Description
Delight in these festive Easter Cookie Bars featuring a buttery, tender base topped with a smooth coconut cream frosting, colorful confetti sprinkles, and decorated with fun Easter candies. Perfect for springtime celebrations and easy to prepare, these bars combine classic cookie flavors with a tropical twist of coconut and vibrant Easter-themed decorations.
Ingredients
Scale
Cookie Base
- 3 & 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup unsalted butter, softened
- 1 & 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 cup confetti sprinkles
Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup cream of coconut
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- Pinch of table salt
- 1 & 1/2 cups sweetened coconut flakes
- Green food coloring (to tint coconut flakes)
Decoration
- Easter peeps or Easter candy
- Jelly beans
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for a uniform rise.
- Cream Butter and Sugar: In a large mixing bowl, beat 1 cup of softened unsalted butter with granulated sugar until the mixture is light and fluffy. This will help create a tender texture in the cookie bars.
- Add Eggs and Extracts: Beat in the eggs one at a time, then mix in the vanilla extract and almond extract, if using. The extracts add depth and a subtle nutty flavor to the bars.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing just until combined. Avoid overmixing to keep the bars tender. Gently fold in the confetti sprinkles for a festive look.
- Bake the Cookie Base: Spread the batter evenly in a greased or parchment-lined 9×13-inch baking pan. Bake in a preheated oven at 350°F (175°C) for approximately 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Prepare Frosting: Beat 1/2 cup of softened unsalted butter until creamy. Gradually add powdered sugar, alternating with cream of coconut, mixing until smooth. Stir in vanilla extract, coconut extract, and a pinch of salt to balance the sweetness.
- Color Coconut Flakes: In a small bowl, toss the sweetened coconut flakes with a few drops of green food coloring until evenly tinted to resemble grass for Easter-themed decoration.
- Frost the Bars: Once the cookie base is completely cooled, spread the frosting evenly over the top. Sprinkle the green-tinted coconut flakes generously over the frosting to create a grassy effect.
- Decorate: Place Easter peeps, jelly beans, and Easter candies on top of the frosted bars to add festive color and texture, creating an inviting Easter display.
- Chill and Serve: Refrigerate the decorated cookie bars for at least 15 minutes to set the frosting before cutting into 12 squares to serve. Enjoy your festive Easter treat!
Notes
- For best results, use room temperature butter and eggs for easier mixing and better texture.
- If you prefer, substitute almond extract with more vanilla extract or another flavored extract.
- Tint the coconut flakes gradually to achieve the desired shade of green.
- Store leftover cookie bars in an airtight container in the refrigerator for up to 4 days.
- These bars can be made a day ahead to allow the flavors to meld.
