With a chewy cookie base and a creamy frosting on top, these sugar cookie bars with roasted strawberry buttercream are the perfect dessert to end any summer meal.
Hi there! How’s your June going so far? At the risk of sounding like a broken record, can you even believe we’re like halfway through the year? HALFWAY! What the French toast is happening with time lately? I swear I’ll blink and it’ll be Valentine’s Day.
Ever since I made this banana bread with roasted strawberry butter I’ve been wanting to incorporate roasted strawberries into a dessert. (Dessert is my thing. It was only a matter of time before that happened.)
I don’t know why I settled on sugar cookie bars because sugar cookies aren’t usually my go-to; they’re just so unexciting.
Actually, I take that back. It’s not that sugar cookies aren’t exciting, it’s that I just bore really easily. I like everything I eat to have all kinds of textures and flavors to keep me on my toes.
But it was truly a stroke of genius. (I’m taking a break from humility today and will stick with that genius label.)
YOU GUYS! Paired with something other than a chewy, vanilla-y cookie, the frosting might not shine the way it does here. I love that the cookie base doesn’t overshadow the frosting’s sunny flavor.
So while it would sort of be OK for Valentine’s Day to come soon—because these sugar cookie bars are totes Valentine’s Day-appropriate, what with their pink frosting and oh-so-sweet deliciousness—I’m really not ready.
I need time to slow down a bit so I have more hours in the day to get used to life in Phoenix. Good news on that front though—we could change the name of these sugar cookie bars to “ice-breakers” because they (kinda, sorta) helped me make some new friends! (I’m using that term a little loosely.)
The day after I made these, I was standing in the kitchen staring out the window, mindlessly eating my second sugar cookie bar of the day and trying to talk myself into avoiding a third when I saw the cutest little couple walking down the sidewalk. They were seriously like 80 years old and they were HOLDING HANDS! I love when I see that :).
Without stopping to consider whether they eat sugar or gluten or whether they even speak English, I ran outside with the plate of cookies and asked if they’d like to take them home. And they did! And I didn’t ask their names or make any other small talk because they looked a little bewildered and I was a little embarrassed. But I like to think I now have a couple of friends nearby.
And I like to think they enjoyed these cookies as much as I did. (I’d also like to thank them for stopping me from eating that third cookie.)
Happy Monday everybody! Adorable couple included.
Sugar cookie bars with roasted strawberry buttercream are a delicious way to celebrate berry season!
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 3/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup white chocolate chips
- 1 1/2 cups sliced strawberries
- 1 teaspoon canola oil
- 1 cup unsalted butter at room temperature
- 2 1/2 to 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- additional sliced strawberries for garnish if desired
Spray an 9-inch baking pan with cooking spray. Line the bottom of the pan with parchment paper and spray the paper lightly with cooking spray. Set pan aside.
Sift together flour, baking powder, and salt in a medium mixing bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about two minutes. Scrape down the sides and bottom of the bowl and beat for 30 seconds more. Add egg and vanilla and beat until well combined.
Gradually add the dry ingredients until just combined, taking care to scrape the dough up from the bottom of the bowl so everything is mixed properly. Fold in the white chocolate chips. Press the dough into the prepared baking pan and refrigerate for 2 hours.
Preheat oven to 350 degrees. Bake the cookie bars for 14 to 16 minutes, until lightly browned around the edges. Set the pan on a wire rack to cool completely. Once completely cool, run a knife around the edge of the pan, then carefully invert the cookies onto a cutting board.
Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper.
Toss the berries and canola oil together in a small mixing bowl. Arrange the berries in a single layer on the prepared baking sheet. Roast for 25 to 35 minutes, flipping berries once. The berries are done when their juices are thickened on the parchment. Transfer berries to a small mixing bowl to cool completely before proceeding—avoid transferring any berry bits that are scorched. Once berries are cooled, chop them up a bit.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat until very smooth. Add the berries and beat on medium until the berries are broken up and the mixture is well combined. Turn mixer to low and gradually add 2 1/2 cups of powdered sugar, beating until well combined. Add the vanilla and salt, then turn mixer to high and beat for 3 or 4 minutes, until frosting is very fluffy. If frosting is too thin, add additional powdered sugar until desired consistency is achieved. (Depending on how sweet your strawberries are, you might need to add additional salt as well—taste and add more if necessary.) Spread frosting over cooled cookies, then slice into bars, top additional sliced strawberries (if desired) and serve.
Sugar cookie bars adapted from Women of Great Taste