Easter Egg Sugar Cookie Bars

This Easter Egg Sugar Cookie Bar recipe transforms the classic sugar cookie into a festive spring treat that's perfect for holiday gatherings. The soft, buttery bars topped with pastel frosting and chocolate egg decorations create a delightful dessert that captures the joy and colors of the Easter season.

I first made these cookie bars for my niece's spring birthday party, and they were such a hit that they've become our official Easter dessert tradition. The children especially love helping with the colorful frosting and placing the chocolate eggs on top.

Ingredients

• Unsalted butter: Your cookie base needs good quality butter at room temperature for proper creaming with sugar which creates that perfect tender texture
• Granulated sugar: Creates the ideal sweetness and helps with the signature crinkly top
• Large egg: Binds everything together while adding richness
• Vanilla extract: Use pure extract rather than imitation for the best flavor profile
• All purpose flour: The foundation of your cookie bars providing structure while remaining tender
• Baking powder: Gives just enough lift without making them cakey
• Salt: Enhances all the flavors even in sweet baked goods
• Powdered sugar: Creates silky smooth frosting without any graininess
• Milk: Thins the frosting to spreading consistency use whole milk for richness
• Food coloring: Gel colors work best for vibrant pastels without thinning your frosting
• Mini chocolate eggs: The star decoration that makes these bars distinctly Easter themed
• Pastel sprinkles: Adds festive touch and extra texture to your decorated bars

Step-by-Step Instructions

Prepare Your Pan:

Start by lining your 9×13 baking pan completely with parchment paper leaving overhang on the sides for easy removal. This step is crucial for getting clean cuts later. Preheat your oven to 350°F ensuring it reaches full temperature before baking.

Create The Cookie Base:

In your stand mixer with paddle attachment or using a hand mixer beat the softened butter and granulated sugar for a full 3 minutes until the mixture becomes noticeably lighter in both color and texture. This incorporates air creating a tender cookie bar.

Add Wet Ingredients:

Add the egg and vanilla extract mixing until fully incorporated about 1 minute. Scrape down the bowl with a rubber spatula to ensure everything is evenly mixed. The mixture should look smooth and slightly fluffy.

Incorporate Dry Ingredients:

Whisk your flour baking powder and salt in a separate bowl to evenly distribute the leavening. Add this dry mixture to your wet ingredients in three additions mixing on low speed just until combined. Overmixing will develop gluten making your bars tough.

Press And Bake:

Transfer the dough to your prepared pan. Using slightly dampened fingertips press the dough evenly into all corners creating a uniform layer. Bake for 18 to 22 minutes watching carefully the edges should just barely turn golden while the center remains pale.

Cool Completely:

Allow the cookie base to cool in the pan for 15 minutes then use the parchment paper overhang to transfer to a cooling rack. The bars must be completely cool before frosting about 1 hour. Any residual heat will melt your frosting.

Create Pastel Frosting:

Beat the softened butter for the frosting until creamy then add powdered sugar gradually to prevent a sugary cloud. Add milk and vanilla until you reach a smooth consistency. Divide into bowls and add drops of food coloring to create pretty spring pastels.

Decorate:

Spread your colored frosting over the cooled cookie base in either a single color or alternating stripes of different pastels. While the frosting is still soft arrange mini chocolate eggs in small clusters to resemble nests and sprinkle with pastel sprinkles for extra festivity.

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These cookie bars bring back memories of my grandmother's Easter celebrations where she would hide treats throughout her garden. I've adapted her traditional sugar cookies into these bars to save time while maintaining that nostalgic buttery vanilla flavor that everyone in our family associates with spring gatherings.

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Storage Solutions

These Easter cookie bars stay fresh at room temperature in an airtight container for up to 4 days. For longer storage refrigerate them for up to a week though I recommend bringing them to room temperature before serving for the best texture. You can also freeze the unfrosted cookie base for up to 3 months tightly wrapped in plastic wrap and foil. Thaw overnight in the refrigerator then bring to room temperature before frosting.

Creative Variations

Transform this base recipe by switching up the extracts try almond extract in the cookie base or lemon extract in the frosting for a spring flavor twist. You can also add 1/2 cup of white chocolate chips to the cookie dough or sprinkle the top with toasted coconut to create a nest-like appearance for the chocolate eggs. For a fun interactive dessert station at Easter gatherings prepare the bars with plain white frosting and set out different colored frostings sprinkles and decorations allowing guests to design their own festive treats.

Serving Suggestions

These Easter Egg Sugar Cookie Bars make a beautiful centerpiece on your holiday dessert table. Serve alongside fresh berries for a pop of natural color and flavor contrast. For brunch gatherings pair with coffee or tea for adults and milk for children. Cut into smaller pieces and arrange on a tiered stand interspersed with fresh spring flowers for an impressive presentation that captures the essence of the season.

Frequently Asked Questions

→ How do I ensure the cookie bars have a soft texture?

Make sure to use softened butter and avoid overbaking the cookie bars. They should just start to turn golden at the edges when done.

→ Can I use a different size pan?

Yes, but be aware that a larger or smaller pan may alter the thickness of the bars and could adjust the baking time. Keep an eye on them as they bake.

→ What can I use if I don't have pastel food coloring?

You can use any food coloring you have on hand or leave the frosting a natural white for a simpler look.

→ How do I store the cookie bars?

Store the bars in an airtight container at room temperature for 3-4 days or refrigerate them for up to a week.

→ Can I make these cookie bars ahead of time?

Yes, you can bake the cookie base a day in advance and frost them on the day you plan to serve.