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Strawberry Frosted Cookie Bars Recipe

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Soft and buttery sugar cookie bars topped with creamy strawberry frosting made with freeze-dried strawberries. These easy pink-frosted bars are perfect for birthdays, Valentine’s Day, spring gatherings, and parties.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy.
  4. Add the egg and egg yolk and mix until combined. Mix in the vanilla extract, optional almond extract, and milk.
  5. Gradually add the dry ingredients and mix just until a soft dough forms. Avoid overmixing.
  6. Transfer the dough to the prepared pan and press it into an even layer using a spatula or lightly greased fingertips.
  7. Bake for 18–22 minutes, until the center is set and the edges are just beginning to turn lightly golden. Avoid overbaking to keep the bars soft.
  8. Place the pan on a cooling rack and allow the cookie base to cool completely.
  9. Process the freeze-dried strawberries in a food processor or blender until they become a fine powder. Sift out any large pieces if necessary.
  10. Beat the softened frosting butter until creamy. Gradually add the powdered sugar and strawberry powder and mix until combined.
  11. Add the vanilla, salt, and enough heavy cream or milk to create a light, fluffy, spreadable consistency. Beat for another 1–2 minutes until smooth.
  12. Spread the strawberry frosting evenly over the completely cooled cookie base.
  13. Decorate with fresh strawberries or sprinkles if desired. Slice into bars and serve.

Notes

  • For strawberry lemonade bars, add fresh lemon zest to the cookie dough and a little lemon juice to the frosting.
  • For chocolate strawberry bars, add mini chocolate chips to the dough or drizzle melted chocolate over the finished bars.
  • For extra vanilla flavor, omit the almond extract and slightly increase the vanilla extract.
  • Strawberry jam can replace the freeze-dried strawberries, but use it sparingly and add extra powdered sugar if needed to maintain a thick frosting.
  • Fresh strawberries can be used in the frosting if they are first cooked into a thick reduction and cooled completely.
  • Store bars without fresh fruit in an airtight container at room temperature for about 2 days or refrigerate for up to 5 days.
  • Bars decorated with fresh strawberries should be refrigerated.
  • Let refrigerated bars stand at room temperature for 15–20 minutes before serving for a softer texture.
  • Freeze for up to 2 months. For best results, freeze the cookie base unfrosted and add freshly prepared frosting after thawing.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-frosted-cookie-bars-recipe/