Valentine Sugar Cookie Bars (Printable)

Soft sugar cookie bars topped with creamy strawberry frosting, perfect for sharing on special occasions.

# What You 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 cream
12 - 1/2 teaspoon pure vanilla extract
13 - Pinch of salt
14 - Pink or red sprinkles for decoration, optional

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing excess to hang over edges for easy removal.
02 - In a large bowl, beat softened butter and granulated sugar together with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and mix until combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Gradually add dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing to maintain tender texture.
06 - Spread dough evenly into the prepared pan, smoothing the surface with a spatula.
07 - Bake for 18 to 20 minutes, until edges are lightly golden and the center is set. Remove from oven before overbaking.
08 - Place pan on a 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, strawberry powder, vanilla extract, and salt; mix until fully combined.
10 - Add milk or cream one tablespoon at a time, beating after each addition, until frosting reaches a creamy, spreadable consistency.
11 - Spread frosting evenly over cooled cookie bars. Add decorative sprinkles if desired.
12 - Cut bars into 16 equal squares using a sharp knife. Serve immediately or store for later enjoyment.

# Expert Advice:

01 -
  • They're ridiculously soft and stay that way for days—no crumbly disappointments here.
  • The freeze-dried strawberry flavor tastes genuinely homemade, not artificial or watered down.
  • One batch makes enough to share generously, and everyone asks for the recipe.
  • You can prep these hours ahead, which means less stress when guests arrive.
02 -
  • Don't skip sifting the powdered sugar—lumps in frosting will sabotage an otherwise perfect batch.
  • Freeze-dried strawberries are the real magic; regular strawberry jam or extract will give you a totally different (and less impressive) result.
  • The bars must cool completely or the frosting becomes an oily mess—I learned this the hard way on my first attempt.
  • Room temperature ingredients actually matter for this recipe; cold eggs and butter create texture problems that can't be fixed.
03 -
  • Use an offset spatula or bench scraper for spreading frosting—it gives you way more control than a regular knife.
  • If your frosting is too stiff, add milk one teaspoon at a time rather than guessing; it's easier to thin than to thicken.
  • Let the bars sit at room temperature for 15 minutes before cutting if they've been refrigerated—this prevents the frosting from cracking.
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