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

Cook Time 25

Total Time 40

Servings

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

Instructions

Preheat the oven to 375°F. Line a 9x13 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.

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