Easter cookie bars are a delightful way to celebrate spring, offering a range of vibrant flavors and textures. Recipes like Classic Easter Sugar Cookie Bars, Springtime Lemon Cookie Bars, and Funfetti Easter Cookie Bars are perfect for gatherings. Other crowd-pleasers include Chocolate Chip Marshmallow and Carrot Cake Cookie Bars. Each recipe features easy preparation and baking times, making them ideal for entertaining. Those looking for festive dessert ideas will find a treasure trove of inspiration ahead.

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Springtime Lemon Cookie Bars are a delightful treat perfect for any spring celebration, especially during Easter gatherings.

These bars are zesty, invigorating, and have a deliciously soft texture that pairs beautifully with their bright lemon flavor.

With a preparation time of just 20 minutes and an additional 30 minutes for baking, these cookie bars are quick to whip up, making them an ideal dessert for families and friends alike.

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons lemon zest (about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Powdered sugar for dusting (optional)

Cooking Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
Allow the cookie bars to cool in the pan for at least 10-15 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust with powdered sugar, if desired, and cut into squares or bars for serving.

Variations and Tips:

For an extra splash of flavor, substitute half of the all-purpose flour with almond flour or add a few drops of almond extract.
If you prefer a more vibrant lemon taste, increase the lemon zest and juice by an extra tablespoon.
Consider adding lemon glaze by mixing powdered sugar with additional lemon juice and drizzling it over the cooled bars.
Store the bars in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
These cookie bars freeze well—simply wrap them tightly and store in the freezer for up to 2 months. Just thaw before serving!

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Classic Easter Sugar Cookie Bars are a delightful dessert that captures the essence of springtime celebrations. These soft and chewy cookie bars are perfect for Easter gatherings, family celebrations, or casual get-togethers with friends.

With a vibrant frosting and sprinkles on top, they are not only delicious but also visually appealing, making them a hit among both kids and adults. This recipe has a preparation time of approximately 25 minutes, with an additional baking time of 20 minutes, making it a quick and simple treat for any festive occasion.

Ingredients:

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)
2-3 cups powdered sugar (for frosting)
2-3 tablespoons milk (for frosting)
Food coloring (optional)
Sprinkles (for decoration)

Cooking Steps:

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, then mix in the vanilla extract and almond extract (if using).
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Spread the dough evenly into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Allow the cookie bars to cool completely in the pan before frosting.

15 Easter Waffle Dessert Transformations Beyond Breakfast

Frosting Instructions:

In a medium bowl, combine the powdered sugar and milk, starting with 2 tablespoons of milk. Mix until smooth and creamy. Add more milk as needed to achieve your desired consistency.
If using food coloring, divide the frosting into separate bowls and add different colors as desired. Mix until the colors are well incorporated.
Spread the frosting evenly over the cooled cookie bars. Top with festive sprinkles for a cheerful touch.

Variations and Tips:

For added flavor, try mixing in lemon zest or almond extract into the dough.
You can swap the festive sprinkles for crushed candies, coconut, or edible glitter for different looks.
If you’d like to make these bars ahead of time, they can be stored in an airtight container for up to 3 days. Frost just before serving for a fresher taste.
For a colorful effect, consider using different shades of frosting to create a tie-dye look on the bars.

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Funfetti Easter Cookie Bars are the perfect sweet treat to celebrate the holiday season! These vibrant, colorful bars are soft, chewy, and bursting with sprinkles, making them a hit with kids and adults alike.

Simple to prepare and serve, they are great for parties, Easter gatherings, or as a fun activity with the family. The total preparation time is around 30 minutes, with an additional baking time of 25 minutes, allowing you to enjoy these delightful desserts in no time.

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rainbow sprinkles
Extra sprinkles for topping (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper for easy removal.

2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy, about 2-3 minutes.

3. Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well combined.

4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Be careful not to overmix.

6. Fold in the rainbow sprinkles until evenly distributed throughout the dough.

7. Spread the cookie dough into the prepared baking pan, smoothing the top with a spatula. If desired, sprinkle extra rainbow sprinkles on top for a festive touch.

8. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.

