Sprinkle Bars are my go-to when I want that funfetti-style sugar cookie taste in a simple bar form. They’re soft, a little chewy, and topped with a thick layer of vanilla cream cheese frosting and extra rainbow sprinkles.
I like this version because the bars bake up evenly in a pan, so you get tender centers and lightly golden edges without fussing with cookie scoops. The frosting is creamy and vanilla-forward, and I think the little tang from cream cheese works especially well with a sweet sugar-cookie base.
These are great for a birthday dessert, a bake sale, or anytime you want something bright on a cookie tray. I usually slice them small because they’re rich, and they hold up well for sharing.
Why You’ll Love This Recipe
Soft and sweet: The texture is more like a thick sugar cookie than a cake, with a nice soft bite that stays tender.
Easy to slice and serve: Bars are just simpler than individual cookies, especially when you’re bringing dessert somewhere.
That frosting layer: The creamy vanilla frosting sets up nicely, and it makes the sprinkles stick without needing any extra tricks.
Good sprinkle color: With the right sprinkles, you get bright pops of color in the dough instead of muddy streaks.
Flexible pan options: I like them in a 9×13 for classic party bars, but the thicker 9×9 version is great if you want a taller slice.
Ingredients You’ll Need
Sprinkle Cookie Bars
- Unsalted butter: Softened butter creams better and gives you that classic sugar-cookie richness. If it’s melty, the dough can feel greasy and bake up flatter.
- Granulated sugar: This keeps the flavor clean and familiar, like a bakery sugar cookie. I don’t swap in brown sugar here because it changes the texture and color.
- Eggs: Room temp eggs mix in more smoothly and help the bars bake up evenly. Cold eggs can make the batter look a little curdled at first.
- Vanilla extract: Use a vanilla you like since it’s a main flavor. I go a little heavy on vanilla in sprinkle desserts because it gives that “cake batter” vibe.
- All-purpose flour: Regular AP flour is perfect here. Spoon and level if you tend to over-pack your measuring cup.
- Baking powder: This gives the bars a little lift so they don’t bake up dense. Make sure yours is fresh, especially if it’s been sitting around for a while.
- Fine salt: Don’t skip it. It keeps the bars from tasting flat once the frosting goes on.
- Rainbow sprinkles: I like jimmies-style sprinkles for mixing into the dough because they bleed less. Nonpareils can streak the dough pretty quickly.
Vanilla Frosting
- Cream cheese: Softened cream cheese makes the frosting smooth and spreadable. Full-fat is what I use for the best texture.
- Unsalted butter: This keeps the frosting rich and stable so it spreads nicely. Make sure it’s softened so you don’t end up with little butter lumps.
- Powdered sugar: Sifting helps a lot if yours is lumpy. It also makes the frosting feel more creamy and less gritty.
- Vanilla extract: This is the main flavor in the frosting, so a good vanilla really shows up here.
- Fine salt: Just a little makes the frosting taste more balanced. It also keeps it from tasting overly sweet.
- Milk: Use just enough to loosen the frosting to a spreadable consistency. I add it slowly so it doesn’t get too thin.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides, then lightly grease the parchment.
- Cream the butter and sugar: Beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs: Mix in the eggs one at a time, mixing after each addition until combined.
- Add the vanilla: Mix in the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk the flour, baking powder, and salt together.
- Add the dry ingredients: Mix the dry ingredients into the wet ingredients just until you no longer see dry flour.
- Fold in the sprinkles: Gently fold in the rainbow sprinkles, trying not to overmix so the color doesn’t bleed as much.
- Press into the pan: Press the dough evenly into the prepared pan. An offset spatula or lightly greased hands make this easier.
- Bake: Bake for 18 to 22 minutes, until the edges are lightly golden and the center is set.
- Cool: Let the bars cool completely in the pan before frosting.
- Beat the frosting: Beat the softened cream cheese and butter until smooth.
- Add the sugar and vanilla: Beat in the powdered sugar, vanilla, and salt until smooth, then add milk a little at a time until the frosting is spreadable.
