Every once in a while, a dessert comes along that doesn’t just satisfy a sweet tooth—it stirs up memories. These Strawberry Sugar Cookie Bars are one of those treats. They remind me of summer afternoons spent barefoot in the grass, with berry-stained fingers and the scent of something sugary baking in the oven. If you ever made sugar cookies with a parent or grandparent, you’ll recognize that same soft, buttery goodness in every bite—but here, it’s given a fresh twist with a swirl of strawberry flavor and a pillowy layer of strawberry frosting.
This recipe is the perfect blend of simple and indulgent. It takes everything we love about classic sugar cookies—the melt-in-your-mouth texture, the sweet vanilla aroma—and skips the rolling and cutting. Instead, the dough is spread into a pan, baked to golden perfection, and topped with a creamy strawberry frosting that tastes like spring in every bite.
Whether you’re hosting a brunch, heading to a potluck, or just want something pretty to serve with coffee on the porch, these bars will make everyone smile. And since they’re easy to cut into neat little squares, they’re great for sharing—or for keeping all to yourself (I won’t tell!).
Why You’ll Love This Recipe:
- No-fuss cookie dough: No rolling or cookie cutters needed!
- Perfect for spring and summer: That bright strawberry flavor is so refreshing.
- Pretty in pink: These bars look just as good as they taste.
- Freezer-friendly: Great to make ahead and stash for later.
- Kid-approved: The soft cookie base and sweet frosting are always a hit with little ones.
INGREDIENTS YOU’LL NEED:
For the Cookie Bars:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Strawberry Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons strawberry puree (fresh or frozen and thawed)
- Pinch of salt
HOW TO MAKE STRAWBERRY SUGAR COOKIE BARS:
STEP-BY-STEP INSTRUCTIONS:
1. Start with the cookie base.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale—this usually takes about 2–3 minutes. This step gives the bars that tender, melt-in-your-mouth texture.
2. Mix in the egg and vanilla.
Crack in the egg and pour in the vanilla extract. Mix until everything is well combined. The mixture should look smooth and creamy, almost like cake batter.
3. Add the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mix to the butter mixture. It will become a soft, slightly sticky dough—don’t overmix it! You want to stop as soon as the flour disappears into the dough.
4. Press and bake.
Spread the dough evenly into your prepared baking pan. You can use your hands or the back of a spatula to gently press it in—it doesn’t have to be perfect. Bake for 18–22 minutes or until the edges just start to turn golden. The center should still be soft, not browned.
Let the bars cool completely in the pan before frosting.
5. Make the strawberry frosting.
While the bars are cooling, make your frosting. In a clean bowl, beat the butter until creamy. Add the powdered sugar gradually, then mix in the vanilla, strawberry puree, and a pinch of salt. The frosting should be light, fluffy, and slightly pink from the strawberries. Add a little extra puree if you’d like a stronger strawberry flavor or a deeper color.
6. Frost and slice.
Once the cookie layer is completely cool, spread the frosting evenly over the top. You can get fancy with swirls, or keep it simple and smooth. Slice into bars or squares, and serve.
HELPFUL TIPS:
- Fresh or frozen strawberries? Either works! If using frozen, just thaw them and puree.
- Want extra strawberry flavor? Add a drop of strawberry extract or fold in a little strawberry jam.
- Make it ahead: These bars can be made a day or two in advance and kept in the fridge. The flavors actually get better overnight.
- Use parchment for easy lifting: Lining your pan makes it easier to lift out the entire batch before slicing.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
You can adjust the sweetness of the frosting by using more or less powdered sugar depending on your preference. These bars are quite rich, so smaller portions go a long way. They also pair wonderfully with a cup of tea or lemonade.
NUTRITIONAL INFORMATION:
(Estimated per bar)
Calories: 210
Fat: 11g
Carbohydrates: 28g
Sugar: 18g
Protein: 2g
Fiber: 0.5g
FREQUENTLY ASKED QUESTIONS:
Can I use store-bought frosting?
