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Sprinkle Cookie Bars Recipe

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!
5 from 1 vote
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Prep Time: 8 minutes
Cook Time: 25 minutes
Frosting: 5 minutes
Servings: 16 squares

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.
    Sprinkle Cookie Bars Recipe
  • Bake for 25 minutes, or until lightly golden brown on top.  Place the pan on a wire rack and let cool completely. 
    Sprinkle Cookie Bars Recipe

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.
    Birthday cake sprinkles cookie bars recipe from The Ultimate Cookie Handbook

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