There’s something so joyful about baking Easter Egg Sugar Cookie Bars, especially when you’re celebrating spring or gathering with loved ones. These bars are the ultimate blend of a soft, buttery sugar cookie and all the fun of colorful, pastel chocolate eggs on top. With a creamy pastel frosting and the crunch of candy shell, every bite is both festive and totally irresistible. The recipe is simple enough for any home baker and guaranteed to add a burst of color and happiness to your dessert table!
Ingredients You’ll Need
You only need a handful of kitchen staples plus festive extras to make these Easter Egg Sugar Cookie Bars come together in a snap. Each ingredient plays its own role—bringing tenderness, lift, sweetness, and those signature pops of color. Here’s what you’ll need and why each one matters:
- Unsalted butter (softened): The backbone of soft, melt-in-your-mouth cookie bars and dreamy frosting alike—make sure it’s at room temperature for best results.
- Granulated sugar: Provides sweetness and helps create a delicate crumb that’s both crisp at the edge and tender in the center.
- Eggs: Bind everything together and add moisture, so your bars stay soft and delicious.
- Vanilla extract: Adds that essential, cozy flavor note that makes sugar cookies irresistible.
- All-purpose flour: Gives the bars structure while keeping them light and soft—measure correctly for perfect texture.
- Baking powder: Just enough to lift the bars and keep them from being too dense.
- Salt: Enhances all the flavors and balances the sweetness.
- Pastel chocolate eggs (crushed or halved): These vibrant Easter chocolates bring a pop of color, crunch, and chocolate to every bite!
- Additional whole eggs for topping (optional): For a picture-perfect presentation, nestle a few whole candy eggs on top after frosting.
- Frosting—unsalted butter (softened): Acts as the creamy, rich base for the luscious frosting.
- Powdered sugar: Sweetens and thickens the frosting while keeping it smooth.
- Milk: Just a splash keeps the frosting light and spreadable—add slowly to reach your perfect consistency.
- Vanilla extract (for frosting): Rounds out the flavor in your cloud-like frosting.
- Pastel food coloring (optional): Swirl in some springtime color for extra festive flair!
- Sprinkles for decoration (optional): Go wild with your favorite shapes or shades to create a truly special treat.
How to Make Easter Egg Sugar Cookie Bars
Step 1: Prep Your Pan and Set the Scene
First, preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. This little step is your best friend for easy removal and less cleanup later—no sticking, no mess! A snug layer of parchment also ensures your bars bake evenly along the edges, so every square turns out just right.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened unsalted butter and sugar until the mixture turns light and fluffy. This step is key for the base texture of your Easter Egg Sugar Cookie Bars—creaming incorporates air, which means a tender, soft cookie rather than a dense one. Don’t rush this part!
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, beating well after each addition. Follow up with a generous pour of vanilla extract. The eggs will give your dough stability and moisture, and the vanilla brings out that classic sugar cookie aroma you know and love.
Step 4: Combine Dry Ingredients
Grab a separate bowl and whisk together your flour, baking powder, and salt. This ensures everything is evenly distributed—nobody wants a pocket of baking powder! Mixing the dry ingredients separately before adding helps you avoid overworking the dough later.
Step 5: Mix Dough and Fold in Chocolate Eggs
Gently add your dry mixture into the butter-sugar base, stirring just until everything is combined. Overmixing can make cookie bars tough, so stop as soon as no flour streaks remain. Now, fold in those pastel chocolate eggs, saving a few for the final flourish. Crush them gently for big, colorful shards that peek through every slice.
Step 6: Press and Bake
Using clean hands or a spatula, press the dough evenly into your prepared pan. Aim for level corners so the bars bake up with an even thickness. Slide the pan into the oven and bake for 22 to 25 minutes, or until the edges just begin to turn gold and a toothpick in the center comes out clean. That golden edge gives a tiny hint of crunch—perfection!
Step 7: Cool and Frost
Patience pays off here! Let the bars cool completely before you move on. While they cool, whip up your frosting: beat the remaining butter until smooth, gradually adding powdered sugar. Pour in the milk and vanilla, and beat until you have a cloud-like frosting. If the mood strikes, tint it with pastel food coloring for extra Easter spirit. Spread the frosting across your cooled bars, then decorate with whole chocolate eggs or festive sprinkles.
Step 8: Slice and Enjoy
Once frosted and decorated, use a sharp knife to cut into 24 squares. Serve them up and watch the pastel colors—and sweet aromas—put a smile on everyone’s face! You just created the star dessert for your Easter table.
