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Festive Fireworks Funfetti Cookie Bars

Festive Fireworks Funfetti Cookie Bars - featured image
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These funfetti cookie bars feature a buttery, soft base with crispy edges and colorful sprinkles, perfect for celebrations and easy to make with pantry staples.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (150 g) rainbow sprinkles (jimmies or nonpareils)
  • Flaky sea salt (optional, for sprinkling on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting later. Lightly grease the paper with butter or non-stick spray.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and ½ cup packed light brown sugar until fluffy and pale, about 3-4 minutes.
  3. Beat in 2 large eggs, one at a time, then stir in 2 teaspoons pure vanilla extract until the batter is smooth and glossy.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding gently with a spatula until just incorporated. Avoid overmixing.
  6. Gently fold in 1 cup rainbow sprinkles, being careful not to overmix to prevent color bleeding.
  7. Transfer the dough to the prepared pan and smooth the top with a spatula. Sprinkle a light pinch of flaky sea salt over the surface if desired.
  8. Bake for 25-28 minutes until edges are golden brown and the center is set but still soft to the touch. A toothpick inserted in the center may come out with a few moist crumbs.
  9. Cool completely in the pan on a wire rack for at least 30 minutes before lifting out using the parchment overhang.
  10. Slice into 12-16 bars using a sharp knife. For cleaner edges, chill the bars for 15 minutes before slicing.

Notes

Mix butter and sugars until fluffy to trap air for tender texture. Fold sprinkles in gently at the end to avoid color bleeding. Watch oven carefully to avoid overbaking; bars should be slightly underbaked in the center. Sprinkle flaky sea salt on top before baking for a savory crunch. Chill bars before slicing for clean edges. Store in airtight container at room temperature up to 3 days or freeze up to 2 months.

Nutrition

Keywords: funfetti cookie bars, festive cookie bars, celebration dessert, easy cookie bars, sprinkles cookie bars, party treats

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