Frosted Funfetti Sugar Cookie Bars

These funfetti sugar cookie bars start with a shortcut and bake up soft, buttery, and packed with sprinkles. Finished with a thick layer of pink frosting, they’re the kind of treat that disappears fast.

Funfetti Cookie Bars

Funfetti sugar cookie bars are an easy way to get that classic sugar cookie flavor without making and decorating cut-out sugar cookies. Baked in one pan with sprinkles mixed right into the dough, they are a festive treat.

They’re perfect when you want something cheerful for birthdays, bake sales, or holiday tables without the extra work. If you love easy bar cookies, my Betty Crocker sugar cookie bars and lemon sugar cookie bars are two more favorites to try.

You’ll Love This Funfetti Sugar Cookie Mix Recipe

• Classic sugar cookie flavor with a soft, dense, and slightly gooey bar texture that feels more indulgent than a regular cookie
• Made with a funfetti sugar cookie mix, so it’s as easy as opening the package and getting started
• Festive and colorful with sprinkles baked right in and a thick layer of homemade sugar cookie bar frosting on top.

Ingredient Notes

Find the full recipe with printable directions below.

• Funfetti sugar cookie mix: This is the shortcut that makes these bars so easy. You can also use a regular sugar cookie mix and stir in about 1/4 cup rainbow sprinkles.
• Butter: Use softened butter for a soft, rich texture in the bars.
• Egg: Helps bind the dough and keeps the bars tender.
• Vanilla extract: Adds classic sugar cookie flavor.
• Almond extract: A small amount gives that bakery-style flavor. You can swap for more vanilla if preferred.
• Frosting: Butter, powdered sugar, heavy cream (or milk), vanilla, sprinkles, and optional food coloring.

How to Make Funfetti Sugar Cookie Bars

Add the funfetti sugar cookie mix, softened butter, egg, vanilla, and almond extract to a mixing bowl. Stir everything together until a thick, soft dough forms.

Press the dough evenly into a parchment-lined baking pan. I like to use my hands or the back of a measuring cup to smooth it out so it bakes evenly.

Bake just until the edges are lightly golden and the center is set. Try not to overbake because these are best when they stay soft and a little gooey in the middle.

Let the bars cool completely before frosting. If they are still warm, the frosting will melt instead of sitting nicely on top.

For the frosting, beat the softened butter until smooth, then mix in the powdered sugar, vanilla, and enough cream or milk to make it soft and spreadable. Tint with food coloring if you want that bright pink look, then stir in sprinkles or scatter them over the top.

Spread the frosting over the cooled bars, slice into squares, and serve.

Recipe Tips

• Press the dough evenly: Take a minute to spread the dough into an even layer so it bakes uniformly. The corners can be a little thinner and bake faster than the middle, so I like to gently push a bit more dough toward the edges.
• Don’t overbake: The bars should look just set in the center with lightly golden edges. They will continue to firm up as they cool, so pulling them a little early keeps them soft and gooey. I like to bake mine in a glass baking dish, that way I can check the bottom easily to ensure they are cooked through.
• Let them cool completely: This is worth repeating. If the bars are even slightly warm, the frosting will melt and won’t hold that thick, fluffy layer.
• Adjust the frosting consistency: Add the cream a little at a time until the frosting is soft and easy to spread. If it feels too thick, add a splash more. Too thin, mix in a bit more powdered sugar.
• Line the pan with parchment: Leaving a little overhang makes it much easier to lift the bars out cleanly before slicing.
• Customize the color: You can tint the frosting pink like shown here or switch it up for different holidays and celebrations.