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Funfetti Sugar Cookie Bars Recipe
If you love soft sugar cookies piled high with frosting and colorful sprinkles, this Funfetti Sugar Cookie Bars Recipe is about to become your new go-to party dessert bar—chewy, buttery, pretty, and so easy to share.
What Are Funfetti Sugar Cookie Bars, Anyway?
Think of these funfetti sugar cookie bars as the cozy cousin of frosted sugar cookies—same classic flavor, less fuss. Instead of rolling and cutting individual cookies, you press one big batch of dough into a pan, bake once, and slice into sprinkle sugar cookie bars.
They taste like birthday cake cookie bars and old-fashioned bakery sugar cookies got together and threw a confetti party. The base is thick and chewy, like soft sugar cookie bars should be, and the frosting is creamy and sweet, with even more sprinkles on top for crunch and color.
I started making these funfetti dessert bars when my kids were in elementary school and I needed something I could bake for a classroom party at 10 p.m. without crying into the flour. These easy cookie bars check all the boxes: they travel well, they cut cleanly, and nobody is standing in the kitchen scooping cookies until midnight.
They’re especially perfect for:
- Birthday parties (of any age)
- Bake sales
- Holiday dessert platters
- Office potlucks
- “It’s Tuesday and I need sprinkles” moments
From a little SEO nerd standpoint (yes, even at 50 I still love data), recipes like these soft, frosted sugar cookie bars with sprinkles are searched most heavily around birthdays, graduations, and spring holidays. So if you’re seeing this around that time—you’re in good company.
Why You’ll Love This Funfetti Sugar Cookie Bars Recipe
- Big batch, low effort – Press the dough in one pan; no rolling, no cookie cutters, no multiple trays.
- Perfect soft-and-chewy texture – These chewy sugar cookie bars stay tender in the center with lightly golden edges.
- Festive and kid-approved – Colorful sprinkle bars that look like a party all by themselves.
- Great for feeding a crowd – One pan makes 20–24 funfetti cookie bars, depending on how large you slice them.
- Customizable for any holiday – Just switch up the sprinkle colors for Christmas, Easter, Halloween, or team colors.
- No chill time – You mix, you bake, you frost—no waiting around for dough to firm up.
- Sturdy but soft – They hold their shape on a dessert table or in lunch boxes but still taste like soft bakery sugar cookies.
- Freezer-friendly – Make them ahead and freeze for those “I promised I’d bring something” events.
- Comfortingly familiar flavor – Classic vanilla sugar cookie plus buttery frosting, with that nostalgic funfetti vibe.
Ingredients for the Best Funfetti Sugar Cookie Bars
Let’s walk through what you’ll need to make this Funfetti Sugar Cookie Bars Recipe taste like it came from your favorite bakery, but with simple pantry ingredients.
For the Sugar Cookie Bar Base
-
1 cup (2 sticks / 226 g) unsalted butter, softened
Room temperature butter creams better and makes a lighter, softer bar. If all you have is salted, reduce the added salt slightly. -
1 ¼ cups (250 g) granulated sugar
Classic sugar gives that true sugar cookie flavor and slight chew. -
½ cup (100 g) light brown sugar, packed
Adds moisture and a hint of caramel depth, keeping the bars soft for days. -
2 large eggs, room temperature
Room temp eggs mix more evenly and give a smoother batter. Set them out 20–30 minutes ahead if you can. -
2 teaspoons pure vanilla extract
Use real vanilla if possible; it really shines in simple sugar cookie bars. -
½ teaspoon almond extract (optional but lovely)
This gives that “bakery cookie” flavor. If anyone is sensitive or doesn’t like almond, just leave it out. -
2 ¾ cups (330 g) all-purpose flour
Regular all-purpose is perfect here. If you’re using a higher-protein brand like King Arthur, you may be on the slightly chewier side (which isn’t a bad thing). -
2 teaspoons cornstarch
Cornstarch helps create that soft, melt-in-your-mouth texture you expect from frosted sugar cookie bars. -
1 teaspoon baking powder
Gives a gentle lift without making the bars cakey. -
½ teaspoon baking soda
Adds a bit more rise and tenderness. -
½ teaspoon fine sea salt
Balances the sweetness. If you only have table salt, use just a pinch less. -
¾ cup (about 135 g) rainbow jimmies sprinkles
Use the long “jimmies” style, not nonpareils (the round ones), since nonpareils can bleed color into the batter and turn it muddy.
