Sprinkle Cookie Bars Recipe

This sprinkle cookie bars recipe is made with Greek yogurt in the cookie bar dough and in the frosting, and is the perfect sweet treat to make for new neighbors, family and friends. They taste like the birthday cake cookie bars of your dreams and have the perfect soft crumb texture!

What ingredients do I need to make sprinkle cookie bars?

• All-purpose flour – I use all-purpose flour for this. You could use whole wheat flour instead (if using whole wheat flour, it will be a little denser so I’d recommend adding another egg.) You could make these sprinkle cookie bars gluten-free cookie bars by using this Bob’s Red Mill 1-to-1 gluten free baking flour.  It’s the one I’ve had the best results with.
• Cornstarch – When used in baked goods, cornstarch adds a wonderful crumb texture and makes them chewy,
• Baking powder & baking soda –  must-have leavening for baking recipes.
• Fine sea salt – used in the cookies and the frosting.  It doesn’t have to be fancy – this one works great!
• Unsalted butter – keep the butter at cool room temperature.  You’ll need some for the cookies and the frosting
• Granulated sugar – used for sweetness in this recipe.
• 2 large eggs – use one whole egg and one yolk only, at cool room temperature
• Vanilla extract – vanilla is used in the cookies and frosting.  I use a good quality one like this!
• Rainbow sprinkles – for all the fun in this recipe!  Use some to mix in and also some for sprinkling on top of the frosting. You could use natural sprinkles like this.
• Powdered sugar – powdered sugar is what gives the frosting the light and airy fluffy quality.
• Greek yogurt – Used in the cookies and frosting.  For the cookies, feel free to use cream cheese in the cookie bar dough and substitute heavy cream in the frosting in place of Greek yogurt if you’d prefer. Greek yogurt in these cookie bars gives a soft crumb texture.
• Almond extract – optional, but a delicious addition.  This is always my favorite brand to use when it comes to extracts. The addition of almond extract in the buttercream gives it a more classic confetti cake flavor.

How do I make birthday cake sprinkle cookie bars?

1. Preheat the oven to 350.  Line an 8-inch square baking pan with parchment or foil, leaving an overhang on all sides.  Spray with nonstick cooking spray.

2. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.

3. In a large bowl, use an electric mixer on medium-high speed to beat the butter, Greek yogurt (or cream cheese) and sugar until light and fluffy, about 3 minutes.  Add the egg, egg yolk, and vanilla and beat until well-combined.  Slowly beat in the flour mixture.  Stir in the sprinkles with a rubber spatula until just combined.

4. Press the dough into the prepared pan.

5. Bake for 25 minutes, or until lightly golden brown on top.  Place the pan on a wire rack and let cool completely.

How do I make the frosting for these confetti cookie bars?

1. In a large bowl, use an electric mixer on medium-high speed to beat the butter until creamy, about 2 minutes.  With the mixer on low speed, add the powdered sugar, 2 tablespoons of cream (or Greek Yogurt), vanilla extract, almond extract and salt.  Increase speed to high and beat for 3 minutes, or until light and fluffy.  Add more Greek Yogurt (or cream) to thin the frosting or more powdered sugar to thicken it to your desired consistency.

2. Remove the bars from the pan using the parchment overhang.  Frost with a thick layer of frosting.  Garnish with sprinkles before cutting into squares.  Serve and enjoy! 

Sprinkle Cookie Bars Recipe

These rainbow sprinkle cookie bars are tons of fun to look at and even better to eat! The flavors are just as wonderful as the classic confetti flavors, and these sprinkle cookie bars are made with Greek yogurt!

4 from 2 votes

Print Rate

Prep Time: 8 minutes

Cook Time: 25 minutes

Frosting: 5 minutes

Servings: 16 squares

Equipment

• Rubber spatula
• Glass Mixing Bowls
• Measuring cups
• Electric hand mixer
• 9-inch square pan

Ingredients

For the Bars

• 1 3/4 cups all-purpose flour
• 1 1/2 tsp cornstarch
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter at room temperature (1 stick)
• 2 ounces Greek Yogurt at room temperature (a little less than a 1/4 cup)
• 3/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• 1/2 cup rainbow sprinkles plus more for garnish

For the Frosting

• 1/2 cup unsalted butter at room temperature (1 stick)
• 1 1/4 cups powdered sugar sifted
• 2-4 Tbs Greek yogurt
• 1 tsp vanilla extract
• 1/4 tsp almond extract optional
• 1/8 tsp fine sea salt

Instructions

To Make the Cookie Bars

• Preheat the oven to 350.  Line a 9-inch square baking pan with parchment or foil, leaving an overhang on all sides.  Spray with nonstick cooking spray.
• In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
• In a large bowl, use an electric mixer on medium-high speed to beat the butter, Greek yogurt (or cream cheese) and sugar until light and fluffy, about 3 minutes.  Add the egg, egg yolk, and vanilla and beat until well-combined.  Slowly beat in the flour mixture.  Stir in the sprinkles with a rubber spatula until just combined. 
• Press the dough into the prepared pan.
  
• Bake for 25 minutes, or until lightly golden brown on top.  Place the pan on a wire rack and let cool completely. 
  

To Make the Frosting

• In a large bowl, use an electric mixer on medium-high speed to beat the butter until creamy, about 2 minutes.  With the mixer on low speed, add the powdered sugar, 2 tablespoons of Greek yogurt (or heavy cream), vanilla extract, almond extract and salt.  Increase speed to high and beat for 3 minutes, or until light and fluffy.  Add more Greek yogurt (or heavy cream) to thin the frosting or more powdered sugar to thicken it to your desired consistency.
• Remove the bars from the pan using the parchment overhang.  Frost with a thick layer of frosting.  Garnish with sprinkles before cutting into larger (3 rows of 3=9 bars) or smaller (4 rows of 4=16) bars. 

  Serve same day, or store in an airtight container in the fridge for up to 5 days.
  

Notes

I used Greek yogurt instead of cream cheese (in the cookie bars) and instead of heavy cream (in the frosting).  The yogurt helped cut some of the sweetness.

Nutrition Disclaimer: The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Recipe slightly adapted from The Ultimate Cookie Handbook 

Nutrition

Calories: 259kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 125mg | Potassium: 26mg | Fiber: 1g | Sugar: 23g | Vitamin A: 386IU | Calcium: 27mg | Iron: 1mg