Ever have one of those days when you want dessert but your energy is in, like, lazy-Sunday-morning mode? This funfetti sugar cookie bars recipe totally saves me on those days. Seriously, it’s hard to mess up, quick to mix, and makes a whole pan (no rolling or cutting – what a relief, right?). If you love simple treats that remind you of birthday parties, this one is for you. Oh, and if you dig playful stuff like this, you’ll probably vibe with these easy homemade pizza ideas, too. 
Ingredients and Substitutions
Let’s talk ingredients – but I promise, you’ll recognize all of them from your last grocery run. You’ll need flour, butter, sugar, eggs, and, of course, a heavy hand with the rainbow sprinkles. If you’re out of vanilla extract (yep, I’ve been there), swap in almond extract. Butter is best, but margarine can pinch-hit if you’re in a bind.
Don’t sweat the sprinkles – just use whatever color combo you’re feeling (confetti, chocolate, even those multi-colored ball things). For the softest bars, use room temp butter. And if you want to cut a tad of sweetness, use half brown sugar and half white – it makes the bars a smidge chewier.
One reader told me she tossed in white chocolate chips once – I tried it, and it works!
“I’m terrible at baking, but these cookie bars came out so soft and cute. My kids ate half the pan while they were still warm!” – Emily W.
Baking Tips and Tricks
First off, line your pan with parchment. Don’t skip this. It keeps the bars from sticking (and makes cleanup not feel like a chore). When you mix the dough, don’t overdo it – just stir until everything looks combined. Otherwise, you might end up with tough bars, and nobody wants that.
Sprinkle tip: pour some extra sprinkles on top before baking if you’re going for that bakery vibe. And watch those edges! Pull the bars out when the center looks just set. Overbaking is a crime against soft, chewy dessert joy.
If you accidentally forget to soften your butter? Microwave on low for ten seconds – but seriously, don’t melt it into liquid, or your dough will look weird.
Step by Step Directions
Alright, here’s how easy this gets. Start by preheating your oven (I always forget this and then stand around awkwardly). Cream butter and sugar until fluffy – really, don’t rush this part. Add eggs, vanilla, then dry stuff. Fold in the beloved sprinkles (try not to eat the dough – or do, I won’t judge).
Pat the dough into your lined pan. Not too thick, not too thin – just spread it out evenly. Bake till the edges get a hint of gold and the center doesn’t jiggle. Cool for a bit, frost if you want, slice, and boom – dessert is served.
Best part? These bars still taste good three days later, if they last that long.
Tips and Variations
Want to switch it up? I do this all the time, so here’s what works:
- Swap holiday-themed sprinkles to match any occasion (red and green in December, all pink for birthdays).
- Fold in some M&Ms or mini chocolate chips for extra pop and extra sweet.
- Ditch frosting for a light glaze if you’re not a super-sweet-tooth person.
If you want to make them gluten-free, sub in a one-to-one baking blend – they’ll still turn out happy and colorful.
More Cookie Recipes You Will Love
If you’re still craving more sweet ideas, you gotta check out these apple hand pies. They’re simple, packed with fruity goodness, and perfect for those days when funfetti isn’t calling your name. Or heck, scroll around for even more easy treats. Cookie bars, apple desserts – you name it, I’m there for it!
Common Questions
Can I freeze these funfetti sugar cookie bars?
Definitely. Once they cool, just slice, wrap in plastic, and drop into a freezer bag. They thaw out just fine.
Can I make this recipe without eggs?
Sure thing! Just use your favorite egg replacer. Flax eggs or a little unsweetened applesauce both work in a pinch.
What’s the best way to cut them cleanly?
Wait until they’re totally cool, then use a big sharp knife. Sometimes I even wipe the knife between cuts for super neat squares. Or triangles. Or whatever shape you like.
Do I have to frost them?
Nope. The bars are sweet enough plain, but a quick layer of cream cheese frosting is never a bad idea.
How do I keep the bars soft?
Store in an airtight container and don’t overbake. Sometimes I even toss in a slice of bread – old bakery trick – to keep them fresh.
Your Next Bake Night!
Here’s the bottom line: funfetti sugar cookie bars are the easiest, happiest dessert for a crowd or just your own sweet tooth. Mix, bake, eat, repeat. If you ever get stuck, sites like Funfetti Sugar Cookie Bars or Funfetti Sugar Cookie Bars – The Toasty Kitchen have fantastic visuals and even more tips. Go grab those sprinkles, make a mess (no judgment), and share a bright pan of treats with your people. You deserve a little fun in your baking. 
Funfetti Sugar Cookie Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and sugar together until fluffy.
- Add eggs and vanilla extract to the mixture, and mix until well combined.
- Gradually add the flour and mix until fully combined.
- Fold in the rainbow sprinkles into the dough.
- Line a baking pan with parchment paper and pat the dough evenly into the pan.
- Bake in the preheated oven for about 20-25 minutes or until the edges are lightly golden and the center is set.
- Allow the bars to cool in the pan before slicing.