Celebrate with these Confetti Frosted Sugar Cookie Bars.
These Confetti Frosted Sugar Cookie Bars are perfect for a party. They are full of white chocolate chips and colorful, festive sprinkles. The frosting is a delicious buttercream with even more fun sprinkles.
Step By Step Detailed Instructions For Making Frosted Sugar Cookie Bars
I am glad you are here to see how to make these Confetti Frosted Sugar Cookie Bars, so let’s begin by breaking down the steps. By putting a lot of details in each step, I am hoping that even a beginner baker can make these terrific Confetti Frosted Sugar Cookie Bars. To teach you how to make these Confetti Frosted Sugar Cookie Bars, I have added detailed directions and lots of tips. Do not worry about not being able to print the recipe and instructions; you will find a printable version at the bottom of this post too.
Preheat oven 350 degrees
Most ovens take 10 to 15 minutes to heat up to the right temperature.
Let’s Talk Butter
The butter should be soft. I know what you think who remembers to take the butter out of the refrigerator before baking. Well, I will tell you I forget to do this often. Bakers will tell you not to put your butter in the microwave. Most of the time people way over microwave their butter. When I forget to take the butter out of the refrigerator, so it will be soft, I do thaw it in the microwave in the wrapper on a paper plate. In my microwave, it takes 10 seconds. I find 10 seconds in a microwave, and you will be able to leave a thumbprint in the butter. The butter is not mushy nor runny.
Do Not Thaw Butter Too Much
If you have too soft or a melted butter and not thumbprint butter, it will not work in baking. The butter will not get creamy. Microwave temperatures all vary so the first time you thaw your butter you may want to try 7 or 8 seconds. You do not want your butter to melt. You do not want your butter too softened that you cannot leave a thumbprint impression in the butter.
Cream Butter And Sugar
Use a stand mixer or hand mixer on medium-high speed and whip Two Cups of Butter until light and creamy. Two cups of butter equal 1 pound or four sticks of butter.
Turn the mixer speed down to low and slowly add Two Cups Sugar.
After you slowly add all the sugar, turn the mixer on high for one minute. The butter and sugar mixer will be light and cream.
Crack two eggs into a cup or bowl. This way you can make sure you do not get any shells in eggs. With the mixer on medium speed, add one egg at a time into your butter and sugar mixture until both eggs blend in with the butter and sugar.
Heavy Cream and Vanilla
Next, add five tablespoons of whipping cream/heavy cream, and one tablespoon pure vanilla.
Vanilla extract is not the same as pure vanilla. You will not get as good of a flavor from the extract.
Sift Dry Ingredients
Turn your mixer off. Using a sifter, sift 6 cups all-purpose flour and 1 1/2 teaspoons baking powder in a separate bowl. If you use self-rising, cake flour, or any other flour in this recipe, you will have to adjust your leavening agent.
Dry Ingredients To Your Wet Ingredients
With the electric mixer on low, add the dry ingredients the sifted flour and baking powder to the wet ingredients and slowly mix. Do not over mix. Stop mixing when you cannot see the dry ingredients anymore.
While the mixer is on low, mix in 1 cup of white chocolate chips and 1/2 cup of colorful sprinkles. You will find sprinkles in the baking section and the ice cream topping section of your grocery store. Sprinkles are sometimes called candy toppings, ice cream toppings, Jimmies, or dessert topping.
Prepare Half Sheet Pan, 13×18 Size
Line a 13×18 sheet pan with one large sheet of parchment paper. Use a cooking spray, preferably one for baking, and coat the sides of the baking sheet where the parchment paper did not cover.
Add The Cookie Dough To The Prepared Baking Sheet
Smooth the cookie dough out evenly across the entire pan. An icing spatula works well.
Bake The Cookie Bars
Bake the Cookie Bars in a preheated 350-degree for 35 to 40 minutes. These cookie bars are thick. Insert a toothpick in the center of the bars to see if they are done. You want them done so when you cut into them they will lift up easily, but you do not want them overcooked. They will dry out. The cookies are done when you see the edges start to turn a light tan color.
Cool The Cookie Bars
After removing the cookie bars from the oven, and allow them to cool. You can lift them out of the pan using the ends of the parchment paper, and they will cool faster. Completely cool the Cookie Bars.
While The Cookie Bars Are Cooling Make the Frosting
This Buttercream frosting recipe makes a lot of icing. You can see how much icing is on the cookie bars in the pictures. I use all of this frosting on these bars. If you want to half the icing recipe, you can do that, but you will need to add a little more milk to make the frosting thin enough to spread on the cookie bars. I tried these cookies with half the frosting, and I did not have quite enough to spread over the entire bars, so I doubled the recipe.
