Ingredients:

  • 2 ½ cups All-Purpose Flour (spooned and leveled)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 ½ cups Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • ½ cup Rainbow Sprinkles (Jimmies style)
  • 1 cup (2 sticks) Unsalted Butter, softened (for frosting)
  • 4 cups Powdered Sugar, sifted
  • 3–4 tablespoons Heavy Cream or Milk
  • 1 teaspoon Pure Vanilla Extract (for frosting)
  • Pinch of Salt (for frosting)
  • 1-2 drops Pink Gel Food Colouring
  • Extra Rainbow Sprinkles for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, ensuring an overhang on two sides for easy lifting later.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy (about 3-4 minutes).
  4. Beat in the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  5. Gradually mix the dry ingredients into the wet mixture on low speed until just combined. Do not overmix.
  6. Gently fold in the ½ cup of rainbow sprinkles using a spatula.
  7. Press the dough evenly into the prepared baking pan. Cover and chill the dough for 30 minutes to prevent excessive spreading.
  8. Bake for 25–30 minutes, or until the edges are lightly golden brown and the centre appears set. Allow the bars to cool completely in the pan on a wire rack before frosting.
  9. To make the frosting: In a clean bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed first, then increase to medium-high.
  10. Beat in the vanilla, salt, and 3 tablespoons of heavy cream. Beat for 3 minutes until light and fluffy, adding the remaining cream only if needed for a spreadable consistency.
  11. Add pink gel food colouring until the desired vibrant shade is achieved.
  12. Once the bars are completely cool, spread the pink buttercream evenly over the top. Immediately scatter extra rainbow sprinkles over the frosting before it sets.
  13. Use the parchment overhang to lift the entire slab out of the pan, then slice into 16 neat squares. Enjoy these Funfetti Frosted Sugar Cookie Bars!