🐣 Easter Egg Cookie Bars 🌸
Ingredients
For the Cookie Base:
1 cup unsalted butte
1 cup granulated sugar
1 large egg
1 ½ teaspoons pure vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
A pinch of fine sea salt
For the Frosting:
2 cups powdered sugar, sifted to ensure smoothness
¼ cup unsalted butter, softened
2 tablespoons whole milk (or heavy cream for extra richness)
½ teaspoon vanilla extract
Pastel food coloring in shades like lavender, mint, or soft peach
For Decoration:
Mini chocolate eggs or candies shaped like Easter eggs
Pastel sprinkles or nonpareils for an extra festive touch
Instructions
Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars later.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step ensures a tender texture in the final bars. Add the egg and vanilla extract, mixing until everything is fully incorporated.
Combine Wet and Dry Ingredients: Sift the flour, baking powder, and a pinch of salt into a separate bowl. Gradually add this dry mixture to the wet ingredients, mixing on low speed until you achieve a soft, pliable dough. Be careful not to overmix, as this can make the bars dense.
Bake the Base: Transfer the dough to the prepared baking pan and press it down evenly using your hands or the back of a spatula. Bake in the preheated oven for 18-22 minutes, or until the edges are lightly golden brown. Once done, remove from the oven and allow the bars to cool completely in the pan before decorating.
Make the Frosting: While the bars cool, prepare the frosting. In a medium bowl, combine the powdered sugar, softened butter, milk, and vanilla extract. Beat until the mixture is smooth and creamy. Divide the frosting into small bowls and tint each one with a different pastel color of your choice.
Decorate with Flair: Spread the colored frostings across the cooled bars in alternating sections. Use a knife or offset spatula to gently swirl the colors together for a marbled effect. Top the frosted surface with mini chocolate eggs and sprinkle generously with pastel-colored sprinkles.
Slice and Enjoy: Once decorated, use the parchment paper overhang to lift the bars out of the pan. Cut them into neat squares or rectangles and serve immediately. Store any leftovers in an airtight container to maintain freshness.