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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.

Sugar Cookie Bars with Roasted Strawberry Buttercream

Sugar cookie bars with roasted strawberry buttercream are a delicious way to celebrate berry season!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
Chilling time 2 hours
Total Time 3 hours 5 minutes
Servings 16
Author Kelsie


Sugar cookie bars:

  • 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

Roasted strawberry buttercream:

  • 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


Sugar cookie bars:

  1. 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.
  2. Sift together flour, baking powder, and salt in a medium mixing bowl.
  3. 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.
  4. 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.
  5. 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.

Roasted strawberry buttercream:

  1. Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.