9. Remove from the oven and allow the cookie bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

10. Once cooled, cut the bars into squares and serve. Enjoy your delicious Funfetti Easter Cookie Bars!

Variations and Tips:

Chocolate Chip Variation: Add 1 cup of mini chocolate chips to the dough for a delightful chocolatey twist.
Nutty Addition: Stir in 1/2 cup of chopped nuts like walnuts or pecans for added texture.
Frosting Topping: For an extra treat, drizzle a simple vanilla frosting on top after the bars have cooled.
Storage: Store the cookie bars in an airtight container at room temperature for up to a week or refrigerate for longer freshness.
Baking Tip: Keep an eye on the bars while baking, as ovens can vary. They are done when the edges are set, and the center looks slightly under-baked; they will continue to firm up as they cool.

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Chocolate Chip Marshmallow Cookie Bars are a delightful twist on traditional cookie bars, offering a chewy and gooey indulgence that combines the best of both worlds. These bars are perfect for family gatherings, holiday celebrations, or a sweet treat any time of year.

With a preparation time of just 15 minutes and a baking time of around 25 minutes, you can have these delicious bars ready to satisfy your sweet tooth in no time.

Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
2 cups mini marshmallows

Cooking Steps:

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Fold in the chocolate chips, making sure they are evenly distributed throughout the batter.
Pour half of the cookie batter into the prepared baking pan and spread it evenly. Top with the mini marshmallows, then drop spoonfuls of the remaining cookie batter on top of the marshmallows.
Bake the bars in the preheated oven for 25-30 minutes, or until the edges start to turn golden brown and the center is set.
Allow the bars to cool in the pan for 10 minutes before slicing them into squares. Enjoy warm or at room temperature!

15 Easter Shortcake Variations Beyond Strawberry

Variations and Tips:

For extra flavor, consider adding 1/2 cup of chopped nuts, like walnuts or pecans, to the batter.
You can substitute different types of chocolate chips, such as milk chocolate, white chocolate, or dark chocolate, for a unique twist.
For a fun Easter-themed treat, consider adding pastel sprinkles on top before baking.
Make certain the bars are completely cool before cutting for cleaner edges. If you prefer an extra gooey center, take them out when they are slightly underbaked.

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Carrot Cake Cookie Bars are a delightful and festive dessert that combines the warm, spiced flavors of traditional carrot cake with the ease and convenience of a cookie bar. They are perfect for Easter celebrations, family gatherings, or as a sweet treat for anyone who enjoys the classic combination of carrots, cinnamon, and cream cheese frosting.

With a total preparation and baking time of about 45 minutes, these delicious bars can be whipped up quickly and enjoyed by both kids and adults alike.

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup grated carrots (about 2 medium carrots)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
In a large bowl, cream the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
Add the egg and vanilla extract to the butter mixture, mixing well until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the grated carrots, and if using, add the chopped nuts and raisins until evenly distributed in the batter.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cookie bars to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into bars.

Variations:

For a twist, try adding crushed pineapple to the batter for a tropical flair.
Substitute the nuts and raisins with chocolate chips for a sweeter option.

Tips:

For added moisture and flavor, consider adding a tablespoon of brown sugar or maple syrup to the batter.
To make these bars extra special, top them with a cream cheese frosting once fully cooled. Mix together 4 oz. of cream cheese with 1 cup of powdered sugar and a splash of vanilla extract for a delicious topping.
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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Peanut Butter Chocolate Egg Cookie Bars are a delightful and indulgent treat that perfectly blends the rich flavors of peanut butter and chocolate. This dessert is ideal for Easter gatherings, potlucks, or simply as a sweet treat to enjoy with family and friends. With a preparation time of just 15 minutes and a baking time of 25-30 minutes, these bars are quick to whip up and sure to impress anyone with a sweet tooth.

Ingredients:

1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate eggs (like Cadbury Mini Eggs), roughly chopped
1 cup milk chocolate chips

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Cooking Steps:

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with nonstick spray or line it with parchment paper for easy removal.
In a large mixing bowl, combine the creamy peanut butter and softened butter. Beat them together using an electric mixer until the mixture is light and fluffy.
Gradually add the brown sugar and granulated sugar to the peanut butter mixture, mixing until well combined.
Add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Fold in the chopped chocolate eggs and milk chocolate chips, ensuring they are evenly distributed throughout the dough.
Pour the cookie dough into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Allow the cookie bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and serve.

