Valentine Sugar Cookie Bars (Printable Version)

Soft, buttery cookie bars topped with creamy, naturally flavored strawberry frosting.

# What You’ll Need:

→ 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

# Step-by-Step Guide:

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 until light and fluffy, approximately 2 to 3 minutes.
03 - Add eggs one at a time to the butter mixture, beating after each addition. Mix in vanilla extract until fully combined.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing until just incorporated. Avoid overmixing.
06 - Spread dough evenly into prepared baking pan with a spatula.
07 - Bake for 18 to 20 minutes until edges are lightly golden and center is set. Avoid overbaking.
08 - Transfer pan to wire rack and allow cookie bars to cool completely at room temperature.
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 1 tablespoon at a time until frosting reaches creamy, spreadable consistency.
11 - Spread frosting evenly over cooled cookie bars. Decorate with sprinkles if desired.
12 - Cut frosted bars into 16 equal squares using a sharp knife. Serve immediately or store for later.

# Additional Tips::

01 -
  • The freeze-dried strawberry frosting tastes genuinely fruity, not like artificial flavoring trying too hard to convince you.
  • You get buttery, tender bars without the stress of piping or decorating individual cookies.
  • They're forgiving enough for a beginner but impressive enough to make someone feel special.
02 -
  • Don't overbake—the bars continue cooking slightly in the pan, and pulling them out when the center still feels just set is the difference between tender and dry.
  • Freeze-dried strawberries are non-negotiable here; fresh strawberries or jam will make your frosting weep and separate, and you'll spend your time troubleshooting instead of enjoying.
03 -
  • If you want a deeper pink color without food coloring, use a combination of crushed freeze-dried strawberries and raspberries in your frosting powder.
  • Room temperature ingredients for both the dough and frosting make everything blend faster and smoother—cold butter creates lumpy frosting every time.
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