King Cake Sugar Cookie Bars

My kitchen smelled like pure celebration the first time I made these bars—butter, sugar, and that bright hit of lemon zest all mingling together while my roommate kept sneaking tastes of the raw dough. She asked why I was making King Cake in bar form, and honestly, it was born from a party where I needed something beautiful, shareable, and way less fussy than an actual King Cake. These sugar cookie bars deliver that same festive magic without the stress, and they look like you spent all day decorating when really you just drizzled icing and tossed on some purple, green, and gold sprinkles.

Last Mardi Gras season, I brought these to a neighborhood gathering where everyone was supposed to bring something themed, and I watched these bars disappear faster than the king cake. Someone asked if I'd bought them from a bakery, and when I said no, suddenly I was the person with the "secret recipe." It wasn't secret—just these bars sitting in the middle of the table, unapologetically golden and colorful, making people happy without any pretense.

Ingredients

• Unsalted butter, softened: You want it truly softened to room temperature so it creams smoothly with the sugar—cold butter means a dense bar, and nobody wants that.
• Granulated sugar: This gives you the structure and sweetness without molasses undertones that would muddy the bright flavors.
• Large eggs: They bind everything and add richness; room temperature eggs incorporate better and create a more tender crumb.
• Vanilla and almond extracts: The vanilla is essential, but the almond extract is optional—I use it because it whispers "King Cake" without being obvious.
• All-purpose flour: Measure by spooning into a cup and leveling off; too much flour makes these cake-like and tough.
• Baking powder: Just enough to give a gentle lift so they're not dense, but not so much that they puff up like a sheet cake.
• Salt: A pinch brings out all the other flavors and keeps them from tasting flat.
• Ground cinnamon: Adds warmth without dominating; this is where you taste "King Cake spice."
• Lemon zest: Use a microplane for fine zest that distributes evenly and adds brightness without grittiness.
• Powdered sugar for icing: Sift it if it's lumpy so your icing stays smooth and glossy.
• Milk: Start with 2 tablespoons and add more slowly until your icing reaches a pourable consistency—too thick and it won't spread, too thin and it runs off.
• Sanding sugar in purple, green, and gold: Regular sprinkles work, but sanding sugar gives a jeweled, professional finish and better texture.

Instructions

Prepare your stage:

Preheat your oven to 350°F and line your 9x13-inch pan with parchment paper, leaving enough overhang on two sides that you can lift the whole thing out later. This step saves you from the heartbreak of trying to pry bars out of a bare pan.

Cream butter and sugar:

Beat them together for 2 to 3 minutes until the mixture looks pale, fluffy, and almost mousse-like—this is where you build the foundation for tender bars. Stop and scrape down the bowl halfway through so everything incorporates evenly.

Add eggs and extracts:

Drop in one egg, beat until it's fully mixed in, then add the second egg the same way—this prevents that curdled look and ensures smooth dough. Add your vanilla, almond extract if using, and lemon zest, then beat for another 30 seconds until everything smells incredible.

Combine dry ingredients:

In a separate bowl, whisk together flour, baking powder, salt, and cinnamon so the leavening is distributed evenly and you don't get pockets of baking powder taste. This whisking is the unsung hero of good texture.

Bring it all together:

Add the dry mixture to the wet mixture in thirds, stirring gently with a spatula just until you don't see streaks of flour anymore—overmixing develops gluten and makes bars tough. The dough should look soft and slightly thick.

Spread and bake:

Use an offset spatula or the back of a spoon to press the dough evenly into your prepared pan—even thickness means even baking. Bake for 22 to 25 minutes until the edges are lightly golden and the center is set but still tender to the touch, and resist the urge to bake longer because these are meant to stay soft.

Cool completely:

Let the bars cool in the pan for at least 15 minutes, then turn out onto a wire rack to cool completely before icing—warm bars will melt your icing. I usually let mine cool for at least an hour.

Make and spread icing:

Whisk powdered sugar, milk, and vanilla together until smooth and pourable but not runny, then spread it over the cooled bars with an offset spatula or the back of a spoon. Work quickly because you want to add sprinkles while it's still wet.

Add color and celebration:

Immediately sprinkle your purple, green, and gold sanding sugars over the icing in sections or whatever pattern makes you happy—there's no wrong way to make something festive. Let the icing set for about 30 minutes before slicing.

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There's something magical about watching people bite into these bars and their faces light up—suddenly they're tasting King Cake but in a form that doesn't require a fork or napkins. That's when desserts stop being just food and become little moments of joy.

Flavor Variations That Work

While the original is perfect as written, I've learned through experimentation that these bars love a few tweaks depending on your mood. Swap the lemon zest for orange zest if you prefer citrus that's slightly deeper and more warming, or add a tiny pinch of nutmeg along with the cinnamon for that extra King Cake spice. Some years I add 1/4 teaspoon cardamom when I'm feeling fancy, and nobody can quite name what they're tasting—they just know it's special.

Make-Ahead Magic

These bars are actually better the next day because the flavors meld and soften slightly, so bake them 1 or 2 days ahead and store them in an airtight container at room temperature. The icing stays set, the bars stay tender, and you show up to your party looking effortlessly prepared when really you've had time to spare.

Serving and Storage Secrets

Slice these into 24 bars using a sharp knife dipped in warm water between cuts—it sounds fussy but it keeps the icing clean and edges sharp. Store leftovers in an airtight container at room temperature for up to 3 days, though they never last that long in my house.

• If the icing cracks when you slice, it means you either sliced before it was fully set or your knife wasn't warm enough.
• For parties, arrange them on a platter right before guests arrive so the colors look fresh and the bars feel like an event.
• These freeze beautifully for up to a month if you want to make them weeks ahead for a big gathering.

Save

These bars are proof that celebration doesn't have to be complicated—just butter, sugar, eggs, and the willingness to make something colorful and kind. Bake them for yourself, bake them for a crowd, bake them because Tuesday deserves a little magic.

Recipe Help & FAQs

→ What ingredients create the base of the bars?

The base uses butter, granulated sugar, eggs, vanilla and almond extracts, flour, baking powder, salt, cinnamon, and lemon zest for brightness.

→ How is the icing made and applied?

The icing is a simple mix of powdered sugar, milk, and vanilla extract. It’s whisked until smooth and spread evenly over the cooled bars.

→ How do the sprinkles contribute to the bars?

Colored sanding sugars in purple, green, and gold create an eye-catching Mardi Gras theme, enhancing both texture and visual appeal.

→ Can the bars be prepared in advance?

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

→ Are there any optional flavor additions?

Adding a pinch of nutmeg or swapping lemon zest for orange zest can give the bars an extra layer of warm, citrusy flavor.