Strawberry Sugar Cookie Bars

These strawberry sugar cookie bars are a cheerful treat layered with a buttery cookie base and a blanket of creamy strawberry frosting. They come together in one pan with none of the stress of rolling or cutting out cookies. The dreamy pink frosting gets its vibrant flavor from real freeze dried strawberries so every bite tastes like the ripest June berries even in the heart of winter.

I first baked these for a spring bake sale and the pan disappeared in minutes. My own kids request them for every birthday and I love how the recipe is adaptable for any party.

Ingredients

• Butter: unsalted and room temperature gives these bars their rich crumb so choose a good quality for best flavor
• Sugar: for sweetness and classic cookie texture
• Egg and extra yolk: the extra yolk adds chewiness and tenderness in every bite
• Vanilla extract: pure extract makes a big difference opt for real vanilla if possible
• Almond extract: brings a special bakery aroma and flavor use a little for best results
• All purpose flour: create a soft but sturdy base sift it for a lighter crumb
• Baking powder and baking soda: together provide gentle lift and perfect cookie bar height
• Salt: rounds out the sweetness and brightens the flavors use fine sea salt if you have it
• Freeze dried strawberries: for the frosting pick packages with no added sugar and crush very finely for even color and taste
• Powdered sugar: thickens the frosting and ensures an ultra creamy finish sift first for smoothest results
• Lemon juice: optional but makes the strawberry flavors pop choose freshly squeezed if you use it
• Fresh strawberries and sprinkles: optional but these make a festive finish use perfectly ripe berries

Step-by-Step Instructions

Prepare the Pan:

Line a nine by thirteen inch pan with parchment making sure to cover the bottom and sides Give the sides a light grease so nothing sticks This not only keeps the bars from sticking but makes it a breeze to lift them out later

Cream the Butter and Sugar:

Using a stand mixer or hand mixer beat the butter and sugar together for a full three minutes until the mixture is pale and fluffy Scrape down the sides to make sure every bit is blended This creates the base for tender cookie bars

Mix in Wet Ingredients:

Add the egg egg yolk vanilla extract and almond extract to the bowl Mix again until completely blended For fast room temperature eggs submerge them in warm to hot water for a few minutes then dry before use

Combine Dry Ingredients:

In a separate medium bowl whisk together the flour baking powder baking soda and salt Make sure the powders are evenly mixed into the flour for the best rise

Add Dry to Wet:

Gradually add the dry mixture into the creamed mix blending gently only until no dry streaks remain Do not overmix This step keeps the bars tender not tough

Press and Bake:

Dump the dough into your prepared pan and press it flat with clean hands or a spatula Spread it evenly to reach all corners Bake in the preheated oven for sixteen to twenty minutes Do not wait until the bars look brown the edges just need to turn a hint of golden then remove immediately Place the pan on a cooling rack to cool completely

Make the Strawberry Frosting:

In a large bowl beat together unsalted butter vanilla extract optional lemon juice finely crushed freeze dried strawberries and one cup of powdered sugar Start slow then add more sugar until the frosting is your ideal sweetness and soft enough to spread with a knife If you need a more spreadable texture add a spoonful of milk or lemon juice

Frost and Decorate:

Once the cookie bars are fully cooled lift them out of the pan using the parchment paper Cover completely with the strawberry frosting For extra joy top with fresh strawberries and if using sprinkles add them right after frosting so they stick well

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Freeze dried strawberries are my secret weapon here Their flavor is true and powerful and their color is all natural My favorite moment was baking these bars with my daughter after picking strawberries she loved seeing the real fruit in both the dough and the topping

Storage Tips

Keep the bars covered at room temperature for up to three days to maintain their softness For longer storage refrigerate tightly covered but let them come to room temp before serving to enjoy the buttery texture again The bars can also be frozen with or without their frosting for up to two months layer parchment between pieces and seal tightly

Ingredient Substitutions

You can use orange zest in the frosting instead of lemon juice for a subtle citrus pop For dairy free bars swap the butter for a rich plant based butter and check that your freeze dried strawberries are pure fruit Gluten free all purpose flour blends work if your blend contains xanthan gum

Serving Suggestions

Cut the bars into smaller squares for lunchboxes or kids parties or decorate with themed sprinkles for holidays These pair beautifully with cold milk or fresh lemonade For a dessert tray cut into diamonds and top each with a tiny berry or edible flower

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Cultural Context

Sugar cookie bars are a shortcut on classic sugar cookies which have roots in American holiday baking The strawberry twist brings springtime flavor no matter the time of year making these perfect for Easter brunches or Mother’s Day teas

Recipe FAQs

→ What makes the strawberry frosting so flavorful?

Freeze-dried strawberries are crushed and blended into the frosting, delivering a strong, natural berry taste and a beautiful color.

→ How do I know when the bars are done baking?

The edges should just start to turn golden while the center remains soft. Avoid overbaking to keep the bars tender.

→ Can I use fresh strawberries instead of freeze-dried?

For best texture and intense flavor, freeze-dried strawberries work best in the frosting. Fresh berries may add too much moisture.

→ What can I do if my frosting is too thick?

Add a small splash of milk or extra lemon juice to loosen the frosting, making it easier to spread evenly over the bars.

→ How should I store the bars?

Keep them in an airtight container at room temperature for two days, or refrigerated for up to five days for peak freshness.

→ Can I add sprinkles or fresh berries?

Yes! Top the bars with fresh strawberries or colorful sprinkles while the frosting is still soft so they adhere nicely.