Valentine Sugar Cookie Bars (Print Version)

Soft sugar cookie bars topped with creamy strawberry frosting, ideal for sharing on special days.

# Ingredient List:

→ 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 cream
12 - 1/2 teaspoon pure vanilla extract
13 - Pinch of salt
14 - Pink or red sprinkles, for decoration (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in eggs one at a time, then add vanilla extract and mix until fully combined.
04 - In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
05 - Gradually add dry ingredient mixture to wet ingredients, mixing just until incorporated. Avoid overmixing.
06 - Spread dough evenly into the 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 - Allow bars to cool completely in the pan on a wire rack before frosting.
09 - In a medium bowl, beat softened butter until smooth. Add powdered sugar, freeze-dried strawberry powder, vanilla extract, and salt; beat until combined.
10 - Add milk or cream one tablespoon at a time until frosting reaches a creamy, spreadable consistency.
11 - Spread frosting evenly over cooled cookie bars. Add sprinkles for decoration if desired.
12 - Cut into 16 equal squares using a sharp knife. Serve immediately or store as directed.

# Helpful Tips:

01 -
  • They're soft enough that you don't need a fork, but sturdy enough to hand to someone without the filling squishing everywhere.
  • Freeze-dried strawberries give you that bright, genuine fruit flavor without any watery mess or overpowering tartness.
  • One pan, one cooling period, and you've got sixteen treats—perfect when you're short on time but big on intention.
02 -
  • Overmixing the cookie dough is the number one thing that turns these from tender to tough—mix until the flour just disappears, then stop, even if you're tempted to blend more.
  • Freeze-dried strawberries taste intensely strawberry-forward; if you pulse them and they're still chunky, they'll create little gritty spots in your frosting, so break them down to fine powder.
  • The bars must be completely cool before frosting or the frosting softens and slides off—patience here actually saves you.
03 -
  • Softening butter on the counter takes time but makes creaming effortless; cut it into cubes to speed it up, or just plan ahead.
  • A bench scraper is your secret weapon for getting frosting even across the whole pan—more control than a knife or offset spatula.
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