Birthday Cake Cookie Bars
Hey shorty, if it’s your birthday, or if you want to party like it’s your birthday, might we suggest you do it with sprinkles and crumbled Oreo cookies? We took our favorite pudding-based cookie bar recipe and topped it with pretty, pink from-scratch frosting to make this bright and colorful bar a special treat.MORE+LESS-
Updated November 14, 2019
Betty Crocker Cookies
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
box (3.4 oz) Jell-O® vanilla-flavor instant pudding & pie filling mix
tablespoons Betty Crocker™ rainbow mix sprinkles (from 1.75-oz container)
cups powdered sugar
Betty Crocker™ red gel food color
Golden Oreo sandwich cookies, coarsely crushed (about 1/2 cup)
tablespoon Betty Crocker™ rainbow mix sprinkles (from 1.75-oz container)
Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
In large bowl, mix cookie mix, 1/2 cup softened butter, egg and dry pudding mix with spoon until soft dough forms. Stir in 3 tablespoons sprinkles. Press evenly in pan.
Bake 23 to 27 minutes or until golden brown. Cool completely, about 1 hour and 30 minutes.
In large bowl, beat 1/4 cup softened butter, the powdered sugar, vanilla and 2 tablespoons of the milk with electric mixer on medium speed until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with red food color to desired pink color.
Spread frosting over top of bar; sprinkle cookies and 1 tablespoon sprinkles on top. Cut into 4 rows by 4 rows. Store covered in refrigerator.
- The secret to cutting cookie bars is to line the pan with foil. Turn the pan upside down, and tear off a piece of foil longer than pan. Smooth foil around the pan’s bottom, then remove. Turn pan over, and gently fit the shaped foil into pan. When it is time to cut the bars, just lift the baked bar with the foil out of the pan, peel back foil and cut. This also makes cleanup a breeze!
- The best way to break up your sandwich cookie topping is to use your fingers to break each cookie into smaller pieces.
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Funfetti Cake Batter Cookie Bars
These funfetti cake batter cookie bars are a kids' favorite treat. Cake batter flavor + sprinkles + sweet frosting + sugar cookies! I mean, could it really get any better.
Plus they are so easy to make with ingredients like a cake mix and sugar cookie mix.
It does get better because these bars are only 5 ingredients. A white cake mix and a sugar cookie mix create magic when mixed with some eggs, melted butter, and vanilla extract. That's all you need for these cookie bars.
Plus a few ingredients for the simple frosting!
Birthday Cake Cookie Bars
- 115g Butter
- 100g Light brown sugar
- 60g Caster sugar
- 1 Egg– Large
- 260g Plain flour
- 1 & 1/2 Tablespoons cornflour
- 1/2 a Teaspoon Bicarbonate of soda
- 1/2 a Teaspoon Baking powder
- 1/2 a Teaspoon salt
- 1 Tablespoon Vanilla
- 100g Sprinkles
- 200g White chocolate chips
- Decoration (Optional)
- 100g Butter
- 200g Icing sugar
- 1-2 Teaspoons milk (If needed)
- 1 Tablespoon sprinkles
- 1 Teaspoon Vanilla
- 30g White chocolate (melted)
- Preheat your oven to 190C/ 170C. Grease and line a 8×8 square tin.
- In a large mixing bowl, cream butter and sugars until light and fluffy.
- Add in vanilla and egg and combine.
- Sieve in flour, baking powder, bicarbonate of soda. corn flour and salt.
- Fold in dry ingredients, white chocolate and sprinkles very lightly until you have a firm dough.
- Place the mixture into your lined dish and flatten down.
- Bake for 19-21 minutes. Mine was perfect and slightly gooey at 20 minutes. (If you are using a bigger baking tray reduce your cooking time)
- Leave to cool completely.
- Cut up into 9 portions.
- Buttercream topping- In a mixing bowl, with an electric hand whisk, whisk the butter till light and fluffy.
- Whisk in your icing sugar in two batches.
- Whisk in your vanilla and you milk to thin out if needed.
- Fold in your sprinkles gently then pipe on buttercream to each cookie bar. Top with some extra sprinkles and drizzled with chocolate
If you make this recipe I would love for you to tag me on Instagram!#gills_bakesandcakes @gills_bakesandcakes
Birthday Cake Cookie Bars – Colorburst Batter Bits
I’m so excited to be sharing a few of my favorite new Wilton cupcake products with you guys this week, and even giving them all away to one of you! Don’t worry if you missed that post you still have time to enter! You can get in on the fun till Friday April, 19th here.
Today I’m starting out with the Colorburst Batter Bits – aka the BFF of sprinkles :) Out of all the new products I was most curious about these and I couldn’t wait to try them. I had the same question that you guys most likely do: What makes them any different then sprinkles? I started out by baking them in cake batter as they were meant to be used, spoiler alert: they worked great. (I’ll share those with you in the next post) Then I decided to use them in a different way to see how versatile they could be. Which gave me the perfect opportunity to finally try out some birthday cake cookies!
