Description
These tender, cake-like sugar cookie bars are studded with confetti sprinkles and topped with a fluffy vanilla buttercream. They are the perfect, stress-free treat for back-to-school parties, teacher appreciation, and bake sales.
Ingredients
Scale
- 1 cup (226g) unsalted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (50g) confetti sprinkles (standard jimmies)
- 1 cup (226g) unsalted butter, room temperature (for frosting)
- 4–5 cups (480-600g) confectioners’ sugar, sifted
- 3–4 tablespoons heavy cream
- 2 teaspoons vanilla extract (for frosting)
- ¼ teaspoon salt (for frosting)
- Extra sprinkles for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper if desired.
- In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract. Scrape down the sides of the bowl.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until just combined. Do not overmix.
- Gently fold in the confetti sprinkles with a rubber spatula.
- Pour batter into the prepared pan and spread evenly. Bake for 20-25 minutes until edges are lightly golden and a toothpick inserted in the center comes out clean.
- Let bars cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- While bars cool, make the frosting: Beat 1 cup of softened butter until creamy. Gradually add confectioners’ sugar on low speed. Add vanilla, salt, and heavy cream. Beat on high for 2-3 minutes until fluffy.
- Spread frosting evenly over cooled bars using an offset spatula. Sprinkle extra confetti sprinkles on top while frosting is wet.
- Cut into 24 squares and serve.
Notes
Ensure all ingredients, especially butter and eggs, are at room temperature for the best texture. Do not overbake the bars as they continue to cook in the pan. For white frosting, add a tiny drop of white food coloring. Store in an airtight container at room temperature for up to 3 days. Bars can be frozen without frosting for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/24 of pan)
- Calories: 220
- Sugar: 24
- Sodium: 80
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 32
- Protein: 2
Keywords: sugar cookie bars, confetti cake bars, back to school party food, teacher appreciation gifts, easy bake sale recipes, vanilla buttercream, kid-friendly desserts