Chewy Strawberry Cookie Bars (Print Version)

Chewy sugar cookie bars filled with strawberry preserves, topped with sweet glaze and colorful sprinkles for a nostalgic treat.

# Ingredients:

→ Sugar Cookie Dough

01 - ½ cup unsalted butter, room temperature
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1 teaspoon vanilla extract or vanilla bean paste
05 - 2 ½ cups + 2 tbsp all-purpose flour
06 - ½ teaspoon fine sea salt
07 - ½ teaspoon baking soda
08 - ⅔ cup strawberry preserves

→ Glaze

09 - 1 cup powdered sugar
10 - 1½-2 tbsp whole milk
11 - ½ tsp vanilla extract
12 - Rainbow sprinkles, for decorating

# Steps:

01 - Line a square metal 8×8 baking pan with parchment paper, ensuring paper hangs over all sides. Preheat the oven to 375°F/190°C.
02 - Cream the butter and sugar in a stand mixer bowl for 3 minutes until light and fluffy. Scrape down the bowl.
03 - Mix in the eggs and vanilla extract until just combined. Scrape down the bowl.
04 - Mix in the flour, salt, and baking soda until the dough starts to come together.
05 - Refrigerate the dough for 20 minutes to firm up for easier handling.
06 - Press half of the cookie dough (approximately 348g) into the prepared pan.
07 - Remove the first layer from the pan by lifting out one of the parchment papers and transfer it to a baking sheet. Place in freezer temporarily.
08 - Replace the parchment strips in the pan. Press the remaining cookie dough evenly into the pan.
09 - Spread the strawberry preserves evenly over the dough layer.
10 - Place the frozen dough layer on top of the preserves. Remove parchment and press firmly to secure.
11 - Bake for 25-28 minutes or until the top is golden brown.
12 - Allow bars to cool completely on a wire cooling rack.
13 - Remove from pan by pulling parchment sides. Flip upside down so the bottom becomes the top.
14 - Whisk together powdered sugar, milk, and vanilla extract until smooth.
15 - Pour glaze over the bars and immediately sprinkle with rainbow sprinkles.
16 - Allow bars to sit for 1-2 hours at room temperature until glaze sets. Cut into 15 bars and serve.

# Notes:

01 - Measure flour using the spoon-level method by fluffing flour first, then spooning into measuring cup for accurate results.
02 - A square metal baking pan with straight edges is essential, as glass or ceramic pans retain heat differently.
03 - Allow glaze to set completely before cutting for clean, professional-looking bars.
04 - Experiment with different preserves like grape, blackberry or blueberry for flavor variations.
05 - Work with clean hands to prevent the dough from sticking during assembly.

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