Unfrosted vanilla sugar-cookie bars with colorful sprinkles throughout the tender crumb and lightly golden edges.
The important detail in this recipe is the way the dough is shaped and finished. Press the thick dough evenly into a lined 9-inch square metal pan. Level the corners and center; do not spread it into a larger pan.
Before mixing, measure the flour without packing it and prepare the pans. This smaller batch is designed for a 9-inch square pan. A 9 × 13-inch pan makes a thinner layer with a shorter baking window; keep the stated pan for the pictured bars.
Watch the first tray closely near the end of the baking range. Let the crumb set on the pan before lifting the cookies, then store only after they have cooled.
Funfetti Sugar Cookie Bars
Per tray: 25–26 minutes · 1 9-inch square pan, cut into 16 bars.
Plan 111 minutes: 25 hands-on, 0 required chilling, 26 for all trays baked sequentially, and 60 cooling including pan rest. Preheat during preparation or the final chilling minutes. Ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- 9-inch square metal baking pan
- Parchment sling
- Mixing bowls
- Electric hand mixer
- Offset spatula
- Cooling rack
- Sharp knife
Unfrosted vanilla sugar-cookie bars with colorful sprinkles throughout the tender crumb and lightly golden edges.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Instructions
Mixing
- Make the doughCream butter and sugar until lighter, then beat in egg, yolk and vanilla. Mix in whisked flour, leaveners, cornstarch and salt on low; fold in sprinkles last.
Thermal management
- Manage the doughNo dough chilling is required. Line a 9-inch square metal pan with a parchment sling and preheat the oven while mixing.
Shaping
- Shape evenlyPress the thick dough evenly into a lined 9-inch square metal pan. Level the corners and center; do not spread it into a larger pan.
Baking
- Bake one tray at a timeBake the single 9-inch square pan at 350°F (175°C) for 25–26 minutes. The edges should be lightly golden and the center set but still soft; it firms in the pan while cooling.
Cooling
- Let the crumb setCool fully in the pan on a rack, about 60 minutes. Lift by the parchment and cut into 16 squares with a clean sharp knife.
Chef’s Science & Pro Tips
Keep the pan square
This smaller batch is designed for a 9-inch square pan. A 9 × 13-inch pan makes a thinner layer with a shorter baking window; keep the stated pan for the pictured bars.
Keep the portion consistent
Press the thick dough evenly into a lined 9-inch square metal pan. Level the corners and center; do not spread it into a larger pan. Different thicknesses need different baking times; bake comparable pieces together.
Use the finish as your cue
Look for a set surface and lightly colored edges rather than a dark golden top. Overbaking dries the center; let the cookies finish setting on the pan.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze the raw dough tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, press into the specified pan, and bake as directed. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw baked cookies in their closed container at room temperature. For a freshly warmed plain cookie, use a 300°F oven for 2–3 minutes; cool briefly before serving. |
Notes
- Use the gram weights for the most consistent dough. Small leavener weights are approximate; measure teaspoons carefully. Egg weights exclude shells. Oven temperatures refer to a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 16. Includes required fillings and toppings, excludes optional decoration and unused rolling flour. Brands and actual portion sizes change the estimate.
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Frequently Asked Questions
A few helpful answers before you bake.
What texture should these cookies have?
Unfrosted vanilla sugar-cookie bars with colorful sprinkles throughout the tender crumb and lightly golden edges. Judge the final texture after cooling, not while the centers are warm.
Can I use a 9 × 13-inch pan?
This smaller batch is designed for a 9-inch square pan. A 9 × 13-inch pan makes a thinner layer with a shorter baking window; keep the stated pan for the pictured bars.
How do I get an even batch of funfetti sugar cookie bars?
Press the thick dough evenly into a lined 9-inch square metal pan. Level the corners and center; do not spread it into a larger pan. Bake one test tray and check the stated doneness cues; thicker portions need more time than thinner ones.
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