Funfetti Sugar Cookie Bars Recipe - Food Fanatic
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Funfetti Sugar Cookie Bars Recipe

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    36 Servings

Ingredients

For the Bars:
  • 1 cup Unsalted Butter, room temperature
  • 2 cups Granulated Sugar
  • 2 Lemons, zested
  • 4 large Eggs
  • 2 teaspoons Pure Vanilla Extract
  • 5 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 2/3 cup Sprinkles
For the Buttercream:
  • 1 cup Unsalted Butter, room temperature
  • 3 1/4 cups Confectioners Sugar, sifted
  • 1 teaspoon Pure Vanilla Extract, For the Buttercream
  • 1-2 tablespoons Milk

Directions

For the Bars:

  1. Preheat oven to 350°F. Line a 10x15-inch pan with foil and lightly spray the pan with nonstick cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed for 2 minutes.
  3. In a medium bowl, combine sugar and lemon zest until the zest is incorporated and the sugar is fragrant. Add lemon sugar to the butter and beat for an additional 2 minutes.
  4. Add eggs one at a time, making sure each egg is incorporated before adding the next. Stir in vanilla extract and mix until thoroughly combined.
  5. In a large bowl, whisk together the flour, salt and baking soda. Gradually add the flour mixture to the butter mixture, mixing until just combined. Add in sprinkles and mix until they are evenly distributed throughout the dough.
  6. Evenly press the dough into the prepared pan. Bake in preheated oven for 30 minutes.  Remove pan from oven and place pan onto a cooling rack to cool completely.
  7. Once bars have cooled, prepare the buttercream frosting.

For the Frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed for 4-5 minutes.
  2. Turn mixer to low and gradually add in the confectioners’ sugar until incorporated.
  3. Once the sugar is fully incorporated, turn mixer back to medium speed and beat for an additional 4 minutes. Stir in vanilla extract and 1 tablespoon of milk and mix until combined.
  4. Pipe or spread the buttercream onto Funfetti sugar cookie bars. If desired, immediately top with additional sprinkles. 

Notes

  • Refrigerate leftover bars in an airtight container for up to 3 days. Allow bars to come to room temperature before serving.
  • I cut my bars into squares and then diagonally to create triangular shapes. I then piped the buttercream onto the bars using a zig-zag pattern. I did not use a piping tip; I simply cut the end off of a piping bag to create a circular opening.

Funfetti sugar cookie bars photo
Source: Adapted from allrecipes.com