Easter Egg Sugar Cookie Bars Recipe
Easter Egg Sugar Cookie Bars are a delightful springtime treat that combines the nostalgic taste of classic sugar cookies with the festive charm of colorful candy eggs and a swirl of creamy frosting. Imagine biting into a thick, soft bar packed with playful pastel candies — the perfect marriage of buttery sweetness and crunchy chocolate eggs, all topped with a shower of sprinkles that instantly puts a smile on your face. These bars are bright, cheery, and practically guaranteed to be the first dessert to disappear at your Easter gathering. Whether you’re baking with kids or prepping ahead for a holiday brunch, this recipe makes it irresistibly easy to whip up something everyone will adore.
Ingredients You’ll Need
The beauty of these bars lies in their simplicity — just a handful of pantry staples join forces with festive candies to create unforgettable flavor and tender texture. Each ingredient adds its own special touch, from the rich butter base to bursts of chocolate and color.
- Butter: Softened unsalted butter creates a melt-in-your-mouth cookie base and silky-smooth frosting.
- Granulated Sugar: Gives the bars their delicate sweetness and signature sugar cookie flavor.
- Egg + Egg Yolk: The extra yolk guarantees a rich, chewy texture that stays soft for days.
- Vanilla Extract: Adds warmth and enhances all the other flavors — don’t skip it!
- All-Purpose Flour: The essential structure-builder for thick, sturdy cookie bars.
- Baking Powder: Just enough to gently lift the dough, ensuring a soft bite.
- Salt: Brightens sweetness and gives every bite a balanced flavor.
- Candy-Coated Chocolate Eggs: Roughly chopped for pockets of color, crunch, and melt-in-your-mouth chocolate goodness.
- Powdered Sugar: The must-have ingredient for lush, smooth frosting.
- Heavy Cream or Milk: Loosens up the frosting for easy spreading and extra creaminess.
- Pastel Sprinkles and Extra Candy Eggs: An optional (but highly recommended!) finishing touch that makes every bar pop.
How to Make Easter Egg Sugar Cookie Bars
Step 1: Prepare the Pan and Oven
To get started, preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper. This little step makes lifting, cutting, and serving your Easter Egg Sugar Cookie Bars a total breeze, while ensuring you get those crisp-edged squares without any sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture looks pale and fluffy, about 2–3 minutes. This is how you build that classic sugar cookie foundation — aerating the butter so every bar comes out tender.
Step 3: Add Egg, Yolk, and Vanilla
Mix in the whole egg, then the extra yolk, and finally the vanilla extract. The extra yolk gives your bars extra richness and staying power, so they’re chewy and soft for days. Scrape down the sides of your bowl to keep everything well-blended.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt — this helps distribute the leavening and salt evenly. Gradually add the dry mix to your wet ingredients, stirring on low speed until just combined. We want tender bars, so avoid overmixing!
Step 5: Fold in Candy-Coated Eggs
With a spatula, gently fold in the chopped pastel candy-coated eggs. These little pops of color and melty chocolate truly make these Easter Egg Sugar Cookie Bars sing. Try to distribute them evenly for a cute mosaic in every bite.
Step 6: Press and Bake
Scrape the dough into your lined baking dish and use clean hands or a spatula to press it into an even layer. Bake for 22–25 minutes, until the edges are lightly golden and the center looks set but not browned. Resist the urge to overbake — a soft center means perfect sugar cookie bars!
Step 7: Cool Completely
Let the bars cool in the pan before frosting. This step is important for dreamy, spreadable frosting that doesn’t melt off. Use this time to prep your candies and sprinkles for the topping.
Step 8: Make the Frosting
In a clean bowl, beat the softened butter until creamy, then gradually add powdered sugar. Splash in vanilla, a pinch of salt, and milk or cream a tablespoon at a time, beating until the frosting is fluffy, smooth, and easy to spread. If you want, tint the frosting a fun pastel shade!
Step 9: Frost and Decorate
Spread the frosting generously over the cooled bars. Scatter pastel sprinkles and extra candy eggs over the top for that final festive touch. Admire your handiwork — these Easter Egg Sugar Cookie Bars are almost too adorable to eat!
