Chewy Funfetti Sugar Cookie Bars: Easy Birthday Party Treats

Picture this: you walk into the kitchen and the air is filled with the sweet, buttery aroma of cookies mingling with a hint of vanilla—plus that unmistakable whiff of sprinkles (I swear, it’s a thing!). The first time I pulled a pan of Chewy Funfetti Sugar Cookie Bars from my oven, I just stood there and soaked it all in. The bars were golden at the edges, soft in the center, and the rainbow sprinkles looked like confetti after a really good birthday bash. It was one of those moments where you pause, take a deep breath, and just smile because you know you’ve stumbled onto something truly special. Honestly, these bars are dangerously easy to make and even easier to love.

Years ago, when I was knee-high to a grasshopper, my grandma used to bake cookies for every occasion (birthdays, bake sales, Tuesday afternoons—you name it). But I always wished there was something that looked as festive as a cake, but tasted like our favorite chewy sugar cookies. Fast forward to a rainy Saturday, I was trying to whip up something for my daughter’s birthday party that didn’t involve rolling dough or making a giant mess. Enter these chewy funfetti sugar cookie bars. My family couldn’t stop sneaking bites off the cooling rack (and, honestly, I can’t really blame them).

These bars have quickly become a staple for family gatherings, gifting, and Pinterest boards. They’re perfect for potlucks, sweet treats for your kids, or brightening up a birthday dessert table. You know what? If you’re searching for pure, nostalgic comfort with a festive twist, this recipe feels like a warm hug. After testing them more times than I care to admit (in the name of research, of course), I can promise you—you’re going to want to bookmark this one!

Why You’ll Love These Chewy Funfetti Sugar Cookie Bars

Let’s talk about why these chewy funfetti sugar cookie bars are going to be your new birthday party MVP. I’ve spent plenty of time perfecting this recipe—tweaking the mix, trying different sprinkle combos, and even getting feedback from a few picky eaters in my house. Here’s why I know you’ll love them as much as we do:

• Ridiculously Quick & Easy: Ready in under 35 minutes, so you can whip these up before the party starts (or when a craving hits last-minute).
• Simple, Real Ingredients: No fancy grocery run required—just pantry staples and those magical rainbow sprinkles.
• Perfect for Celebrations: Whether it’s a birthday, a bake sale, or a Wednesday, these bars look and taste like a party.
• Crowd-Pleaser: Kids go wild for the colors and chewy texture, and adults get hit with a wave of cookie nostalgia.
• Unbeatable Texture: Soft, thick, and chewy in the center with just a hint of crisp at the edges (the best kind of cookie bar, if you ask me).

What sets these sugar cookie bars apart isn’t just the sprinkles—it’s the balance. The vanilla is just right, the butter brings richness, and the bars are chewy without being cakey. My secret? A touch of cornstarch and using real butter (never margarine—learned that the hard way!). Plus, you can mix everything in one bowl for a fuss-free process.

These bars are comfort food reimagined—faster and more festive, but still loaded with that soul-soothing cookie goodness. They’re the treat you make when you want to impress without stress, or when you just want something memorable to share. Trust me, after the first bite, you’ll be hooked!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that classic chewy sugar cookie texture—no complicated shopping trips or specialty products required. Most are likely sitting in your pantry right now, just waiting to come together in a swirl of birthday magic!

• For the Sugar Cookie Bars:
  • 2 1/4 cups (280g) all-purpose flour (I recommend King Arthur for best texture)
  • 2 teaspoons cornstarch (keeps the bars soft and chewy)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup (170g) unsalted butter, softened (real butter makes all the difference)
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature (extra yolk adds richness)
  • 2 teaspoons pure vanilla extract (go for Nielsen-Massey if you want a deeper flavor)
  • 1/2 teaspoon almond extract (optional, but wow does it add a bakery vibe)
  • 1/2 cup (90g) rainbow sprinkles (classic jimmies, not nonpareils—they bleed into the dough)
• For the Frosting (Optional but Highly Recommended):
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1-2 tablespoons (15-30ml) milk or cream (adjust for desired consistency)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1/4 cup (45g) extra rainbow sprinkles (for topping)

Ingredient Tips & Substitutions:

• Swap the all-purpose flour for a 1-to-1 gluten-free blend if needed.
• Use dairy-free margarine and plant-based milk for a fully dairy-free version (texture will be a tad different, but still tasty).
• Almond extract can be omitted if you prefer pure vanilla.
• For seasonal flair, try pastel sprinkles for spring or red and green for Christmas birthdays!
• If you only have nonpareil sprinkles, add them to the frosting—not the dough—to avoid color bleeding.

Honestly, the magic is in how forgiving these ingredients are. You can swap, adjust, and still end up with chewy bars that taste like celebration!

