Strawberry Sugar Cookie Bars (Print-Friendly Version)
Tender cookie bars with creamy strawberry frosting made from freeze-dried berries and fresh lemon.
# What You’ll Need to Make This:
→ Sugar Cookie Base
01 -
225 grams unsalted butter, at room temperature
02 -
200 grams granulated sugar
03 -
1 large egg, at room temperature
04 -
1 egg yolk, at room temperature
05 -
1.5 teaspoons vanilla extract
06 -
1 teaspoon almond extract
07 -
375 grams plain (all-purpose) flour
08 -
1 teaspoon baking powder
09 -
0.25 teaspoon baking soda
10 -
0.5 teaspoon fine salt
→ Strawberry Frosting
11 -
170 grams unsalted butter, at room temperature
12 -
1 teaspoon vanilla extract
13 -
3 teaspoons fresh lemon juice (optional)
14 -
34 grams freeze-dried strawberries, finely crushed
15 -
250 to 375 grams powdered sugar, sifted
16 -
Fresh strawberries, for garnish (optional)
17 -
Sprinkles, for garnish (optional)
18 -
Milk, as needed for consistency
# How to Prepare:
01 -
Preheat oven to 175°C. Line a 23x33 cm baking dish with parchment paper and lightly grease the sides.
02 -
In a stand mixer, beat the butter with granulated sugar for 3 minutes, scraping down the bowl as needed until light and creamy.
03 -
Add the egg, egg yolk, vanilla extract, and almond extract. Mix until fully combined.
04 -
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
05 -
Gradually add dry ingredients to the wet mixture and mix until just incorporated. Transfer dough to the prepared pan and press evenly to flatten.
06 -
Bake for 16 to 20 minutes until the edges are just lightly golden. Remove from the oven and place the pan on a wire rack to cool completely.
07 -
In a clean bowl, beat butter, vanilla extract, lemon juice (if using), and crushed freeze-dried strawberries with 125 grams powdered sugar. Gradually add more powdered sugar until frosting reaches desired sweetness and spreadable consistency. Add a splash of milk if the frosting is too thick.
08 -
Once the cookie slab is fully cooled, use the parchment to lift from the pan. Generously frost the surface. Top with fresh strawberries or sprinkles, if desired.
09 -
Cut the frosted slab into 24 even bars and serve.
# Extra Tips:
01 -
To quickly bring eggs to room temperature, immerse them in warm water for several minutes.
02 -
Use parchment paper to easily lift the bars from the pan for clean slicing.