If you are searching for a delightful, colorful treat that perfectly embodies the spirit of spring, the Easter Egg Sugar Cookie Bars Recipe is absolutely what you need. These bars combine a soft, buttery sugar cookie base with the joyful crunch and pastel charm of candy-coated chocolate eggs, making every bite a celebration. Easy to whip up with simple ingredients, this recipe delivers a festive and irresistibly chewy dessert that’s ideal for Easter baskets, dessert tables, or anytime you crave a bit of seasonal sweetness.
Ingredients You’ll Need
Gathering the ingredients for this Easter Egg Sugar Cookie Bars Recipe is a breeze because each one is straightforward, yet so important to create the perfect balance of flavor, texture, and festive color. The butter and sugar provide richness and sweetness, while the eggs and vanilla add tenderness and aroma. Flour, baking powder, and salt ensure the bars have structure and just the right lift, and the candy-coated eggs and sprinkles add that fun, visual pop that makes these bars hard to resist.
- 1 cup unsalted butter (softened): Essential for a moist, tender cookie base with a buttery flavor.
- 1½ cups granulated sugar: Sweetens the dough and helps create a slight crispness on the edges.
- 2 large eggs: Bind the dough and contribute to a chewy texture.
- 2 teaspoons vanilla extract: Adds a warm, inviting aroma and depth of flavor.
- 2¾ cups all-purpose flour: Provides the structure that holds everything together perfectly.
- ½ teaspoon baking powder: Gives the bars a gentle rise for a light bite.
- ½ teaspoon salt: Balances the sweetness and enhances flavor complexity.
- ¾ cup mini candy-coated chocolate eggs (like Cadbury Mini Eggs): Sprinkle in sweetness and add that classic Easter visual and crunch.
- ¼ cup pastel sprinkles: Brighten up the bars with a cheerful, colorful finish perfect for spring.
How to Make Easter Egg Sugar Cookie Bars Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper or giving it a light grease. This step ensures your cookie bars won’t stick and will bake evenly, setting the stage for the perfect texture you’ll want in every bite.
Step 2: Cream the Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process is key because it incorporates air, lending a tender crumb to your bars while creating that classic sugar cookie richness.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, followed by mixing in the vanilla extract. This combination adds moisture, flavor, and structure to your dough, ensuring your bars stay chewy and delicious.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This step helps distribute the leavening agents and salt evenly throughout the dough, which is crucial for a consistent texture and flavor balance.
Step 5: Combine and Fold in Mini Eggs
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Gently fold in about half of the mini candy-coated chocolate eggs, crushing a few to release some chocolate into the dough for bursts of flavor and a bit of visual interest inside the bars.
Step 6: Press Dough and Add Toppings
Press the dough evenly into the prepared pan, flattening it with your hands or a spatula. Next, sprinkle the remaining mini eggs and pastel sprinkles on top, gently pressing them into the surface to ensure they stick after baking and give a festive, colorful look to your bars.
Step 7: Bake and Cool
Bake the bars for 25 to 28 minutes, until the edges turn a light golden color and the center just sets. Removing them at the perfect time guarantees a soft, chewy middle without overbaking. Allow the bars to cool completely in the pan before slicing into squares to maintain their shape and texture.
How to Serve Easter Egg Sugar Cookie Bars Recipe
Garnishes
While the candy eggs and sprinkles provide an eye-catching finish, you can elevate presentation with a dusting of powdered sugar or a drizzle of pastel-colored icing. These small touches add extra sweetness and a professional flair, perfect for impressing guests at any spring gathering.
Side Dishes
Pair these bars with fresh berries or a scoop of light vanilla ice cream for a well-rounded dessert experience. The freshness of fruit balances the sweetness beautifully, while ice cream adds a creamy contrast to the chewy bars.
