Valentine Sugar Cookie Bars (Printable)

Buttery sugar cookie bars with creamy strawberry frosting, ideal for sharing and sweet celebrations.

# 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 Make It:

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, cream together softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in eggs one at a time, then add vanilla extract. Mix until fully combined.
04 - In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
05 - Gradually add dry ingredient mixture to wet ingredients, mixing just until incorporated. Avoid overmixing to maintain tender texture.
06 - Transfer dough to prepared baking pan and spread evenly to all corners using a spatula.
07 - Bake for 18 to 20 minutes until edges are lightly golden and center is set. Do not overbake. Remove from oven and allow to cool completely on wire rack.
08 - In a medium bowl, beat softened butter until smooth. Add powdered sugar, freeze-dried strawberry powder, vanilla extract, and salt. Beat until well combined.
09 - Add milk or cream one tablespoon at a time, beating after each addition until frosting reaches creamy, spreadable consistency.
10 - Spread frosting evenly over completely cooled cookie bars. Add sprinkles for decoration if desired.
11 - Cut frosted bars into 16 equal squares using a sharp knife. Serve immediately or store according to preferences.

# Expert Tips:

01 -
  • The freeze-dried strawberry powder gives you that authentic berry flavor without any weird moisture ruining your frosting texture.
  • You can make these bars the night before and they actually taste better the next day, which is basically a miracle when you're stressed about entertaining.
  • One pan, minimal cleanup, and they look impressive enough that people assume you spent hours on them.
02 -
  • Freeze-dried strawberries are absolutely worth finding because regular strawberries will make your frosting weep and separate, but these powder into the sugar like they were meant to be there all along.
  • Don't overbake these—they keep cooking as they cool, and pulling them out when the center still seems slightly underdone is actually the right move for that tender, cookie-like texture.
03 -
  • Sift your powdered sugar before measuring and before adding it to the frosting—it takes an extra 30 seconds but eliminates lumps that are impossible to smooth out later.
  • Room temperature ingredients are non-negotiable here; cold butter and eggs won't incorporate smoothly, and you'll end up with a grainy, separated frosting or dense bars.
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