Description

If spring had a flavor, it would taste like these Easter Bunny Sprinkle Bars: buttery, soft sugar cookie bars loaded with pastel sprinkles, topped with a cloud of vanilla frosting, and finished with even more cheerful sprinkles. They’re fuss-free, fun to make, and guaranteed to bring a smile to anyone who bites in. Perfect for Easter brunch, spring celebrations, or just brightening an ordinary day.

Ingredients

Scale

For the Sugar Cookie Bars:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup pastel sprinkles (jimmies or quins; avoid nonpareils)

For the Vanilla Frosting:

½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted if needed
1–2 tbsp milk or heavy cream
½ tsp vanilla extract
Pink food coloring (optional)
Extra sprinkles for topping

Instructions

Prep Oven & Pan: Preheat to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving a little overhang for easy removal. Lightly grease exposed pan edges.
Cream Butter & Sugar: In a large bowl, beat softened butter and sugar for 2–3 minutes until pale and fluffy.
Add Eggs & Vanilla: Beat in eggs one at a time, then add vanilla. Scrape the bowl to ensure even mixing.
Incorporate Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into wet ingredients on low speed until just combined.
Fold in Sprinkles: Gently fold in ½ cup pastel sprinkles until evenly distributed.
Press into Pan: Using lightly floured or buttered fingertips, press dough evenly into the prepared pan.
Bake: Bake 20–25 minutes until edges are lightly golden and top looks set. Center may still seem slightly soft. Cool completely on a wire rack.
Make Frosting: Beat softened butter until smooth. Gradually add powdered sugar, then vanilla and 1 tbsp milk. Beat 2–3 minutes until fluffy. Add a second tbsp of milk if needed and tint with food coloring if desired.
Frost & Decorate: Spread frosting over cooled bars. Immediately top with extra sprinkles.
Slice & Serve: Lift bars from pan using parchment overhang. Slice into squares with a sharp knife, wiping between cuts for clean edges.

Notes

Use jimmies or quins in the dough to prevent color bleeding.
Avoid over-baking for soft, chewy bars.
Frost after cooling to keep frosting from melting.
Make-ahead: Bake bars in advance, store at room temp, and frost on serving day.
Freezing: Freeze unfrosted bars up to 2 months. Frost after thawing.