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cookie bar with frosting and sprinkles on white plate

Fireworks Sugar Cookie Bars

Fireworks Sugar Cookie Bars are the perfect thick and easy cookie bar for a party - these have a homemade frosting and lots of red, white and blue sprinkles.
Course Dessert
Cuisine American
Keyword sugar cookie
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 18 cookies
Calories 394kcal
Author Dorothy Kern
Cost $10



  • 4 ¼ cup (558g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (226g) unsalted butter , softened
  • 1 ⅔ cup (334g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup patriotic sprinkles


  • ½ cup (113g) unsalted butter , softened
  • 2 ½ cups (283g) powdered sugar
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons whole milk
  • Patriotic sprinkles for garnish


  • Preheat the oven to 375°F. Line a 9x13 baking dish with parchment paper or foil and spray with cooking spray, set it aside. In a large bowl whisk together the flour, baking powder, and salt, set aside.
  • In the body of a stand mixer with the paddle attachment cream the butter with the sugar until light and fluffy, 2 minutes. Scrape down the sides. Add the eggs one at a time, letting the first egg mix all the way in before adding the next. Add the vanilla and mix it in until combined. Add the flour mixture and stir it in until combined, scrape down the sides, and mix it in a few more times until fully mixed in. Add the sprinkles and stir them in.
  • Press the cookie dough into the prepared baking dish until even. Bake for 25-28 minutes until lightly golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
  • While the bars cool, make the frosting by placing the butter into a large bowl with an electric hand mixture and whipping until smooth. Add in the powdered sugar a little at a time until fully mixed. Add the salt, vanilla, and 1 tablespoon milk, mix it in until combined then place the mixer on medium-high speed and whip for 3 minutes until light and fluffy, adding more milk as needed for consistency.
  • Once the cookie is cool, take it out of the baking dish and frost the top. Add more sprinkles if desired. Cut into bars and serve.
  • Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.


  • These sugar cookie bars are thicker than your normal sugar cookie bar. They cook up nice and thick with a terrific chew. They taste just like frosted sugar cookies but in bar form.
  • Add your favorite extract flavors to mix up the flavor of the bars. You can also dye the frosting whatever color you like.
  • I use jimmie style sprinkles because they tend not to bleed.


Serving: 1bar | Calories: 394kcal | Carbohydrates: 58g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 47mg | Potassium: 72mg | Fiber: 1g | Sugar: 35g | Vitamin A: 514IU | Calcium: 25mg | Iron: 2mg