Description
These Poptart Cookie Bars combine a buttery sugar cookie dough layered with sweet strawberry preserves, topped with a smooth vanilla glaze and colorful rainbow sprinkles. Perfect as a fun and nostalgic treat, these bars are baked to golden perfection and cut into 15 delicious servings.
Ingredients
Scale
For the 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
- 2/3 cup strawberry preserves
For the Glaze
- 1 cup powdered sugar
- 1 ½-2 tbsp whole milk
- ½ teaspoon vanilla extract
- Rainbow sprinkles, for decorating
Instructions
- Prepare the pan and preheat: Line an 8×8 square metal baking pan with parchment paper hanging over all sides. Preheat your oven to 375 F (190 C).
- Cream butter and sugar: In a stand mixer bowl, cream the butter and granulated sugar for 3 minutes until light and fluffy. Scrape down the bowl sides to ensure even mixing.
- Add eggs and vanilla: Mix in the eggs and vanilla extract until just combined. Scrape the bowl again.
- Add dry ingredients: Mix in the all-purpose flour, fine sea salt, and baking soda until the dough starts to come together.
- Chill the dough: Refrigerate the dough for 20 minutes to firm up, making it easier to handle and spread.
- Press half the dough into pan: Take half of the chilled dough and press it evenly into the prepared baking pan (about 348 g). Then, lift the parchment to transfer this layer onto a baking sheet and freeze temporarily.
- Prepare the pan again and layer dough: Replace parchment paper in the pan and press the remaining dough evenly into the pan.
- Add preserves layer: Spread the strawberry preserves evenly over the pressed dough in the pan.
- Add top dough layer: Place the frozen dough layer on top of the jam, peel off the parchment, and press firmly to seal the top.
- Bake the cookie bars: Bake in the preheated oven for 28 minutes or until the top is golden brown.
- Cool the bars: Allow the bars to cool completely on a wire rack. Then remove from the pan using the parchment paper and flip upside down so the bottom is now the top.
- Prepare the glaze: Whisk powdered sugar, whole milk, and vanilla extract together until smooth.
- Glaze and decorate: Pour the glaze evenly over the bars and sprinkle with rainbow sprinkles.
- Set the glaze: Let the glazed bars sit at room temperature for 1-2 hours until the icing is fully set.
- Serve: Cut into 15 bars and enjoy your delicious Poptart Cookie Bars.
Notes
- Use the spoon-level method or a kitchen scale to measure flour accurately for the best results.
- Always use a square metal 8×8 baking pan with square edges to ensure even baking and correct texture.
- Allow the glaze to fully set at room temperature; avoid using the freezer to prevent moisture absorption and wrinkling.
- You can substitute strawberry preserves with other flavors like grape, blackberry, or blueberry to suit your taste.
- Work with clean hands when pressing the slightly sticky dough to prevent it from sticking to you.
- Step-by-step photos can help guide you through the process for easier preparation.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