Creative Ways to Present
Consider cutting the bars into fun shapes using a cookie cutter after baking and cooling or arranging them in a decorative Easter-themed box. Wrapping individual bars in colorful cellophane tied with ribbon makes them fantastic homemade gifts for friends, family, or classroom treats.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Easter Egg Sugar Cookie Bars Recipe securely covered in an airtight container at room temperature for up to five days. This helps retain their soft texture and keeps the candy toppings looking fresh.
Freezing
You can freeze the bars by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container or bag. Frozen bars will stay good for up to three months. Just thaw them at room temperature before serving, and they’ll taste just as delightful as freshly baked.
Reheating
If you prefer your bars slightly warm, pop them in the oven at 300°F (150°C) for about 5 to 7 minutes. This gently warms the chocolate and softens the cookie for a indulging fresh-baked feel without drying them out.
FAQs
Can I substitute the candy-coated chocolate eggs with other candies?
Absolutely! If you want to switch things up, pastel jelly beans or mini pastel M&Ms work wonderfully and maintain that festive look and sweetness that make the Easter Egg Sugar Cookie Bars Recipe so special.
Do I need to chill the dough before baking?
No chilling required! That’s one of the reasons this recipe is so straightforward. You simply mix, press, and bake, making it perfect for last-minute celebrations or when you want a quick, satisfying bake.
Can I make this recipe gluten-free?
Yes, with a suitable gluten-free all-purpose flour blend that includes xanthan gum, you can create delicious gluten-free versions. Just keep an eye on the dough’s consistency, as gluten-free flour sometimes requires slight adjustments in liquid or baking time.
Will these bars soften over time, or do they stay chewy?
The bars stay soft and chewy for several days when stored properly in an airtight container. The richness of butter and eggs keeps the texture just right, so you’ll enjoy a fresh-baked feel days after baking.
Are these bars suitable for kids’ parties?
Definitely! The festive colors and candy toppings make the Easter Egg Sugar Cookie Bars Recipe a hit with kids, and the chewy texture means they’re easy for little hands to enjoy without crumbling.
Final Thoughts
I genuinely can’t recommend the Easter Egg Sugar Cookie Bars Recipe enough for your springtime baking lineup. It’s a joyful, simple recipe that brings together all the best elements of a classic sugar cookie with whimsical Easter flair. Whether you’re baking for family gatherings, classroom treats, or just because you want a cheerful dessert, these bars will brighten everyone’s day and keep them coming back for more.
Print
Easter Egg Sugar Cookie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easter Egg Sugar Cookie Bars are soft, buttery cookie bars topped with festive candy-coated chocolate eggs and pastel sprinkles. With a chewy sugar cookie base and vibrant decorations, these easy-to-make bars are perfect for Easter baskets, dessert tables, or springtime celebrations. No chilling or rolling required—just mix, press, and bake!
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Toppings
- ¾ cup mini candy-coated chocolate eggs (like Cadbury Mini Eggs)
- ¼ cup pastel sprinkles
Instructions
- Preheat oven and prepare pan. Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Cream butter and sugar. In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy, which will help create a tender texture.
- Add eggs and vanilla. Beat in the eggs one at a time to incorporate them well, then mix in the vanilla extract for flavor.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Mix dry ingredients into wet mixture. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms, careful not to overmix.
- Fold in mini eggs. Gently fold in about half of the mini candy-coated chocolate eggs, lightly crushing a few to add texture and pockets of melted chocolate.
- Press dough into pan. Evenly press the cookie dough into the prepared baking pan to form a uniform layer.
- Add toppings. Sprinkle the remaining mini eggs and pastel sprinkles over the top, pressing them gently into the dough to adhere.
- Bake. Bake in the preheated oven for 25–28 minutes, or until the edges turn lightly golden and the center is just set to ensure a chewy texture.
- Cool and serve. Allow the baked bars to cool completely in the pan before cutting into 24 bars for clean slices and optimal texture.
Notes
- For a colorful twist, mix in a few drops of pastel food coloring to the dough before baking.
- Swap the mini eggs for jelly beans or pastel M&Ms if preferred for different flavors and textures.
- Store bars in an airtight container for up to 5 days to maintain freshness.