Variations and Tips:

For added texture, you can mix in 1/2 cup of crushed pretzels or nuts into the cookie dough.
Try using white chocolate chips instead of milk chocolate for a different flavor profile.
To elevate the bars, drizzle chocolate or melted peanut butter over the top before slicing.
Store leftover cookie bars in an airtight container at room temperature for up to a week or refrigerate for longer freshness.

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Coconut Cream Easter Cookie Bars are a delightful twist on traditional Easter desserts, featuring a rich, creamy coconut flavor that will satisfy any sweet tooth.

These bars are perfect for holiday gatherings or as a special treat to celebrate the spring season.

With a preparation time of approximately 30 minutes and an additional 30 minutes for baking, these cookie bars are easy to make and sure to impress family and friends.

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup shredded coconut (sweetened or unsweetened, based on preference)
1 cup white chocolate chips
Optional: ½ cup chopped nuts (e.g., macadamia or pecans)

Cooking Steps:

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.
Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
Mix Dry Ingredients: In another bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Add Coconut and Chocolate: Gently fold in the shredded coconut and white chocolate chips (and nuts if using) into the dough.
Spread into Pan: Pour the mixture into the prepared baking pan, spreading it evenly with a spatula.
Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Cool and Slice: Once baked, remove from the oven and allow to cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing into bars.

Variations and Tips:

Chocolate Coconut Bar Variation: Swap half of the white chocolate chips for semi-sweet or dark chocolate chips for a richer flavor.
Tropical Twist: Add crushed pineapple or banana to enhance the tropical flavor profile.
Decadent Topping: After baking and cooling, top the bars with a drizzle of melted chocolate or a sprinkle of toasted coconut for added texture and visual appeal.
Storage: Store leftover cookie bars in an airtight container at room temperature for up to one week. They can also be refrigerated for a longer shelf life.
Serving Suggestion: Serve these delicious cookie bars with a scoop of vanilla ice cream for an indulgent treat that everyone will love!

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Raspberry Almond Cookie Bars are a delightful treat that combines the tangy sweetness of fresh raspberries with the rich, nutty flavor of almonds. These bars are perfect for Easter gatherings, family picnics, or just a cozy afternoon snack.

This recipe is quick to prepare, taking about 15 minutes of prep time and 30 minutes of baking, making it an ideal choice for both novice bakers and seasoned chefs looking to whip up something delicious with minimal effort.

15 Easter Rice Dishes From Global Traditions

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen raspberries
1/2 cup sliced almonds

Cooking Steps:

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, adding the vanilla extract after the second egg.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fold in the raspberries and sliced almonds gently, being careful not to crush the raspberries too much.
Spread the cookie dough evenly into the prepared baking pan.
Bake in the preheated oven for 25-30 minutes, or until the edges are golden and the center is set.
Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Once cooled, cut into bars and serve.

Variations and Tips:

Substitutes: If fresh raspberries are not available, you can use frozen raspberries, but make sure to thaw and drain them before adding to the batter.
Nut Variations: Feel free to substitute the sliced almonds with other nuts such as hazelnuts or walnuts, or omit the nuts altogether for a nut-free version.
Add a Glaze: Drizzle a simple almond or lemon glaze over the cooled cookie bars for an extra touch of sweetness and flavor.
Storing: These cookie bars can be stored in an airtight container for up to a week, and they freeze well for up to three months.
Serving Tip: They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.

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Mint Chocolate Chip Cookie Bars are a delightful twist on traditional cookie recipes, perfect for holiday gatherings, especially around Easter.

These bars combine the invigorating flavor of mint with the rich sweetness of chocolate chips, making them an ideal treat for both kids and adults alike. With a preparation time of just about 15 minutes and a baking time of 25 minutes, you can whip up this indulgent dessert in no time.

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mint chocolate chips
Optional: additional chocolate chips for topping

Cooking Steps:

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla and peppermint extracts.
In a separate bowl, whisk together the flour, baking soda, and salt until combined. Gradually incorporate this dry mixture into the wet ingredients, mixing until just combined.
Fold in the mint chocolate chips, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared baking dish and spread it evenly. If desired, sprinkle additional chocolate chips on top.
Bake in the preheated oven for about 25 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Allow the cookie bars to cool in the baking dish for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut into squares or bars.

