Funfetti Frosted Sugar Cookie Bars Recipe
These Funfetti Frosted Sugar Cookie Bars are a delightful twist on classic sugar cookies, baked into easy-to-cut bars and topped with a fluffy buttercream frosting sprinkled with colorful rainbow sprinkles. Perfect for celebrations or whenever you crave a sweet, festive treat!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Funfetti Sugar Cookie Bars
- ½ Cup Unsalted Butter
- 1 Cup Granulated Sugar
- 1 Whole Egg
- 1 Egg Yolk
- 2 teaspoons Vanilla Extract
- ½ teaspoon Almond Extract
- 2 Cups All Purpose Flour
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ Cup Rainbow Sprinkles
Buttercream Frosting
- 1 Cup (2 sticks) Unsalted Butter
- ¼ Cup Vegetable Shortening
- 3 Cups Powdered Sugar
- ½ teaspoon Vanilla Extract
- Rainbow Sprinkles for Garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch square cake pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter and granulated sugar together until smooth, fluffy, and pale in color. This usually takes about 2-3 minutes on medium speed.
- Add Eggs and Extracts: To the creamed butter and sugar, add the whole egg, egg yolk, vanilla extract, and almond extract. Mix well until fully combined and smooth.
- Combine Dry and Wet Ingredients: On low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined; be careful not to overmix to keep the batter tender.
- Add Sprinkles: Gently fold in the rainbow sprinkles on low speed until evenly distributed throughout the cookie batter.
- Spread Batter in Pan: Scrape the cookie dough into the prepared pan and press it evenly spread across the bottom with a spatula or your hands.
- Bake: Bake in the preheated oven for 14-16 minutes, or until the edges of the bars are lightly golden and the top has set but remains soft.
- Cool the Bars: Remove from oven and allow the sugar cookie bars to cool completely in the pan on a wire rack before frosting.
- Prepare the Buttercream Frosting: In a clean mixing bowl with a paddle attachment, cream together the unsalted butter and vegetable shortening until creamy and smooth.
- Add Vanilla Extract: Mix in the vanilla extract until well incorporated.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, mixing on low speed until fully combined.
- Beat Frosting: Increase the speed and beat the frosting for 3-4 minutes until it becomes light, fluffy, and smooth.
- Frost the Bars: Once the sugar cookie bars are completely cooled, remove them from the pan using the parchment paper overhang. Spread the buttercream frosting evenly over the top.
- Garnish: Sprinkle additional rainbow sprinkles over the frosted bars for a fun and festive look.
- Chill and Cut: Refrigerate the frosted bars for about 5 minutes to allow the frosting to set, making cutting easier. Cut into desired sizes and serve.
- Storage: If not serving immediately, store the bars in an airtight container at room temperature for 2-3 days to maintain freshness.
Notes
- Press the cookie dough evenly in the pan to ensure uniform baking.
- Do not overbake; bars should have just a light golden edge to keep them soft and chewy.
- Refrigerating the frosted bars before cutting helps achieve clean edges and prevents frosting from smearing.
- Use parchment paper in the pan for easy removal and less mess.
- These bars can be stored at room temperature in an airtight container for up to 3 days or chilled for longer freshness.
Keywords: Funfetti sugar cookie bars, frosted sugar cookie bars, buttercream frosting, rainbow sprinkles, easy dessert, party dessert, sugar cookie recipe
