Easter Sugar Cookie Bars

Easter Sugar Cookie Bars are cute, fun, colorful cookie bars decorated with Easter bunnies, Peeps, and jelly beans.

For a cute and fun sweet treat to your Easter dinner and the rest of your Easter Recipes, these Easter Bunny Desserts are just what you are looking for. They brighten up any Easter celebration.

Very unique from other Cookie Recipes, because of how they are decorated, specific to Easter, yet so delicious that you will want to make these fun Easter desserts whenever the kids and grandkids are over and want sweet treats.

Why You’ll Love This Recipe

• Colorful – The brightly colored Easter Peeps Cookies make fun Easter desserts.
• Easy – These Easter cookies are much easier to make than they look. Even the kids can help. This easy recipe, especially the sugar cookie dough can be made by kids, if you want to share. You can easily find the ingredients at your local grocery store.
• Unique – Instead of cream cheese frosting and chocolate eggs, I use Easter Peeps, (colorful Easter bunnies), and green-colored shredded coconut to top the Easter cookie bars. These are not your classic sugar cookies!

What You’ll Need

Equipment

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• Electric Mixer or Stand Mixer
• Medium Bowl
• Baking pan or sheet pan
• Sharp Knife
• Plastic Wrap

Ingredients

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Cookie Base

• Flour – I used all-purpose flour.
• Baking Powder
• Baking Soda
• Salt
• Butter
• Sugar
• Eggs
• Vanilla extract
• Almond extract
• Confetti Sprinkles

Coconut Frosting

• Butter
• Powdered Sugar
• Cream of Coconut
• Vanilla Extract
• Coconut Extract
• Salt

Topping

• Sweetened Coconut Flakes
• Green Food Coloring
• Easter Peeps
• Jelly Beans

Directions

1. Add the flour, baking powder, baking soda, and salt to a large bowl and whisk until combined, set aside.
2. In the body of a stand mixer with the paddle attachment or with a hand mixer and a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time until incorporated. Add in the vanilla and almond extracts, mix until combined.
4. Add the flour mixture a little at a time to the wet ingredients and mix in until just combined, with no dry patches, but do not overmix. Scrape down the sides as needed. Add the sprinkles and stir until just incorporated.
5. Press the cookie dough into the bottom of the prepared baking dish. Bake for 20-24 minutes until lightly golden brown along the edges and a toothpick inserted into the center comes out mostly clean. Let cool completely on a wire rack.
6. While the cookie bar cools, make the frosting. Place the butter in the body of a stand mixer with the paddle attachment or in a large bowl with a hand mixer and whip the butter until smooth.
7. Add the powdered sugar a little at a time and mix until combined.
8. Add in the cream of coconut, vanilla, coconut extract, and salt, and stir in until combined. Scrape the sides as needed.
9. Whip on medium-high speed for 3 minutes until fluffy.

1. Take the cookie bars out of the baking dish, you can use the parchment paper to help. Evenly spread the frosting on top of the bars.
2. In a gallon-sized zip-topped bag, add the coconut flakes and a couple of drops of green food coloring. Close the bag and toss around until the coconut is dyed green, add more food coloring if needed to reach your desired shade.
3. It is easier to serve if you cut the bars first and then sprinkle the dyed coconut on top.
4. Add an Easter peep to each slice and jelly beans, and serve immediately.

Recipe Tips

• These Easter cookie bars with coconut are sweet but not overly sweet.
• The cookie itself is sweet, soft and chewy but holds up well to the toppings.
• This recipe makes it fun to be creative and decorate each bar any way you want. This is a fantastic activity to get kids involved!
• The sprinkles are optional but I think each layer is fun in these bars so I think they look fitting! I used the confetti coin-style sprinkle since they tend not to bleed. These are the exact sprinkles I used: https://www.amazon.com/gp/product/B008Y2TST0/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Variations

You can change up these sugar cookie bars by changing up the toppings. Instead of using Easter Peeps, try using Easter M&M’s, Chocolate bunnies, creme eggs, robin eggs, or mini eggs.

