# 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, optional
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully combined.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated. Avoid overmixing.
06 - Transfer dough evenly into the prepared baking pan, pressing gently to create uniform thickness.
07 - Bake for 18 to 20 minutes until edges are lightly golden and center is set. Do not overbake.
08 - Remove from oven and allow 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, beating until frosting reaches creamy, spreadable consistency.
11 - Spread frosting evenly over cooled cookie base. Apply pink or red sprinkles for decoration if desired.
12 - Cut frosted bars into 16 equal squares using a sharp knife. Serve immediately or store as directed.
