Valentine Sugar Cookie Bars (Print version)

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

# 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

# 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 ingredients to wet ingredients, mixing just until incorporated. Avoid overmixing.
06 - Spread cookie dough evenly into the prepared baking pan.
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, strawberry powder, vanilla extract, and salt; beat until combined.
10 - Add milk or cream one tablespoon at a time until frosting reaches a spreadable consistency.
11 - Spread frosting evenly over completely cooled cookie bars. Decorate with sprinkles if desired.
12 - Cut frosted bars into 16 equal squares. Serve immediately or store for later.

# Tips from the pros:

01 -
  • The dough is forgiving and comes together faster than you'd expect, which means less stress and more actual baking joy.
  • Freeze-dried strawberries give you that intense, natural flavor without the moisture that fresh berries would add—it's a small detail that changes everything.
  • One pan means one cleanup, and these bars taste even better the next day when the frosting sets and flavors deepen.
02 -
  • Overmixing the dough after adding flour is the #1 way these end up dense and cakey—mix just until combined and trust that it's enough.
  • Sifting the powdered sugar isn't optional if you want smooth frosting; lumps will make it gritty and unpleasant no matter how much cream you add.
  • Don't frost warm bars—they'll absorb the frosting unevenly and the frosting will slide right off; cool completely or even refrigerate for 15 minutes first.
03 -
  • Letting your butter and eggs come to room temperature before you start is the difference between bars that bake evenly and bars with odd dry spots.
  • If you don't have freeze-dried strawberries, you can substitute freeze-dried raspberries or even strawberry powder from baking supply shops—adjust quantities slightly since different products have varying intensity.
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