FAQs

More Easter Desserts

• Chocolate Easter Egg Cupcakes
• Homemade Chocolate Marshmallow Easter Eggs
• Lemon Cool Whip Cookies
• Donut Hole Cake Pops
• Carrot Cake Cheesecake

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Easter Sugar Cookie Bars Recipe

Cute, fun Easter Sugar Cookie Bars decorated with colorful Easter Peeps, jelly beans, and green colored shredded coconut for grass. Perfect recipe for the kids to help.

Course Dessert

Cuisine American

Keyword Easter Peeps, Easter Peeps Cookie Bars, Easter Sugar Cookie Bars

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 670kcal

Author Michele @ Flavor Mosaic

Ingredients

For the cookie base:

• 3.75 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 1.5 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract optional
• 1/4 cup confetti sprinkles

For the coconut frosting:

• 1/2 cup unsalted butter softened
• 3 cups powdered sugar
• ¼ cup cream of coconut
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• pinch salt

For assembly:

• 1.5 cups sweetened coconut flakes
• green food coloring
• Easter peeps
• Jelly beans

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 375°F. Line a 9×13 baking dish with parchment paper and spray with baking spray, set aside.
• Add the flour, baking powder, baking soda, and salt to a large bowl and whisk until combined, set aside.
• In the body of a stand mixer with the paddle attachment or with a hand mixer and a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
• Add the eggs one at a time until incorporated. Add in the vanilla and almond extracts, mix until combined.
• Add the flour mixture a little at a time to the wet ingredients and mix in until just combined, with no dry patches, but do not overmix. Scrape down the sides as needed.
• Add the sprinkles and stir until just incorporated.
• Press the cookie dough into the bottom of the prepared baking dish. Bake for 20-24 minutes until lightly golden brown along the edges and a toothpick inserted into the center comes out mostly clean. Let cool completely on a wire rack.
• While the cookie bar cools, make the frosting. Place the butter in the body of a stand mixer with the paddle attachment or in a large bowl with a hand mixer and whip the butter until smooth.
• Add the powdered sugar a little at a time and mix until combined.
• Add in the cream of coconut, vanilla, coconut extract, and salt, and stir in until combined. Scrape the sides as needed.
• Whip on medium-high speed for 3 minutes until fluffy.
• Take the cookie bars out of the baking dish, you can use the parchment paper to help. Evenly spread the frosting on top of the bars.
• In a gallon-sized zip-topped bag, add the coconut flakes and a couple of drops of green food coloring. Close the bag and toss around until the coconut is dyed green, add more food coloring if needed to reach your desired shade.
• It is easier to serve if you cut the bars first and then sprinkle the dyed coconut on top.
• Add an Easter peep to each slice and jelly beans, and serve immediately.

Notes

• • These Easter cookie bars with coconut are sweet but not overly sweet.

• • The cookie itself is sweet, soft and chewy but holds up well to the toppings.

• • This recipe makes it fun to be creative and decorate each bar any way you want. This is a fantastic activity to get kids involved!

• • The sprinkles are optional but I think each layer is fun in these bars so I think they look fitting! I used the confetti coin-style sprinkle since they tend not to bleed.
  • Instead of using Easter Peeps, try using Easter M&M’s, Chocolate bunnies, creme eggs, robin eggs, or mini eggs.
  • How Do I Store Easter Sugar Cookie Bars?

    Store these Easter dessert bars in an airtight container at room temperature for up to 5 days. If you need to store these, I recommend waiting to add the toppings until you are ready to serve. That way the Easter Peeps won’t dry out and the candy won’t bleed any colors into the cookies.
    Can I Freeze Easter Sugar Cookie Bars

    Freeze the cookie bars without additional toppings in an airtight container for up to 3 months.

Nutrition

Calories: 670kcal | Carbohydrates: 98g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 199mg | Potassium: 125mg | Fiber: 2g | Sugar: 66g | Vitamin A: 777IU | Calcium: 29mg | Iron: 2mg