“ it told me it’s a cup = 250ml. That would mean 1kg of powdered sugar (4c). Is that correct? It seems a lot to me.
Thanks
Anne