Easter Egg Sugar Cookie Bars Recipe
If you’re hunting for a festive, crowd-pleasing treat that perfectly blends the nostalgia of sugar cookies with the playful charm of Easter candy, then this Easter Egg Sugar Cookie Bars Recipe is your new best friend in the kitchen. These bars bring together tender, buttery cookie goodness studded with cheerful pastel candy eggs, making every bite a delightful surprise that captures the joy of spring celebrations. Whether you’re packing an Easter basket or serving friends at a brunch, these bars are guaranteed to add a splash of color and a taste of happiness to your dessert table.
Ingredients You’ll Need
The beauty of this Easter Egg Sugar Cookie Bars Recipe is in its simplicity, relying on everyday ingredients that come together to create an irresistible treat. Each ingredient plays a crucial role — from the rich butter that gives a tender crumb to the candy eggs that add bursts of sweet crunch and festive color.
- Unsalted butter (1/2 cup, softened): Provides the rich, creamy base that keeps the bars tender and moist.
- Granulated sugar (1 cup): Sweetens the dough and helps create a light, fluffy texture when creamed with butter.
- Large egg (1): Binds ingredients together and adds moisture to keep the bars soft.
- Vanilla extract (1 1/2 teaspoons): Adds warm, sweet aroma and depth of flavor that’s essential in classic sugar cookies.
- Almond extract (1/2 teaspoon, optional): Offers a subtle nutty note that elevates the flavor without overpowering.
- All-purpose flour (1 1/2 cups): The foundation that gives these bars their chewy, cookie-bar texture.
- Baking powder (1/2 teaspoon): Helps the bars rise just enough for lightness without becoming cakey.
- Salt (1/4 teaspoon): Balances sweetness and enhances all the other flavors.
- Pastel candy-coated chocolate eggs (1/2 cup, chopped): Adds fun pops of color and sweet chocolate surprises throughout.
- Sprinkles (1/4 cup, optional): For an extra festive touch and delightful crunch.
- Whole candy eggs (for topping): Pressed on top to amp up the holiday charm and create an eye-catching finish.
How to Make Easter Egg Sugar Cookie Bars Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by heating your oven to 350°F (175°C). While it warms up, line an 8×8-inch baking pan with parchment paper or give it a light greasing. This small step will ensure your cookie bars come out clean and intact, ready to impress.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy. This creaming process traps air, giving your bars a tender and soft crumb you’ll love.
Step 3: Add the Egg and Extracts
Next, mix in the egg, vanilla extract, and almond extract if you’re using it. This combination adds moisture and infuses your cookie bars with that classic sugar cookie flavor and a subtle almond hint to make them extra special.
Step 4: Combine Dry Ingredients
In another bowl, whisk the all-purpose flour, baking powder, and salt together. These dry ingredients will provide structure and balance to the dough, ensuring your bars hold together and bake up perfectly chewy.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet, stirring gently until a soft dough forms. Be careful not to overmix; you want your bars to be soft and tender, not tough.
Step 6: Fold in Candy Eggs and Sprinkles
Carefully fold the chopped pastel candy-coated chocolate eggs and optional sprinkles into your dough. This step is what makes the bars festive and fun — little bursts of color and chocolate that will surprise your taste buds.
Step 7: Press the Dough into the Pan and Decorate
Spread the dough evenly into your prepared pan, pressing gently to create a smooth surface. Then, press a few whole candy eggs on top to add that extra Easter flair and a charming visual touch.
Step 8: Bake Until Golden
Bake your bars for about 20 to 24 minutes until the edges turn lightly golden and the center is set but still soft. This timing ensures the perfect balance of chewy, tender sugar cookie bars with a slight crunch on the edges.
Step 9: Cool Completely Before Cutting
Let your Easter Egg Sugar Cookie Bars cool entirely in the pan before slicing them into bars. This cooling step is key to clean cuts and bars that hold their shape beautifully.
How to Serve Easter Egg Sugar Cookie Bars Recipe
Garnishes
Adding a sprinkle of powdered sugar or an extra handful of mini candy eggs on top of your bars just before serving can elevate their presentation and sweetness, making them even more irresistible to your guests.
