Easter sugar cookie bars are buttery, soft, and melt in your mouth delicious! Frost with robin’s egg colored frosting and add mini egg sprinkles! This post contains affiliate links.
If you like our Bakery Style Sugar Cookie recipe you will LOVE these bars! They are so soft, buttery, and have just the right amount of almond and vanilla flavoring. We started making these in cookie bar form and they are so irresistible. Perfect for any holiday, but this robin’s egg frosting and mini egg sprinkles make them perfect for Easter. A pale yellow or lavender shade of frosting would be beautiful too!
These are so great to bring to parties. I’m making a giant batch to bring to a missionary conference next week. One sheet pan makes 40 bars, so there are plenty to share.
The combination of butter and shortening create the perfect texture. When made into bars they are even easier to make—no cutting or rolling out the dough!
Frosting these sugar cookie bars couldn’t be simpler, just wait for the cookie crust to cool then spread with frosting. No special technique required and they turn out perfect every time.
Watch this video for our step by step photo recipe or scroll down to the end of the post for a printable version
Tips and frequently asked questions for making the perfect Easter Sugar Cookie Bars:
Note: If you use salted butter, no additional salt is required. If you use unsalted butter, add 1 tsp. of salt in with your dry ingredients.
Tip: sprinkle dough with a small amount of flour as you are pressing into the pan to prevent it it from sticking to your hands.
Tip: when you cut the bars, use a sharp knife and clean the frosting off with a paper towel after each line of cutting. This makes for clean edges and beautiful sugar cookie bars when they come out of the pan.
Tip: Use an angled frosting spatula for perfect spreading!
Tip: I like using sheet pans instead of a casserole dish. These are my FAVORITE sheet pans to use for baking.
Can you use margarine instead of butter to make sugar cookie bars?
I don’t recommend using margarine in baking EVER. It just doesn’t produce the same results, but you could substitute it for the butter. Just don’t come back and give my recipe a negative review if they aren’t as soft, ha! 😉
How many bars does this recipe make?
This recipe makes 40 bars.
Can you use store-bought frosting on the cookie bars?
Absolutely, but my vanilla frosting recipe is super easy and super delicious! I definitely recommend trying it!
How do you know when the sugar cookie bars are ready to come out of the oven?
You don’t want to over bake your sugar cookie bars, but knowing exactly when to pull them out can be a bit tricky because all ovens bake differently. Bake them for 15-18 minutes then check. If the edges are starting to brown, ever so slightly, they are definitely done. I like pulling mine out just before this happens, as they will continue to bake and set up in the hot pan even after you take them out of the oven.
How do you store sugar cookie bars?
Store the cookie bars in a container with a lid. You can also freeze them.
How many days will the sugar cookie bars stay fresh?
They are best eaten the day they are made, but will stay delicious and fresh for 2-3 days.
Easter Sugar Cookie Bars Printable Recipe:
Easter Sugar Cookie Bars
- 1 c. butter* room temperature
- 1/2 c. shortening
- 1 1/2 c. sugar
- 1 egg
- 1 1/2 tsp. vanilla
- 2 tsp. almond extract
- 3 1/2 c. flour
- 1/2 c. cornstarch
- 2 tsp. baking powder
- 1/2 c. softened butter
- 3 c. powdered sugar sifted
- 1 tsp. vanilla
- 4 T. milk
- In a large mixing bowl combine butter, shortening, and sugar. Beat until fluffy.
- Add egg, vanilla and almond extract. Mix.
- In a separate bowl, combine dry ingredients.
- Slowly add dry ingredients to wet ingredients until a soft dough forms. Dough will be soft, but slightly crumbly.
- Press dough into a sheep pan (13" x 18")
- Bake at 350 degrees for 15-18 minutes.
- Cool completely.
- Mix frosting ingredients together until fluffy. Frost cookie bars and add sprinkles.