Strawberry Sugar Cookie Bars Recipe

If you’re looking for a soft, dreamy treat that combines bursts of fresh berry flavor with the nostalgic charm of homemade cookies, Strawberry Sugar Cookie Bars are pure sunshine in dessert form. Imagine buttery, tender cookie bars topped with blush-pink strawberry frosting—each bite is sweet, tart, creamy, and utterly irresistible. Whether you’re celebrating a birthday, serving something special at brunch, or simply cheering up an ordinary weekday, these bars will draw smiles (and requests for seconds) every time.

Ingredients You’ll Need

Making Strawberry Sugar Cookie Bars is extra rewarding because every ingredient serves a clear, delicious purpose. There’s nothing overly fancy here—just simple kitchen staples working together to create pure magic, from melt-in-your-mouth texture to that irresistible pink swirl on top.

• Butter (unsalted, room temperature): This is the backbone for both the bars and frosting, delivering richness and that signature tender crumb.
• Sugar: Besides sweetness, it gives the bars their golden edges and creamy texture.
• Egg + Egg Yolk (room temperature): The combination ensures a cookie bar with the perfect balance of chewiness and moisture.
• Vanilla Extract: Infuses both the bars and frosting with depth and a warm, bakery-style flavor.
• Almond Extract: Just a hint adds that extra layer of aroma, making the bars taste like they’re straight from a pastry shop.
• Flour: Provides structure, holding everything together while keeping each bite super soft.
• Baking Powder & Baking Soda: These leavening agents help the cookie bars rise enough to stay light, not dense.
• Salt: Balances sweetness and amplifies all the other flavors.
• Freeze-Dried Strawberries (finely crushed): The secret to intensely fruity, naturally pink frosting—no artificial flavors or colors needed.
• Powdered Sugar: Keeps the strawberry frosting smooth, cloudy, and perfectly sweet.
• Lemon Juice (optional): Brightens up the frosting, adding a subtle zing that pairs so well with strawberries.
• Fresh Strawberries & Sprinkles (for topping): These final touches make the bars look as joyful as they taste.

How to Make Strawberry Sugar Cookie Bars

Step 1: Prep Your Pan & Oven

Start by preheating your oven to 350 degrees Fahrenheit. Line a 9×13 inch casserole dish with parchment paper and lightly grease the sides—this makes it a breeze to lift the bars out after they cool. Trust me, this little extra effort now means perfectly neat bars later.

Step 2: Cream Together Butter and Sugar

Using a stand mixer (or hand mixer if you prefer some elbow grease), beat the butter and sugar together for a full 3 minutes. The mixture should be pale, fluffy, and almost cloud-like. Scrape down the bowl as needed—this gives the Strawberry Sugar Cookie Bars their soft, melt-in-your-mouth texture.

Step 3: Add the Wet Ingredients

Next, add in the egg, extra egg yolk, vanilla extract, and almond extract. Beat everything together until just combined. If your eggs are straight from the fridge, let them sit in warm water for a few minutes—room temperature eggs blend right in and help the dough stay soft.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This blend ensures even leavening and an ultra-tender, not-too-dense bite in every bar.

Step 5: Combine and Press Into the Pan

Slowly add the dry ingredients to the wet, mixing gently until just incorporated (over-mixing leads to tough bars, and we want pillowy!). Scoop the thick dough into your prepared pan, then press it evenly to the edges for gorgeous, uniform Strawberry Sugar Cookie Bars.

Step 6: Bake to Perfection

Bake for 16–20 minutes, keeping a close eye at the end. When the edges are just turning golden, it’s time to pull them out. Resist the urge to overbake—the centers should stay slightly soft for maximum moisture. Cool completely in the pan on a rack.

Step 7: Make the Strawberry Frosting

Beat together the room-temperature butter, vanilla, fresh lemon juice (optional, but so good), crushed freeze-dried strawberries, and 1 cup powdered sugar. Gradually add more powdered sugar until the frosting is sweet but still easily spreadable. If it gets too thick, a splash of milk or extra lemon juice will set it right.

Step 8: Frost, Decorate, and Slice

Once your bars are totally cool, use the parchment paper to lift them from the pan. Slather on that dreamy strawberry frosting, then top with fresh sliced strawberries and sprinkles if you like. For picture-perfect bars, slice with a sharp, clean knife.

How to Serve Strawberry Sugar Cookie Bars

Garnishes

Garnishing these bars is pure fun. For a classic look, add a scattering of colorful sprinkles while the frosting is fresh so they stick. Thinly sliced fresh strawberries give a fruity, jewel-like finish, and a few mint leaves make it extra lush for parties or brunch platters.

Side Dishes

Strawberry Sugar Cookie Bars shine next to lighter fare—think a cool glass of lemonade, iced tea, or even fresh fruit salad. For a bold move at dessert hour, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream.

Creative Ways to Present

Channel your inner pastry chef by cutting the bars into fun shapes—squares, triangles, or even using cookie cutters for hearts and flowers. Arrange them on a tiered tray for baby showers, stack them with parchment between layers for a charming gift box, or set on a platter with a few edible flowers for that Instagram-worthy look.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Sugar Cookie Bars keep beautifully in an airtight container at room temperature for up to three days. If your kitchen runs warm, pop the container in the fridge to keep the frosting intact, but be sure to let them come to room temperature before serving for the best texture.

Freezing

These bars freeze like a dream! For best results, slice them first and layer between sheets of parchment paper in a freezer-safe container. They’ll stay fresh for up to two months—just thaw in the fridge or at room temperature before enjoying.

Reheating

If you like your Strawberry Sugar Cookie Bars soft and just a little warm, microwave individual pieces (without the fresh strawberry topping) for 8–10 seconds. They’ll taste like they were made that morning! Avoid overheating so the frosting holds its shape.

FAQs

Can I use fresh strawberries instead of freeze-dried in the frosting?

Fresh strawberries add moisture, which can make your frosting runny. Freeze-dried strawberries provide intense flavor and color without extra liquid, so it’s best to stick with them for the prettiest, fluffiest results.

What can I use if I don’t have almond extract?

If you don’t have almond extract, simply leave it out or replace it with more vanilla extract. The bars will still be delicious, just a little less complex in flavor—totally fine for vanilla lovers!

How do I get my sugar cookie bars to be extra soft?

For the softest Strawberry Sugar Cookie Bars, avoid overbaking. Take them out when the edges barely turn golden and the center still feels a little soft—they’ll continue to set as they cool.

Is it okay to frost the bars while they’re still warm?

For neat, smooth frosting, wait until the bars are completely cool. Warm bars will melt the butter in your strawberry frosting, making it slide off and lose that dreamy texture.

Can I double this recipe for a crowd?

Absolutely! Just use a larger pan (or two 9×13 pans) and watch the baking time—larger batches may take a few extra minutes. Strawberry Sugar Cookie Bars make a wonderful party treat, so don’t hesitate to scale up.

Final Thoughts

Strawberry Sugar Cookie Bars have a way of making every moment a little brighter with their vibrant color and unforgettable taste. Whether you’re baking for friends, for family, or just for the pure joy of it, these bars are guaranteed to bring warmth and delight. Give them a try—you might just find your new favorite sweet treat!

Print