Description
These Easter Egg Sugar Cookie Bars are a delightful and festive treat perfect for celebrating spring and Easter. Featuring a soft, buttery sugar cookie base topped with creamy pastel-colored frosting and decorated with colorful Easter egg candies, these bars bring together classic flavors with a fun holiday twist. Easy to prepare and perfect for sharing, they’re sure to be a hit at any gathering.
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). 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 flour, baking soda, and salt. Set 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, followed by the vanilla and almond extract (if using).
- Incorporate Sour Cream: Mix in the sour cream until combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients, mixing until just combined to avoid overmixing.
- Shape the Dough: Spread the dough evenly into the prepared baking dish, pressing it down into an even layer.
- Bake the Bars: Bake for 20-25 minutes or until the edges are golden, and a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the cookie bars to cool completely in the pan on a wire rack before frosting.
- Make the Frosting: In a medium mixing bowl, beat the softened butter until smooth.
- Add Powdered Sugar: Gradually add powdered sugar, 1 cup at a time, until the desired consistency is reached.
- Incorporate Cream and Vanilla: Add the heavy cream, vanilla extract, and beat until smooth and fluffy. Adjust consistency by adding more powdered sugar or cream if needed.
- Color the Frosting: Divide the frosting into separate bowls, and add a few drops of gel food coloring to each bowl to create pastel colors such as pink, blue, yellow, and green.
- Assemble the Bars: Once the bars have cooled, spread a layer of frosting evenly over the top using an offset spatula.
- Decorate: Decorate the bars with Easter egg candies like Cadbury Mini Eggs or Jelly Beans. Arrange in patterns or scatter for a festive look.
- Serve and Enjoy: Slice the cookie bars into squares and serve as a sweet treat for Easter or spring celebrations.
Notes
- You can substitute sour cream with plain yogurt for a slightly tangier flavor.
- If you prefer, almond extract can be omitted or replaced with extra vanilla extract.
- Adjust the frosting thickness by varying the amount of powdered sugar and cream to your preference.
- Ensure the bars are completely cool before frosting to prevent melting.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For variety, you can use different types of Easter candy decorations or sprinkles.
