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Easter Egg Sugar Cookie Bars

Easter Egg Sugar Cookie Bars

These Easter Egg Sugar Cookie Bars are the perfect spring treat! Soft, chewy, and loaded with pastel chocolate eggs, they're easier than traditional cookies and topped with creamy frosting.
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Prep Time 32 minutes
Cook Time 24 minutes
Servings 24
Calories 220 kcal

Equipment

  • Large mixing bowl

Ingredients
  

For the Sugar Cookie Base:

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups mini chocolate eggs coarsely chopped

For the Vanilla Buttercream Frosting:

  • 1/2 cup 1 stick unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp heavy cream or milk
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • Food coloring pastel colors like pink, blue, yellow, or green
  • Additional mini chocolate eggs for decorating

Instructions
 

1️⃣ Preheat & Prepare the Pan

  • Preheat oven to 350°F (175°C).
  • Line a 9x13-inch baking pan with parchment paper, leaving an overhang. Lightly spray with non-stick spray.

2️⃣ Cream the Butter & Sugar

  • In a large bowl, cream butter and granulated sugar until light and fluffy (2-3 minutes).

3️⃣ Add Eggs & Flavorings

  • Mix in egg, egg yolk, vanilla, and almond extract until combined.

4️⃣ Combine Dry Ingredients

  • In a separate bowl, whisk together flour, baking powder, and salt.

5️⃣ Make the Dough

  • Gradually mix the dry ingredients into the wet ingredients until combined (don't overmix).
  • Gently fold in chopped mini chocolate eggs.
  • 6️⃣ Press & Bake
  • Press dough evenly into the pan.
  • Bake for 20-24 minutes, until edges are lightly golden.
  • Let cool completely in the pan (~1-2 hours).
  • 7️⃣ Make the Frosting
  • Beat butter until creamy.
  • Gradually add powdered sugar, alternating with cream.
  • Mix in vanilla, salt, and food coloring.

8️⃣ Frost & Decorate

  • Spread frosting over the cooled bars.
  • Sprinkle with additional chocolate eggs.

9️⃣ Slice & Serve

  • Lift bars from the pan using parchment.
  • Slice into 24 pieces and enjoy!

Notes

  • 🌿 Lemon Variation: Add lemon zest & replace almond extract with lemon extract.
    🍫 Chocolate Version: Swap 1/2 cup flour for cocoa powder.
    🎉 Funfetti Style: Add pastel sprinkles to the dough.
    🧀 Cream Cheese Frosting: Replace half the butter with cream cheese.
    🥥 Coconut Twist: Mix shredded coconut into the dough & top with toasted coconut.
    🌈 Marbled Frosting: Swirl multiple pastel colors for a fun effect.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSugar: 20g
Keyword Cadbury Mini Egg bars, Easter cookie bars, sugar cookie bars
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