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Strawberry Shortcake Cookie Bars Recipe

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  • Author: Molly
  • Total Time: 37 minutes
  • Yield: 16 servings
  • Diet: Gluten Free

Description

Delight in these Strawberry Shortcake Cookie Bars featuring a tender, almond and arrowroot starch-based cookie base, topped with a luscious strawberry-infused cream cheese frosting. Perfectly sweetened with coconut sugar and dotted with colorful sprinkles, these bars make a scrumptious dessert or snack that is naturally gluten free and bursting with berry flavor.

Ingredients

Cookie Base

  • 1/2 cup (1 stick) salted butter, room temperature
  • 1/2 cup coconut sugar
  • 1 large egg plus 1 egg yolk, room temperature
  • 1 teaspoon vanilla bean paste
  • 2 cups superfine almond flour
  • 1 cup arrowroot starch
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup pink and white sprinkles

Strawberry Frosting

  • 1 ounce freeze-dried strawberries
  • 4 ounces full-fat cream cheese, room temperature
  • 4 tablespoons salted butter, room temperature
  • 1 teaspoon vanilla bean paste
  • 1 cup powdered sugar
  • 2 tablespoons pink and white sprinkles (for garnish)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, creating a sling to lift the bars out easily after baking.
  2. Cream Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment, or using a hand mixer, combine the room temperature salted butter and coconut sugar. Beat on medium speed for 2 to 3 minutes, scraping down the bowl halfway, until the mixture is light, fluffy, and pale tan in color. This step is essential for the perfect cookie texture.
  3. Add Eggs and Vanilla: Scrape down the sides again and add the large egg, additional egg yolk, and vanilla bean paste. Mix on medium speed for about 1 minute until the mixture is smooth and homogenous.
  4. Incorporate Dry Ingredients: Add the superfine almond flour, arrowroot starch, baking powder, and kosher salt. Mix on low speed until fully combined and the dough pulls away from the sides of the bowl, about 1 minute.
  5. Add Sprinkles: Gently fold in 1/4 cup of pink and white sprinkles until evenly distributed throughout the dough.
  6. Spread and Bake Cookie Base: Transfer the dough to the prepared baking pan. Use an offset spatula to spread it into an even layer. Place the pan on the middle oven rack and bake for 20 to 22 minutes, or until the edges are slightly golden and a toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.
  7. Prepare Strawberry Powder: Place freeze-dried strawberries in a small blender or food processor. Pulse in 30-second increments until the strawberries are finely ground into a vibrant pink powder. Set aside.
  8. Make Frosting Base: In a stand mixer bowl with the paddle attachment, combine room temperature cream cheese and butter. Beat on medium speed for about 1 minute until smooth, creamy, and fluffy.
  9. Add Vanilla and Strawberry Powder: Mix in the vanilla bean paste. Transfer the strawberry powder to a fine mesh sieve and sift it over the frosting bowl to eliminate any larger crumbs. Reserve extra strawberry crumbs for garnish if desired. Mix on low speed until incorporated.
  10. Add Powdered Sugar: Scrape down the bowl sides, then add powdered sugar. Begin mixing on low speed, gradually increasing to medium speed. Beat for 1 to 2 minutes until the frosting is thick, creamy, and evenly combined.
  11. Frost the Cookie Bars: Spread the frosting generously over the cooled cookie base in a thick, even layer using a spatula.
  12. Garnish and Serve: Sprinkle the remaining strawberry crumbs and 2 tablespoons of pink and white sprinkles over the top for a decorative finish. Use the parchment sling to lift the bars from the pan and place them on a cutting board.
  13. Slice and Store: Cut the bars into 16 equal squares. Store covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to achieve a smooth mixture and proper texture.
  • Superfine almond flour is recommended for best texture; regular almond flour may affect consistency.
  • The arrowroot starch helps to create a tender, slightly crumbly cookie base.
  • If freeze-dried strawberries are unavailable, you can substitute with natural strawberry powder or finely crushed freeze-dried raspberries for a similar effect.
  • Use pink and white sprinkles to add a festive and colorful touch both in the dough and as garnish.
  • These bars are naturally gluten free and can be stored in the fridge for up to 5 days, or frozen for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/strawberry-shortcake-cookie-bars-recipe/