🌸 Easter Egg Cookie Bars 🐣
Ingredients
For the Cookie Base:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg, at room temperature
1 ½ teaspoons pure vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon fine sea salt
For the Frosting:
2 cups powdered sugar, sifted
¼ cup unsalted butter, softened
2 tablespoons whole milk (or heavy cream for extra richness)
½ teaspoon vanilla extract
Pastel food coloring (pink, blue, yellow, green, or your choice)
For Decoration:
Mini chocolate eggs (Easter-themed)
Pastel-colored sprinkles or nonpareils
Instructions
Preheat and Prep : Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Make the Cookie Base : In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat on medium speed for 2-3 minutes until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
Combine Dry Ingredients : In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until a soft dough forms.
Press and Bake : Transfer the dough to the prepared baking pan. Use your hands or the back of a spatula to press it evenly into the pan, creating a smooth, uniform layer. Bake for 18-22 minutes, or until the edges are lightly golden. Remove from the oven and let the bars cool completely in the pan on a wire rack.
Prepare the Frosting : In a medium mixing bowl, beat the powdered sugar, softened butter, milk (or cream), and vanilla extract until smooth and creamy. Divide the frosting into separate small bowls, depending on how many colors you’d like. Tint each portion with a few drops of pastel food coloring, stirring until evenly colored.
Decorate : Once the bars have cooled completely, spread the tinted frostings in alternating sections over the top of the cookie base. Use a knife or offset spatula to gently swirl the colors together for a marbled effect. Scatter mini chocolate eggs across the frosting to resemble little nests, and sprinkle with pastel-colored sprinkles for a festive touch.
Slice and Serve : Lift the bars out of the pan using the parchment paper overhang. Cut into squares or rectangles, wiping your knife between cuts for clean edges. Serve and enjoy the cheerful flavors of spring!