Strawberry Frosted Cookie Bars
Soft, chewy, buttery cookie bars baked in an 8-inch pan and topped with dreamy pink strawberry frosting made with freeze-dried strawberry powder. Two frosting options included: quick tub frosting or ultimate homemade strawberry buttercream.
Servings: 9 bars
Calories:
Equipment
- 8-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer (for homemade frosting)
- Spatula
Ingredients
Cookie Base
- ½ cup 1 stick unsalted butter, melted
- 1 cup light brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional Add-Ins
- ½ cup white chocolate chips
- ⅓ cup diced fresh strawberries patted dry
- ⅓ cup freeze-dried strawberry pieces
Option 1: Quick Tub Frosting
- 1 tub 16 oz strawberry frosting
- 1 to 2 tablespoons freeze-dried strawberry powder optional
- Pink gel food coloring optional
Option 2: Ultimate Homemade Strawberry Frosting
- 1 cup unsalted butter softened
- 3 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons heavy cream or milk
- ¼ teaspoon salt
- 8 tablespoons freeze-dried strawberry powder
Instructions
Prep
- Preheat oven to 325°F. Line an 8-inch baking pan with parchment paper, leaving overhang on the sides.
Make the Cookie Bars
- In a bowl, whisk 1/2 cup melted butter and 1 cup packed brown sugar until glossy and smooth.
- Add 1 large egg, 1 egg yolk, and 1 tablespoon vanilla extract. Whisk until well combined.
- Stir in 1 cup + 2 tablespoons flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until just combined.
- Fold in optional add-ins if using: 1/2 cup white chocolate chips, 1/3 cup diced strawberries, or 1/3 cup freeze-dried strawberry pieces.
- Spread batter evenly into the prepared pan.
- Bake for 25 to 30 minutes, or until edges are set and center looks glossy but not jiggly.
- Cool completely in the pan before frosting.
Make the Strawberry Frosting
- Option 1 (Tub Frosting): Stir frosting until fluffy. Mix in 1 to 2 tablespoons freeze-dried strawberry powder and pink gel food coloring if desired.
- Option 2 (Homemade): Beat 1 cup softened butter until creamy, about 2 minutes. Gradually add 3 3/4 cups powdered sugar, 1 teaspoon vanilla, 3 to 4 tablespoons heavy cream, and 1/4 teaspoon salt. Beat until light and fluffy. Mix in 8 tablespoons freeze-dried strawberry powder. Reserve 2 to 3 tablespoons and tint slightly darker for the swirl.
Frost and Swirl
- Spread frosting generously over cooled bars. Drop small streaks of darker frosting on top and drag a spatula lightly through to create swoops.
- Chill 20 to 30 minutes for clean cuts. Slice into 9 to 12 bars.
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Freeze individual bars wrapped in parchment paper for up to 2 months.
Tip: Pat fresh strawberries very dry before adding to the batter to avoid excess moisture.
Tip: The extra egg yolk is what makes these bars thick and chewy. Don't skip it!
Tip: 8 tablespoons of freeze-dried strawberry powder sounds like a lot, but it's what gives the frosting its vibrant color and bold flavor.
Nutrition values are estimates based on 9 bars using Option 2 frosting without optional add-ins.