Why is it so fun to eat sprinkles? Funfetti has always been one of my favorite cake mixes. As a kid, I would always request it for my birthday parties. A few weeks ago, I needed a treat for a party and decided to turn my super popular Swig Cookie Bar recipe into Funfetti Swig Cookie Bars. Look how cute they are. And, man, they are soooo good! I can’t wait for you to make these adorable and delicious cookie bars. They taste just like a Swig Funfetti Cookie, but with less work. You know I’m all about a shortcut that still yields delicious and quality results.
The texture of a Swig Cookie Bar is slightly different than your typical sugar cookie bar. You use a combination of oil and butter for a slightly softer crumb, and you also use a mixture of powdered sugar and granulated sugar. That difference combined with the oil/butter combo yields a unique texture that isn’t very chewy and has more of a really soft shortbread, almost melt-in-your-mouth texture…That might sound like a strange description, but once you taste it, you will see the uniqueness I’m talking about. You will also see why it is so addicting. They are delicious!
These amazing bars are perfect for parties or bake sales or any occasion that you just need a treat. You can also tailor the sprinkle colors to fit a theme if desired. I love how cute the rainbow sprinkles make these bars, though! Let me know when you make these, and if you are on Instagram, tag me so I can share your picture and give you a shout-out! Believe me, Funfetti Swig Cookie Bars are a win!
More Copycat Recipes You will Love
- Copycat Chick-fil-A Chicken Nuggets
- Copycat Chipotle Cilantro Lime Rice
- Magnolia Bakery Blueberry Jamboree
- Cafe Rio Sweet Pork
- Knock-Off Swig Sugar Cookies
- Magnolia Bakery Banana Pudding Recipe
step-by-step pictures for how to make funfetti swig cookie bars
Tips for making Funfetti Swig Cookie Bars
- Set the cream cheese and butter out early for the frosting, so they will be nice and soft when it is time to mix them up.
- Do not overbake. The edges will be barely browning when the bars are done cooking.
- Use different colored sprinkles for themes, like school colors, holiday colors, baby showers, and birthday party colors.
- Use a plastic baggie over your hand when pressing down the cookie dough into the pan. It keeps your hand nice and clean and allows you to get a more even, smooth bar.
- When frosting, start by evenly distributing dollops of frosting over the entire pan of bars. Then use a spoon to connect them and spread the frosting. This makes it much easier than plopping it all down in one spot and trying to spread it over the bars.
- Use your hands to sprinkle the sprinkles over the frosting. This gives you a little more control over the placement of how many are falling and where they are landing.
- Bars can be frozen in an airtight container or Ziploc bag. Make sure they are completely cooled and the frosting has had time to set up before freezing.
- If they’re used for a bake sale or as small gifts, cut into a nice-sized square, and then individually put them in plastic baggies and tie them with a ribbon or string at the top.
- ½ cup softened butter
- ¼ cup + 2 Tbsp Canola or Vegetable oil
- ½ cup + 2 Tbsp granulated sugar +2 more tbsp for sprinkling on top of bars before baking
- ¼ cup + 2 Tbsp powdered sugar
- 1 egg
- 1 Tbsp water
- 1 tsp vanilla
- 2¾ cup all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- pinch of baking soda (approx. 1/16 of a tsp)
- 3 tbsp rainbow sprinkles + more for sprinkling on top
- FROSTING RECIPE:
- ¼ cup softened butter
- 1 ounce softened cream cheese
- 1½ cups powdered sugar
- pinch of salt
- dash of vanilla
- 1-2 tbsp milk or cream
- DIRECTIONS FOR COOKIE BARS:
- Preheat the oven to 350 degrees.
- Spray a 9x13 pan with cooking spray and set aside.
- Using a stand mixer or hand mixer, thoroughly cream butter, oil, granulated sugar, and powdered sugar until combined.
- Add egg, water, and vanilla and mix until well combined.
- Next, add the flour, sprinkles, salt, baking powder, and baking soda. Mix for approx. 1 minute or until completely combined.
- Spread/press the cookie mixture evenly into the greased 9x13 pan. (I like to use a sandwich baggie on my hand to press it down evenly. Spray baggie with cooking spray if necessary.)
- Evenly sprinkle 1 tbsp of sugar over the uncooked bars before placing them in the oven.
- Bake at 350 degrees for 15-17 minutes or until the edges are just barely turning a light brown. Do not overbake or the bars will be dry.
- Let cool completely.
- DIRECTIONS FOR FROSTING:
- Mix butter, cream cheese, powdered sugar, salt, and vanilla with a hand mixer or whisk. Add in the milk and cream until nice and smooth. Frost bars when they are completely cooled.
- Immediately after frosting, sprinkle generously with rainbow sprinkles. Let the bars set for an hour or two before cutting.
- Serve and enjoy!