Description
These Poptart Cookie Bars combine the best of a classic sugar cookie and fruity jam filling, topped with a sweet vanilla glaze and colorful sprinkles. Perfectly baked in a square pan, they offer a deliciously soft, chewy texture with a vibrant burst of strawberry preserves and an irresistible icing finish.
Ingredients
Scale
Sugar Cookie Dough
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 ½ cups + 2 tbsp all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ⅔ cup strawberry preserves
Glaze
- 1 cup powdered sugar
- 1 ½ to 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- Rainbow sprinkles, for decorating
Instructions
- Prepare Pan and Preheat Oven: Line an 8×8 inch square metal baking pan with parchment paper, allowing it to hang over the edges for easy removal. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Cream Butter and Sugar: Using a stand mixer, cream the room temperature unsalted butter and granulated sugar together for 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, making sure not to overmix. Scrape the bowl again to incorporate all ingredients.
- Mix Dry Ingredients: Add the all-purpose flour, fine sea salt, and baking soda to the wet ingredients and mix until the dough begins to come together. Avoid overworking the dough.
- Chill Dough: Place the dough in the refrigerator for 20 minutes to firm up; this will make it easier to press into the pan.
- Form Bottom Layer: Press half of the chilled cookie dough evenly into the prepared baking pan. Lift the parchment paper with the dough out of the pan and place it on a baking sheet. Freeze this layer while you prepare the next one.
- Prepare Top Layer: Replace the parchment paper in the pan, then press the remaining dough evenly into the pan.
- Add Jam Layer: Evenly spread the strawberry preserves over the dough layer in the pan.
- Assemble Bars: Remove the bottom layer from the freezer, peel off the parchment, and place it jam-side down onto the preserves layer in the pan. Press down firmly to seal the layers together.
- Bake: Bake the assembled bars in the preheated oven for 28 minutes or until the top is golden brown.
- Cool and Flip: Allow the bars to cool completely on a wire rack. Then use the parchment overhang to lift the bars out of the pan and flip them upside down so the bottom becomes the top.
- Make Glaze: Whisk together powdered sugar, whole milk (start with 1 ½ tablespoons and add more if needed), and vanilla extract until smooth.
- Glaze and Decorate: Pour the glaze evenly over the top of the bars and sprinkle generously with rainbow sprinkles.
- Set Icing and Serve: Let the bars sit at room temperature for 2 hours to allow the icing to fully set. Once set, cut into 15 bars and enjoy.
Notes
- Use the spoon-level method or a kitchen scale to measure flour accurately to avoid a dense texture.
- Always use a square metal 8×8 baking pan with sharp edges to ensure even baking and a crispier crust.
- Do not refrigerate or freeze the bars while glazing or setting the icing, as moisture can cause the glaze to wrinkle.
- You can substitute strawberry preserves with other fruit flavors such as grape, blackberry, or blueberry based on your preference.
- Keep your hands clean and slightly moist when pressing the dough to prevent it from sticking to your skin.
- If the dough feels too sticky, chilling it longer will help manage it better when pressing into the pan.
Nutrition
- Serving Size: 1 bar
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