Step 10: Slice and Serve
Lift the frosted slab out of the pan using the parchment paper, then cut into squares. Each bar is a gorgeous, sweet bite straight from springtime heaven, ready to wow your family or party guests.
How to Serve Easter Egg Sugar Cookie Bars
Garnishes
For maximum visual impact and flavor, top each bar with an extra sprinkle of pastel jimmies or sanding sugar, and nestle a whole candy egg or two on top. Edible glitter or a drizzle of white chocolate can also be a fun finishing flourish.
Side Dishes
These bars pair perfectly with a fresh fruit platter, bowls of mixed berries, or a citrusy fruit salad. If you’re serving a brunch spread, set them out alongside coffee, tea, or even a springy mimosa for adults in your gathering.
Creative Ways to Present
You can plate your Easter Egg Sugar Cookie Bars on a pastel platter, arrange them in a basket lined with gingham, or package them individually in clear treat bags tied with ribbon as sweet party favors. For extra flair, stack several bars in a tower and crown them with candy eggs!
Make Ahead and Storage
Storing Leftovers
Any leftovers (if you’re lucky enough to have some) should be covered tightly and kept at room temperature for up to three days. The frosting helps keep the bars moist, and the candy eggs stay crunchy and brightly colored.
Freezing
To freeze, slice the bars and wrap each individually, or layer them in a freezer-safe container with parchment between each layer. They freeze well for up to two months — just thaw overnight in the refrigerator before serving for near-fresh taste and texture.
Reheating
These cookie bars are best enjoyed at room temperature, but if you’d like them just a bit softer, pop a bar in the microwave for 5–10 seconds (especially if it’s been refrigerated). Be gentle with the icing, as too much heat will melt it.
FAQs
Can I use different candies instead of candy-coated chocolate eggs?
Absolutely! Try pastel M&Ms, mini chocolate chips, or chopped white chocolate pieces to switch things up. The base recipe is super adaptable to your favorite mix-ins — just aim for the same quantity.
Do I need a mixer for this recipe?
A hand mixer or stand mixer will make creaming the butter and sugar a breeze, but a sturdy wooden spoon and some elbow grease can do the job in a pinch.
Can I tint the frosting other colors?
Yes! Pastel pink, soft blue, or lavender all look beautiful on these Easter Egg Sugar Cookie Bars — just add a drop or two of gel food coloring while mixing up the frosting.
Why do you use an extra egg yolk?
The extra yolk adds extra moisture and richness, helping the bars stay soft and chewy even days after baking. It’s one of those simple tricks that makes a big difference!
How far in advance can I make these?
You can make the bars themselves up to two days before frosting — just keep them tightly wrapped. Frost and decorate them the day you serve for best presentation.
Final Thoughts
Whether you make them for an Easter party or just as a cheerful treat for your family, these Easter Egg Sugar Cookie Bars are bound to become a new spring tradition. Give this recipe a try and watch as everyone falls in love with these colorful, soft, and totally irresistible bars!
Print
Easter Egg Sugar Cookie Bars Recipe
- Total Time: 40 minutes
- Yield: 20 bars 1x
- Diet: Vegetarian
Description
These Easter Egg Sugar Cookie Bars are a delightful treat for the holiday season. Soft, chewy sugar cookie bars studded with pastel candy-coated chocolate eggs and topped with a creamy vanilla frosting – a perfect dessert for Easter celebrations!
Ingredients
Cookie Bars:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pastel candy-coated chocolate eggs (roughly chopped)
Frosting:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
- pinch of salt
- pastel sprinkles and extra candy eggs for topping
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- Mix wet ingredients: Cream butter and sugar, then add egg, egg yolk, and vanilla.
- Combine dry ingredients: In a separate bowl, mix flour, baking powder, and salt.
- Combine wet and dry: Gradually add dry ingredients to wet, fold in candy eggs, then press into pan.
- Bake: Bake for 22–25 minutes until golden. Cool completely.
- Make frosting: Beat butter, add powdered sugar, vanilla, salt, and cream until smooth.
- Frost and decorate: Spread frosting on bars, add sprinkles and candy eggs. Cut into squares and serve.
Notes
- You can use mini chocolate chips or other candies instead of candy-coated eggs.
- For colorful frosting, consider adding food coloring for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 22g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
