These pretty pastel-colored sugar cookie bars are perfect for celebrating Easter, spring and summer. Flavorful layers of lime, orange and lemon are topped with vanilla frosting and plenty of sprinkles.
3Tablespoonshalf & half,coconut cream or your favorite milk
Toppings: sprinkleschocolate Easter eggs or toasted coconut
Instructions
Preheat oven to 350 degrees. Spray a straight-sided 8-inch square baking dish with non-stick spray. Line bottom with parchment. Make it long enough so that it extends up sides so that it can help you lift the cookies out of the dish after baking.
Sugar Cookies
Cream butter and both sugars together until creamy.
Add eggs and mix for another minute.
In a medium bowl, combine flour with baking powder and salt.
Add dry ingredients to creamed mixture and beat at lower speed until just mixed.
Divide batter evenly between 3 bowls, about 1 cup each.
Add zest and extract or juice to the bowls of batter to create the flavors. Add food coloring to create a nice pastel color for spring.
Place green batter on bottom of pan and spread out evenly covering the entire bottom.
Cut a square of parchment 8"x 8" and lay it on a flat surface.
Place orange batter on top and work with fingers into a square shape, covering all of the parchment paper. Lift parchment paper over the baking dish, turn upside down, and place squarely on top of the green layer. Peel off parchment carefully.
Repeat with yellow layer using the opposite side of the parchment paper. When placing batter on top, make sure you work the batter to the edges.
Bake for 30-35 minutes or until edges take on a light golden hue and toothpick in center comes out clean. DO NOT OVERBAKE! Remove baking dish to wire rack to cool for 30 minutes. They will continue to cook as they cool.
Lift cookies out with sides of parchment paper and place on wire rack to cool completely.
Frosting
While cookies are cooling, make frosting.
Using an electric mixer, cream butter until smooth.
Continue beating while adding powdered sugar, vanilla and half & half. If frosting is too thick, adjust by adding a drop or two more of half and half.
To Assemble
Once the cookies have cooled, turn cookies over so yellow is on the bottom. Cut off edges so you have pretty straight sides.
Spread frosting evenly over top of cookies.
Now you can get creative. Either decorate with sprinkles or try toasted coconut or, for Easter, some chocolate Easter eggs.
Cut into 16 1-¾" squares.
Notes
TIPS FOR MAKING THE BEST COOKIE BARS
Use real butter for the best flavor and make sure it is at room temperature for easy mixing.
Just mix the dough until the flour is combined. This helps keep the bar cookies soft and tender.
Always line the pan with parchment paper to aid in lifting the sugar cookie bars out of the pan without breaking them apart.
Take the bar cookies out of the oven when they are just slightly golden around the edges so they don't overbake and become crispy. They will continue to cook as they cool.