Confetti Cookie Bars
Soft and chewy confetti cookie bars packed with rainbow sprinkles and vanilla flavor
PRINT PINServings 24
INGREDIENTS
Dry
- 2 1 4 cups all purpose flour
- 1 tsp baking powder
- 1 2 tsp baking soda
- 1 tsp fine salt.
Wet
- 1 cup unsalted butter softened
- 3 4 cup granulated sugar
- 3 4 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 4 tsp almond extract optional.
Mix ins
- 3 4 cup rainbow sprinkles plus 2 tbsp for topping
- 1 cup white chocolate chips optional.
INSTRUCTIONS
Prep
- Heat oven to 350 F
- line a 9 x 13 inch baking pan with parchment and lightly grease.
Batter
- Whisk flour
- baking powder
- baking soda
- and salt
- beat butter with granulated sugar and brown sugar until fluffy
- beat in eggs then vanilla and optional almond extract
- mix in dry ingredients just until combined
- fold in sprinkles and optional white chocolate chips.
Bake and cool
- Press dough evenly into pan and sprinkle remaining sprinkles on top
- bake until edges are set and lightly golden and center is just set 20 to 25 minutes
- cool completely in pan then lift out and slice into bars.
Notes
1. Use rainbow jimmies to reduce color bleeding 2. do not overmix after adding flour for a tender crumb 3. slightly underbake for softer bars 4. chill dough 20 minutes if it feels too sticky to press 5. swap up to half the flour with white whole wheat flour 6. use a 1 to 1 gluten free baking blend if needed
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g