Ultra soft Funfetti Sugar Cookie Bars with a melt-in-your-mouth vanilla buttercream. These sweet cookie bars are the perfect base recipe for whatever sugar cookie bar you can dream up.
Funfetti Sugar Cookie Bars
First things first: do we like “confetti” or “funfetti” to describe these cookie bars? Because I truly cannot decide what to name these bars! I’ve previously used both terms to describe my sprinkle-laden treats, but for everyone else’s sake, let’s go with FUNFETTI. I think this term is more widely used.
Anyway, these cookie bars are everything you want in a simple sugar cookie bar. They’re seriously soft-baked (thanks to the powdered sugar in the dough), they’re topped with the easiest vanilla buttercream, and, of course, the sprinkles add a whole level of excitement and versatility! Turn them into holiday-themed bars, birthday bars, or, leave out the sprinkles all together for a more sophisticated cookie bar. ALSO. Flavor options. This recipe is an amazing base recipe that can be flavored with lemon, orange, peppermint, or whatever else you’re feeling. Mix up the buttercream topping and you can have pink strawberry bars! Go wild, friends. And most importantly, enjoy!
Why You’ll Love These Cookie Bars
- Seriously soft in texture
- Frosting to cookie ratio is *chef’s kiss*
- The perfect base recipe for flavor add-ins
- Can be cut into 18 or 24 bars
- Simple recipe made with pantry staples
What You’ll Need
- Plant-based butter adds moisture and a buttery flavor to the cookie dough and frosting. Feel free to use your favorite plant-based butter or regular salted butter.
- Powdered sugar is used instead of granulated sugar in the cookie dough, making the dough very soft (like a Lofthouse cookie!). You’ll also need it for the buttercream frosting.
- Eggs bind the ingredients together – I haven’t tested this recipe with any egg substitutes.
- Vanilla bean paste lends a lovely flavor to the bars and frosting. Regular vanilla extract will work just fine, but you’ll miss out on those little specks of vanilla bean! If you’re looking to edit the flavor, this is where you can use orange extract, lemon extract, peppermint extract, etc. I recommend replacing up to 1 tsp of the vanilla bean paste with another flavor.
- Salt enhances flavor and cuts sweetness – very necessary for these sweet bars!
- Corn starch also keeps these cookie bars soft in texture. And helps them last longer (they stay soft for a few days on the counter).
- All-purpose flour makes up the bulk of the cookie dough. Feel free to use a bleached or unbleached variety.
- Jimmies sprinkles (the long ones!) are the best sprinkles to use for the cookie dough as they give those little bursts of color that we’re after. For the top of the bars, you can use whatever sprinkles you like.
- Plant-based milk helps thin the frosting to a spreadable consistency. Feel free to use any plant-based milk, regular milk, or even water.
More Sugar Cookie Recipes
- 2/3 cup (150g) plant-based butter, softened (or regular butter)
- 2 cups (240g) powdered sugar
- 2 large eggs, room temp
- 2 tsp vanilla bean paste (or vanilla extract
- 1 tsp salt
- 1/4 cup (32g) corn starch
- 2 3/4 cup (358g) all-purpose flour
- 6 Tbsp (65g) jimmies sprinkles (+ 1 Tbsp to sprinkle on top)
- 1/2 cup (113g) plant-based butter, softened (or regular butter)
- 1 tsp vanilla bean paste (or vanilla extract)
- 1-2 tsp plant-based milk (or regular milk)
- 2 cups (240g) powdered sugar
Make the Bars
- Bring your eggs to room temperature (if needed) by adding them to a glass of warm water for roughly 10 minutes. Meanwhile...
- Preheat your oven to 350°F and prepare a 9x13” baking pan - coat with non-stick spray and line the bottoms + 2 long sides with a large piece of parchment paper. Fold the excess paper over the edges and trim with scissors.
- In a large bowl, beat together the butter and powdered sugar until combined - it will seem dry at first but will turn into a creamy mixture.
- Beat in the eggs and vanilla bean paste. Beat in the salt and corn starch until just combined. Use a large spoon to stir in the flour. And finally, gently stir in the sprinkles.
- Spoon the dough into your prepared baking pan. Gently press the dough evenly across the bottom of the pan, getting it as level as possible - you can use the back of a spoon, spatula, your fingers, etc.
- Bake at 350°F for 13-16 minutes. Allow the cookie bars to cool in the pan set on top of a cooling rack.
Frost the Bars
- Once cooled, remove the bars from the pan, set them aside, and make the frosting. In a medium bowl, beat together the butter and vanilla bean paste. Beat in the powdered sugar.
- Add milk 1 tsp at a time and beat, adding just enough until the frosting texture reaches a firm but spreadable and creamy consistency.
- Spoon all of the frosting onto the big cookie bar. Use an icing spatula to swirl the frosting across the surface of the cookie. Immediately top with extra sprinkles.
- Slice into even pieces (18 or 24 bars) and enjoy!
- Store leftover cookie bars in a single layer in an airtight container at room temperature.