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Best Back-to-School Funfetti Cookie Bars: Easy 30-Minute Recipe

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Soft, chewy, and packed with rainbow sprinkles, these Funfetti Cookie Bars come together in under 30 minutes. Perfect for back-to-school treats, bake sales, or any day that needs a little extra color.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups (220g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (80g) rainbow sprinkles (jimmies)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. Melt the butter in a microwave-safe bowl in 20-second intervals, stirring between each, until fully melted. Let it cool for about 2 minutes.
  3. In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract, then whisk until fully combined.
  4. In a large bowl, whisk together the flour, baking powder, and salt.
  5. Pour the wet mixture into the dry mixture. Use a spatula to fold everything together until just combined. A few streaks of flour are okay.
  6. Gently fold in the rainbow sprinkles until evenly distributed. Do not overmix.
  7. Transfer the dough to the prepared pan. Use a spatula or lightly greased hands to press it evenly into the corners and level the surface.
  8. Bake for 18-22 minutes, or until the edges are golden brown and the center looks set but still soft. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Place the pan on a cooling rack and let the bars cool completely for at least 30 minutes.
  10. Use the parchment overhang to lift the entire slab out of the pan. Place on a cutting board and slice into 16 squares (4 rows by 4 rows). For cleaner cuts, wipe your knife between slices.

Notes

For best results, use room-temperature egg and let the dough rest for 5 minutes before pressing into the pan. Do not overbake; the center should look slightly underdone when you pull them out. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: funfetti cookie bars, back-to-school treats, easy cookie bars, rainbow sprinkle bars, 30-minute recipe

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