Soft, thick, and chewy funfetti sugar cookie bars loaded with sprinkles and topped with a sweet buttercream frosting! Change up the frosting and sprinkles for any Holiday or celebration. These are so sweet and delicious.
Ever since I updated the pictures for these sheet pan sugar cookie bars my little girl has been begging (literally.... begging) for me to make them again. I love me some sugar cookie bars but I don't need an entire sheet pan of them hanging out in the kitchen. I'm very well aware that all self control goes out the window when I am around those bars 🙂
I got to thinking that I could make a smaller batch of sugar cookie bars and of course load it up with sprinkles. Sprinkles make everything better and everyone needs a cookie bar loaded with sprinkles with their life!
Mix up a simple sugar cookie dough and add a bunch of sprinkles to it. You want to be sure and use the cylinder shaped sprinkles NOT the small round ball sprinkles. Those will bleed into the dough and turn it a funky brownish color. And that would just be sad.....
Press the dough into a 9x9 baking dish and bake. I have found the easiest way to press the dough into the pan is to drop spoonfuls of it all over the baking dish and then press the dough into the pan. The dough is sticky and this helps makes spreading it much easier.
Mix up a simple buttercream frosting and tint it whatever color you want. I chose to do purple but it did not come out like I wanted it to. My favorite color to use for sugar cookie bars is pink but I was making these for my daughter and her favorite color is purple so I was trying that.
You will need additional sprinkles for the top too. Sprinkle those on top of the frosting right away and then you can cut immediately or put them in the fridge for 1-2 hours before cutting and serving. I LOVE these cold so I always put them in the fridge.
If you are obsessed with sugar cookies like I am then be sure and try out these perfect sugar cookies or these sheet pan sugar cookie bars -----> my kids request this for their birthday cake! They are melt-in-your-mouth-delicious! And loaded with a bajillion calories but who cares?!? 🙂
Yields 16 bars
Soft, thick, and chewy funfetti sugar cookie bars loaded with sprinkles and topped with a sweet buttercream frosting! Change up the frosting and sprinkles for any Holiday or celebration. These are so sweet and delicious!
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 cup sprinkles (NOT the small round ones)
- 6 tablespoons butter, softened
- 1 cup + 3 tablespoons powdered sugar
- 1-2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees. Prepare a 9x9 baking dish by lining with tin foil or parchment paper. Leave overhang on the sides so you can easily pull bars out to cut.
- In a large bowl, using a handheld mixer or stand mixer, beat butter until smooth. About 1 minute. Add sugar and beat until light in color and fluffy. Add in egg, egg yolk, and vanilla extract. Blend together until combined scraping the sides of the bowl down as needed.
- In a separate bowl, combine the flour, baking powder, baking soda, and cornstarch. Stir with a whisk. Add to the butter mixture and mix on low speed until combined. Gently stir the sprinkles into the dough.
- Drop spoonfuls of the dough into the prepared pan and then press down evenly. This makes spreading the dough easier.
- Bake for 20-24 minutes. The edges should be a very light golden brown and it should look set. Let cool completely.
- Make frosting : with a handheld mixer beat butter until smooth. Add in the remaining ingredients and blend together. Add more or less milk depending on desired consistency. Spread onto cooled bars.
- Cut right away or place in the fridge for 1-2 hours and then cut and serve. I prefer these cold so I put them in the fridge.
If you use unsalted butter add 1/4 teaspoon in with the dry ingredients.
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recipe adapted and found at Sally's Baking Addiction