King Cake Sugar Cookie Bars

My cousin texted me last February asking if I could bring something festive to her Mardi Gras party, and I spent twenty minutes scrolling through recipes before realizing I didn't need to overthink it. King Cake sugar cookie bars hit differently than the traditional braided loaf—they're easier to share, harder to mess up, and somehow feel more celebratory when they're cut into neat squares. I threw together what I had in my pantry and ended up with something so vibrant and buttery that people kept circling back to the dessert table all night. These bars have this tender crumb that feels fancy but tastes like home, and the three-color icing makes them look like they took hours to decorate.

The first time I made these for a group, I panicked halfway through because I thought I'd overbaked them, but that worry dissolved the moment I spread the icing over the warm base and watched it pool into those perfect little sections. My neighbor wandered over drawn by the smell of vanilla and butter, and we ended up sitting on the kitchen counter eating warm bars straight off the pan while debating whether the purple or green section tasted better. It was one of those moments where food stopped being about the recipe and became about the shared joy of eating something delicious together.

Ingredients

• Unsalted butter: Softened butter creams smoothly and distributes evenly throughout the dough, giving you that tender crumb that melts on your tongue.
• Granulated sugar: The foundation of the sweetness, and creaming it with butter for a full two to three minutes actually makes a difference in texture.
• Large eggs: They bind everything together and add richness; room temperature eggs mix in more easily, so pull them out of the fridge while you prep.
• Vanilla and almond extracts: Vanilla is non-negotiable, but that almond extract is the secret whisper that makes people ask what your special ingredient is.
• All-purpose flour: Keep it unsifted and spoon it into your measuring cup rather than scooping directly from the bag—this prevents you from packing too much flour into the dough.
• Baking powder: Just a half teaspoon gives the bars a subtle lift without making them cakey or dense.
• Salt: This tiny amount actually magnifies all the other flavors, especially the citrus notes.
• Ground cinnamon: A quarter teaspoon adds warmth and ties everything to that King Cake tradition.
• Lemon zest: Freshly grated zest brings brightness and prevents the bars from tasting one-dimensional or overly sweet.
• Powdered sugar: Sifted if you have time, it mixes into smooth icing without lumps.
• Milk: Start with two tablespoons and add slowly until you reach that pourable consistency.
• Purple, green, and gold sanding sugar: These go on immediately after icing, so have them ready in separate small bowls.

Instructions

Set the stage:

Preheat your oven to 350°F and line your 9x13-inch pan with parchment paper, making sure you have that overhang so you can lift the entire slab out later. This small step saves you from the heartbreak of trying to cut bars that stick to the pan edges.

Cream the butter and sugar:

This takes about two to three minutes with an electric mixer, and you'll know it's ready when it looks pale, fluffy, and almost cloud-like. Don't rush it—proper creaming incorporates air that creates a tender structure.

Incorporate the eggs and extracts:

Add eggs one at a time, beating well after each addition so they emulsify properly and blend into the butter mixture. Then add your vanilla, almond extract if you're using it, and lemon zest, which will create little flecks of brightness throughout.

Combine the dry ingredients:

In a separate bowl, whisk together your flour, baking powder, salt, and cinnamon so the leavening agent and spices distribute evenly. This prevents you from getting pockets of baking powder flavor or uneven cinnamon distribution.

Bring it together gently:

Add the dry mixture to the wet ingredients in a few additions, mixing just until you don't see white flour streaks anymore. Overmixing develops gluten and makes bars tough, so resist the urge to keep mixing.

Spread and bake:

Use a spatula or your hands to gently press the dough into your prepared pan in an even layer, then bake for 22 to 25 minutes until the edges are golden but the center still feels slightly soft. The carryover cooking as it cools sets everything perfectly.

Cool completely:

Let the base cool on a wire rack in the pan—this cooling time is crucial because warm icing will slide right off and puddle unevenly. Patience here pays off.

Make the icing:

Whisk together your powdered sugar, milk starting with just two tablespoons, and vanilla extract until smooth and pourable. You want it thick enough to coat but thin enough to spread without tearing the tender cookie base.

Ice and decorate:

Spread the icing evenly over the cooled base, then immediately—and this is important—sprinkle your purple, green, and gold sugar in sections or stripes before the icing sets. The sugar sticks to wet icing, so don't wait.

Set and slice:

Let everything sit for about thirty minutes before cutting, and use a sharp knife dipped in hot water between cuts for clean edges. You'll end up with twenty-four perfect bars.

Save

There's something about these bars that transforms a casual gathering into something that feels intentional and festive. They're the kind of dessert that people actually remember weeks later, not because they're complicated, but because they taste like someone took time to make something special.

Customizing Your Bars

You can absolutely swap lemon zest for orange zest if that sounds more appealing, and I've even used lime zest on a whim with surprisingly delicious results. A pinch of nutmeg adds an extra layer of complexity that echoes traditional King Cake flavor, and some people swear by adding a quarter teaspoon of cardamom for something more unexpected. The beautiful thing about this base is its flexibility—you're building on solid ground, so small variations only improve things.

Make-Ahead Magic

These bars actually taste better the next day once the flavors have settled and the texture has set into that perfect tender-but-structured crumb. You can make them one or two days ahead and store them in an airtight container at room temperature, which takes the stress out of party prep. I usually stack them between parchment paper so the icing doesn't stick to everything.

The Icing and Decoration Strategy

The icing is where you bring the Mardi Gras energy to life, and sanding sugar gives you that sparkly professional look that fondant never achieves. You don't need to be precise with your color sections—in fact, the slightly chaotic, overlapping sections feel more celebratory and authentic. If you can't find sanding sugar, regular sprinkles work fine, though they're less elegant and sometimes get a little soggy as they sit.

• Mix your powdered sugar carefully to avoid lumps, or push it through a sieve if you don't have a whisk.
• Have all three colors visible and ready before you ice the base so you can work quickly.
• If your icing hardens before you finish decorating, add a splash of milk and whisk it back to the right consistency.

Save

These King Cake sugar cookie bars have become my go-to for any Mardi Gras gathering because they deliver that festive spirit without requiring you to be an expert baker. They're the kind of recipe that brings people together and makes whatever celebration you're attending feel a little brighter.

Recipe FAQ

→ What gives the bars their festive colors?

The bars are decorated with purple, green, and gold sanding sugar or sprinkles applied atop vanilla icing for a Mardi Gras-inspired look.

→ Can I prepare the bars in advance?

Yes, the bars can be made 1–2 days ahead and stored in an airtight container to maintain freshness.

→ What extracts enhance the flavor of the base?

Vanilla and a small amount of almond extract add depth, while lemon zest contributes a bright citrus note.

→ Is there an optional spice to enhance flavor?

A pinch of nutmeg can be added to the dough for an extra layer of warmth and complexity.

→ How do I ensure the bars bake evenly?

Use a parchment-lined 9x13-inch pan and bake at 350°F (175°C) for about 22–25 minutes until edges are lightly golden and center is set.

→ What is the texture of the final bars?

The bars are tender and soft with a slightly crisp edge, complemented by a smooth icing layer and crunchy sanding sugars.