Ombre Frosted Sugar Cookie Bars

With Easter coming up, I wanted a pretty pastel dessert that tasted as good as it looked. I thought of icing a typical shortbread bar in a pink ombre frosting, but in true Malta fashion, I can’t get gel food colouring anywhere. So instead, I opted to use cocoa powder for a more natural ombre look. They turned out delicious, and the moment I get my hands on food colouring, I’ll be remaking these beauties. Scroll for the recipe.

Ombre Chocolate Buttercream Icing

ombre Ombre Icing


Sugar Cookie 
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated white sugar
1 large egg
2 tablespoons sour cream
1 teaspoon vanilla extract  
1/2 cup unsalted butter, softened
4 cups powdered icing sugar
1/4 cup milk
1 teaspoon vanilla extract
pinch of salt
food colouring and/or cocoa powder (optional) 


  1. For the Cookie Bars: Preheat oven to 375 degrees F. Grease a 9×13 inch baking pan with cooking spray, and line from long end to long end with parchment paper, letting the paper hang over the two edges.
  2. Combine flour, baking powder and salt in a medium bowl.
  3. In a different large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg and combine well. Add the sour cream and vanilla and beat until combined. Slowly add the flour mixture until combined.
  4. Press mixture into the bottom of the greased pan with your hands. You can spray a little cooking spray on your hands so batter doesn’t stick to them.
  5. Bake for 15-20 minutes, or just until edges become slightly golden. Keep an eye on it! Remove from oven and let cool completely before frosting.
  6. For the Frosting: In a medium bowl, beat together the butter, 2 cups of powdered sugar and milk until combined. Slowly add in the remaining two cups of powdered sugar until combined. Then add the vanilla and salt.
  7. Divide frosting evenly into three separate bowls. Add in a teaspoon of cocoa powder until the darkest desired colour of frosting is achieved. Use half a teaspoon of cocoa powder at a time in second bowl until colour achieved is in between un-dyed frosting and dark coloured frosting.
  8. Frost bars with frosting! Let frosting set slightly before slicing and serving.

Recipe adapted from Life in the Lofthouse.


ombre frosted sugar cookie bars

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'Ombre Frosted Sugar Cookie Bars' has 2 comments

  1. August 28, 2015 @ 10:43 am Mohamid

    So pretty, and I bet they are tasty too! The poohts of the golden pieces remind me of when we collected agates. My stepmom used to candy grapefruit peel for the holidays. Your post makes me want to try it.


    • September 3, 2015 @ 3:54 am Cassie Drake

      Oooh candied grapefruit feel sounds perfect for the holidays! I might just have to try that. Thanks for your comment!


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