Funfetti cake batter cookie bars are a sweet and tasty treat that only need 5 ingredients! So easy to make, loaded with colorful sprinkles, and tastes exactly like cake batter. These will be a hit with everyone.
Today my kids are home from school because of a surprise snow day. There’s really not much snow out there so I’m not entirely sure why they cancelled school…. my kids are excited but me, eh, not so much. My kids go stir crazy and fight, and argue when they’re around each other too much. Like today. Send help. Preferably in the form of these cake batter cookie bars!
These funfetti cake batter cookie bars are a kids’ favorite treat. Cake batter flavor + sprinkles + sweet frosting + sugar cookies! I mean, could it really get any better?!?
It does get better because these bars are only 5 ingredients. A white cake mix and a sugar cookie mix create magic when mixed with some eggs, melted butter, and vanilla extract. That’s all you need for these cookie bars.
Plus a few ingredients for the simple frosting.
I used to love the cake batter flavor but as I’ve gotten older, the cake batter flavor is too sweet for me. I do love sugar cookies so these cookie bars were still delicious. My kids probably could have eaten the whole pan (if I let them…… don’t worry I didn’t 🙂 ) but me on the other hand, one little square was plenty.
I love adding almond extract instead of vanilla into the frosting because I think it tones down the sweetness a bit & I love the flavor. If you prefer the vanilla then use that instead of almond extract in the frosting.
The cookie bars are thick, soft, chewy and topped with a simple frosting and of course, more sprinkles! They cut beautifully and you can make the squares as big or as small as you want.
Just be sure that they are completely cooled before you frost them. Otherwise the frosting will melt and you’ll end up with a wet mess on top of the cookie bars.
These are also the perfect dessert to take to a picnic, potluck, or a gathering. Make them ahead of time so they’re ready to go. I hope you love these as much as we did.
You can also change up the sprinkles for different Holidays. Think Valentine sprinkles for a Valentine’s Day dessert. Or use Halloween or Christmas sprinkles. The options are pretty much endless. Enjoy friends.
Funfetti Cake Batter Cookie Bars are so easy to make, loaded with colorful sprinkles, and tastes exactly like cake batter. These will be a hit with everyone.
- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- 1 box (15.75 oz) white cake mix I used Pillsbury
- 3 large eggs
- 1 cup melted butter 2 sticks
- 1 teaspoon vanilla extract
- 3 tablespoons rainbow sprinkles
- 1/2 cup butter, softened
- 1 1/2 cups powdered sugar
- 2-4 tablespoons milk I used 4 tablespoons heavy cream
- 1/4 teaspoon almond extract
- additional sprinkles for garnish
Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray or line it with parchment paper. Set aside.
In large mixing bowl, combine the dry sugar cookie mix, dry cake mix, eggs, melted butter, and vanilla extract. Beat with a handheld blender until combined. About 1 minute.
Add in the sprinkles and very gently (so the colors don't bleed) stir in the sprinkles using a wooden spoon or spatula.
Dump the batter into the prepared baking dish and spread out evenly. It helps if you drop it all over the baking dish, instead of just one big pile. Use your hands to help spread it out.
Cook for 30-32 minutes. Edges will be golden brown and the center will look done and slightly puffy. Let cool compeltely, about 1 hour.
To make frosting : Use a handheld blender and beat the butter in a mixing bowl until creamy. Add in the powdered sugar, almond extract, and start with 1 tablespoon milk. Blend together and add additional milk until you get a spreadable consistency. They higher fat milk you use, the more you may need. If you use skim or 1% milk you will need less of it.
Spread the frosting over the cooled cookie bars. Sprinkle some additional sprinkles over top the frosting. Cut into bars right away and serve or they can be refrigerated (if wanted) or left at room temperature, until you serve them.
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recipe adapted from Betty Crocker