Ingredients
For the Sugar Cookie Dough
- ½ cup unsalted butter, room temperature (113 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs, room temperature (106 g)
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 ½ cups + 2 tbsp all-purpose flour (296 g)
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 2/3 cup strawberry preserves (200 g)
For the Glaze
- 1 cup powdered sugar (100 g)
- 1 ½ to 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- Rainbow sprinkles, for decorating
Instructions
- Prepare the pan and preheat oven: Line an 8×8-inch square metal baking pan with parchment paper, making sure the parchment overhangs on all sides for easy removal later. Preheat your oven to 375°F (190°C).
- Cream butter and sugar: In a stand mixer bowl, cream together the room temperature unsalted butter and granulated sugar for about 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until just combined, scraping down the bowl again to incorporate all ingredients.
- Incorporate dry ingredients: Gradually mix in the all-purpose flour, fine sea salt, and baking soda until the dough begins to come together, forming a cohesive mixture.
- Chill the dough: Place the dough in the refrigerator for 20 minutes to firm up, which helps in spreading it evenly in the pan.
- Form the bottom layer: Press half of the chilled dough evenly into the prepared baking pan (approximately 348 g). Lift the parchment with the dough out of the pan and transfer it onto a baking sheet, then place it in the freezer to chill further.
- Prepare the top layer and filling: Replace the parchment strips in the pan to maintain coverage on all sides. Press the remaining dough evenly into the pan. Spread the strawberry preserves evenly over the dough layer.
- Add the top cookie layer: Remove the bottom dough layer from the freezer and carefully peel off the parchment. Place this dough layer on top of the strawberry preserves and press firmly to seal the layers together.
- Bake the bars: Bake in the preheated oven for 25 to 28 minutes, or until the top is golden brown and fully baked.
- Cool and invert: Allow the bars to cool completely on a wire rack. Once cool, use the parchment overhang to lift the bars from the pan and flip them upside down so the bottom becomes the top.
- Prepare the glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth and pourable.
- Decorate: Pour the glaze evenly over the top of the cooled bars and immediately sprinkle with rainbow sprinkles for a festive look.
- Set and serve: Let the bars sit at room temperature for 1-2 hours until the icing is set. Cut into 15 bars and enjoy your poptart cookie bars!
Notes
- Use an 8×8-inch square metal baking pan lined with parchment paper to ensure easy removal and clean edges.
- For best measuring accuracy, spoon flour into your measuring cup and level with a knife rather than scooping to avoid packing the flour.
- Chilling the dough and bottom cookie layer helps prevent spreading and makes layering simpler.
- Enjoy these bars within 3-4 days stored in an airtight container at room temperature.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend formulated to replace regular flour.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
