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Rainbow Sprinkle Sugar Cookie Bars Recipe

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4.3 from 6 reviews

Delight in these colorful and delicious Sugar Cookie Bars, perfect for any occasion. Soft yet slightly chewy, these bars are topped with a creamy vanilla buttercream frosting and vibrant rainbow sprinkles for a festive touch. Made from scratch with simple ingredients and baked to golden perfection, they're an easy-to-make treat that yields 15 servings.

Ingredients

Dry Ingredients

  • 1 cup sugar
  • 1 tsp baking powder
  • 2 cups all-purpose flour
  • 1 Tbsp rainbow sprinkles (divided)

Wet Ingredients

  • 1 tsp vanilla bean paste (for batter)
  • 1 large egg
  • 1 stick salted butter, room temperature
  • 1 cup whole milk

Frosting

  • 1 stick unsalted butter, room temperature
  • 1 tsp vanilla bean paste (for frosting)
  • 2 cups powdered sugar
  • 2 Tbsp whole milk
  • 1 tsp rainbow sprinkles (for topping)

Instructions

  1. Preheat and Prepare Pan: Gather all ingredients and preheat your oven to 350℉ (175℃). Grease a 9x13-inch baking dish with cooking spray or butter to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine 1 tablespoon of rainbow sprinkles, sugar, baking powder, and flour, mixing well to distribute evenly.
  3. Mix Wet Ingredients: In a separate smaller bowl, whisk together 2 teaspoons of vanilla bean paste and the large egg until smooth and combined.
  4. Combine Ingredients: Add the softened salted butter to the dry ingredients and mix using a hand mixer until fully incorporated and crumbly.
  5. Add Egg Mixture: Pour the vanilla-egg mixture into the dry mixture and blend together thoroughly.
  6. Add Milk: Slowly pour in 1 cup of whole milk and mix until the batter is smooth and consistent.
  7. Bake the Bars: Pour the batter evenly into the prepared baking dish and use a spatula to smooth the surface. Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
  8. Cool Completely: Remove from oven and allow the cookie bars to cool fully in the pan before frosting to prevent melting.
  9. Prepare Frosting: While the bars are cooling, cream together the softened unsalted butter, 1 teaspoon vanilla bean paste, powdered sugar, and 2 tablespoons whole milk using a hand mixer until the frosting is smooth and fluffy.
  10. Frost and Decorate: Spread the frosting evenly over the cooled cookie bars using an offset spatula or knife. Sprinkle the remaining 1 teaspoon of rainbow sprinkles on top for decoration.
  11. Serve: Slice into bars and enjoy the sweet, creamy, and festive treat!

Notes

  • Ensure both types of butter are at room temperature for easier mixing and better texture.
  • Use an offset spatula for smooth, even frosting application.
  • Allow bars to cool completely before frosting to avoid melting the frosting.
  • Substitute vanilla bean paste with vanilla extract if unavailable.
  • These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://recipeplenty.com/rainbow-sprinkle-sugar-cookie-bars-recipe/