Sure! If you’re in a hurry, a good-quality store-bought strawberry or vanilla frosting will do. But the homemade version really brings that fresh, fruity flavor.
Can I make these gluten-free?
Yes—use your favorite gluten-free all-purpose flour blend. Just make sure it’s a 1:1 substitute for regular flour.
How do I make the strawberry puree?
Blend a handful of strawberries in a blender or food processor. If you prefer a smoother texture, strain out the seeds.
STORAGE INSTRUCTIONS:
Store the bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze unfrosted bars for up to 2 months. Frost after thawing.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other strawberry delights:
- Strawberry Crunch Brownies
- Strawberry Crunch Cheesecake: A Decadent Dessert to Savor
- Levain Bakery Lemon Cookies
- Nutella Cheesecake Bars
CONCLUSION
There’s something undeniably comforting about a sugar cookie—but turn it into a bar, top it with strawberry frosting, and suddenly it feels like a party. These Strawberry Sugar Cookie Bars are pretty enough for a celebration, easy enough for a weeknight, and delicious enough to become a new family favorite. Whether you’re baking with your kids, prepping for a picnic, or just treating yourself, this is the kind of recipe you’ll come back to again and again. So go ahead—slice up a little sunshine and enjoy!
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Strawberry Sugar Cookie Bars
Description
Every once in a while, a dessert comes along that doesn’t just satisfy a sweet tooth—it stirs up memories. These Strawberry Sugar Cookie Bars are one of those treats. They remind me of summer afternoons spent barefoot in the grass, with berry-stained fingers and the scent of something sugary baking in the oven. If you ever made sugar cookies with a parent or grandparent, you’ll recognize that same soft, buttery goodness in every bite—but here, it’s given a fresh twist with a swirl of strawberry flavor and a pillowy layer of strawberry frosting.
This recipe is the perfect blend of simple and indulgent. It takes everything we love about classic sugar cookies—the melt-in-your-mouth texture, the sweet vanilla aroma—and skips the rolling and cutting. Instead, the dough is spread into a pan, baked to golden perfection, and topped with a creamy strawberry frosting that tastes like spring in every bite.
Whether you’re hosting a brunch, heading to a potluck, or just want something pretty to serve with coffee on the porch, these bars will make everyone smile. And since they’re easy to cut into neat little squares, they’re great for sharing—or for keeping all to yourself (I won’t tell!).
Ingredients
For the Cookie Bars:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the Strawberry Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons strawberry puree (fresh or frozen and thawed)
Pinch of salt
Instructions
1. Start with the cookie base.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale—this usually takes about 2–3 minutes. This step gives the bars that tender, melt-in-your-mouth texture.
2. Mix in the egg and vanilla.
Crack in the egg and pour in the vanilla extract. Mix until everything is well combined. The mixture should look smooth and creamy, almost like cake batter.
3. Add the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mix to the butter mixture. It will become a soft, slightly sticky dough—don’t overmix it! You want to stop as soon as the flour disappears into the dough.
4. Press and bake.
Spread the dough evenly into your prepared baking pan. You can use your hands or the back of a spatula to gently press it in—it doesn’t have to be perfect. Bake for 18–22 minutes or until the edges just start to turn golden. The center should still be soft, not browned.
Let the bars cool completely in the pan before frosting.
5. Make the strawberry frosting.
While the bars are cooling, make your frosting. In a clean bowl, beat the butter until creamy. Add the powdered sugar gradually, then mix in the vanilla, strawberry puree, and a pinch of salt. The frosting should be light, fluffy, and slightly pink from the strawberries. Add a little extra puree if you’d like a stronger strawberry flavor or a deeper color.
6. Frost and slice.
Once the cookie layer is completely cool, spread the frosting evenly over the top. You can get fancy with swirls, or keep it simple and smooth. Slice into bars or squares, and serve.
Notes
You can adjust the sweetness of the frosting by using more or less powdered sugar depending on your preference. These bars are quite rich, so smaller portions go a long way. They also pair wonderfully with a cup of tea or lemonade.