Hello springtime! Or something like that. Hopefully it’s getting warmer where you live.
It’s hard to believe that Easter and Mother’s Day are right around the corner and these bars are perfect. Or make them for anything from bridal and baby showers to girls-night-in parties.
They’re faster and easier than making sugar cookies because there’s no dough to chill and no dough to scoop out individually. Just press the dough into a pan, bake, and you’re done.
I made a similar recipe before Christmas that was a huge hit with readers.
To make this recipe even easier, I used a box of vanilla sugar cookie mix that I doctored up with sprinkles. I’m sure a pouch of sugar cookie mix would work although I haven’t personally tested this mix.
The bars are buttery soft in the middle with a bit of chewiness around the edges and have nice texture from the baked-in sprinkles.
To finish them off I frosted the bars with cream cheese frosting and added more sprinkles. I couldn’t resist.
You can cheat and use a tub of storebought cream cheese frosting if you’re in a rush. No one will notice. They’ll be focusing on all those glorious sprinkles.
Easter and Mother's Day are right around the corner and these bars are perfect. Or for showers, parties, and girls-night-in. They’re faster and easier than making sugar cookies and to make this recipe even easier, I used a box of Krusteaz Butter Vanilla Sugar Cookie Mix that I doctored up with sprinkles. The bars are buttery soft in the middle with a bit of chewiness around the edges and have nice texture from the baked-in sprinkles. Cream cheese frosting and more sprinkles are the finishing touches.
Yield: one 8x8-inch pan
Prep Time: 10 minutes
Cook Time: about 23 to 27 minutes
Total Time: about 1 hour, for cooling
Adapted from Holiday Sugar Cookie Bars with Cream Cheese Frosting
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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