Easter Sugar Cookie Bars
12 bars
Celebrate with these delicious and easy-to-make Easter Sugar Cookie Bars, topped with creamy coconut frosting and marshmallow peeps. They are a delicious treat for any Easter celebration!
Equipment
Ingredients
For the Cookie Base:
- 3 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract optional
- ¼ cup confetti sprinkles
For the Coconut Frosting:
- ½ cup (1 stick) unsalted butter softened
- 3 cups powdered sugar
- ¼ cup cream of coconut
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- pinch salt
For Assembly:
- 1 ½ cups sweetened coconut flakes
- green food coloring
- 12 Easter peeps
- Jelly beans
Instructions
- Preheat the oven to 375°F/190°C. Line a 9x13-inch baking dish with parchment paper and spray with baking spray, set aside.
- Add the flour, baking powder, baking soda, and salt to a large bowl and whisk until combined, set aside.
- In the body of a stand mixer with the paddle attachment or with a hand mixer and a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time until incorporated. Add in the vanilla and almond extracts, mix until combined.
- Add the flour mixture a little at a time to the wet ingredients and mix in until just combined, with no dry patches, but do not overmix. Scrape down the sides as needed.
- Add the sprinkles (optional) and stir until just incorporated.
- Press the cookie dough into the bottom of the prepared baking dish. Bake for 20-24 minutes until lightly golden brown along the edges and a toothpick inserted into the center comes out mostly clean. Let cool completely on a wire rack.
- While the cookie bars cool, make the coconut frosting. Place the butter in the body of a stand mixer with the paddle attachment or in a large bowl with a hand mixer and whip the butter until smooth. Add the powdered sugar a little at a time and mix until combined. Add in the cream of coconut, vanilla, coconut extract, and salt, and stir in until combined. Scrape the sides as needed. Whip on medium-high speed for 3 minutes until fluffy.
- Take the cookie bars out of the baking dish, you can use the parchment paper to help. Evenly spread the frosting on top of the bars.
- In a gallon-sized zip-topped bag, add the coconut flakes and a couple of drops of green food coloring. Close the bag and toss around until the coconut is dyed green, add more food coloring if needed to reach your desired shade.
- It is easier to serve if you cut the bars first and then sprinkle the dyed coconut on top.
- Add an Easter peep to each slice and jelly beans, and serve immediately.
Notes
- To make the bars easy to remove from the pan, leave extra parchment paper on each side so that you can use it as handles to lift the bars out.
- Store at room temperature in an airtight container for up to 5 days. I suggest waiting to add the peeps and jelly beans until just before serving, so that they don't dry out.
- Cookie bars without frosting or toppings can be frozen for up to 3 months.
- Have fun with toppings! Add your favorite easter candies, like chocolate eggs or extra sprinkles.
- These bars are easier to serve if you cut them into squares before adding the coconut grass and other toppings.
Nutrition
Serving: 1bar | Calories: 693kcal | Carbohydrates: 102g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 219mg | Potassium: 108mg | Fiber: 2g | Sugar: 70g | Vitamin A: 807IU | Calcium: 32mg | Iron: 2mg