Variations and Tips:

For an extra hint of color and flavor, consider adding a few drops of green food coloring to the batter.
Swap out the mint chocolate chips for white chocolate chips or even dark chocolate chips for a different flavor profile.
To enhance the mint flavor, sprinkle crushed mint candies or chocolate mint candies on top before baking.
Serve these bars with whipped cream or vanilla ice cream for an extra special dessert treat.
Store any leftovers in an airtight container at room temperature for up to one week, or freeze for longer storage.

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White Chocolate Cranberry Cookie Bars are a delightful dessert perfect for any Easter celebration or spring gathering.

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These soft, chewy bars combine the rich creaminess of white chocolate with the tartness of dried cranberries, creating a delicious balance of flavors. Ideal for families, gatherings, or even as a sweet treat during brunch, these bars take approximately 30 minutes in preparation time, plus an additional 30 minutes to bake.

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dried cranberries

Instructions:

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
Spread the cookie dough into the prepared baking dish, smoothing it out evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the center is set. A toothpick inserted into the center should come out with a few moist crumbs.
Allow the bars to cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Let them cool completely on a wire rack before cutting into squares.

Variations & Tips:

For extra flavor, you can add a teaspoon of orange zest to the dough, which complements the cranberries beautifully.
Substitute dried cherries or blueberries for cranberries if desired.
If you want a nutty crunch, consider adding 1 cup of chopped walnuts or pecans.
To enhance the white chocolate flavor, drizzle some melted white chocolate over the top of the cooled bars before slicing.
Store the cookie bars in an airtight container for up to a week, or freeze them for longer storage.

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Strawberry Shortcake Cookie Bars are a delightful dessert that beautifully combines the flavors of classic strawberry shortcake and cookie bars.

These sweet treats are perfect for family gatherings, Easter celebrations, or any springtime occasion where you want to impress your guests. With a prep time of just 20 minutes and a bake time of 25-30 minutes, these cookie bars are not only easy to make but also a crowd-pleaser!

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh strawberries, diced
1/2 cup whipped cream (optional for serving)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper for easier removal of the bars.

2. Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add in the eggs and vanilla extract, mixing until fully combined.

3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Combine Everything: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Be careful not to overmix.

5. Fold in Strawberries: Gently fold in the diced strawberries, taking care not to mash them.

6. Bake: Spread the cookie batter evenly in the prepared baking pan.

Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Cool and Cut: Allow the cookie bars to cool in the pan for about 10 minutes, then use the parchment paper to lift them out onto a wire rack to cool completely.

Once cool, cut into squares or rectangles.

8. Serve: Serve your Strawberry Shortcake Cookie Bars plain, or with a dollop of whipped cream on top for an extra treat!

Variations and Tips:

Fruit Swap: You can substitute strawberries with other berries like blueberries, raspberries, or chopped peaches to enjoy different flavors.
Add Zest: For an extra zing, add a teaspoon of lemon or orange zest to the batter.
Make it Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

You can also freeze the cookie bars for up to 2 months.

– Serving Suggestions: Pair these cookie bars with a scoop of vanilla ice cream for a sumptuous dessert!

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Lemon Blueberry Cookie Bars are a delightful treat that combine the bright, invigorating flavors of citrus and berries into a chewy, cookie bar format.

These bars are perfect for springtime gatherings, including Easter celebrations, family picnics, or just a sweet indulgence at home. With a preparation time of around 15 minutes and a total baking time of 25-30 minutes, they’re an easy yet impressive dessert that everyone will enjoy.

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh blueberries (or frozen, if out of season)
Optional: Powdered sugar for dusting

Cooking Steps:

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice, ensuring everything is well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the blueberries, distributing them evenly throughout the batter.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Bake in the preheated oven for 25-30 minutes until the edges are lightly golden and a toothpick inserted in the center comes out clean.
Allow the cookie bars to cool in the pan for about 10 minutes, then lift them out using the parchment overhang and let them cool completely on a wire rack.
Once cooled, cut into squares or bars and dust with powdered sugar if desired before serving.

