Description
These cookie bars capture everything you love about strawberry pop tarts but transform them into thick, soft, bakery-style sugar cookie layers with a fruity center. Sweet, chewy, and downright fun, this dessert feels nostalgic yet totally upgraded.
Ingredients
Scale
Sugar Cookie Base
- ½ cup unsalted butter, softened
- 1 cup white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 ½ cups plus 2 tablespoons all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ⅔ cup strawberry preserves
Vanilla Glaze
- 1 cup powdered sugar
- 1 ½ – 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- Rainbow sprinkles for topping
Instructions
- Prepare an 8×8 square metal baking pan by lining it with parchment paper, leaving extra hanging over the edges for easy lifting later. Preheat your oven to 375°F (190°C).
- In a large bowl or stand mixer, beat the softened butter and sugar together until pale, creamy, and fluffy, about 3 minutes. Pause to scrape the sides so everything blends evenly.
- Add the eggs and vanilla, mixing just until smooth and incorporated.
- Slowly fold in the flour, salt, and baking soda. Stir until the dough begins to come together and no dry patches remain.
- Cover the dough and refrigerate for 20 minutes. This helps firm it up and makes spreading much easier.
- Press half of the chilled dough evenly into the lined pan. Carefully lift this layer out using the parchment and place it on a tray, then slide it into the freezer to firm up.
- Re-line the pan fully with parchment and press the remaining dough into the bottom, smoothing it to an even thickness.
- Spread the strawberry preserves over this base, creating a generous, even layer.
- Remove the chilled dough slab from the freezer and gently place it over the jam. Remove the parchment and lightly press the top layer down so everything stays snug.
- Bake for 25 to 28 minutes, until the surface turns golden and set.
- Allow the bars to cool completely on a wire rack. Once cooled, lift them out using the parchment and flip them so the smoother underside becomes the top.
- Whisk together powdered sugar, milk, and vanilla until you have a silky glaze. Drizzle it over the bars and immediately scatter rainbow sprinkles across the surface.
- Leave the bars at room temperature for 1 to 2 hours until the icing firms up. Slice into 15 neat squares and enjoy every sweet bite.
Notes
- Always measure flour correctly. Fluff it first, spoon it into the cup, then level it off. Scooping directly from the bag packs in too much and makes dry bars. A kitchen scale gives the best accuracy.
- Stick to a square metal 8×8 pan with sharp edges. Glass or rounded pans change baking time and texture.
- Allow the glaze to set naturally. Freezing may seem tempting but can cause the icing to wrinkle or absorb excess moisture.
- Feel free to switch up the preserves. Raspberry, blueberry, blackberry, or grape all work beautifully.
- Lightly flour your hands or keep them clean and dry while pressing the dough to reduce sticking.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 serving
- Calories: 189 kcal
- Sugar: 29 g
- Sodium: 129 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 38 mg