Get ready to fall in love with the ultimate springtime treat: Easter Egg Sugar Cookie Bars. These soft, buttery cookie bars are bursting with festive pastel chocolate eggs, topped with playful sprinkles, and drizzled with a sweet vanilla glaze. They’re a breeze to throw together, making them perfect for any Easter celebration, family brunch, or when you want that magical combination of chewy sugar cookie and chocolate in every single bite. Trust me, if you’re looking for a crowd-pleasing holiday dessert that checks every box for color, flavor, and fun, these bars are guaranteed to become your new favorite.
Ingredients You’ll Need
The best part about making Easter Egg Sugar Cookie Bars? The ingredient list is pared down to baking basics and a few festive goodies. Each item—from real butter to the playful chocolate eggs—pulls its weight, creating bars that are soft, flavorful, and absolutely stunning on the dessert table.
- Unsalted butter (1 cup, softened): Gives the bars their richness and tender, melt-in-your-mouth texture.
- Granulated sugar (1 1/4 cups): Sweetens the base and helps achieve that classic sugar cookie chew.
- Eggs (2 large): Bind everything together for sturdy, sliceable bars.
- Vanilla extract (2 teaspoons + 1/2 teaspoon for glaze): Delivers warm, inviting flavor throughout.
- All-purpose flour (2 1/2 cups): The backbone of your cookie bars, ensuring a tender but not cakey crumb.
- Baking powder (1/2 teaspoon): Adds just enough lift for that perfect cookie-bar rise.
- Salt (1/2 teaspoon): Balances out the sweetness and brightens the flavors.
- Pastel chocolate eggs (1 1/2 cups, such as Cadbury Mini Eggs): The star of the show—crush some for cookie dough, then save the rest for a gorgeous topping.
- Pastel sprinkles (1/2 cup): Bring a pop of color and whimsy to every bite.
- Powdered sugar (1 cup): The foundation of your sweet drizzle glaze.
- Milk (2 tablespoons): Turns the powdered sugar into a silky, pourable glaze.
How to Make Easter Egg Sugar Cookie Bars
Step 1: Prep Your Pan
Preheat your oven to 350°F (175°C) and grab a 9×13-inch baking pan. Lining the pan with parchment paper—and giving it a light greasing—makes it a breeze to lift your bars out later, so don’t skip this step! Neat, defined edges are the secret to those perfect dessert platters everyone admires.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light, pale, and fluffy—about 2 minutes. This is what gives Easter Egg Sugar Cookie Bars their glorious tender bite, so don’t rush!
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition, then pour in all the vanilla extract. You’ll notice the batter transforms, looking creamy and luscious at this stage.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add your dry ingredients to the wet mixture, mixing on low just until everything is combined. Over-mixing can toughen your bars, so stop when you don’t see dry flour pockets.
Step 5: Add Festive Mix-ins
Chop or gently crush 1 cup of the pastel chocolate eggs; stirring them into your dough alongside half of your sprinkles ensures every square is studded with crunchy, chocolatey treasures. Use a spatula to fold these in gently.
Step 6: Spread and Bake
Turn the dough out into your prepared pan, and use an offset spatula or the back of a spoon to press it evenly into the corners. Bake for 25 to 30 minutes, or until the bars are golden and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are perfect!).
Step 7: Glaze and Decorate
Once completely cool, whisk together your powdered sugar, milk, and remaining vanilla until smooth to make a glaze. Drizzle it generously over the bars, then scatter on the remaining crushed chocolate eggs and sprinkles for that irresistibly festive finish. Let the glaze set fully before slicing into neat squares.
How to Serve Easter Egg Sugar Cookie Bars
Garnishes
A shower of extra sprinkles or more crushed pastel chocolate eggs on top is never too much! For an elegant touch, you can even dust the finished bars lightly with edible glitter or tint the glaze with a hint of pastel food coloring to match your holiday table.
Side Dishes
Pairing Easter Egg Sugar Cookie Bars with a fresh fruit salad, a bowl of zesty lemon sorbet, or a chilled glass of milk makes your dessert spread feel truly special. If you’re going the brunch route, a platter of berries or a scoop of creamy vanilla ice cream beside each bar looks beautiful on a plate and complements the sweetness.
