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
Scale
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
