Simple Easter Egg Sugar Cookie Bars

If you ask me, sugar cookie bars are way easier than rolling out individual cookies.

These Easter egg sugar cookies bars take all the fun of decorating spring cookies and turn them into simple, shareable treats. A soft sugar cookie base gets topped with chocolate buttercream frosting and decorated to look like a little Easter basket scene.

They’re finished with crushed chocolate cookies for “dirt,” green Easter grass, and colorful candy eggs on top. No cookie cutters or rolling pins needed—just spread the dough in a pan and bake.

They’re a fun project to make with kids and perfect for Easter gatherings when you need something sweet that feeds a crowd.

SAVE NOW

What Kind of Candy Eggs Should I Use?

The fun part about these Easter egg sugar cookie bars is that you can use whatever candy eggs you like best. Mini chocolate eggs like Cadbury Mini Eggs or Whoppers Robin Eggs are popular choices because they’re the perfect size and add a nice crunch. You could also go with jelly beans, malted milk eggs, or even those speckled candy-coated chocolate eggs you find in the Easter aisle. Just make sure whatever you pick isn’t too large or heavy, since you want them to sit nicely on top of the bars without sinking in. Feel free to mix and match different types and colors to make your bars look extra festive.

SAVE NOW

Options for Substitutions

These cookie bars are pretty forgiving, so here are some swaps you can make:

• Almond essence: If you’re not a fan of almond or don’t have it on hand, vanilla extract works perfectly. You can also try lemon extract for a spring-like twist.
• Brown sugar: You can use all white sugar if that’s what you have. The bars will be slightly less chewy but still taste great.
• Butter: For the cookie base, you can substitute with margarine or coconut oil, though the flavor will be a bit different. For the frosting, stick with butter for the best texture.
• Cocoa powder: Regular unsweetened cocoa works fine, but you can also use Dutch-process cocoa for a richer chocolate flavor in the frosting.
• Green edible Easter grass: If you can’t find edible grass, shredded coconut tinted with green food coloring makes a great substitute. Just toss the coconut with a few drops of green food coloring until you get the shade you want.
• Chocolate creme cookies: Any chocolate sandwich cookies work here – store brand is totally fine. You just need them crushed to look like dirt.
• Candy eggs: Use whatever candy eggs you like – malted milk eggs, jelly beans, or even mini chocolate eggs all work great for decorating.

Watch Out for These Mistakes While Baking

The biggest mistake with cookie bars is underbaking them, which leaves you with a gooey center that falls apart when you try to cut clean squares – make sure the edges are lightly golden and a toothpick inserted in the center comes out with just a few moist crumbs.

Skipping the cooling step in the fridge is tempting, but warm bars will crumble when you frost them and the frosting will melt into a mess, so give them that full hour to firm up properly.

When making the chocolate frosting, add the milk gradually (start with just 2-3 tablespoons) because it’s easy to make it too thin, and remember that you can always add more liquid but you can’t take it back out.

For the cleanest cuts, use a sharp knife wiped clean between each slice, and wait until after cutting to add your Easter grass and candy eggs so the decorations stay neat and don’t get squished.

SAVE NOW

What to Serve With Easter Egg Sugar Cookie Bars?

These cookie bars are pretty sweet and rich on their own, so I like to serve them with a cold glass of milk or a hot cup of coffee to balance everything out. They’re perfect for an Easter brunch spread alongside fresh fruit like strawberries or a fruit salad, which adds a nice refreshing contrast to the chocolate and sugar. If you’re putting together a dessert table, these bars pair nicely with lighter treats like lemon bars or vanilla cupcakes. You could also serve them as an after-dinner dessert with a scoop of vanilla ice cream on the side for anyone who wants to go all out.

Storage Instructions

Store: These Easter egg sugar cookie bars stay fresh in an airtight container at room temperature for about 3 days. If you want them to last longer, keep them in the fridge for up to a week – just let them sit out for a few minutes before serving so the frosting softens up a bit.

Freeze: You can freeze the unfrosted bars for up to 3 months wrapped tightly in plastic wrap and then in foil. I don’t recommend freezing them once they’re decorated, since the candy eggs and edible grass don’t thaw well and can get a bit weird looking.

Make Ahead: These are great for making ahead! Bake the bars a day or two before you need them and store them covered at room temperature. Then just whip up the frosting and decorate them the day you plan to serve – it makes party prep so much easier.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4700
• Protein: 30-36 g
• Fat: 230-260 g
• Carbohydrates: 540-600 g

Ingredients

For the cookie bars:

• 1 cup unsalted butter
• 3/4 cup sugar
• 1/4 cup brown sugar
• 2 eggs (room temperature)
• 1/2 tsp almond essence
• 1/2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt

For the chocolate frosting:

• 1 cup butter (softened to room temperature)
• 1/2 cup sifted cocoa powder
• 4 cups confectioners sugar
• 1.5 oz milk

For the decoration:

• green Easter grass
• 1/2 cup crushed chocolate cookies
• candy eggs

Step 1: Prepare the Cookie Base Dough

• 1 cup unsalted butter
• 3/4 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/2 tsp almond essence
• 1/2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt

Preheat your oven to 350°F.

