Save These Valentine Sugar Cookie Bars with Strawberry Frosting are the ultimate sweet treat for sharing. Soft, buttery, and incredibly tender, these bars are topped with a creamy frosting that gets its beautiful pink hue and tangy-sweet flavor naturally from freeze-dried strawberries.
Save Whether you are celebrating a special occasion or simply want a festive dessert, these bars offer a delightful combination of classic vanilla sugar cookies and bright strawberry flavor. The addition of sprinkles adds a whimsical touch that everyone will love.
Ingredients
- For the Sugar Cookie Bars
- 1 cup (226 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- For the Strawberry Frosting
- 1/2 cup (113 g) unsalted butter, softened
- 2 1/2 cups (300 g) powdered sugar, sifted
- 3 tablespoons freeze-dried strawberries, crushed to a powder
- 2–3 tablespoons milk or cream
- 1/2 teaspoon pure vanilla extract
- Pinch salt
- Pink or red sprinkles, for decoration (optional)
Instructions
- Step 1: Prep
- Preheat the oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2: Cream
- In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Step 3: Mix Wet
- Beat in the eggs, one at a time, then add vanilla extract and mix until combined.
- Step 4: Whisk Dry
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 5: Combine
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated—do not overmix.
- Step 6: Bake
- Spread the dough evenly into the prepared pan. Bake for 18–20 minutes, or until the edges are lightly golden and the center is set. Do not overbake.
- Step 7: Cool
- Allow to cool completely in the pan on a wire rack.
- Step 8: Frosting Base
- In a medium bowl, beat the butter until smooth. Add powdered sugar, freeze-dried strawberry powder, vanilla, and salt; beat until combined.
- Step 9: Adjust Consistency
- Add milk or cream, 1 tablespoon at a time, until the frosting is creamy and spreadable.
- Step 10: Decorate
- Spread the frosting evenly over the cooled cookie bars. Decorate with sprinkles if desired. Cut into 16 squares. Serve and enjoy!
Zusatztipps für die Zubereitung
To make freeze-dried strawberry powder, pulse freeze-dried strawberries in a food processor until finely ground. This ensures the flavor is evenly distributed throughout the frosting without adding excess moisture.
Varianten und Anpassungen
For a brighter pink color, add a drop of natural food coloring if desired. You can also experiment with other freeze-dried fruits like raspberries for a different flavor profile.
Serviervorschläge
Store bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For long-term storage, these bars freeze well—either unfrosted or frosted—for up to 2 months.
Save Enjoy these charming strawberry cookie bars with a glass of milk or a cup of tea. Their soft texture and bright fruit flavor make them a memorable treat for any sweet occasion.
Recipe FAQ
- → What makes these cookie bars soft?
The combination of softened butter and careful mixing methods ensures a tender and soft texture in the cookie bars.
- → How is the strawberry flavor achieved in the frosting?
Freeze-dried strawberries are crushed into a fine powder and mixed into the frosting, providing natural strawberry flavor and color.
- → Can I prepare these bars ahead of time?
Yes, these bars can be stored in an airtight container for a couple of days or refrigerated for up to five days, maintaining freshness.
- → What baking pan size is recommended?
A 9x13-inch baking pan is ideal to ensure even baking and the right thickness of the cookie bars.
- → Are there any suggested decorations?
Pink or red sprinkles can be added on top of the frosting for a festive touch, but they are optional.