These Funfetti Cookie Bars are the stuff my dreams are made of. First, take a delicious sugar cookie with a hint of almond flavor. Next, top it with a delicious buttercream icing. Finally, top it with enough sprinkles to make anyone smile. This is a perfect dessert for any picnic, party or sweet weekday indulgence.
The Inspiration Behind These Bars
There is just something so special & fun about Funfetti Cake. Yes, I totally get that it’s just a vanilla cake with sprinkles. But to me, Funfetti exemplifies the fun part of baking. For years, I’ve thrown sprinkles into so many of my bakes. A sugar cookie with icing is one of my favorite sweets! Put them in bar form & it just makes the whole thing easier.
My favorite local bakery is The Hungry Hero. They have a sugar cookie bar with the perfect name, Gay Bars. If you’re ever in the Portland area, I highly encourage you to go to The Hungry Hero & try EVERYTHING! Since I can’t get to Sherwood everyday, my Funfetti Cookie Bars are a great alernative.
Let’s Get Baking
First, I highly recommend lining the pan with foil. Sure, you can go without it, but it makes cutting and icing the bars so much easier. Mix your dough just like a sugar cookie or chocolate chip cookie. Don’t be stingy with the sprinkles! Add them in!
If you’re not a huge fan of super sweet things or you just don’t like icing, go without. These bars are super tasty without the buttercream icing.
But, let’s be real. I NEED the icing. For me, many bakes are simply a vehicle for the icing. A simple buttercream is a soft & creamy texture to the chewy & satisfying cookie.
Did I mention to add the sprinkles!? Just kidding. But for real, add them! Don’t let that icing get too hard; otherwise, the sprinkles may have difficulty settling in.
Cut these bars into squares & enjoy! The Funfetti Cookie Bars don’t last more than 2 days in my home. They are such a fun, bright & tasty dessert! I sure hope you enjoy them as much as we do!
Funfetti Cookie Bars
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks of butter softened
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 1/2 teaspoon almond extract
- 2 large eggs
- Preheat oven to 350° F & line a 9’ x 13’ pan with aluminum foil.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and almond extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in sprinkles. Spoon the batter into the pan & use a piece of parchment to spread the batter evenly.
- Bake for 28-33 minutes. Cool completely before icing
Vanilla Buttercream Frosting
Easy & classic buttercream frosting
- 1 cups 2 sticks unsalted butter at room temperature
- 3 to 4 cups confectioners’ sugar sifted
- 1 1⁄4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 to 4 tbsp heavy cream or milk
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute. Add in 2 cups of the confectioners’ sugar. Then, add the salt, and vanilla.
- Beat on low speed until the sugar is well incorporated. Add in the cream/milk. Add remaining 1-2 cups of sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.