How to Serve Easter Egg Sugar Cookie Bars
Garnishes
Nothing says spring quite like a flourish of color on your Easter Egg Sugar Cookie Bars. Scatter extra whole chocolate eggs on top or let the kids help out with pastel sprinkles for a playful, homemade touch. If you’re feeling fancy, swirl a second color of frosting or add edible glitter for that wow factor.
Side Dishes
These cookie bars are sweet enough to be the star, but they’re even better with a side of strawberries, a tall glass of cold milk, or a scoop of vanilla ice cream. For adults, pair with coffee or a mug of hot cocoa—those creamy flavors play off the chocolate eggs beautifully.
Creative Ways to Present
Turn your Easter Egg Sugar Cookie Bars into edible gifts by tucking squares into decorative tins or clear treat bags tied with pastel ribbons. For a party, display them on a cake stand with shredded green coconut “grass” or cake pop sticks for grab-and-go fun. Or, create a cookie bar platter with a mix of shapes (use cookie cutters) and toppings—these little details make dessert feel truly special.
Make Ahead and Storage
Storing Leftovers
Keep any extra Easter Egg Sugar Cookie Bars in an airtight container at room temperature for up to three days. They’ll stay wonderfully soft, and the frosting won’t dry out. If your kitchen runs warm, you can move them to the fridge so the candy eggs keep their shape.
Freezing
Got leftovers or need to get ahead for a busy holiday week? These bars freeze like a dream. Arrange unfrosted bars in a freezer-safe container with parchment between layers and freeze for up to two months. Thaw at room temperature, then frost and decorate for best texture and taste. Even fully frosted bars can be frozen—just know the colors may soften a bit after thawing.
Reheating
There’s no need to reheat, but if you love a just-baked texture, pop a square in the microwave for 5 to 8 seconds. The chocolate eggs will get slightly melty, and the cookie base will become irresistibly soft. Just be careful—the frosting can get gooey!
FAQs
Can I use store-bought cookie dough for this recipe?
For the best flavor and texture, homemade dough makes all the difference in these Easter Egg Sugar Cookie Bars. That said, if you’re short on time, you can use store-bought dough as a base—just be sure to watch the baking time, since pre-made dough can bake a bit faster.
What can I substitute for pastel chocolate eggs?
If pastel chocolate eggs aren’t available, swap in mini chocolate candies, chopped chocolate bars, or even rainbow sprinkles. The key is using something with both color and chocolate for that festive Easter touch.
Can I make the dough ahead of time?
Absolutely! The dough can be made up to two days in advance. Cover tightly and refrigerate until ready to bake. Let it soften slightly before pressing into your prepared pan for even baking.
How do I keep the cookie bars soft?
Store the bars in an airtight container or wrap tightly with foil to prevent them from drying out. A slice of bread tucked in the container helps keep things extra soft, especially if you live in a dry climate!
Are Easter Egg Sugar Cookie Bars gluten-free?
This original recipe calls for all-purpose flour, but you can easily make these gluten-free by using your favorite 1:1 gluten-free baking blend. Be sure to double-check all your mix-ins for hidden sources of gluten, especially with candy eggs.
Final Thoughts
If you’re searching for a cheerful, crowd-pleasing dessert this spring, look no further than Easter Egg Sugar Cookie Bars. With their soft, buttery crumb, colorful candy topping, and creamy frosting, they’re guaranteed to brighten any table—and every smile. Whip up a batch and share with loved ones; you just might find they become a new holiday tradition!
Print
Easter Egg Sugar Cookie Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Easter Egg Sugar Cookie Bars are a delightful treat for the holiday season. Soft and chewy sugar cookie bars studded with pastel chocolate eggs, topped with a creamy frosting and festive decorations. Perfect for Easter celebrations or any springtime gathering.
Ingredients
Cookie Bars:
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pastel chocolate eggs (crushed or halved)
- Additional whole eggs for topping (optional)
Frosting:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pastel food coloring (optional)
- Sprinkles for decoration (optional)
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Prepare the cookie bars: Cream butter and sugar, add eggs and vanilla. Mix dry ingredients separately, then combine. Fold in chocolate eggs, press into pan, bake for 22–25 minutes.
- Make the frosting: Beat butter, add powdered sugar, milk, and vanilla. Spread over cooled bars, decorate with eggs or sprinkles.
- Serve: Cut into squares and enjoy!
Notes
- Crush the chocolate eggs gently for a decorative look.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 21g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
