Why You’ll Love This Recipe

I love these cookie bars because they give me the soft texture of frosted sugar cookies without all the work of shaping individual cookies. I simply prepare the dough, spread it into my pan, bake it, and cover the cooled cookie base with frosting.

The strawberry frosting is another reason I enjoy this recipe. I use freeze-dried strawberries to give the buttercream a concentrated berry flavor and naturally pretty pink color without adding too much moisture.

I can also prepare the cookie base ahead of time and decorate it later. Once frosted, I slice it into squares or rectangles, making these bars easy for me to serve to a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Bars

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1/2 teaspoon almond extract, optional
2 tablespoons milk

For the Strawberry Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
1 cup freeze-dried strawberries
1 teaspoon vanilla extract
Pinch of salt
2–3 tablespoons heavy cream or milk

For Decorating

Fresh strawberries, optional
Sprinkles, optional

Directions

I start by preheating my oven to 350°F (175°C). I line a 9×13-inch baking pan with parchment paper, leaving some parchment extending over the sides so I can easily lift the cookie bars from the pan later.

In a medium bowl, I whisk together the flour, baking powder, and salt. I set the dry ingredients aside while I prepare the cookie dough.

In a large mixing bowl, I beat the softened butter and granulated sugar until the mixture becomes light and creamy. I add the egg and egg yolk and continue mixing until everything is combined.

Next, I mix in the vanilla extract, almond extract if I’m using it, and milk. I gradually add the dry ingredients and mix just until a soft dough forms. I avoid overmixing because I want my cookie bars to remain tender.

I transfer the dough to my prepared baking pan. Since the dough is fairly thick, I use a spatula or lightly greased fingertips to press it into an even layer.

I bake the cookie bars for about 18–22 minutes. I remove them when the center is set and the edges are just beginning to turn lightly golden. I avoid overbaking because I want the bars to stay soft.

I place the pan on a cooling rack and allow the cookie base to cool completely before frosting it.

To make the strawberry frosting, I process the freeze-dried strawberries into a fine powder using a food processor or blender. I sift the powder if there are any large pieces remaining.

In a large bowl, I beat the softened butter until creamy. I gradually add the powdered sugar and strawberry powder, mixing until combined.

I add the vanilla, salt, and enough heavy cream or milk to create a light, fluffy, spreadable frosting. I beat the frosting for another couple of minutes until smooth.

Once the cookie base is completely cool, I spread the strawberry frosting evenly over the top. I decorate it with sprinkles or fresh strawberries if desired, then slice it into bars and serve.

Servings and Timing

I usually cut this recipe into 20–24 cookie bars. If I want larger dessert portions, I cut the pan into 12–16 bars instead.

Prep time: 25 minutes
Bake time: 18–22 minutes
Cooling time: about 45 minutes
Decorating time: 10 minutes
Total time: about 1 hour 40 minutes
Servings: 20–24 bars

Variations

For strawberry lemonade cookie bars, I add fresh lemon zest to the cookie dough and a little lemon juice to the strawberry frosting. I love how the tart citrus flavor balances the sweet berries.

For chocolate strawberry bars, I add mini chocolate chips to the cookie dough or drizzle melted chocolate over the finished frosting.

When I want an extra vanilla flavor, I leave out the almond extract and increase the vanilla slightly. This gives me a simple sugar-cookie base that allows the strawberry frosting to stand out.

For Valentine’s Day, I decorate the bars with pink, red, and white sprinkles. I can also add heart-shaped sprinkles for an easy themed dessert.

If I don’t have freeze-dried strawberries, I can use a small amount of strawberry jam in the frosting. Since jam adds moisture, I start with a small quantity and adjust the powdered sugar as necessary to maintain a thick consistency.

Storage/Reheating

I store Strawberry Frosted Cookie Bars in an airtight container at room temperature for about 2 days when I haven’t decorated them with fresh fruit.

For longer storage, I refrigerate the bars for up to 5 days. If I decorate them with fresh strawberry slices, I always refrigerate them because the fresh fruit is perishable.

I usually let refrigerated bars sit at room temperature for about 15–20 minutes before serving. This gives the buttercream and cookie base time to soften.

I can freeze the cookie bars for up to 2 months. I prefer freezing the unfrosted cookie base and adding fresh strawberry frosting after thawing, but I can also freeze frosted bars in a well-sealed container.

I don’t reheat frosted cookie bars because heat can melt the buttercream. I simply bring them closer to room temperature before serving.

FAQs

Can I use fresh strawberries in the frosting?

I prefer freeze-dried strawberries because they provide concentrated strawberry flavor without adding much liquid. If I use fresh strawberries, I cook them down into a thick reduction and let it cool completely before adding a small amount to my buttercream.

Can I make Strawberry Frosted Cookie Bars ahead of time?

Yes. I can bake the cookie base a day ahead and store it tightly covered. I prepare the strawberry frosting and decorate the bars when I’m ready to serve them.

Why are my cookie bars dry?

I find that overbaking is the most common reason cookie bars become dry. I remove my bars when the center has set and the edges are only lightly golden. They continue to firm up slightly as they cool.

Can I use strawberry jam instead of freeze-dried strawberries?

Yes. I can add strawberry jam to the buttercream, but I use it sparingly because too much can make the frosting thin. If necessary, I add a little additional powdered sugar until my frosting reaches the consistency I want.

Do Strawberry Frosted Cookie Bars need to be refrigerated?

I can keep the bars at room temperature for about 2 days if they’re made with the freeze-dried strawberry frosting and don’t contain fresh fruit on top. If I decorate them with fresh strawberries, I refrigerate them and bring them toward room temperature shortly before serving.

Conclusion

These Strawberry Frosted Cookie Bars give me a simple way to combine soft sugar cookies with creamy, berry-filled frosting. I especially love using freeze-dried strawberries because they give the frosting plenty of real strawberry flavor and a naturally beautiful pink color.

Why You’ll Love This Recipe

Ingredients

For the Cookie Bars

For the Strawberry Frosting

For Decorating

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Can I use fresh strawberries in the frosting?

Can I make Strawberry Frosted Cookie Bars ahead of time?

Why are my cookie bars dry?

Can I use strawberry jam instead of freeze-dried strawberries?

Do Strawberry Frosted Cookie Bars need to be refrigerated?

Conclusion

Strawberry Frosted Cookie Bars Recipe

Ingredients

Instructions

Notes

Nutrition