For the Fluffy Frosting
-
¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
Soft, not melted. This gives you smooth, stable frosting. -
3 cups (360 g) powdered sugar, sifted if lumpy
Sifting helps avoid little powdered sugar bumps in your frosting—but you can be a little lazy here if your sugar looks fine. -
2–3 tablespoons heavy cream or whole milk
Start with 2 tablespoons and add more as needed for a spreadable consistency. Heavy cream gives the richest flavor. -
2 teaspoons pure vanilla extract
For classic vanilla frosting. You can swap ½ teaspoon for almond extract for a fun twist. -
Pinch of salt
Just a pinch helps cut the sweetness and makes the flavor more rounded. -
¼–½ cup extra rainbow sprinkles, for topping
Use any color combo that fits your occasion—pastels, neon, red and green, school colors, you name it.
If you bake a lot, you know the brands you like. For these funfetti sugar cookie bars, I tend to reach for King Arthur flour, Land O’Lakes butter, and Wilton or Sweetapolita sprinkles, but use what you have—this recipe is very forgiving.
How to Make Funfetti Sugar Cookie Bars Recipe Step by Step
You don’t need special tools here. A hand mixer or stand mixer is nice, but you can absolutely make this easy cookie bar recipe with a sturdy whisk and a spatula if that’s what you’ve got.
1. Prep your pan and oven
-
Preheat the oven to 350°F (175°C).
Position your oven rack in the middle for even baking. -
Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides like little “handles.” Lightly grease the parchment and exposed edges with baking spray or a thin layer of butter. This makes it so much easier to lift the bars out cleanly for slicing.
2. Cream the butter and sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for about 2–3 minutes, until light and fluffy.
You’re looking for a slightly paler color and a creamy texture—this step helps create that soft, tender crumb.
3. Add eggs and flavorings
-
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed so everything is evenly combined.
-
Mix in the vanilla and almond extract (if using). At this point, the batter should look smooth and a bit thick, sort of like a very fluffy cake batter.
4. Mix the dry ingredients
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Whisking helps distribute the leavening and salt so you don’t over-mix the dough later.
5. Bring the dough together
-
Gradually add the dry ingredients to the wet mixture on low speed (or with a spatula), mixing just until no dry streaks remain.
The dough will be thick but still soft—if it’s crumbly, keep mixing a few more seconds. -
Fold in the rainbow jimmies sprinkles gently with a spatula. Stir just until they’re evenly scattered through the dough. Too much mixing can break them up.
6. Press and bake
-
Transfer the dough to the prepared pan. Use a spatula or clean hands to press it evenly into the pan, making sure to reach all the corners. If the dough sticks to your hands, lightly wet your fingers or spritz your palms with a bit of baking spray.
-
Bake for 18–24 minutes, depending on your oven.
You’ll know they’re done when:- The edges are lightly golden.
- The top looks set and no longer shiny.
- A toothpick inserted near the center comes out with a few moist crumbs, not wet batter.
Try not to overbake—these chewy sugar cookie bars will keep cooking a little as they cool.
- Cool completely in the pan on a wire rack. Frosting warm bars will melt the frosting, so give them at least 45–60 minutes.
7. Make the frosting
-
While the bars cool, beat the softened butter in a medium bowl for 1–2 minutes until smooth and creamy.
-
Gradually add the powdered sugar, about 1 cup at a time, mixing on low so it doesn’t puff everywhere, then turning up to medium until combined.
-
Add 2 tablespoons of heavy cream or milk, vanilla, and a pinch of salt. Beat on medium-high for 2–3 minutes, until light, fluffy, and spreadable.
If it’s too thick, add more cream or milk 1 teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
8. Frost, decorate, and slice
-
Once the bars are completely cool, spread the frosting evenly over the top using an offset spatula or the back of a spoon.
-
Shower with extra sprinkles while the frosting is still soft, pressing them in very gently so they stick.
-
Chill for 20–30 minutes if you’d like cleaner cuts (this is my little trick for neat party squares).
-
Lift the whole slab out by the parchment “handles” and set it on a cutting board. Use a sharp knife to cut into 20–24 squares or rectangles.
Now you’ve got a tray of colorful, party-ready funfetti sugar cookie bars that look like they came straight from a bakery case.
Servings, Prep Time, and Total Time
- Yield: 20–24 bars (depending on how large you slice them)
- Prep Time: About 20 minutes
- Bake Time: 18–24 minutes
- Cooling Time: 45–60 minutes
- Frosting & Decorating Time: 10–15 minutes
- Total Time: About 1 hour 30 minutes, mostly cooling time
If you’re planning for a party, I like to bake the bars in the morning, let them cool over coffee, then frost and slice after lunch. They’re sturdy enough to cover and stack on a tray for evening events.
Fun Twists and Variations
You know what? Once you’ve got this base recipe down, you can have a lot of fun with it.
- Birthday Cake Cookie Bars: Add ½ teaspoon extra almond extract to both the dough and frosting for that classic birthday-cake flavor.
