Strawberry Sugar Cookie Bars

Why You’ll Love This Recipe

These bars are the perfect combination of soft sugar cookies and rich strawberry frosting. The sugar cookie base is buttery, tender, and lightly sweetened, while the strawberry frosting adds a vibrant burst of flavor and color. The addition of almond and vanilla extracts in the dough gives the cookies a rich and fragrant aroma that perfectly complements the fruity topping. These Strawberry Sugar Cookie Bars are easy to make and always a crowd favorite, making them the ideal dessert for any occasion, from casual get-togethers to more formal celebrations.

Ingredients

Sugar Cookie Bars:

• 1 cup butter, unsalted, room temperature
• 1 cup sugar
• 1 egg, room temperature
• 1 egg yolk, room temperature
• 1 1/2 tsp vanilla extract
• 1 tsp almond extract
• 3 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

Strawberry Frosting:

• 3/4 cup butter, unsalted, room temperature
• 1 tsp vanilla extract
• 3 tsp fresh lemon juice (optional)
• 1 1/2 oz package freeze-dried strawberries, finely crushed
• 2-3 cups powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Sugar Cookie Bars:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the egg, egg yolk, vanilla extract, and almond extract to the butter mixture, and mix until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick.
6. Press the dough evenly into the prepared baking pan, smoothing the top with a spatula.
7. Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
8. Allow the bars to cool completely in the pan before frosting.

For the Strawberry Frosting:

1. In a large bowl, beat the softened butter until creamy.
2. Add the vanilla extract and lemon juice (if using), and mix until combined.
3. Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy.
4. Stir in the finely crushed freeze-dried strawberries until the frosting has a light pink color and strawberry flavor.
5. Once the sugar cookie bars have cooled, spread the strawberry frosting evenly over the bars.

Servings and Timing

This recipe yields about 12-16 servings, depending on how large you cut the bars. It takes around 15 minutes to prepare the dough and frosting, with a baking time of 20-25 minutes, for a total time of approximately 45-50 minutes.

Variations

• Add Fresh Strawberries: For a more natural strawberry flavor, you can incorporate finely chopped fresh strawberries into the frosting. Just be aware that the texture may change slightly.
• Chocolate Drizzle: Drizzle some melted chocolate over the frosted bars for a decadent addition.
• Use Other Berries: Try using freeze-dried raspberries or blueberries for a different berry-flavored frosting.
• Lemon Sugar Cookie Bars: Add a little extra lemon zest to the cookie dough or frosting for a lemony twist.

Storage/Reheating

• Storage: Store these bars in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
• Reheating: To enjoy them warm, microwave individual bars for about 10-15 seconds, or serve at room temperature.

FAQs

Can I make these bars ahead of time?

Yes, you can make the sugar cookie bars and frosting a day ahead of time. Store the cookies in an airtight container and refrigerate the frosting separately. Frost the bars just before serving.

Can I use fresh strawberries in the frosting instead of freeze-dried?

Fresh strawberries can be used, but freeze-dried strawberries work best for frosting since they won’t introduce moisture. If using fresh, make sure to puree and strain them to remove excess liquid before adding to the frosting.

How do I prevent the frosting from being too runny?

To avoid a runny frosting, start by using less lemon juice and adjust gradually. Freeze-dried strawberries will help thicken the frosting, but if it’s still too runny, add more powdered sugar until you reach the desired consistency.

Can I freeze Strawberry Sugar Cookie Bars?

Yes, you can freeze these bars. Wrap the frosted bars tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.

Can I use margarine instead of butter?

While margarine can be used, butter gives the bars a richer, creamier flavor and texture. If you prefer margarine, the recipe should still work, but the flavor may differ slightly.

How can I make the frosting thicker?

To make the frosting thicker, simply add more powdered sugar until you reach your desired consistency.

Can I add food coloring to the frosting?

Yes, if you’d like a more vibrant pink color, you can add a few drops of pink food coloring to the frosting. Make sure to mix well.

How do I know when the sugar cookie bars are done baking?

The bars are done when the edges are slightly golden and a toothpick inserted in the center comes out clean. If it comes out with wet dough, bake for a few more minutes.

Can I use an electric mixer for the dough and frosting?

Yes, using an electric mixer for both the dough and frosting will save time and help achieve the right texture.

What can I serve with Strawberry Sugar Cookie Bars?

These bars pair beautifully with a cup of coffee, tea, or a cold glass of milk. They’re also perfect for dessert at a summer barbecue or party.

Conclusion

Strawberry Sugar Cookie Bars are a deliciously sweet and fruity treat that’s perfect for any occasion. With a buttery sugar cookie base and a rich, strawberry-infused frosting, they offer a delightful balance of flavors and textures. Whether you’re making them for a special event or enjoying them as an everyday treat, these bars are sure to satisfy your sweet tooth and impress everyone who tastes them.

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