Description
These Frosted Easter Sugar Cookie Bars are a delightful treat perfect for spring celebrations. Featuring a soft, chewy cookie base topped with creamy vanilla frosting and sprinkled with crunchy sugar-coated mini chocolate eggs, these bars combine classic flavors with festive fun. Easy to prepare and baked in a single pan, they’re a great seasonal dessert to share with family and friends.
Ingredients
Scale
Cookie Base
- 1/2 cup (8 tablespoons) salted butter, melted and cooled
- 1 cup packed brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Frosting
- 6 tablespoons salted butter, cubed and at room temperature
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1–2 tablespoons milk, at room temperature
- Blue gel food coloring (optional)
Topping
- About 1 cup sugar-coated mini chocolate eggs (such as Cadbury)
Instructions
- Prepare the oven and baking pan: Preheat your oven to 350 degrees Fahrenheit. Line a 9×9-inch baking pan with parchment paper, leaving about an inch hanging over the sides for easy removal. Set aside.
- Make the cookie batter: In the bowl of a stand mixer fitted with the paddle attachment, combine the melted and cooled butter with brown sugar. Add the egg, egg yolk, and vanilla extract, then beat to combine. Scrape down the sides and bottom of the bowl. Add the flour, baking powder, and salt, and beat just until the dry ingredients are incorporated and no white streaks remain. Avoid overmixing.
- Bake the cookie bars: Scrape the thick batter into the prepared baking pan and spread it into an even layer. Place the pan in your preheated oven and bake for 23-25 minutes, or until the edges are set and the top is lightly golden brown.
- Cool the bars: Remove the baking pan from the oven and set it on a wire rack to cool for 5 minutes. Lift the bars out of the pan using the overhanging parchment paper and let them cool completely on the wire rack.
- Prepare the frosting: In the clean stand mixer bowl fitted with the paddle attachment, beat the cubed butter until smooth. Gradually add the powdered sugar in about three parts, beating after each addition and scraping down the sides as needed. Add vanilla extract and 1 tablespoon of milk; beat until combined. Add additional milk if frosting is too thick. For a festive touch, mix in a few drops of blue gel food coloring on low speed.
- Frost and decorate the bars: Once the cookie bars are completely cooled, spread the frosting evenly over the top. Place the sugar-coated mini chocolate eggs in a zip-top bag and crush them lightly with a rolling pin or mallet. Sprinkle the crushed eggs over the frosting, pressing gently to help them adhere.
- Serve and store: Slice the bars into 16 squares and enjoy. Store any leftovers in an airtight container at room temperature for 2-3 days.
Notes
- Make sure the butter for frosting is at room temperature to achieve a smooth texture.
- Avoid overmixing the cookie batter to keep the bars tender.
- If you prefer, you can omit the food coloring or use another color to suit your occasion.
- The sugar-coated mini eggs add a crunchy texture and festive look; substitute with other candies if desired.
- Storage at room temperature is best to maintain the frosting’s texture and cookie freshness.
Keywords: Easter sugar cookie bars, frosted sugar cookies, chocolate egg dessert, festive cookie bars, spring treats