- Holiday Sprinkle Sugar Cookie Bars: Swap in red and green sprinkles for Christmas, pastels for Easter, orange and black for Halloween, or team colors for game day.
- Chocolate Funfetti Bars: Stir ½ cup white chocolate chips or mini chocolate chips into the dough along with the sprinkles.
- Lemon Confetti Bars: Add 1 tablespoon fresh lemon zest and 1 tablespoon lemon juice to the dough; use lemon juice instead of some of the cream in the frosting.
- Gluten-Free Funfetti Dessert Bars: Use a 1:1 gluten-free baking flour blend that includes xanthan gum; check labels on your sprinkles to ensure they’re gluten-free.
- Thicker Bakery-Style Bars: Bake the same amount of dough in a 9×9-inch pan and increase the bake time slightly (watch for doneness around 25–30 minutes).
How to Store, Freeze, and Make Ahead
One of my favorite things about these party dessert bars is how well they keep. They’re like that friend who always shows up polished, even on short notice.
Room temperature
- Storage: Keep the frosted bars in an airtight container at room temperature for up to 2 days, as long as your kitchen isn’t too warm.
- Layering: If stacking, place a sheet of parchment or wax paper between layers to protect the frosting.
Refrigerator
- Storage: For longer keeping, store the bars covered in the fridge for up to 5 days.
- Serving: Let them sit at room temperature for about 20–30 minutes before serving so the bars and frosting soften and the flavors bloom.
Freezer
-
To freeze whole:
Chill the frosted slab until firm, then wrap tightly in plastic wrap and a layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before slicing. -
To freeze slices:
Place cut bars on a baking sheet to freeze until solid, then transfer to a freezer bag or airtight container. This way you can pull out just one or two when a sugar cookie craving hits.
Make-ahead tips
- Bake the sugar cookie bar base a day ahead, wrap well once cooled, and frost the next day.
- You can also make the frosting up to 3 days ahead and store it in the fridge. Let it soften and re-whip it for a minute or two before spreading.
Notes From My Kitchen
A few little things I’ve learned over years of baking these funfetti sugar cookie bars for school parties, church potlucks, and more birthdays than I can count:
- Don’t overbake. Pull them when the center still looks just barely underdone; they’ll set as they cool and stay soft and chewy.
- Use jimmies, not nonpareils. Those tiny round sprinkles are cute on top, but inside the dough they tend to bleed and can turn the batter grayish. Jimmies are sturdier and give you that fun confetti look.
- Pan color matters. A dark metal pan may bake the edges faster; start checking a couple of minutes early. A light-colored pan gives the most even results.
- Thin vs. thick frosting. If you love bakery-style frosted sugar cookie bars, go for the full amount of frosting. If you want them a bit less sweet, make ½ batch of frosting and spread a thinner layer.
- Clean cuts. For pretty slices, wipe your knife with a warm, damp cloth between cuts. It sounds fussy, but for a party tray it makes a big difference.
- Temperature for serving. These taste best at room temperature. Cold from the fridge they’re still good, but the texture softens and the flavors deepen after they sit out a bit.
And if you bake with kids or grandkids, let them be in charge of the sprinkles. Will they be perfectly even? Probably not. Will they be joyful and exactly right? Absolutely.
Funfetti Sugar Cookie Bars Recipe FAQs
Can I double this recipe?
Yes. Bake in two 9×13 pans, or use an 18×13 half-sheet pan and watch the baking time closely—start checking a few minutes early since the bars may be slightly thinner.
Can I make these sugar cookie bars without a mixer?
You can. Use very soft butter and a sturdy whisk or wooden spoon. It’ll take some elbow grease to cream the butter and sugar, but it works.
What if I don’t have cornstarch?
You can leave it out and the recipe will still work. The bars will be just a touch less tender, but still delicious.
Why are my bars dry or crumbly?
Most likely they were overbaked or you packed too much flour into the cup. Spoon flour into your measuring cup and level it off, and pull the bars as soon as the edges are lightly golden and the center is just set.
Can I use different kinds of sprinkles?
Yes, but for the batter stick with jimmies. You can decorate the top with nonpareils, stars, quins, or whatever fun shapes you like.
Can I color the frosting?
Absolutely. Add a drop or two of gel food coloring for pastel frosting, or split the frosting and make multiple colors for a fun, swirled top.
Are these funfetti cookie bars good for mailing?
Yes, they travel fairly well if fully cooled and the frosting is set. Chill them first, wrap tightly in a single layer, and pack snugly so they don’t bounce around.
Can I make these bars thinner?
Sure. Use a larger pan, like a rimmed 10×15 jelly roll pan, and shorten the bake time. Just keep a close eye on them; thinner bars bake faster.
