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Strawberry Crunch Sugar Cookie Bars

Heather Baird
These Strawberry Crunch Sugar Cookie Bars are inspired by nostalgic strawberry crunch ice cream bars, but reimagined as an easy, picnic-friendly cookie. A soft sugar cookie base is topped with strawberry buttercream and crunchy strawberry cookie crumble.
Freeze-dried strawberries add bold berry flavor without extra moisture, making them perfect for both the frosting and crunchy topping. One standard 1.2-ounce bag of freeze-dried sliced strawberries will give you everything you need for this recipe, with a few extra slices left over for snacking.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24

Equipment

  • 13x9 pan
  • parchment paper
  • large zip-top bag

Ingredients
 
 

Sugar Cookie Layer

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon fine grain salt
  • 1 teaspoon baking powder
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Strawberry Buttercream

  • 1/2 cup unsalted butter softened
  • 2 cups confectioners’ sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or cream as needed for thinning
  • 1 tablespoon freeze-dried strawberry powder from about 1/4 cup sliced freeze-dried strawberries

Strawberry Crunch Topping

  • 12 vanilla sandwich cookies such as Golden Oreos
  • 1/2 cup freeze-dried strawberry slices

Instructions
 

Make the Sugar Cookie Layer

  • Preheat the oven to 350°F. Line a 13×9-inch baking pan with parchment paper.
  • In a medium bowl, whisk together the flour, salt, and baking powder; set aside.
  • In the bowl of an electric mixer, beat the butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Add the flour mixture to the butter mixture and mix with a rubber spatula until just combined.
  • Press the dough evenly into the prepared pan. If the dough is sticky, place a lightly greased sheet of parchment paper over the dough and press it evenly into the pan.
  • Bake for 18–20 minutes, or until lightly golden around the edges and the center is set. Cool completely in the pan.

Make the Strawberry Buttercream

  • In the bowl of an electric mixer, combine the butter, confectioners’ sugar, and salt. Beat on low speed until combined; the mixture may look crumbly.
  • Add the vanilla extract and enough milk or cream, 1 tablespoon at a time, to create a smooth, spreadable frosting.
  • Mix in the freeze-dried strawberry powder until fully incorporated and the frosting is evenly pink. Cover the bowl with a damp paper towel while preparing the topping.

Make the Strawberry Crunch Topping

  • Place the vanilla sandwich cookies and freeze-dried strawberry slices in a large zip-top bag. Crush with a rolling pin into coarse crumbs.

Assemble the Bars

  • Spread the strawberry buttercream evenly over the cooled cookie layer. Immediately sprinkle the strawberry crunch topping over the frosting, pressing lightly if needed to help it adhere.
  • Slice into bars and serve. Keep them covered at room temperature.

Notes

Storage: Store the bars covered at room temperature for up to 4 days.
Flavor variation: use freeze-dried blueberries or raspberries in place of the strawberries for a whole new sugar cookie dessert!
Keyword freeze-dried strawberries, strawberry crunch dessert, strawberry sugar cookie bars
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