These Easter Egg Sugar Cookie Bars are a yummy and fun Easter treat for the family. I love that the bars are soft and the coconut on top adds more of a texture and makes it sweeter. My husband too loved the coconut on top, but my little girls didn’t like it as much because of the texture, so I left off the coconut on part of the bars. My girls had fun helping me decorate the top with Easter candy eggs.
| Easter Egg Sugar Cookie Bars | Print |
Ingredients
- BARS:
- 1½ cups sugar
- 1 cup butter, softened
- 8 oz. cream cheese, softened
- 1 egg
- ½ teaspoon almond extract
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2½ cups flour
- FROSTING:
- ¼ cup butter, softened
- 2 oz. cream cheese, softened
- 2 cups powdered sugar
- 3 Tablespoons milk
- ½ teaspoon vanilla
- green food coloring
- TOPPING:
- 2 cups shredded coconut
- green food coloring
- Easter candy eggs
Instructions
- In a mixing bowl, cream the 1 cup butter, 8 oz. cream cheese, sugar and egg and mix for about 4 minutes. Add in vanilla and almond extract and mix for another 1 minute.
- In a small mixing bowl, combine the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients, and mix until combined.
- Press the dough onto a greased 12x16 cookie sheet pan. Bake at 350 degrees for 20 minutes.
- To make the frosting, in a mixing bowl, mix the ¼ cup butter and 2 oz cream cheese for 2 minutes. Add the powdered sugar, milk, vanilla and food coloring and mix until light and fluffy.
- Spread frosting on top of bars after they are cooled.
- For the topping, in a small bowl, mix the shredded coconut and green food coloring. Sprinkle it on top of the frosting, and top with Easter candy eggs.
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