Funfetti Sugar Cookie Bars Recipe
If you love soft, chewy sugar cookies and colorful sprinkles, this Funfetti Sugar Cookie Bars Recipe is about to be your new go-to party dessert bar—thick, frosted, and ready for a crowd with very little fuss.
These funfetti sugar cookie bars taste like a birthday cake met your favorite bakery-style sugar cookie and decided to show up in bar form. They’re buttery, soft, and topped with a creamy vanilla frosting plus a generous shower of rainbow sprinkles. I love making these when I need an easy cookie bar recipe that I can slice and serve for birthdays, potlucks, baby showers, or honestly, a random Tuesday when the house needs a little joy.
As a 50-year-old mom who’s baked her way through more school events than I can count, I’ve learned one thing: trays of frosted sugar cookie bars disappear faster than anything else on the table. These funfetti dessert bars are also a lifesaver because you press the dough in a pan instead of fussing with rolling and cutting individual cookies. Same flavor, half the work.
Why You’ll Love This Recipe
- Big batch, low effort – One pan of funfetti sugar cookie bars easily feeds a crowd; no scooping dozens of cookies.
- Soft, thick, and chewy – These chewy sugar cookie bars stay tender, not dry, thanks to the right mix of butter, sugar, and eggs.
- Kid-approved party dessert – Bright, colorful sprinkle sugar cookie bars are basically a magnet for kids (and grown-ups).
- Tastes like birthday cake – The vanilla-almond flavor and sprinkles give serious birthday cake cookie bars vibes.
- Simple pantry ingredients – No fancy stuff; just everyday baking staples plus sprinkles.
- Perfect for make-ahead – You can bake these a day or two ahead, frost later, or freeze for busy weeks.
- Customizable – Easy to turn into holiday bars, school colors, or theme-party treats with different sprinkles.
- Travel-friendly – These funfetti cookie bars pack and stack well for potlucks, bake sales, and gifts.
Ingredients for Funfetti Sugar Cookie Bars Recipe
Let’s walk through what you’ll need for these frosted sugar cookie bars. Nothing fancy—just good, dependable ingredients.
For the Sugar Cookie Bars
- 1 cup (2 sticks / 226 g) unsalted butter, softened
(Room temperature—when you press it, it should give slightly but not melt.) - 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
(Use a good-quality vanilla; it really shines here.) - ½ teaspoon almond extract (optional but highly recommended)
(This gives that “bakery sugar cookie” flavor—skip if you have nut allergies.) - 2 ¾ cups (330 g) all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
(Helps keep the bars soft and tender.) - 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup (about 135 g) rainbow jimmies sprinkles
(Use the long “jimmies,” not nonpareils; tiny round sprinkles can bleed color into the dough.)
For the Frosting
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, softened
(Full-fat cream cheese gives the best texture.) - 2 ½–3 cups (300–360 g) powdered sugar, sifted
(Start with 2 ½ cups and add more if you like a thicker frosting.) - 1 ½ teaspoons pure vanilla extract
- Pinch of salt
(Don’t skip—salt balances all that sweetness.) - 2–3 tablespoons heavy cream or whole milk
(For a smooth, spreadable frosting.) - ¼–⅓ cup extra rainbow sprinkles for topping
A little data note from the food blogging side: search trends show that “funfetti sugar cookie bars” and “birthday cake cookie bars” spike around March–June and again in December. Translation? These bars fit both school party season and holiday baking season, so they’re worth bookmarking.
Step-by-Step Directions
1. Prep your pan and oven
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the long sides so you can lift the bars out later. Lightly grease the parchment.
- This parchment “sling” makes cutting neat squares much easier.
2. Cream the butter and sugar
- In a large mixing bowl (or stand mixer with the paddle attachment), beat 1 cup softened butter and 1 ½ cups sugar on medium speed for about 2–3 minutes, until light and fluffy.
- You want the mixture to look pale and a bit airy; that helps give the bars their soft, bakery-style texture.
3. Add eggs and flavorings
- Beat in the eggs, one at a time, scraping down the bowl between additions.
- Mix in 2 teaspoons vanilla extract and ½ teaspoon almond extract (if using) until combined.
- If you’ve ever wondered what gives those grocery store frosted sugar cookies that nostalgic flavor, it’s usually a bit of almond extract.
4. Whisk dry ingredients
-
In a separate bowl, whisk together:
- 2 ¾ cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Make sure everything is well mixed so you don’t get clumps of baking powder in one corner and none in another.
5. Bring the dough together
- Add the dry ingredients to the wet ingredients in two additions, mixing on low just until no streaks of flour remain.
- Don’t overmix here—overworking the flour can make the bars tough instead of soft.
6. Fold in the sprinkles
- Gently fold in ¾ cup rainbow jimmies sprinkles with a spatula.
- Stir just until the sprinkles are evenly spread through the dough. Too much mixing can cause colors to bleed.
7. Press the dough into the pan
- Transfer the thick dough to your prepared 9×13 pan.
- Use clean hands or an offset spatula to press and spread the dough into an even layer, paying attention to the corners.
- If the dough is sticking to your hands, lightly grease your fingertips or use a small piece of parchment as a “pressing pad.”
