Funfetti Frosted Sugar Cookie Bars

Stack of funfetti sugar cookie bars topped with white homemade frosting and rainbow sprinkles, one with a bite taken out showing colorful sprinkles inside.

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Funfetti Frosted Sugar Cookie Bars

Skip the hassle of rolling cookies and make these Funfetti Sugar Cookie Bars instead. They're soft and chewy and topped with a creamy vanilla frosting and rainbow sprinkles. An easy, festive dessert that’s perfect for birthdays, family gatherings, parties, and holidays.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 232kcal

Author: Lori

Equipment

Ingredients

Bars:

2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup salted butter room temperature
1/2 cup granulated white sugar
1/2 cup light brown sugar lightly packed
1 large egg + 1 egg yolk room temperature
2 teaspoons vanilla extract
1/2 cup rainbow sprinkles Jimmies work best

Frosting:

1/2 cup unsalted butter room temperature
3 cups confectioners sugar
4 tablespoons 2% milk
2 teaspoons vanilla extract
1/2 cup rainbow sprinkles

Instructions

To Make the Cookie Bars

Heat the oven to 350°F. Spray a 9x13-inch pan with cooking spray and set aside.
In a medium bowl, add the flour, cornstarch, baking powder, and salt, stirring to combine. Set aside.
2 cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt
In a separate large bowl, cream the butter, sugar, brown sugar, eggs, and vanilla together with a mixer.
1/2 cup salted butter, 1/2 cup granulated white sugar, 1/2 cup light brown sugar, 1 large egg + 1 egg yolk, 2 teaspoons vanilla extract
Add the flour mixture to the wet ingredients and mix just until combined. Gently fold in the sprinkles.
1/2 cup rainbow sprinkles
Use a spoon to transfer the dough to the prepared pan. Then wet your fingers and gently press the dough to spread it out to the edges.
Bake for 20 minutes or just until the edges are lightly colored and before the top is browned. Remove the pan from the oven and cool completely.

To Make the Frosting

Beat the butter, confectioners sugar, milk, and vanilla together in a bowl until thoroughly combined.
1/2 cup unsalted butter, 3 cups confectioners sugar, 4 tablespoons 2% milk, 2 teaspoons vanilla extract
Spread frosting over the cooled bars and immediately add the sprinkles if using.
1/2 cup rainbow sprinkles

Notes

Make sure the butter and eggs are at room temperature for easier mixing.
Be careful not to overbake - you want to remove the pan from the oven when the edges are golden.
Cool bars fully before frosting.
Chill frosted bars for 30 minutes for cleaner slices.
For other holidays and occasions, tint the frosting with food coloring or swap the sprinkle colors.
Store the frosted bars in an airtight container in the refrigerator for up to 5 days.
To freeze: unfrosted bars can be wrapped in plastic wrap then placed in a freezer bag or container and frozen for up to 3 months. Thaw on the counter, then frost and add sprinkles before serving.

Nutrition