Strawberries and Cream Cookie Bars are made with a sugar cookie crust and topped with a strawberry and cream cheese flavored icing, then decorated with sprinkles.
Who doesn't love sugar cookies? And strawberries? They're actually two of my most favorite things ever! So combining them together into a cookie bar bursting with strawberry flavor and decorated with sprinkles is the best thing you can do! These are perfect treats to serve on Valentine's Day or Easter with their pink hue, but are perfect year-round!
But I'm one of those people who doesn't care for cooked strawberries, which makes this recipe perfect. If you're looking for a strawberry dessert with sugar cookie crust, where the strawberries are no-bake, you've found the right recipe!
What are strawberries & cream cookie bars?
These bars are made with a sugar cookie crust and topped with a strawberry flavored spread, then decorated with sprinkles. The strawberry spread is made using freeze-dried strawberry powder so you don't need to worry about strawberries not being in season when you're making this dish. No powder? No problem! Check out the substitutions for other ways to make these bars strawberry flavored.
🥘 Ingredients for this recipe
For the Cookie Bars:
- unsalted butter
- sugar
- egg
- vanilla
- baking powder
- salt
- all purpose flour
For the Frosting:
- unsalted butter
- cream cheese
- freeze-dried strawberry powder
- powdered sugar
- salt
- milk or cream
- sprinkles, optional
🔪Instructions for this recipe
- First you'll need to prepare the sugar cookie bars. Beat butter and sugar until smooth, then add in the egg and vanilla. Mix together the flour, baking powder and salt and slowly mix into the butter mixture. Press into a baking dish and bake until lightly golden.
- Next prepare the strawberry frosting! Beat butter and cream cheese until smooth then add in the strawberry powder. Once combined, slowly add in the powdered sugar a little at a time until incorporated. Then add in the salt and cream until smooth.
- Then dress up those cookie bars! Spread the strawberry frosting on top of the sugar cookie base and decorate with sprinkles. Let sit a little bit, then slice into squares!
Substitutions
(This recipe contains affiliate links from Amazon. As an Amazon Affiliate, I may receive a small commission if you purchase items from these links. Please see my disclosure page for more information.)
I purchased this Freeze Dried Strawberry Powder to make chocolate strawberry cupcakes for a wedding a while back. You can use the powder in oatmeal, frosting, smoothies, etc.
Sliced Freeze Dried Strawberries can also be used. You'll need to turn them into powder in a blender or food processor.
You can also add 1 tablespoon of strawberry jam and a few drops of pink food coloring to get the color and flavor in the icing. (You may not need to add the milk)
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Recipe
Strawberries and Cream Cookie Bars
Ingredients
For the Sugar Cookie Crust
- 16 tablespoon unsalted butter at room temperature (2 sticks)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Strawberry Frosting
- 8 tablespoon unsalted butter at room temperature (1 stick)
- 4 oz cream cheese softened
- ⅓ cup freeze dried strawberry powder
- 3 cups powdered sugar
- 1 tablespoon milk
- ½ teaspoon salt
- sprinkles
Instructions
For the Sugar Cookie Crust
- Preheat the oven to 350. Line a 9x13 baking dish with parchment paper.
- Add butter to a stand mixer and beat until smooth. Then add in the granulated sugar and beat another minute.
- Add in the egg and vanilla.
- In a medium bowl, combine flour, baking powder and salt. Slowly add the flour mixture into the stand mixer until incorporated.
- Press the cookie dough batter into the prepared baking dish and bake for 25 minutes. Remove from the oven and set aside to cool slightly.
For the Strawberry Frosting
- Beat butter and cream cheese in a stand mixer until smooth. Add in the strawberry powder, followed by the powdered sugar, ½ cup at a time.
- Add in the salt and milk. Mix until combined. If mixture is still really thick, add more milk until it reaches the consistency of frosting.
To Assemble:
- Spread the strawberry frosting on top of the cooled cookie crust. Top with sprinkles.
- Let sit for 15 minutes, then slice into 16 squares.
- Keep in an air tight container for up to 4 days.
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