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Easter Sugar Cookie Bars


  • 1 c. butter softened at room temperature
  • 2 c. sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 5 c. flour
  • egg shaped cookie cutter

For the Frosting:

  • 2 1/2 c. powdered sugar
  • 1/2 c. butter softened at room temperature
  • 1/8 - 1/4 tsp. almond extract
  • 3 Tbsp milk
  • food coloring
  • Easter M&M's White Strawberry Shortcake 8oz
  • Easter DOVE Peanut Butter Eggs
  • Starburst Sweet & Sour Jellybeans
  • Other Mars and Wrigley Easter candy
  • Easter sprinkles


  • Grease a standard rimmed cookie sheet (about 12x17) and set aside.
  • Cream together butter and sugar on medium speed. Add eggs one at a time, allowing each egg to be incorporated into the mixture. Scrape the sides of the bowl and add vanilla; mix well.
  • Whisk together salt, baking soda, and flour in a medium bowl. Slowly add to the sugar mixture until just combined.
  • Press the dough evenly into the greased cookie sheet. Bake at 375° for 15 minutes until lightly golden. Remove from oven and set aside to cool.
  • Prepare frosting by using an electric hand mixer to beat the butter until smooth. Then add 2 Tbsp milk and almond extract; mix together.
  • Add powdered sugar about a half cup at a time to avoid a mess. Add 1 Tbsp milk and combine.
  • Divide frosting into desired amount of bowls. Add coloring to each bowl of frosting and mix well to color it.
  • Use an egg-shaped cookie cutter and press into baked sugar cookie bars. Remove to frost and decorate as desired.