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+ servings
Fairy Bread Sugar Cookie Bars

Fairy Bread Sugar Cookie Bars

4 from 1 vote
Fairy Bread, an Australian children's birthday party staple, is turned into rich, buttery, sugar cookie bars loaded with sprinkles!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 32 triangle slices


Sugar Cookie Bars

  • 8 ounce cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • cups sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt


  • ¾ cup unsalted butter, room temperature
  • 2-3 cups powdered sugar, to taste
  • 1 teaspoon butter vanilla bakery emulsion, I highly recommend LorAnn brand - aff link
  • 2-3 tablespoons heavy cream, as needed
  • Rainbow nonpareils


Sugar Cookie Bars

  • Preheat oven to 350ºF. Prepare a 9x13" baking dish by lining it with parchment paper and lightly spraying with nonstick spray. Set aside.
  • In a large bowl, use the paddle attachment on your mixer to beat together the butter and cream cheese until combined and smooth.
  • Add the sugar and beat again to combine, scraping down the sides of the bowl as needed.
  • Add in the egg, vanilla and almond extracts and beat briefly to combine.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  • Add dry mixture to wet mixture and mix until a soft dough is formed. It will be heavy!
  • Spread the dough evenly in the prepared baking dish and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean or with only a few moist crumbs.
  • Let cool in pan for 5 minutes, then lift out of the pan by the parchment paper and let cool completely on a cooling rack.


  • In a large bowl, use the paddle attachment on your mixer on high speed to beat the butter until smooth.
  • Add butter emulsion and then the powdered sugar, a little at a time, and beat on high speed until light and fluffy. Add heavy cream, one tablespoon at a time, if needed to get the desired consistency.
  • Top with as many rainbow nonpareils as your heart desires. Cut into triangles, serve, and enjoy!


How to cut for serving:
- Since these are dense, you'll want them in small triangles. To do that, start by cutting the bars into 2 rows of 4 rectangles.
- Next, cut each of those 8 rectangles diagonally to form 16 triangles.
- Then cut each of the rectangles again, diagonally in the opposite direction.
- You should end up with 32 small triangles that are perfect for serving!
Best served same day, but can be kept in the fridge for up to 5 days in an airtight container. The sprinkles will bleed into the frosting a bit as time goes by.


Calories: 220kcal | Carbohydrates: 25g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 57mg | Potassium: 27mg | Fiber: 1g | Sugar: 17g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Course Dessert
Cuisine American
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