Equipment Needed

You don’t need a bakery’s worth of gear for these chewy funfetti sugar cookie bars. Here’s what I use every time (with a few handy tips):

• 9×13-inch (23x33cm) Baking Pan: Metal or glass both work—metal gives crispier edges, glass keeps them extra soft.
• Parchment Paper: Makes lifting and slicing the bars a breeze (I’ve fought with stuck bars enough to never skip this step).
• Large Mixing Bowl: Any sturdy bowl will do for mixing up the dough.
• Hand Mixer or Stand Mixer: I swear by my old hand mixer—less bulky, easy to clean—but a stand mixer works if you have one.
• Rubber Spatula: For folding in sprinkles and scraping every last bit of dough.
• Measuring Cups & Spoons: Accuracy matters for that perfect chewy texture; digital scales are great for flour and sugar.
• Offset Spatula (optional): For spreading frosting smoothly (a butter knife works in a pinch).

If you’re missing parchment paper, just grease your pan well with butter or nonstick spray. And if your mixer is on the fritz, a sturdy wooden spoon and some elbow grease will get the job done (been there, done that!). For maintenance, keep your mixer attachments dry to avoid rust, and store measuring cups nested to save space. Budget-friendly tip: Dollar store tools work fine for most parts—just upgrade your pan if you bake often!

Preparation Method

Let’s get down to business—here’s exactly how I make these chewy funfetti sugar cookie bars, step by step. I’ve sprinkled in all my little tricks and troubleshooting notes to help you get perfect results every time.

1. Preheat the oven: Set your oven to 350°F (175°C). Line a 9×13-inch (23x33cm) pan with parchment paper, leaving an overhang for easy lifting later. (Trust me, this step makes slicing so much simpler.)
2. Mix the dry ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Set aside. (Cornstarch is the secret to that chewy bite!)
3. Beat the butter and sugar: In a large mixing bowl, beat 3/4 cup (170g) softened unsalted butter and 1 cup (200g) granulated sugar on medium-high until light and fluffy, about 2-3 minutes. (It should look pale and airy—don’t rush this part.)
4. Add eggs and flavor: Beat in 1 large egg and 1 large egg yolk, one at a time, until well incorporated. Mix in 2 teaspoons vanilla extract and 1/2 teaspoon almond extract (if using). Scrape down the sides as needed.
5. Combine wet and dry: Gradually add the flour mixture to the butter mixture, mixing on low just until combined. Don’t overmix—stop as soon as there are no streaks of flour left.
6. Fold in sprinkles: Gently fold in 1/2 cup (90g) rainbow sprinkles using a rubber spatula. Don’t use a mixer for this part or the colors might bleed. (If you notice streaks, switch to a lighter hand!)
7. Spread the dough: Transfer the dough to your prepared pan. Use a spatula (or clean hands) to press it into an even layer. It’ll be a little sticky—if needed, lightly grease your spatula or hands.
8. Bake: Bake for 22-26 minutes, until the bars are just set and lightly golden at the edges. The center should still look slightly underdone—resist the urge to overbake! (They’ll firm up as they cool.)
9. Cool: Let the pan cool completely on a wire rack. Don’t rush—warm bars are tricky to slice and the texture isn’t quite right yet.
10. Frost (optional): For frosting, beat 1/2 cup (115g) softened butter until creamy. Add 2 cups (240g) powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Mix in 1-2 tablespoons (15-30ml) milk or cream until smooth and spreadable. Spread over cooled bars and top with extra sprinkles.
11. Slice and serve: Lift the bars out using the parchment paper overhang. Cut into squares or rectangles (I usually get 24 pieces) and serve!

Troubleshooting tips:

• If your bars seem dry, check your oven temp—an oven thermometer is super handy.
• Sprinkles bleeding? Use classic jimmies, fold gently, and skip nonpareils in the dough.
• For extra chewy bars, slightly underbake and let cool fully before slicing.

Efficiency tip: Measure everything before you start, and clean as you go for a mess-free kitchen. You’ll be shocked how quickly these come together!

Cooking Tips & Techniques

Every time I make these chewy funfetti sugar cookie bars, I pick up a new little trick (or remember an old mistake). Here’s what I’ve learned after way too many late-night baking sessions and birthday parties gone wild:

• Use room temperature ingredients: Butter and eggs blend better when not cold, making the dough smoother and the bars chewier.
• Don’t overmix: Once you add the flour, mix just until combined. Overmixing leads to tough bars—been there, regretted that!
• Sprinkle selection matters: Jimmies hold their color and shape. Nonpareils bleed and can turn the bars grayish. Trust me, I learned the hard way after a batch looked like a tie-dye mishap.
• Watch your bake time: Bars should look set at the edges but soft in the center. They finish setting outside the oven, so don’t wait for the middle to be totally firm.
• Multitasking: While the bars bake, whip up your frosting and clean your bowls. It’ll save you time and keep things organized.
• Troubleshooting dryness: If your bars are dry, check your flour measurement. Spoon and level it—don’t scoop! Adding too much flour is the #1 culprit for crumbly bars.
• Consistency: Always line your pan with parchment paper, and use the same pan every time for predictable results. Metal pans give crisp edges, glass pans keep things softer.

