Épingler My neighbor showed up at my door one February afternoon with a box of King Cake, and I became absolutely obsessed with recreating that vibrant, celebratory feeling in my own kitchen. Instead of struggling with a traditional round cake, I thought: why not make bars that are easier to serve at parties and even more fun to decorate? The first batch came out of the oven golden and perfect, and suddenly I understood why these treats capture so much joy in a single bite.
I made these for a small Mardi Gras gathering last year, and watching people's faces light up when they bit into that buttery base with the crunchy sugared top was genuinely magical. One friend asked for the recipe before she'd even finished her second bar, which felt like the ultimate compliment.
Ingredients
- Unsalted butter: One cup softened is the foundation, and softening it properly means your creaming step will actually work instead of feeling like you're fighting rock-hard butter.
- Granulated sugar: A cup and a quarter gives you sweetness without being cloying, and creaming it with butter creates that light, fluffy texture that makes these bars so tender.
- Large eggs: Two eggs bind everything together and add richness, so room temperature eggs mix in more smoothly than cold ones straight from the fridge.
- Vanilla extract: Two teaspoons of the real stuff makes a difference, and it's worth not skipping this.
- Almond extract: Optional but it whispers that authentic King Cake flavor without overpowering anything.
- All-purpose flour: Two and a half cups needs to be measured correctly, so spoon it into your measuring cup and level it off rather than scooping straight from the bag.
- Baking powder: Just half a teaspoon keeps these bars tender and slightly cakey rather than dense and heavy.
- Salt: Half a teaspoon is essential because it brightens the sweetness and makes every other flavor pop.
- Ground cinnamon: A quarter teaspoon adds warmth and that signature King Cake spice without making things taste like you dumped a whole jar in.
- Lemon zest: The zest from one lemon brings a fresh, unexpected brightness that elevates these from basic sugar cookies to something special.
- Powdered sugar: Two cups creates a smooth, spreadable icing that sets just enough to hold those sprinkles.
- Milk: Start with two tablespoons and add more as needed because icing thickness varies depending on humidity and how much you're whisking.
- Purple, green, and gold sanding sugar: These are non-negotiable for the festive look, though you can use any sprinkles that make your heart happy.
Instructions
- Prepare your pan and heat:
- Line your 9x13-inch pan with parchment paper, leaving edges hanging over the sides so you can lift these bars out later without any frustration. Preheat the oven to 350°F while you're doing this so it's ready to go.
- Cream the butter and sugar:
- In a large bowl, beat the softened butter with sugar for two to three minutes until it looks pale and fluffy, almost like clouds. You'll know it's ready when you can barely see any specks of butter anymore.
- Add eggs and extracts:
- Drop in one egg at a time, beating between each addition so everything emulsifies smoothly. Pour in the vanilla and almond extracts along with your lemon zest, stirring until the mixture smells absolutely incredible.
- Combine dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon, breaking up any lumps as you go. This step prevents lumpy streaks in your final batter.
- Mix wet and dry together:
- Add the dry mixture to your wet ingredients in a few additions, stirring just until combined and being careful not to overmix. A few flour streaks are fine and actually preferable to overdeveloping the gluten.
- Spread and bake:
- Press the dough evenly into your prepared pan using a spatula, smoothing out any bumps so it bakes uniformly. Bake for 22 to 25 minutes until the edges turn a light golden brown and the center feels set when you gently touch it.
- Cool completely:
- Let the bars cool in the pan on a wire rack for at least an hour, maybe while you're doing something else entirely. Warm bars will make your icing melt and slide right off.
- Make the icing:
- Whisk together powdered sugar, milk, and vanilla until you have a smooth, pourable consistency that's not too thick or too thin. If it's too stiff, add milk a teaspoon at a time.
- Ice and decorate:
- Spread the icing evenly over your cooled bars using a spatula or the back of a spoon, working quickly before it sets. The second the icing goes on, sprinkle your purple, green, and gold sugars in sections, stripes, or whatever pattern calls to you.
- Let it set:
- Give the icing about 30 minutes to firm up before you slice the bars into neat pieces. This makes cutting cleaner and prevents the icing from cracking.
Épingler There's something deeply satisfying about cutting through that layer of crunchy colored sugar to reveal the buttery, tender cookie underneath. It's the kind of dish that turns an ordinary afternoon into something worth celebrating.
The Magic of Mardi Gras Flavors
King Cake season only lasts so long, but these bars let you capture that festive energy any time you want. The combination of cinnamon, lemon zest, and almond extract creates a flavor profile that feels special without being complicated, and the colorful topping instantly signals that something fun is happening in your kitchen.
Why Bars Instead of a Whole Cake
Slicing a traditional King Cake neatly is honestly a nightmare, but bars solve that problem entirely. You get beautiful, uniform pieces that look elegant on a plate and are easy to grab at parties, plus they're less intimidating to make than shaping a ring of dough.
Make Ahead and Storage Tips
These bars actually improve after a day or two as the flavors meld and the texture becomes even more tender. Store them in an airtight container at room temperature, and they'll stay fresh and delicious for up to four days, which makes them perfect for planning ahead.
- You can bake the cookie base the day before and add icing and sprinkles on party day for minimal morning stress.
- If you're hiding a plastic baby or almond inside for traditional fun, make sure to warn your guests loudly before they bite in.
- Orange zest swapped for lemon gives these a completely different but equally delicious personality if you want to switch things up.
Épingler These King Cake sugar cookie bars have become my go-to for any gathering that needs a little sparkle and joy. Make them once and you'll understand why I keep coming back to this recipe again and again.
Questions fréquentes sur la recette
- → Comment obtenir une texture moelleuse pour la base ?
Veillez à bien crémer le beurre avec le sucre jusqu’à obtention d’une consistance légère et aérée. Ne pas trop travailler la pâte une fois les ingrédients secs ajoutés pour garder la texture tendre.
- → Quelle est l’importance des zestes d’agrumes dans cette préparation ?
Les zestes de citron apportent une fraîcheur acidulée qui équilibre la douceur de la pâte et rehausse les saveurs du glaçage sucré.
- → Peut-on remplacer l’extrait d’amande si on préfère ?
Oui, l’extrait d’amande est optionnel. Vous pouvez le substituer par un zeste d’orange ou simplement ne pas en mettre pour une saveur plus neutre.
- → Comment réussir un glaçage lisse et coulable ?
Mélangez le sucre glace avec le lait petit à petit jusqu’à obtenir une consistance fluide mais pas trop liquide, puis incorporez l’extrait de vanille pour plus d’arôme.
- → Quel est l’intérêt des sucres colorés pour la finition ?
Ils apportent une touche festive et visuelle rappelant les couleurs traditionnelles de Mardi Gras, ajoutant aussi un croquant léger en surface.
