Valentine Sugar Cookie Bars (Printer View)

Soft buttery bars topped with creamy strawberry frosting, ideal for sweet celebrations and sharing.

# Components:

→ Sugar Cookie Bars

01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 2 large eggs, room temperature
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt

→ Strawberry Frosting

08 - 1/2 cup unsalted butter, softened
09 - 2 1/2 cups powdered sugar, sifted
10 - 3 tablespoons freeze-dried strawberries, crushed to powder
11 - 2 to 3 tablespoons milk or heavy cream
12 - 1/2 teaspoon pure vanilla extract
13 - Pinch of salt
14 - Pink or red sprinkles for decoration, optional

# Method:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a large bowl, beat softened butter and granulated sugar with an electric mixer for 2 to 3 minutes until light and fluffy.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Gradually add dry mixture to wet ingredients, mixing only until incorporated. Avoid overmixing.
06 - Spread dough evenly into prepared baking pan using a spatula.
07 - Bake for 18 to 20 minutes until edges are lightly golden and center is set. Do not overbake.
08 - Remove from oven and allow to cool completely in pan on a wire rack before frosting.
09 - In a medium bowl, beat softened butter until smooth. Add powdered sugar, strawberry powder, vanilla extract, and salt. Beat until well combined.
10 - Add milk or cream one tablespoon at a time, beating until frosting reaches spreadable consistency.
11 - Spread frosting evenly over cooled bars. Top with sprinkles if desired.
12 - Cut into 16 equal squares using a sharp knife. Serve immediately or store for later.

# Expert Advice:

01 -
  • The freeze-dried strawberry powder gives you that real fruit flavor without turning everything soggy or pink by accident.
  • You can make these in one afternoon and have them ready to share, which feels like a small magic trick.
  • They're forgiving enough for beginner bakers but elegant enough to impress people who actually know their way around a kitchen.
02 -
  • Do not overbake these or they'll taste like cardboard—the edges golden means done, and the center should still feel slightly soft when you touch it gently.
  • Freeze-dried strawberry powder is non-negotiable because fresh strawberries add moisture that softens the base and turns frosting runny, but the powder gives you pure strawberry flavor without the water.
03 -
  • If your freeze-dried strawberries are chunky, pulse them in a food processor until they're fine powder—coarse bits will texture your frosting in a way that looks like a mistake.
  • A bench scraper or offset spatula spreads frosting faster and more evenly than a knife, and your bars will look intentional instead of rushed.
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