8. Bake the sugar cookie bars
-
Bake on the middle rack for 18–22 minutes, until:
- The edges are very lightly golden.
- The center looks set but still pale.
- A toothpick comes out with a few moist crumbs, not wet batter.
These are soft sugar cookie bars; don’t wait for them to brown all over or they’ll be dry.
9. Cool completely
- Set the pan on a wire rack and let the bars cool fully—about 1–1 ½ hours.
- Frosting warm bars will melt the frosting, so this part is worth the wait. I usually start the dishwasher, fold a load of laundry, and then come back.
10. Make the frosting
- In a medium bowl, beat ½ cup butter and 4 oz cream cheese together until smooth and creamy.
- Add 2 ½ cups powdered sugar, vanilla, and a pinch of salt. Beat on low at first (so you don’t wear the powdered sugar), then on medium.
- Beat in 2 tablespoons cream or milk, adding more powdered sugar if you want a thicker frosting or more cream for a silkier texture.
- You’re aiming for frosting that spreads easily but holds soft peaks.
11. Frost and decorate
- Once the sugar cookie bars are completely cool, spread the frosting over the top in an even layer.
- Shower with extra rainbow sprinkles—go all the way to the edges so every bar looks party-ready.
- If you want super-clean cuts, chill the frosted bars for 20–30 minutes before slicing.
12. Slice and serve
- Use the parchment overhang to lift the entire slab out of the pan.
- Slice into 24 smaller bars or 15–18 larger bars, depending on the occasion.
Now you’ve got a tray of colorful sprinkle bars ready for any gathering.
Servings & Timing
- Yield: About 18–24 funfetti sugar cookie bars, depending on how you slice them
- Prep Time: 20 minutes
- Bake Time: 18–22 minutes
- Cooling Time: 60–90 minutes
- Total Time: About 1 hour 45 minutes (mostly hands-off cooling time)
For school events or potlucks, I usually cut them into 24 smaller party dessert bars; for family game night, we go bigger and stick closer to 15.
Fun Variations You Can Try
- Birthday Cake Cookie Bars: Add ¼ cup rainbow sprinkles to the frosting and a few drops of clear butter extract for an extra “cake mix” flavor.
- Holiday Sprinkle Sugar Cookie Bars: Swap the rainbow sprinkles for red and green at Christmas, pastels for Easter, or team colors for sports parties.
- Chocolate Funfetti Cookie Bars: Stir ½ cup white chocolate chips or mini chocolate chips into the dough along with the sprinkles.
- Gluten-Friendly Version: Use a good 1:1 gluten-free baking flour blend; bake a few extra minutes and make sure the center is set.
- Lemon-Twist Bars: Add 1 tablespoon lemon zest to the dough and 1–2 tablespoons lemon juice to the frosting for a bright, tangy version.
- Extra-Thick Bars: Bake the recipe in a 9×9-inch pan and add a few extra minutes to the bake time for ultra-thick chewy sugar cookie bars.
Storage, Freezing & Make-Ahead Tips
- Room Temperature: Store frosted sugar cookie bars in an airtight container at cool room temperature for 1–2 days.
- Refrigerator: For longer storage, keep them in the fridge for up to 5 days; let them sit at room temperature for 15–20 minutes before serving so the frosting softens.
- Freezer – Unfrosted: Bake, cool, and slice the bars, then freeze in a single layer before stacking with parchment between layers. They keep well for up to 2 months. Frost after thawing.
- Freezer – Frosted: You can freeze frosted bars as well; freeze on a tray, then wrap tightly. Thaw in the fridge overnight, then bring to room temperature.
- Make-Ahead Dough: The dough can be pressed into the pan, covered tightly, and chilled for up to 24 hours before baking. Let it sit at room temperature for 15 minutes before it goes into the oven.
If you like to bake for holiday tins or church events, this make-ahead flexibility comes in handy when your calendar gets full.
Notes from My Kitchen
- Don’t skip the cornstarch: It’s a small ingredient that makes a big difference in keeping these funfetti sugar cookie bars soft, even on day two or three.
- Pan choice matters: A light-colored metal 9×13 pan gives the most even bake. Dark pans brown faster, so check a few minutes early. Glass usually needs an extra couple of minutes.
- Sprinkles 101: Use jimmies, not nonpareils. Nonpareils often bleed and can turn your dough grayish. Jimmies keep their shape and color.
- Watch the bake time: The most common issue with sugar cookie bars is overbaking. If the edges are brown all over, you’ve gone too far. Pale and set is the sweet spot.
- Frosting sweetness: If you like a less-sweet frosting, lean on the cream cheese and salt. Start with less powdered sugar and taste as you go.
- Neat slices: For bakery-style edges, chill the bars, then use a long, sharp knife. Wipe the blade clean between cuts. It’s a tiny extra step that makes them look so polished.
You know what? After testing several batches for this recipe (my neighbors were thrilled), the version you’re reading gave the most consistent “wow, these are so soft!” comments.
Funfetti Sugar Cookie Bars Recipe FAQs
Can I use a different size pan?