So what exactly do the Colorburst Batter Bits do and why are they any different then sprinkles? As they melt in the oven the color is absorbed in the surrounding cake batter (or in this case dough) which of course, colors the batter leaving pretty spots of color throughout your cake – confetti cake. And they come in six different colors, so you can match them to a certain color or mix them up. Sprinkles can create the same effect, however, sprinkles don’t absorb into the cake same way and sometimes they don’t really melt at all which won’t look as nice and can even leave a crunch to it, and sometimes burn -ew. These Batter Bits can give you the bright specs of cheery color you want inside your cake, allowing you to turn anything and any flavor into “confetti cake” while letting the sprinkles do their job outside the cake. Because there must always be sprinkles :).
Let’s move on to the cookies. Oh man, these cookies. I’m not sure if I’m mad at myself for waiting so long to attempt these…or mad at myself for making them. I love birthday cake flavored treats, and these were no disappointment! My kitchen smelled like sweet buttery cake the entire time I was making them, and they tasted just like it too. No to mention the dough was easy to work with and the cookies baked beautifully. I decided to turn these into “cookie sticks” by cutting them into thin long rectangles and then drizzling them in royal icing and dressing them up in sprinkles. The Colorburst Batter Bits made perfect little specs of color on the inside, just like a confetti cake!
2.5 Cups Yellow Cake Mix
2-3 Cups Flour
3/4 Cup Sugar
1 Cup Unsalted Butter
1 TBS Butter Extract
Colorburst Batter Bits
1 cup Royal icing (approx.) OR Wilton’s Cookie Icing
Sprinkles To Decorate
Makes approx.: 24 1.5in X 3in cookies.
I tried several different cake mixes and Duncan Hines yellow cake mix produced the best tasting and working dough. Even better was this smaller yellow cupcake mix from Duncan Hines, which was the perfect amount of cake mix!
Here’s what the Batter Bits look like…all mixed up and ready to go!
Step 1: In a separate mixing bowl mix together 2 cups of flour and cake mix.
Step 2: In a large mixing bowl, or the bowl of an electric mixer, beat together the unsalted butter and sugar until combined well. Add in egg and mix again. Add in butter extract and beat until all is combined well.
Step 3: Slowly add in flour/cake mixture. The dough will start off looking very dry and in pieces, slowly it will mix together and combined into nice smooth dough, gathered into the center.
Step 4: Pour the dough out onto a clean counter and work it all together into once nice smooth piece of dough. If your dough still feels pretty sticky, go ahead and work in the last 1/2 cup of flour. (Depending on the brand I sometimes needed it)
Step 5: Spread your Colorburst Batter Bits out on the counter. I started with about 2 TBS then slowly added more until I thought it was “about right”.
Step 6: Once you have your batter bits worked in nicely, wrap your dough in plastic wrap and let chill in the fridge for 20 minutes.
Step 7: Using two lightly dusted pieces of wax paper and a rolling pin, roll your dough out. If you would like more info on how I get mine even etc check out Rolled Cookies 101.
Step 8: Cut your cookies out. I made mine into cute little cookie sticks about 1.5in X 3in, feel free to cut them however you would like!
Step 9: Place on parchment paper lined baking sheet and place in freezer for 2 minutes. (this will help them keep their shape)
Step 10: Bake at 350 degrees for 10 minutes (or until slightly golden at the edges). Let cool.
Step 11: Once cool place a piece of wax paper under the cooling wrack and drizzle with royal icing and sprinkles.
I used a half batch of my royal icing (2 cups powdered sugar, 2 TBS meringue, 3 TBS warm water) then thinned with warm drops of water to a flooding consistency and placed in a decorating bottle. If you have never used Royal icing or want an easy route, Wilton makes a great cookie icing ready to go in a bottle that would work perfect. You can find it just about anywhere you can find Wilton products.
Now just let them dry for a few hours and your all set! These cookies stayed fresh for several days in an airtight container, and they also freeze well!
I think these would be just adorable packaged up cute to share with somebody on their special day. Or just because it’s Monday…yea I kinda love these cookies. :)
Don’t forget, you can enter for a chance to win one of every color Colorburst Batter Bits as well as other fun new Wilton items here! I can’t wait to show you what else I’m been up to with them :).
50 Bar Cookies
1. Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy add 3 eggs and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt beat until combined. Stir in one 12-ounce bag chocolate chips. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
2. M&M Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with 1 1/2 cups M&M's and 1 cup mini chocolate chips.
White Chocolate–Macadamia Nut Bars (No. 3)
3. White Chocolate–Macadamia Nut Bars Make Chocolate Chip Cookie Bars (No. 1), using 1 tablespoon vanilla and replacing the chocolate chips with 1 cup each white chocolate chips and crushed salted macadamia nuts.
Glazed Cappuccino Bars (No. 4)
4. Glazed Cappuccino Bars Make Chocolate Chip Cookie Bars (No. 1), adding 2 tablespoons instant espresso powder with the butter. For the glaze, whisk 1 cup confectioners' sugar with 1 to 2 tablespoons hot water and 1/2 teaspoon vanilla until smooth drizzle over the cooled bars.
