A Better-Than-Classic Easter Sugar Cookie Bar

If there’s one thing I’ll never get tired of baking (or eating), it’s sugar cookies — and these bars have quickly become my new favourite.

Think of them as the perfect cross between a classic sugar cookie and a blondie. They’re soft, buttery, and chewy with just the right amount of sweetness, plus a slight golden edge that gives you that little bit of crunch in every bite. Honestly, they’re the kind of treat you go back to “just for one more piece” and suddenly, half the pan is gone!

But what really takes these over the top is the frosting. A rich, creamy layer of cream cheese frosting with a hint of lemon and fresh zest that adds the perfect balance—bright, tangy, and not overly sweet. It cuts through the richness in the best way.

And because it’s Easter, I had to finish them with my chocolate obsession: Cadbury Mini Eggs. That crunchy candy shell with the creamy chocolate center adds the perfect festive touch (and a little extra texture too).

Whether you’re making these for Easter dessert or just because you’re craving something sweet, these sugar cookie bars are guaranteed to be a hit. Try them and let me know what you think!

Mini Egg Sugar Cookie Bars

INGREDIENTS
Cookie bars:
1 cup butter, room temp
⅓ cup sugar
1 egg, room temp
2 tsp vanilla extract
1/2 tsp salt
2 cup flour
1 ½ tbsp milk

Cream cheese frosting:
4 oz cream cheese, room temperature
⅓ cup salted butter, softened
3 ½ – 4 cups powdered sugar
2 tsp vanilla extract
1 tsp lemon juice
2 tsp lemon zest
1 tbsp milk

Toppings:
Sprinkles
Cadbury Mini Eggs

DIRECTIONS
Cookie bars:
Preheat oven to 350°F. Line an 8 x 8 baking pan with parchment paper. Beat butter and sugar together until just combined. Add egg, milk, vanilla, and lemon extract and beat well.

Scrape sides down of the bowl and add the salt and flour, beating for 1 – 2 mins. Don’t over mix. Place dough in prepared pan, spreading to the edges and smoothing the top. Bake 20 to 30 mins. Take them out when the edges are golden brown, but the center of the bar is still gooey.

Frosting:
Beat cream cheese, softened butter, milk, vanilla, lemon juice and zest together in a large bowl with an electric mixer until light and creamy. Gradually beat in powdered sugar until smooth.

Once cookie bars are cooled, spread the frosting in an even layer over the cooled cookie bars. Sprinkle with your favourite sprinkles, or mini eggs, cut into squares and enjoy!