Easter Cookie Bars
These yummy Easter Cookie Bars with vanilla frosting and sprinkles are sure to be a hit with your family and friends!
Servings 12
Calories 846kcal
Ingredients
For the Bars
- 1½ cups unsalted butter softened
- 2 cups white sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 large egg yolks
- 1 Tbsp pure vanilla extract
- 4¼ cups all-purpose flour plain flour
- 1 tsp baking soda bicarbonate of soda
- 1 tsp kosher salt flaked sea salt
For the Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar icing sugar
- 2 tsp pure vanilla extract
- 4 Tbsp heavy whipping cream double cream
- 1 package of Yummallow Hop-a-Long Mix or Easter Sprinkles
Instructions
- Preheat the oven to 180°C/350°F/Gas 4. Line a 9x13 baking pan with parchment paper and set it aside.
- Using an electric handheld or standing mixer, beat the butter, sugars, eggs, and vanilla until combined and creamy.
- Sift or whisk the flour, baking soda, and salt into a large bowl.
- Gradually mix the dry ingredients into the wet until combined and a dough has formed.
- Press the dough into the prepared pan and bake in the oven for 35-45 minutes or until a light golden color.
- Leave to cool in the pan for 10 minutes before turning out and cutting into 12 bars.
- Transfer to a wire rack to cool completely before decorating.
- Using an electric handheld or standing mixer, beat the butter, powdered sugar, vanilla, and cream until combined, smooth and holds a peak.
- Scoop the frosting into a large piping bag fitted with an open star tip (Wilton 1M).
- Pipe a zigzag line across the top of the cookie bars to cover.
- Add sprinkles on top.
- Allow the frosting to harden slightly before serving.
- Enjoy and Happy Easter!
Nutrition
Serving: 1 | Calories: 846kcal | Carbohydrates: 110g | Protein: 7g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 15g | Cholesterol: 185mg | Sodium: 247mg | Fiber: 1g | Sugar: 76g