King Cake Sugar Cookie Bars (Print View)

Vibrant sugar cookie bars topped with colorful icing and sprinkles, ideal for festive celebrations.

# Components:

→ Sugar Cookie Base

01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1/2 teaspoon almond extract
06 - 2 1/2 cups all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground cinnamon
10 - Zest of 1 lemon

→ Icing

11 - 2 cups powdered sugar
12 - 2 to 3 tablespoons milk
13 - 1 teaspoon vanilla extract

→ Decoration

14 - Purple, green, and gold sanding sugar or sprinkles

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, cream together softened butter and sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in eggs one at a time, then add vanilla extract, almond extract, and lemon zest.
04 - In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined.
06 - Spread dough evenly into the prepared baking pan using a spatula.
07 - Bake for 22 to 25 minutes, or until edges are lightly golden and center is set. Do not overbake.
08 - Allow cookie base to cool completely in the pan on a wire rack.
09 - Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
10 - Spread icing evenly over the cooled cookie base.
11 - Immediately sprinkle purple, green, and gold sanding sugar in sections or decorative pattern.
12 - Allow icing to set for approximately 30 minutes before slicing into bars.

# Expert Advice:

01 -
  • They're buttery, soft, and come together in under an hour without any fussy techniques or special equipment.
  • The citrus notes from lemon zest make them taste sophisticated while staying completely approachable.
  • Purple, green, and gold icing turns these into instant conversation starters at any gathering.
02 -
  • Don't skip the cooling step before icing—I learned this the hard way when I tried to frost the bars while they were still warm and watched the icing melt right off.
  • The lemon zest is what separates these from boring sugar cookies, so don't leave it out even if you think you don't like citrus in desserts.
  • If you want to hide a plastic baby or whole almond inside one bar for that authentic King Cake tradition, absolutely do it—but warn your guests first so nobody breaks a tooth.
03 -
  • Use a sharp knife and dip it in hot water between cuts—this prevents frosting from smearing and gives you those clean, Instagram-worthy edges.
  • If you're baking these for a party, make them the day before and store them covered so they stay fresh and the flavors deepen slightly.
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