1-How to Prepare the Perfect Easter Sugar Cookie Squares: Getting started with Easter Sugar Cookie Squares is as easy as preheating your oven, and you’ll love how this guide walks you through each part. Begin by setting your oven to 350 degrees Fahrenheit and lining a 9 x 9-inch baking pan with parchment paper, letting it hang over the sides for easy removal later.

2-Preparing the Batter: In a stand mixer with a paddle attachment, beat the melted butter and brown sugar together until smooth. Add the egg, egg yolk, and vanilla extract, mixing well and scraping down the sides as needed to ensure everything blends evenly.

3-Preparing the Batter: Next, add the flour, baking powder, and salt; mix until just combined, being careful not to overmix, which keeps the squares tender. Spread this thick batter evenly in your prepared pan; it’s normal if it’s a bit tricky to spread, as it will even out during baking.

4-Baking and Cooling: Bake the bars for 23 to 25 minutes, or until the edges are set and the top starts to turn golden brown. Once done, let the bars cool in the pan on a wire rack for five minutes, then lift them out using the parchment paper and cool them completely on the rack.

5-Making and Adding the Frosting: For the frosting, beat the butter in a stand mixer with a paddle attachment until smooth, then gradually add the powdered sugar in thirds, mixing each time and scraping the sides. Stir in the vanilla extract and one tablespoon of milk, adding more milk if the frosting is too thick for easy spreading.

6-Making and Adding the Frosting: If you want a fun color, mix in blue gel food coloring on low speed. Spread the frosting evenly over the cooled bars, then crush the sugar-coated mini chocolate eggs by placing them in a zip-closure bag and gently hitting them with a rolling pin or mallet. Sprinkle the crushed eggs over the frosting and press lightly to stick. Finally, slice and serve, storing leftovers in an airtight container at room temperature for 2 to 3 days.