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
Scale
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.