You can bake these in a 10×15 jelly roll pan for thinner bars; reduce the bake time and start checking around 14–15 minutes.
Can I skip the frosting?
Yes, you’ll still have tasty funfetti cookie bars, but the frosting really gives that classic frosted sugar cookie bar flavor and party look.
What kind of sprinkles work best?
Use rainbow jimmies or similar long sprinkles. Avoid nonpareils (the tiny round ones), as they tend to bleed color into the dough.
Can I halve the recipe?
Absolutely. Halve all ingredients and bake in an 8×8 or 9×9 pan, adding a couple of minutes to the bake time if needed.
Why are my bars dry or crumbly?
They were likely baked a bit too long or the flour was packed into the cup. Spoon flour into the measuring cup and level it off, and pull the bars from the oven while they’re still pale.
Can I make these without almond extract?
Yes. Just replace it with more vanilla extract. Almond adds a special touch, but the recipe still works great without it.
What’s the difference between these and regular cookies?
Sugar cookie bars are baked in one pan and sliced, which means less time shaping cookies and more consistent soft, chewy texture—especially handy for groups.
How do I color the frosting?
Add a few drops of gel food coloring to the frosting and beat until the color is even. Pastel pink, blue, or lavender looks especially cute with rainbow sprinkles.
Final Thoughts
These Funfetti Sugar Cookie Bars Recipe treats give you everything you love about soft, frosted sugar cookies—without the rolling, chilling, and cutting. They’re festive, colorful, and sturdy enough to bring along to any party, from birthdays to holiday gatherings to simple family nights at home.
If you make these funfetti sugar cookie bars, I’d love to hear how they turned out—leave a comment, rate the recipe, or tell me what sprinkle combo you used. And if you’re in the mood for more easy cookie bar recipes, check out my other bar desserts on the blog next time you’re planning a crowd-pleasing tray.
Funfetti Sugar Cookie Bars
Ingredients
- 1 cup unsalted butter softened; 2 sticks / 226 g, for the bars
- 1 1/2 cups granulated sugar 300 g
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract optional but recommended; skip if nut allergies
- 2 3/4 cups all-purpose flour 330 g, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup rainbow jimmies sprinkles about 135 g; use long jimmies, not nonpareils, to prevent color bleeding
- 1/2 cup unsalted butter softened; 1 stick / 113 g, for the frosting
- 4 oz cream cheese 113 g; full-fat, softened
- 2 1/2–3 cups powdered sugar 300–360 g, sifted; start with 2 1/2 cups and add more for thicker frosting
- 1 1/2 teaspoons pure vanilla extract for the frosting
- salt pinch, to balance the sweetness in the frosting
- 2–3 tablespoons heavy cream or whole milk for a smooth, spreadable frosting
- 1/4–1/3 cup rainbow sprinkles extra, for topping the frosted bars
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides to create a sling, and lightly grease the parchment.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened butter and 1 1/2 cups granulated sugar on medium speed for 2–3 minutes, until light, pale, and fluffy.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Beat in the eggs one at a time, scraping down the bowl between additions. Mix in 2 teaspoons vanilla extract and 1/2 teaspoon almond extract (if using) until well combined.2 large eggs, 2 teaspoons pure vanilla extract, 1/2 teaspoon almond extract
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined.2 3/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until no dry streaks of flour remain. Do not overmix to keep the bars soft.2 3/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Gently fold in 3/4 cup rainbow jimmies sprinkles with a spatula just until evenly distributed, avoiding overmixing to prevent the colors from bleeding.3/4 cup rainbow jimmies sprinkles
- Transfer the thick dough to the prepared 9×13-inch pan. Use clean, lightly greased hands or an offset spatula to press and spread it into an even layer, making sure to reach the corners.
- Bake on the middle rack for 18–22 minutes, until the edges are very lightly golden, the center looks set but still pale, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Do not overbake.
- Set the pan on a wire rack and let the bars cool completely in the pan for about 60–90 minutes. Do not frost while warm or the frosting will melt.
- In a medium bowl, beat 1/2 cup softened butter and 4 oz softened cream cheese together until smooth and creamy.1/2 cup unsalted butter, 4 oz cream cheese
- Add 2 1/2 cups powdered sugar, 1 1/2 teaspoons vanilla extract, and a pinch of salt. Beat on low until the sugar is mostly incorporated, then increase to medium. Beat in 2 tablespoons heavy cream or milk, adding more powdered sugar for a thicker frosting or more cream for a silkier, softer texture. Aim for frosting that spreads easily but holds soft peaks.2 1/2–3 cups powdered sugar, 1 1/2 teaspoons pure vanilla extract, salt, 2–3 tablespoons heavy cream or whole milk
- Once the bars are completely cool, spread the frosting evenly over the surface. Top generously with 1/4–1/3 cup extra rainbow sprinkles, covering all the way to the edges. For the neatest slices, chill the frosted bars for 20–30 minutes before cutting.1/4–1/3 cup rainbow sprinkles
- Use the parchment sling to lift the slab out of the pan. Slice into 24 smaller bars or 15–18 larger bars, depending on your preference, wiping the knife clean between cuts for sharp edges.