Side Dishes
Pair these cookie bars with a scoop of creamy vanilla ice cream or a dollop of fluffy whipped cream for a dessert that feels indulgent and special without much fuss.
Creative Ways to Present
For a festive Easter celebration, arrange your bars on a pastel-colored platter lined with fresh spring flowers or greenery. You can also wrap individual bars in clear cellophane tied with a ribbon for sweet party favors or Easter basket treats that look as delightful as they taste.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Easter Egg Sugar Cookie Bars in an airtight container at room temperature for up to 4 days to maintain their freshness and tempting chewiness.
Freezing
If you want to prepare ahead, these bars freeze beautifully. Wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Reheating
For that just-baked warmth, pop a bar in the microwave for 10 to 15 seconds. It revives the soft, buttery texture and melty chocolate goodness as if fresh from the oven.
FAQs
Can I use different types of candy eggs for this recipe?
Absolutely! While pastel candy-coated chocolate eggs are traditional, feel free to experiment with your favorite candy eggs or mini chocolate chips to customize the flavor and texture according to your preferences.
Do I have to use almond extract?
Nope! The almond extract is optional but adds a lovely subtle depth to the flavor. If you’re not a fan or don’t have it on hand, the bars will still be delicious with just vanilla extract.
Can I make these bars gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Just make sure it contains xanthan gum or another binder to keep the bars from crumbling.
How do I get clean cuts when slicing the bars?
The key is to let the bars cool completely and, if possible, chill them in the fridge for a short time before slicing. Using a sharp knife wiped clean between cuts will give you neat, attractive bars.
Are these bars suitable for kids’ parties?
Definitely! The colorful candy eggs and sprinkles make these bars a big hit with kids, and their soft, chewy texture is easy for little hands to enjoy. Just be mindful of any potential nut allergies because of the almond extract.
Final Thoughts
Making these Easter Egg Sugar Cookie Bars Recipe is like baking springtime sunshine into every bite — simple, sweet, and bursting with festive cheer. Whether you’re new to baking or a seasoned pro, these bars are a joyful way to celebrate the season with loved ones. I encourage you to whip up a batch, share them with friends and family, and watch smiles bloom with every colorful, chocolaty bite!
Print
Easter Egg Sugar Cookie Bars Recipe
- Total Time: 32 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Delight in the festive charm of Easter Egg Sugar Cookie Bars, a perfect springtime treat combining soft, buttery sugar cookie dough studded with pastel candy-coated chocolate eggs and colorful sprinkles. These easy-to-make bars are decorated with whole candy eggs on top, making them a vibrant and delicious addition to your Easter baskets or dessert table.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Mix-ins and Topping
- 1/2 cup pastel candy-coated chocolate eggs (such as mini eggs), chopped
- 1/4 cup sprinkles (optional)
- Additional whole candy eggs for topping
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and almond extract (if using) into the butter mixture, mixing thoroughly until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Form the Dough: Gradually add the dry ingredient mixture into the wet ingredients, stirring until a soft, cohesive dough forms.
- Fold in Candy and Sprinkles: Gently fold the chopped pastel candy-coated chocolate eggs and optional sprinkles into the dough, ensuring they are evenly distributed without melting the candies.
- Press Dough into Pan: Transfer the dough into the prepared baking pan, pressing it evenly to create a uniform layer.
- Decorate: Press a few whole candy eggs gently onto the surface of the dough for a festive decoration that will bake right on top.
- Bake: Place the pan in the preheated oven and bake for 20 to 24 minutes, or until the edges turn lightly golden and the center is set but still slightly soft.
- Cool and Slice: Allow the bars to cool completely in the pan before removing and slicing into 16 bars to maintain clean edges and prevent crumbling.
Notes
- For easy removal from the pan, always let the bars cool completely before slicing.
- You can double the recipe to fit a 9×13-inch pan if you need more servings.
- These bars make a fun and festive addition to Easter baskets or spring gatherings with their colorful appearance and sweet flavor.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