Creative Ways to Present
Try arranging the sliced bars in a pastel basket lined with a linen napkin for a sweet centerpiece, or stack them on a tiered cake stand with candy eggs scattered in between. For fun gift-giving, wrap a few bars in cellophane bags tied with a ribbon—you’ll be everyone’s favorite Easter bunny!
Make Ahead and Storage
Storing Leftovers
Store any leftover Easter Egg Sugar Cookie Bars in an airtight container at room temperature for up to three days. The bars retain their soft texture and vibrant colors, making them just as delicious on day three as they are fresh out of the oven.
Freezing
Yes, these bars freeze beautifully! Simply wrap individual bars tightly in plastic wrap and slide them into a freezer bag or container. They’ll keep well for up to two months, so you can stash a sweet treat away for later (or those post-Easter cravings).
Reheating
You don’t have to reheat Easter Egg Sugar Cookie Bars to enjoy them—just thaw at room temperature until soft. If you do want a warm treat, a quick 5–10 seconds in the microwave will revive that fresh-from-the-oven softness.
FAQs
Can I use other types of chocolate eggs or candies?
Absolutely! While pastel chocolate eggs capture that classic Easter vibe, you can swap in any candy-coated chocolate or even use chopped chocolate bars if that’s what you have on hand. Just aim for similar-sized pieces for even distribution in the bars.
Do I have to use sprinkles?
Sprinkles add festive color and a subtle crunch, but if you’re out (or want less sweetness), leave them off or try replacing with finely chopped nuts for a twist. The Easter Egg Sugar Cookie Bars will still be a hit!
How do I crush the chocolate eggs easily?
The best trick is to put the chocolate eggs inside a zip-top bag and give them a few gentle whacks with a rolling pin or the bottom of a measuring cup. You want nice chunky pieces, not powder, so go slow and check them as you crush.
Can I tint the glaze different colors?
Yes! Add a drop of pastel food coloring to the glaze for even more Easter cheer. You can even divide the glaze into a few bowls and tint each a different color for stripes or marbled designs on top of your bars.
Do the bars need to be refrigerated?
No refrigeration is needed—just keep Easter Egg Sugar Cookie Bars at room temperature in an airtight container. Only refrigerate if your kitchen is very warm, which might cause the glaze to get too soft or sticky.
Final Thoughts
If you’re searching for a playful, easy, and absolutely delicious treat for your Easter celebrations, look no further than Easter Egg Sugar Cookie Bars. They’re guaranteed to be a family favorite—so grab those pastel eggs, round up your sprinkles, and whip up a batch to share some sweetness this spring!
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Easter Egg Sugar Cookie Bars Recipe
- Total Time: 45 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
These Easter Egg Sugar Cookie Bars are a delightful treat that captures the essence of the holiday in a delicious dessert. Soft and chewy sugar cookie bars loaded with pastel chocolate eggs and sprinkles, topped with a sweet glaze, these bars are perfect for Easter gatherings or a festive sweet indulgence.
Ingredients
Main Cookie Bars:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 1 1/2 cups pastel chocolate eggs (such as Cadbury Mini Eggs)
- 1/2 cup pastel sprinkles
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/line a 9×13-inch baking pan with parchment paper.
- Mix wet ingredients: In a large bowl, cream butter and sugar. Add eggs and vanilla; mix well.
- Combine dry ingredients: In another bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture.
- Add mix-ins: Stir in crushed chocolate eggs and half of the sprinkles.
- Bake: Spread dough in pan and bake for 25-30 minutes.
- Make glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over cooled bars.
- Finish: Sprinkle with remaining chocolate eggs and sprinkles. Allow glaze to set before cutting into squares.
Notes
- For extra festive flair, tint the glaze with pastel food coloring.
- Store in an airtight container at room temperature for up to 3 days.
- Bars freeze well—wrap tightly before freezing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Holiday-Inspired
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 22g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
