Strawberry Shortcake Cookie Bars

How adorable are these Strawberry Shortcake Cookie Bars? Inspired by the old-fashioned Good Humor ice cream bars, they’re an easy and kid-friendly treat to make for Valentine’s Day.

 

I can’t get enough of these frosted sugar cookie bars, which have pink and white sprinkles folded throughout the cookie dough and garnished on top of the strawberry frosting. To achieve that perfectly pink hue and fruity flavor, I use freeze-dried strawberries. All you need to do is grind them up in a blender or food processor until they turn into a fine powder; then, you’ll fold that into a rich and delicious cream cheese frosting that’s good enough to eat by the spoonful. It’s such a fun (and natural!) way to get that vibrant pink color. If you have any extra strawberry crumbles, just use them as a garnish on top along with the sprinkles!

While you can enjoy these cookie bars as soon as they’re cool, I really think they taste best when pulled straight from the fridge. Letting them chill just helps the bars to set a bit more, giving you the perfect texture and bite.

ingredients

• Salted Butter
• Coconut Sugar
• Large Eggs
• Pure Vanilla Extract
• Almond Extract
• Superfine Almond Flour
• Arrowroot Starch
• Baking Powder
• Kosher Salt
• Pink and White Sprinkles
• Freeze-Dried Strawberries
• Full-Fat Cream Cheese
• Powdered Sugar

step-by-step:

step one: preheat the oven and prep the baking dish

Preheat the oven to 350℉. Line a 9-inch square pan with a parchment sling. Set aside.

step two: cream the butter and sugar together

In the bowl of a stand mixer using the paddle attachment, or using an electric hand mixer, add the butter and coconut sugar. Cream together on medium speed for 2 to 3 minutes, scraping the bowl down halfway through, until the mixture is fluffy and a pale tan color. This is essential to getting the right texture for the cookie base.

step three: add the eggs and extracts

Scrape down the sides again and add the egg, egg yolk, vanilla extract, and almond extract. Mix on medium for 1 minute until smooth.

step four: add the dry ingredients

Add the almond flour, arrowroot, baking powder, and salt. Mix on low until totally combined and the dough pulls off the sides of the bowl, about 1 minute.

step five: mix in the sprinkles

Add the sprinkles and mix to combine.

step six: form and bake the bars

Transfer the dough to the prepared pan. Use an offset spatula to spread the dough in an even layer. Transfer to the oven and bake on the middle rack for 20 to 22 minutes, or until slightly golden on the edges and a toothpick comes out clean. Allow the cookie base to cool completely before frosting.

step seven: process the freeze-dried strawberries

In a small blender or food processor, add the freeze-dried strawberries. Blitz in 30-second increments until a very fine, hot pink dust forms. Set aside.

step eight: mix the cream cheese and butter

In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Mix on medium speed for about 1 minute until smooth, fluffy, and combined.

step nine: add the strawberry powder and flavorings

Add the vanilla extract and almond extract and mix to combine. Transfer the strawberry powder to a fine mesh sieve and sift it over the bowl. You can reserve the extra strawberry crumbs to use as a topping along with the sprinkles or discard. Mix on low until combined.

step ten: finish the frosting

Scrape down the sides and add the powdered sugar. Start the mixer on low before increasing the speed to medium and beat for 1 to 2 minutes, or until the frosting is thick, creamy, and totally combined.

step eleven: garnish the cookie bars

Spread the frosting over the cookie bars in a thick, even layer. Garnish with the remaining strawberry crumbles and sprinkles.

step twelve: slice and serve

Use the parchment sling to remove the bars from the pan. Transfer to a cutting board and cut into 16 squares. Store in the fridge for up to 5 days.

recipe faqs:

Whether you’re baking up something sweet for your kiddos to bring to school or are hosting a Galentine’s Day party, I hope y’all love these nostalgic Strawberry Shortcake Cookie Bars! Comment below and let me know what you think of them!

looking for more Valentine’s Day dessert recipes? try these!

Grain-Free Strawberry Snacking Cake

GoGo’s Coffee Toffee Pie

Grain-Free Red Velvet Cake

GoGo’s Perfect Cheesecake

Flourless Fallen Chocolate Cake

Food Photography and Styling by Eat Love Eats.