Honestly, these tips come from plenty of “whoops” moments. The good news? Even my most imperfect batch still disappeared in minutes. So relax—these bars are forgiving, and festive fun covers a multitude of baking sins!

Variations & Adaptations

These chewy funfetti sugar cookie bars are just begging to be customized. Here are a few of my favorite ways to switch things up (and a couple personal tweaks I’ve loved):

• Gluten-Free Option: Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. The bars stay chewy, but the texture is a tad more tender—my neighbor swears by this version for her kids.
• Seasonal Sprinkles: Switch out the classic rainbow sprinkles for holiday-themed ones—red and green for Christmas, hearts for Valentine’s, or pastel for spring birthdays.
• Flavor Boost: Add 1/2 teaspoon lemon or orange zest to the dough for a citrusy twist. I tried lemon zest once for a summer party and friends were obsessed!
• Frost-Free Bars: Skip the frosting for a quicker, less-sweet treat. If you want a little something extra, drizzle melted white chocolate across the top instead.
• Dairy-Free Adaptation: Use plant-based butter and non-dairy milk in both the bars and frosting. Texture differs a bit, but the bars are still colorful and delicious.
• Mix-In Madness: Stir in mini chocolate chips or chopped white chocolate for extra indulgence—my kids love this version for after-school snacks.

Honestly, my favorite is adding a handful of mini marshmallows for “birthday cake” vibes—they melt into gooey pockets of sweetness. The recipe is so forgiving, you can play with flavors to fit any crowd or craving!

Serving & Storage Suggestions

These chewy funfetti sugar cookie bars are best served fresh and slightly chilled (the frosting firms up just enough for those clean, pretty slices). For birthdays, I love stacking them on a colorful cake stand or arranging them in neat rows on a platter, sprinkled with extra confetti for maximum party points.

Pair with cold milk, hot chocolate, or even a scoop of vanilla ice cream for ultimate indulgence. If you’re serving at a party, they fit perfectly on a dessert table alongside fruit skewers, cupcakes, or savory snacks.

To store, keep bars in an airtight container at room temperature for up to 3 days. If frosted, separate layers with parchment paper to prevent sticking. For longer storage, pop them in the fridge—they’ll stay chewy for up to a week (though they rarely last that long at my house!).

Want to freeze? Wrap individual bars tightly in plastic wrap, then place in a freezer bag—freeze for up to 2 months. Thaw at room temperature or microwave for 10-15 seconds for that fresh-from-the-oven feel. The flavors mellow and meld beautifully over time, making them even better on day two!

Nutritional Information & Benefits

Each chewy funfetti sugar cookie bar (unfrosted) is approximately 160 calories, with 7g fat, 23g carbohydrates, and 2g protein. If you add frosting, bump the calories up to about 220 per bar (let’s face it, birthdays call for a little extra indulgence!).

These bars are nut-free (if you skip the almond extract), and can easily be made gluten-free or dairy-free with simple swaps. The main ingredients—eggs, butter, and flour—provide a bit of protein and energy, while sprinkles bring that joyful color without much nutritional impact.

From a wellness perspective, I always say: these bars are about celebration and fun. They’re a treat—meant to be enjoyed in moderation, and perfect for sharing with friends and family. If you have allergies, just double-check your sprinkles and extracts for hidden ingredients. For birthdays and special occasions, they’re totally worth it!

Conclusion

If you’re searching for a festive, foolproof dessert to wow your party guests (or just sweeten a regular Tuesday), these chewy funfetti sugar cookie bars are the answer. They’re easy, colorful, and endlessly customizable to fit any celebration or craving. Honestly, I love how they bring smiles to every face—my family still asks for them by name, and they’ve become a go-to for every birthday in our house.

Don’t be afraid to tweak and make them your own—swap sprinkles, try a new extract, or add a drizzle of chocolate. If you make these, I’d love to hear how they turned out! Drop a comment below, share your adaptations, or tag me on Pinterest. Let’s spread the birthday cheer, one chewy cookie bar at a time. Happy baking (and even happier celebrating)!

Frequently Asked Questions

Can I make chewy funfetti sugar cookie bars ahead of time?

Absolutely! Bake and frost the bars up to 2 days in advance. Store in an airtight container at room temp or in the fridge for extra freshness.

What type of sprinkles work best in sugar cookie bars?

Classic jimmies are best—they keep their color and shape during baking. Nonpareils tend to bleed, so reserve those for topping the frosting.

Can I freeze these bars?

Yes! Wrap tightly and freeze for up to 2 months. Thaw at room temperature or microwave briefly for a chewy, fresh taste.

How do I make these bars gluten-free?

Simply use a 1-to-1 gluten-free flour blend in place of regular flour. The bars will stay chewy and festive!

What’s the best way to cut sugar cookie bars cleanly?

Let bars cool fully, then use a sharp knife that’s been wiped clean between cuts. If frosted, chill briefly before slicing for neat squares.

Print