Go Back
–+ servings
Funfetti Sugar Cookie Bars Recipe

Funfetti Sugar Cookie Bars

Soft, thick, and chewy funfetti sugar cookie bars topped with creamy vanilla cream cheese frosting and plenty of rainbow sprinkles. Perfect for birthdays, potlucks, holidays, and any time you need an easy, crowd-pleasing dessert.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 18 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.

Notes

Yield: 18–24 bars, depending on size. Storage: Store frosted bars in an airtight container at cool room temperature for 1–2 days, or in the refrigerator for up to 5 days (let sit at room temperature 15–20 minutes before serving). To freeze unfrosted bars, bake, cool, slice, and freeze in a single layer, then stack with parchment between layers for up to 2 months; frost after thawing. Frosted bars can also be frozen in a single layer, then wrapped well and thawed in the fridge. The unbaked dough can be pressed into the pan, covered tightly, and chilled for up to 24 hours; rest at room temperature about 15 minutes before baking. Use jimmies, not nonpareils, to avoid color bleeding. Cornstarch and careful, slightly underbaked timing help keep the bars extra soft.
Keyword Birthday cake cookie bars, Easy cookie bars, Funfetti sugar cookie bars, Party Dessert, Sprinkle bars, Sugar Cookie Bars
Love this recipe?Follow us at @thenandnowspace for more