5. Maple-Cinnamon Bars Make Chocolate Chip Cookie Bars (No. 1), replacing 1/2 cup of the brown sugar with pure maple syrup. Add 1/4 teaspoon maple extract with the vanilla and replace the chocolate chips with one 10-ounce bag cinnamon baking chips.
Banana-Chocolate Bars (No. 6)
6. Banana-Chocolate Bars Make Chocolate Chip Cookie Bars (No. 1), adding 1 mashed large overripe banana with the eggs omit the baking soda and chocolate chips. Dollop 1/2 cup chocolate-hazelnut spread onto the batter in the pan and swirl. Bake 30 to 35 minutes.
7. Chocolate-Mint Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with crushed chocolate-mint sandwich cookies.
Cherry–Chocolate Chunk Bars (No. 8)
8. Cherry–Chocolate Chunk Bars Make Chocolate Chip Cookie Bars (No. 1), adding 1/4 teaspoon almond extract with the vanilla and replacing the chocolate chips with 1 1/4 cups each chocolate chunks and chopped dried cherries.
9. Sugar Cookie Bars Melt 2 sticks butter let cool slightly. Whisk in 1 1/2 cups sugar, 3 eggs and 1 tablespoon vanilla. Stir in 2 cups flour and 1/4 teaspoon salt. Bake until the edges are set but the center is soft, about 25 minutes.
10. Birthday Cake Bars Make Sugar Cookie Bars (No. 9) fold 1/2 cup rainbow sprinkles into the batter before baking. Spread vanilla frosting over the cooled bars top with more sprinkles.
11. Snickerdoodle Bars Make Sugar Cookie Bars (No. 9), adding 1 1/2 teaspoons cream of tartar with the flour. Sprinkle with 1/4 cup cinnamon sugar before baking.
12. Apple Pie Bars Saute 2 diced peeled Golden Delicious apples in 1/2 stick butter with 1 tablespoon sugar and 1 teaspoon apple pie spice until softened. Make Sugar Cookie Bars (No. 9), stirring the apples into the batter. Sprinkle with coarse sugar before baking.
13. Chai Tea Bars Make Sugar Cookie Bars (No. 9), adding the contents of 2 chai tea bags with the flour. For the glaze, whisk 1 cup confectioners' sugar with 1 to 2 tablespoons hot brewed chai tea and 1/2 teaspoon vanilla until smooth drizzle over the cooled bars.
Ginger-Molasses Bars (No. 14)
14. Ginger-Molasses Bars Make Sugar Cookie Bars (No. 9), using only 1/2 cup granulated sugar and adding 1/2 cup each light brown sugar and molasses add 1 teaspoon ground ginger with the flour. Sprinkle with chopped crystallized ginger before baking.
Oatmeal-Raisin Cookie Bars (No. 15)
15. Oatmeal-Raisin Cookie Bars Pulse 2 sticks softened butter with 3/4 cup each granulated sugar and brown sugar in a food processor until combined. Add 2 1/2 cups rolled oats, 1 1/2 cups flour and 1 teaspoon each baking powder and salt pulse to combine. Add 2 cups raisins, 2 eggs and 2 teaspoons vanilla pulse until large clumps form. Bake until the edges are set but the center is soft, about 35 minutes.
16. Oatmeal-Fig Bars Make Oatmeal-Raisin Cookie Bars (No. 15), replacing 3/4 cup of the all-purpose flour with whole-wheat flour and the raisins with chopped dried figs.
Oatmeal Shortbread Bars (No. 17)
17. Oatmeal Shortbread Bars Mix 2 cups flour with 1 1/2 cups rolled oats, 1 cup confectioners' sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. Work in 3 sticks softened butter with your fingers until large clumps form. Bake until lightly browned, 30 minutes.
Linzer Shortbread Bars (No. 18)
18. Linzer Shortbread Bars Make Oatmeal Shortbread Bars (No. 17), replacing the oats with 3/4 cup almond flour and using only 2 sticks butter. Press two-thirds of the dough into the prepared pan spread with 1 1/4 cups seedless jam and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes.
19. Pumpkin Spice Bars Make Oatmeal Shortbread Bars (No. 17), using 2 1/2 cups flour and adding 1 1/2 teaspoons pumpkin pie spice with the flour. Press three-quarters of the dough into the prepared pan spread with 1 1/2 cups pumpkin butter and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes.
20. Pecan Pie Bars Mix 3 cups finely ground vanilla wafers with 1/4 cup granulated sugar and 1 1/2 sticks melted butter. Press into the prepared pan bake 10 minutes. Let cool completely. Whisk 1 cup light corn syrup with 1/2 cup brown sugar, 1/2 stick melted butter, 3 eggs, 1 teaspoon vanilla and a pinch of salt pour over the crust and top with 2 cups roughly chopped pecans. Bake until the edges are set but the center is still loose, 25 to 30 minutes. Let cool, then chill until set.