Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup rainbow sprinkles
- Optional: 1/4 teaspoon almond extract for an extra layer of flavor
Substitution Suggestions: If you’re out of brown sugar, you can use white sugar and add a tablespoon of molasses. For a dairy-free version, substitute the butter with vegan margarine.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This step reminds me of how my abuela used to say the secret to a good cookie is in the creaming process.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract (and almond extract, if using).
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as it can affect the texture of the bars.
- Fold in the rainbow sprinkles gently, ensuring they are evenly distributed throughout the dough.
- Spread the dough evenly into the prepared baking pan. I like to use a spatula to ensure the surface is smooth.
- Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Remember, the key is to not overbake, as the bars will continue to cook a bit as they cool.
- Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into squares and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International