Description
Delight in these Strawberry Sugar Cookie Bars featuring a soft sugar cookie base generously topped with a luscious strawberry-infused frosting, perfect for any occasion.
Ingredients
Units
Scale
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
Instructions
- Preheat and prepare pan: Preheat oven to 350 degrees and line a 9X13 inch casserole dish with parchment paper and lightly grease the sides of the pan. (I use parchment paper to easily lift my cookie bars out after they have cooled.)
- Cream butter and sugar: Using a stand mixer, beat butter and sugar for 3 minutes. Scrape down the sides of the bowl as needed.
- Add eggs and extracts: Add egg, egg yolk, vanilla and almond extract. Mix again. (To get room temperature eggs fast, place eggs in a bowl of warm-hot water for a few minutes.)
- Mix dry ingredients: In a separate bowl whisk together flour, baking powder, baking soda and salt.
- Combine wet and dry: Slowly add in dry ingredients to wet and mix only until combined. Dump into prepared pan and press flat.
- Bake: Bake for 16-20 minutes. The edges will just barely start to turn golden, then take them out and place the pan on a cooking rack!
- Make frosting: Beat butter, vanilla, lemon juice (optional), crushed freeze dried strawberries and 1 cup powdered sugar. Continue to add powdered sugar until you like the sweetness level, the frosting should still be soft enough to easily spread on your bars with a knife. If it gets too thick, add milk or more lemon juice.
- Frost bars: Once your bars have cooled, lift up on the parchment paper to remove the entire thing from the pan. Frost and top with fresh strawberries. If you want to add sprinkles add them immediately after frosting to make sure they stick! Enjoy!
Notes
- Use parchment paper in the pan to easily lift out cookie bars after cooling.
- To get eggs to room temperature quickly, place them in a bowl of warm-hot water for a few minutes.
- If frosting gets too thick, add milk or more lemon juice to thin it out.
- Adding sprinkles immediately after frosting ensures they stick well.