Final Thoughts on These Sprinkle Sugar Cookie Bars
These funfetti sugar cookie bars bring everything people love about classic sugar cookies—soft centers, buttery flavor, fluffy frosting—and wrap it up in an easy, one-pan recipe that’s made for sharing. They’re colorful, comforting, and just a little nostalgic, like something you’d find on a church potluck table or at a birthday party in the ’90s, but with the bump of flavor we all look for now.
If you try this Funfetti Sugar Cookie Bars Recipe, I’d love to hear how they turned out for you—did you stick with rainbow sprinkles, or theme them for a holiday or team? Leave a comment, share a photo, and if you’re in the mood for more party dessert bars, you might also enjoy my other cookie bar recipes (think chocolate chip cookie bars or peanut butter blondies) for your next gathering.
Funfetti Sugar Cookie Bars
Ingredients
- 1 cup unsalted butter softened; 2 sticks / 226 g
- 1 1/4 cups granulated sugar 250 g
- 1/2 cup light brown sugar packed; 100 g
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract optional but recommended
- 2 3/4 cups all-purpose flour 330 g
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup rainbow jimmies sprinkles about 135 g; use jimmies, not nonpareils, for the batter
- 3/4 cup unsalted butter softened; for frosting; 1 1/2 sticks / 170 g
- 3 cups powdered sugar 360 g; sift if lumpy
- 2 tablespoons heavy cream or whole milk plus more as needed, for frosting consistency
- 2 teaspoons pure vanilla extract for frosting
- salt pinch, for frosting
- 1/4-1/2 cup rainbow sprinkles for topping; any shapes/colors you like
Instructions
- Preheat the oven to 350°F (175°C). Position the rack in the middle of the oven. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides like handles, and lightly grease the parchment and exposed pan edges.
- In a large mixing bowl, beat 1 cup softened unsalted butter, granulated sugar, and light brown sugar together on medium speed for 2–3 minutes, until light and fluffy and slightly paler in color.1 cup unsalted butter, 1 1/4 cups granulated sugar, 1/2 cup light brown sugar
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in 2 teaspoons vanilla extract and the almond extract (if using) until smooth and thick, like fluffy cake batter.2 large eggs, 2 teaspoons pure vanilla extract, 1/2 teaspoon almond extract
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and fine sea salt until well combined.2 3/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Gradually add the dry ingredients to the wet mixture on low speed (or with a spatula), mixing just until no dry streaks remain. The dough will be thick but soft. Gently fold in the 3/4 cup rainbow jimmies sprinkles until evenly distributed without overmixing.2 3/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 3/4 cup rainbow jimmies sprinkles
- Transfer the dough to the prepared pan. Use a spatula or clean, lightly damp or greased hands to press it evenly into the pan, making sure to reach the corners. Bake for 18–24 minutes, until the edges are lightly golden, the top looks set (not shiny), and a toothpick near the center comes out with a few moist crumbs but no wet batter. Do not overbake.
- Place the pan on a wire rack and let the cookie bar base cool completely in the pan, at least 45–60 minutes. The bars will finish setting as they cool; frosting them while warm will melt the frosting.
- While the bars cool, beat 3/4 cup softened unsalted butter in a medium bowl for 1–2 minutes until smooth and creamy. Gradually add the powdered sugar, about 1 cup at a time, mixing on low at first and then on medium until combined.3/4 cup unsalted butter, 3 cups powdered sugar
- Add 2 tablespoons heavy cream or whole milk, 2 teaspoons vanilla extract, and a pinch of salt to the frosting. Beat on medium-high for 2–3 minutes until light, fluffy, and spreadable. If too thick, add more cream or milk 1 teaspoon at a time; if too thin, add a bit more powdered sugar.2 tablespoons heavy cream or whole milk, 2 teaspoons pure vanilla extract, salt
- Once the cookie bars are completely cool, spread the frosting evenly over the surface with an offset spatula or the back of a spoon. Immediately shower the top with 1/4–1/2 cup rainbow sprinkles, gently pressing them into the soft frosting so they adhere.3 cups powdered sugar, 1/4-1/2 cup rainbow sprinkles
- For cleaner cuts, chill the frosted bars for 20–30 minutes. Use the parchment overhang to lift the entire slab out of the pan onto a cutting board. Slice into 20–24 bars with a sharp knife, wiping the blade with a warm, damp cloth between cuts if you want very neat edges. Serve at room temperature.
- Store frosted bars in an airtight container at room temperature for up to 2 days if your kitchen is cool, or in the refrigerator for up to 5 days (bring to room temperature before serving). To freeze, chill until firm, then wrap the slab or individual bars tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving.
