In case you were wondering what happened to the rainbow sprinkle supply…
Don’t they just scream happy? Sugar cookie bars are one of the easiest desserts you will ever make and one of the best! These are my go-to when I want something super homey, comforting, vanilla-y, and sprinkly to the max with all the pink buttercream my heart could ever desire!
They’re the type of treat I made as a kid that made me freak out with excitement, and nothing has changed!
Still freaking out over here, and then I thought what better recipe to share with you for my birthday month! What can I say, it’s my birthday and I’ll eat a million sprinkles if I want to 🙂
When I say these sugar cookie bars are easy, I mean easy, as in stir it all together in one bowl, add sprinkles & send it off into the oven to fulfill its destiny! You want to use really good vanilla extract here because it’s really going to stand out.
Technically speaking, one might think they don’t need buttercream, because they’re divine on their own, but let’s be serious. They need the buttercream, I need the buttercream & you need the buttercream (can we get shirts made with that?) along with all the sprinkles you can get your hands on.
Sorry for the shortage 😉
Also, when you’re making the buttercream, I always suggest starting with 2 cups of powdered sugar and go from there. They’re sweet to begin with and depending on personal preference and the weather (I swear, it makes a difference) you can adjust to your liking. And don’t forget the pinch salt, it makes a difference! The heavy cream really does add an airiness to the buttercream, but you can always sub milk if that’s what you have on hand.
My big tip when making these is they really do taste better the next day. Yes, they’re good when they first cool, but if you wait until the next day, you’ll understand what I’m talking about. I know it’s torture…
The one thing that sets these sugar cookie bars apart is the addition of one top secret ingredient: almond extract. There’s only 1/8 of a teaspoon in the batter, but believe me, it is the one ingredient that makes them. There’s no pronounced almond extract taste, it just enhances the situation and makes it all kinds of magical. There you go, my secret is out. Let’s keep it between us, okay?
Aside from birthdays, how amazing are these for bake sales, or girl’s night, or just because! I really hope you guys love these as much as I do and remember to share your pics with me over on Instagram! I love seeing your bakes!
Happy baking!
Super easy sugar cookie bars are loaded with rainbow sprinkles and topped with vanilla buttercream!
Ingredients
- 8 ounces (1 cup) unsalted butter
- 1 and 1/2 cups granulated sugar
- 3 eggs
- 3 and 1/2 teaspoons vanilla extract or vanilla bean paste
- 1/8 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup rainbow sprinkles
- 6 ounces (3/4 cup) unsalted butter, room temp.
- 2 and 1/2 cups powdered sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 Tablespoons heavy cream
Instructions
- Preheat oven to 350 degrees and spray a 9x13-inch baking pan with nonstick cooking spray. Line pan with parchment paper, leaving a 2-inch overhang. Spray the parchment with nonstick cooking spray and set aside.
- In medium size microwave safe bowl, melt butter.
- Whisk in sugar, followed by eggs and both extracts.
- Stir in flour and salt, just until combined. I usually whisk in the first cup and then stir in the remaining cup.
- Stir in rainbow sprinkles. Pour batter into prepared pan and even out with a spatula.
- Bake for 22-25 minutes (mine normally take about 23min.), just until edges are set.
- Place baking pan on cooling rack to cool and then lift bars out of the pan using the parchment paper.
- In the bowl of an electric mixer, mix butter on medium high speed for about 3-4 minutes.
- Start adding powdered sugar, 1/2 cup at a time so you don't have a sugar shower.
- Add salt.
- Add vanilla extract and heavy cream.
- Continue to mix buttercream on medium-high speed until it is light and fluffy, scraping down the bowl as necessary.
- Spread buttercream on completely cool cookie bars.
- Decorate with additional sprinkles!
Notes
I used Americolor electric pink food coloring for the buttercream.
Liz says
What a fun, festive birthday treat! I recently made a confetti cake filled with sprinkles, now it’s time to move on to cookie bars. My family would love these!!
bblondie says
Thanks, Liz! Confetti cake is next on my list!
Lisa says
I would love to make these and ship them to my daughter in college…does the buttercream ” set” where it wont be messy and still look pretty when they arrive in the mail?
bblondie says
Hi Lisa, I have not tried shipping them yet, but the buttercream does set and my suggestion would be to wrap them very well in plastic wrap (single layer) maybe put a sheet of wax paper or parchment on top before you wrap them and then freeze them overnight. That’s what I would do, and I find freezing prior to shipping is really helpful. Good luck!
Cecilia Neale says
Hi,
Can’t wait to make these.
I have one question. When are the cookies cut into bars?
Thanks
bblondie says
Hi Cecilia! If I’m not in a rush, I normally chill them overnight and cut them into bars the following day. If I’m serving the same day I make them, I pop them in the fridge for a bit so the frosting can get a little firm before I cut them. It just helps me get a clean cut. Hope that helps!
Tal says
Is the almond extract optional?? Great idea btw!!
bblondie says
You can definitely leave it out. Happy baking!