For the Sugar Cookie Bars:

1 cup unsalted butter, 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

For the Strawberry Frosting:

3/4 cup unsalted butter, 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

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For the Sugar Cookie Bars:

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

For the Strawberry Frosting:

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

Fresh strawberries can be used in the frosting, but freeze-dried strawberries prevent excess moisture and ensure the frosting stays thick.

You can add a drizzle of melted chocolate for a richer flavor or top with fresh berries for added freshness.