- Frost and finish: Spread the frosting over the cooled bars and top with extra sprinkles.
- Chill and slice: Chill for about 20 minutes for cleaner cuts, then slice into bars and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Don’t overmix after the flour goes in. Mix just until the flour disappears, then stop. Overmixing is what makes the bars bake up tougher instead of soft.
Use sprinkles that don’t bleed much. Jimmies usually hold their color better in cookie dough than tiny nonpareils. If your sprinkles bleed, the bars still taste fine, they just look a little streaky.
Watch the bake time closely. Pull them when the edges look lightly golden and the center looks set. If you wait until the whole top looks deep golden, they’ll be drier once cooled.
Cool completely before frosting. Even slightly warm bars can melt the frosting and make it slide around. I usually give it at least an hour, sometimes longer depending on the pan.
Try a 9×9 for thicker bars. It’s a nice option if you want a taller slice, especially for birthdays. Just plan on baking 5 to 10 minutes longer.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Milk: A cold glass of milk is classic with these. It’s especially nice if you slice the bars a little smaller since the frosting is rich.
- Coffee: I like these with plain coffee or a latte. The vanilla frosting and the sprinkles just work with something not too sweet.
- Fruit: Fresh strawberries or raspberries on the side are a simple way to make the plate feel a little lighter. It’s also nice for parties where there are lots of desserts.
- Ice cream: Serve a bar with vanilla ice cream if you want a bigger dessert. I usually skip warming the bar since the frosting is already soft and creamy.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store airtight at room temperature for 1 day if your kitchen isn’t too warm. After that, I move them to the fridge since the frosting holds up better there.
For longer storage, refrigerate up to 5 days in an airtight container. I like them best brought back to room temperature for 15 to 30 minutes before serving so the bars soften a bit.
If you want to make this recipe ahead, you can bake the bars the day before and frost them the next day. If you do frost them ahead, keep them chilled and add fresh sprinkles on top right before serving if you want the brightest color.
You can also freeze individual portions for a longer hold. Thaw in the fridge overnight, then let them sit at room temperature a bit before eating.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use a 9×9 pan instead of a 9×13?
Yes. You’ll get thicker bars, and you’ll want to bake them about 5 to 10 minutes longer.
Use the same doneness cues: lightly golden edges and a center that looks set.
How do I know when the bars are done?
I look for lightly golden edges and a center that no longer looks wet. A toothpick should come out with a few soft crumbs, not raw batter.
Can I swap the cream cheese frosting for buttercream?
Definitely. A simple vanilla buttercream works well if you want a sweeter, more classic “birthday cake” frosting vibe.
Why did my sprinkles bleed into the dough?
Some sprinkles bleed more than others, especially nonpareils. Jimmies-style sprinkles usually hold their color better when mixed into cookie dough.
Can I make these bars less sweet?
You can cut the frosting layer a little thinner or skip frosting some of the pan and serve them plain. I wouldn’t reduce the sugar in the bar base too much or the texture changes.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Sprinkle Bars
INGREDIENTS
Sprinkle Cookie Bars
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup rainbow sprinkles plus more for topping.
Vanilla Frosting
- 4 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 1/2 cups powdered sugar sifted
- 2 tsp vanilla extract
- 1/8 tsp fine salt
- 1 to 2 tbsp milk as needed.
INSTRUCTIONS
Bake Bars
- heat oven to 350 F and line a 9x13 inch pan with parchment leaving overhang then lightly grease
- cream butter and sugar until light and fluffy
- mix in eggs one at a time then mix in vanilla
- whisk flour baking powder and salt then mix into wet ingredients just until combined
- fold in sprinkles gently
- press dough evenly into prepared pan
- bake until edges are lightly golden and center is set 18 to 22 minutes then cool completely in pan.
Frost And Finish
- beat cream cheese and butter until smooth
- beat in powdered sugar vanilla and salt then add milk a little at a time to reach a spreadable consistency
- spread frosting over cooled bars
- top with extra sprinkles
- chill 20 minutes for cleaner cuts then slice and serve.