In a large bowl, beat together the softened unsalted butter, sugar, and brown sugar for 1-2 minutes until the mixture is light and fluffy—this incorporates air and creates a tender crumb.

Add the room temperature eggs one at a time, beating well after each addition, then mix in the almond essence and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gently fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix.

I find that room temperature eggs blend much more smoothly into the butter mixture, so take them out of the fridge 20 minutes before starting if you remember.

Step 2: Bake the Cookie Base

• cookie dough from Step 1

Press the dough from Step 1 evenly into a greased 9×13 inch baking dish, smoothing the top with your hands or an offset spatula.

Bake for 24 minutes until the edges are lightly golden and a toothpick inserted in the center comes out clean.

Remove from the oven and allow the bars to cool completely in the refrigerator for at least 1 hour—this cooling period helps the base set properly and makes frosting easier to spread.

Step 3: Make the Chocolate Frosting

• 1 cup butter
• 1/2 cup sifted cocoa powder
• 4 cups confectioners sugar
• 1.5 oz milk

While the bars cool, prepare the frosting.

Beat the softened butter for about 1 minute until creamy, then add the sifted cocoa powder and mix until fully incorporated with no streaks of cocoa remaining.

Gradually add the confectioners sugar in batches, alternating with small splashes of milk, and continue beating until you reach a spreadable consistency that’s thick but not stiff.

I prefer to sift my cocoa powder before adding it because it helps eliminate lumps and ensures a smoother, more luxurious frosting texture.

Step 4: Frost and Decorate

• cooled cookie bars from Step 2
• chocolate frosting from Step 3
• green Easter grass
• 1/2 cup crushed chocolate cookies
• candy eggs

Once the cooled bars are chilled and set, spread the chocolate frosting from Step 3 evenly over the top in an even layer.

Sprinkle the crushed chocolate cookies and Easter grass across the frosted surface, then scatter the candy eggs on top like hidden treasures.

The frosting will help all the toppings adhere, creating a finished look that’s festive and springtime-ready.

Step 5: Cut and Serve

• decorated bars from Step 4

Using a sharp knife dipped in warm water (wipe between cuts), slice the decorated bars into squares or rectangles.

The warm knife helps create clean cuts through the frosting and prevents sticking.

Serve immediately or store in an airtight container at room temperature for up to 3 days.

Simple Easter Egg Sugar Cookie Bars

Delicious Simple Easter Egg Sugar Cookie Bars recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 16 pieces

Calories 4450 kcal

Ingredients

  

For the cookie bars::

• 1 cup unsalted butter
• 3/4 cup sugar
• 1/4 cup brown sugar
• 2 eggs (room temperature)
• 1/2 tsp almond essence
• 1/2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt

For the chocolate frosting::

• 1 cup butter (softened to room temperature)
• 1/2 cup sifted cocoa powder
• 4 cups confectioners sugar
• 1.5 oz milk

For the decoration::

• green Easter grass
• 1/2 cup crushed chocolate cookies
• candy eggs

Instructions

 

• Preheat your oven to 350°F. In a large bowl, beat together the softened unsalted butter, sugar, and brown sugar for 1-2 minutes until the mixture is light and fluffy—this incorporates air and creates a tender crumb. Add the room temperature eggs one at a time, beating well after each addition, then mix in the almond essence and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix. I find that room temperature eggs blend much more smoothly into the butter mixture, so take them out of the fridge 20 minutes before starting if you remember.
• Press the dough from Step 1 evenly into a greased 9x13 inch baking dish, smoothing the top with your hands or an offset spatula. Bake for 24 minutes until the edges are lightly golden and a toothpick inserted in the center comes out clean. Remove from the oven and allow the bars to cool completely in the refrigerator for at least 1 hour—this cooling period helps the base set properly and makes frosting easier to spread.
• While the bars cool, prepare the frosting. Beat the softened butter for about 1 minute until creamy, then add the sifted cocoa powder and mix until fully incorporated with no streaks of cocoa remaining. Gradually add the confectioners sugar in batches, alternating with small splashes of milk, and continue beating until you reach a spreadable consistency that's thick but not stiff. I prefer to sift my cocoa powder before adding it because it helps eliminate lumps and ensures a smoother, more luxurious frosting texture.
• Once the cooled bars are chilled and set, spread the chocolate frosting from Step 3 evenly over the top in an even layer. Sprinkle the crushed chocolate cookies and Easter grass across the frosted surface, then scatter the candy eggs on top like hidden treasures. The frosting will help all the toppings adhere, creating a finished look that's festive and springtime-ready.
• Using a sharp knife dipped in warm water (wipe between cuts), slice the decorated bars into squares or rectangles. The warm knife helps create clean cuts through the frosting and prevents sticking. Serve immediately or store in an airtight container at room temperature for up to 3 days.