Description
Celebrate the Easter season with these delightful Easter Cookie Bars, featuring a soft buttery base loaded with festive sprinkles and topped with a creamy coconut frosting. Perfectly sweet and colorful, these bars are an easy treat to share with family and friends during the holiday.
Ingredients
Scale
Cookie Bars
- 3 & 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup unsalted butter, softened
- 1 & 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 cup confetti sprinkles
Coconut Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup cream of coconut
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- Pinch of table salt
- 1 & 1/2 cups sweetened coconut flakes
- Green food coloring (as needed)
Decorations
- Easter peeps or Easter candy
- Jelly beans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and table salt to combine evenly.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add the vanilla extract and almond extract (if using) and mix until combined.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the bars tender.
- Fold in Sprinkles: Gently fold in the confetti sprinkles to evenly distribute the colorful bits throughout the dough.
- Bake the Bars: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the pan from the oven and allow the bars to cool completely on a wire rack before frosting.
- Prepare Coconut Frosting: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, then mix in the cream of coconut, vanilla extract, coconut extract, and a pinch of salt. Continue to beat until the frosting is creamy and fluffy. Add green food coloring as desired and mix well.
- Frost and Decorate: Spread the coconut frosting evenly over the cooled cookie bars. Sprinkle the sweetened coconut flakes over the frosting for texture and flavor. Finish by decorating the top with Easter peeps, jelly beans, or other Easter candies.
- Serve: Cut into bars and serve at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
- You can substitute the almond extract with additional vanilla extract if preferred.
- For a lower sugar option, reduce the granulated sugar slightly but note it will affect sweetness.
- Use sweetened or unsweetened coconut flakes according to taste; unsweetened will be less sweet.
- Ensure the cookie bars are completely cooled before frosting to prevent melting the frosting.
- Store bars in a cool place to maintain texture, especially if using candy toppings that can melt.