Variations and Tips:

For an added texture, you can sprinkle some chopped nuts (like walnuts or pecans) on top before baking.
If you prefer a stronger lemon flavor, you can add more lemon juice or zest to the batter.
These cookie bars can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for longer freshness.
Experiment with different berries, such as raspberries or strawberries, for a fun twist on the recipe.

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S’mores Easter Cookie Bars are a delightful and festive treat that brings the classic campfire flavors of s’mores into a convenient bar form, perfect for Easter celebrations or any spring gathering.

These chewy, gooey cookie bars are easy to make and are an ideal dessert for families, kids, or anyone who loves a sweet, chocolatey treat. With a preparation time of around 20 minutes and a baking time of 25 minutes, you can whip up these delicious bars in no time.

Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (semisweet or milk chocolate)
1 cup mini marshmallows
1 cup graham cracker crumbs
Additional chocolate chips for topping, if desired

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the graham cracker crumbs and chocolate chips, followed by the mini marshmallows, ensuring even distribution throughout the dough.
Spread half of the cookie dough evenly into the prepared baking pan. Sprinkle additional chocolate chips on top if desired.
Layer the remaining cookie dough over the chocolate chips and marshmallows, spreading gently to cover.
Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set but still soft.
Allow to cool in the pan for about 15 minutes before cutting into squares and serving.

Variations & Tips:

For a fruity twist, consider adding diced strawberries or raspberries into the mixture.
You can substitute peanut butter chips or butterscotch chips for a different flavor profile.
For extra gooeyness, try drizzling melted chocolate or adding a layer of Nutella on top before serving.
Store leftover bars in an airtight container at room temperature for up to five days.
For an Easter-themed presentation, consider adding colorful sprinkles or white chocolate drizzle on top.

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Enjoy your delightful S’mores Easter Cookie Bars!

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Pistachio and White Chocolate Cookie Bars are a delicious twist on traditional cookie bars, perfect for celebrating Easter or any occasion where you want to impress guests with a delightful treat. The combination of crunchy pistachios and creamy white chocolate creates a rich flavor profile that is both sweet and slightly nutty.

These cookie bars are easy to prepare and can be made in under an hour, making them an ideal choice for busy bakers who still want to whip up something special.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped pistachios
1 cup white chocolate chips

Directions

Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Fold in the chopped pistachios and white chocolate chips until evenly distributed.
Spread the cookie dough into the prepared baking pan, smoothing the top with a spatula.
Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Allow the bars to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.

Once cool, cut into squares and serve.

Variations and Tips

Add Dried Fruits: Incorporate dried cranberries or cherries for a tart contrast to the sweetness.
Nut Alternatives: Substitute pistachios with almonds or macadamia nuts for a different flavor.
Chilling the Dough: For a thicker texture, cover the dough and chill it in the refrigerator for 30 minutes before spreading it into the baking pan.
Storing: Store the cookie bars in an airtight container at room temperature for up to a week. They also freeze well for longer storage.
Serving Suggestions: Drizzle melted white chocolate over the top for added indulgence or serve with a scoop of vanilla ice cream for a delightful dessert.

SAVE IT

Bunny Paw Print Cookie Bars are a delightful, festive dessert that captures the playful spirit of Easter. These cookie bars are soft, chewy, and adorned with colorful paw print decorations that will make them a hit among children and adults alike.

Perfect for Easter gatherings, school events, or just a fun afternoon baking session, these treats can be whipped up in about 40 minutes, including baking time. The vibrant colors and adorable design make them ideal for celebrating the holiday with family and friends.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
½ cup colored frosting (various colors)
Edible candy eyes (optional)

Cooking Steps

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Spread the cookie dough evenly in the prepared baking pan. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Allow to cool completely in the pan before cutting into squares.
Once cooled, use colored frosting to create bunny paw prints on each cookie bar. Optionally, add edible candy eyes to make them even more adorable.

Variations and Tips

Flavor Variation: Add a teaspoon of almond extract for a different flavor profile.
Decorative Tip: Use different color frostings to create a variety of bunny paw prints for a fun and vibrant display.
Storage: Store leftover cookie bars in an airtight container at room temperature for up to a week.
Freezing: You can freeze the cookie bars before frosting. Just wrap them tightly in plastic wrap and store in the freezer for up to a month. Thaw before decorating.