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Funfetti Frosted Sugar Cookie Bars Recipe

4.7 from 66 reviews

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!

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set this mixture aside.
  3. 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.
  4. 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.
  5. 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.
  6. Add Sprinkles: Gently fold in the rainbow sprinkles on low speed until evenly distributed throughout the cookie batter.
  7. 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.
  8. 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.
  9. Cool the Bars: Remove from oven and allow the sugar cookie bars to cool completely in the pan on a wire rack before frosting.
  10. 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.
  11. Add Vanilla Extract: Mix in the vanilla extract until well incorporated.
  12. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, mixing on low speed until fully combined.
  13. Beat Frosting: Increase the speed and beat the frosting for 3-4 minutes until it becomes light, fluffy, and smooth.
  14. 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.
  15. Garnish: Sprinkle additional rainbow sprinkles over the frosted bars for a fun and festive look.
  16. 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.
  17. 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