Valentine’s Day Sugar Cookie Bars
Valentine’s Day Sugar Cookie Bars are soft, buttery, and topped with a sweet cherry almond frosting and festive sprinkles. This easy Valentine’s dessert recipe is perfect for parties, classroom treats, and holiday baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookie Bars:
1 cup unsalted butter, softened (227 grams)
1 ½ cups granulated sugar (300 grams)
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour (300 grams)
½ teaspoon baking powder
½ teaspoon fine sea salt
For the Cherry Frosting:
16 tablespoons salted butter (or unsalted + ½ teaspoon fine sea salt)
4–6 cups powdered sugar, divided
6 tablespoons maraschino cherry juice
1 teaspoon almond extract
⅓ cup sprinkles
Instructions
Cookie Bars
Preheat Oven: Preheat oven to 350°F. Line a 9×13-inch straight-sided pan with parchment paper.
Cream Butter & Sugar: In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
Add Eggs & Extracts: Beat in egg, egg yolk, vanilla extract, and almond extract until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.
Mix Dough: Add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
Spread Dough: Press dough evenly into prepared pan using clean hands or a spatula.
Bake: Bake for 20–25 minutes, until edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
Cool Completely: Allow bars to cool fully in the pan before frosting.
Cherry Frosting
Beat Butter: Beat butter until smooth and creamy.
Add Sugar: Gradually beat in about 2 cups powdered sugar.
Add Flavoring: Mix in maraschino cherry juice and almond extract until combined.
Adjust Consistency: Gradually add remaining powdered sugar, about 1 cup at a time, until desired thickness is reached. If too thick, add cherry juice 1 teaspoon at a time.
Frost & Decorate: Spread frosting evenly over cooled cookie bars. Top with sprinkles.
Slice & Serve: Cut into bars and enjoy!
Notes
Make sure bars are completely cooled before frosting to prevent melting.
For a deeper pink color, add a drop of red or pink food coloring.
Store in an airtight container at room temperature for 3 days or refrigerate up to 5 days.
Bars can be made a day ahead—flavor improves overnight.
For clean slices, chill frosted bars for 20–30 minutes before cutting.
Find it online: https://allrecipesmade.com/valentines-day-sugar-cookie-bars/