Cream The Butter
Using an electric mixer on medium high-speed to whip up 1 cup of softened butter. 1 cup butter equals two stick of butter. See above how to soften butter.
Add Confectioners’ Sugar
Sift 8 cups of confectioners’ sugar slowly add it to the butter. Mix on medium high speed until light, fluffy and creamy.
Alternate Milk With Sugar
While adding the confectioners’ sugar, alternate the milk (1/2 cup) and the sugar to the butter. The type of milk you use will make a difference in the thickness of your frosting. You can use any milk, but you may have to adjust the amount. You want enough milk to thin the icing enough to be able to spread the frosting on the bars. Although, I like to keep the frosting think. It will dry a little harder, and you will be able to stack the cookie bars.
Blend In Vanilla
Mix in two teaspoons pure vanilla extract.
Spread The Frosting
After the cookie bars are cool, spread the frosting on them. Allow the icing to set for a couple of hours to slightly harden. You can place the whole baking sheet in the refrigerator or freezer a few minutes if you are in a hurry. If the cookie bars are not hot, they are easier to cut. You will also be able to place them on top of each other.
Roark Family Celebrates Birthday’s In August
In an earlier post, I mentioned that August is the month to celebrate birthdays in our family. You can see that post here about a delicious Birthday Cake Milkshake. Our celebration starts July 27th with my youngest daughter. Next, We celebrate my husband and my anniversary on August 4th. On August 14th, our oldest daughter, Carly, has a birthday, and then my twins, Casey & Caleb, birthday is on August 28th. I try to make a special dessert for the birthday boy or girl on their big day. My twin boys have always loved sugar cookies.
Celebrate Birthdays With Funfetti Frosted Sugar Cookie Bars
So, this year I whipped up these easy Funfetti Frosted Sugar Cookie Bars. They are easy to make because you spread the cookie dough out in a baking sheet and bake it.
My boys have always loved sugar cookies. So, this year I whipped up these easy Confetti Frosted Sugar Cookie Bars. After mixing up the sugar cookie dough, you spread it out in a baking sheet. Next, You bake the cookie dough and then let it cool. I cover the sugar cookie bars with a homemade but easy to make creamy, delicious buttercream frosting.
Even More Sprinkles
To add even more birthday fun to these cookie bars, I covered them with even more Confetti Sprinkles.
Where did I get my sugar cookie and buttercream recipe?
Most holidays I make sugar cookies. After rolling them out, I cut them out and bake the cookies. For these Confetti Frosted Sugar Cookie Bars, I used my sugar cookie dough that I would regularly cut out. You can see it here in this Christmas Cut-Out Cookies post. It makes a lot of cookie dough which means that I had plenty of dough to fit into a 13×18 baking sheet. The cookies were even nice and thick which was perfect for making these bars.
- If you have a baking sheet that is a little larger than 13×18, that will work too. I would not use a baking sheet that is smaller than 13×18 inches. The cookies bars would be extremely thick.
- I baked these cookie bars at 350 degrees for 35 minutes. You want these cookies bars done but not brown. If they brown, they will be overcooked and too hard once they cool.
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- Two cups unsalted butter
- 2 cups sugar
- Two eggs
- 5 TB whipping cream
- 1 TB vanilla
- 6 cups unbleached all-purpose flour, sifted
- 1½ teaspoons baking powder
- 1 cup white chocolate chips
- ½ cup colorful sprinkles
- Preheat oven 350 degrees.
- Cream the butter and sugar with mixer.
- Add eggs one at a time.
- Add the whipping cream, vanilla, and pure vanilla.
- Separate bowl, sift the flour and baking powder.
- Mixer on low, add the dry ingredients to the wet ingredients.
- Prepare a 13x18 inch baking sheet with parchment paper and cooking spray.
- Bake 350 degrees 35 minutes or until light tan color. Test the center.
- 1 cup butter, softened
- 8 cups Confectioners' sugar
- ½ cup milk
- Two teaspoons pure vanilla
- Using an electric mixer on medium-high, whip the butter.
- Add slow add the confectioners' sugar to the butter alternating it with the milk.
- Blend in 2 teaspoons pure vanilla.
For your convenience, this post contains affiliate links below for the some of the products I talked about in this post. I will make a small commission if you purchase these products BUT it will not cost you any extra money.
Please see my disclosure.
- Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
- Wilton 710-994 Rainbow Jimmies Food Decorative
- Wilton 409-7716 Angled Icing Spatula, 13-Inch, Black
- Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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