Pop Tart Cookie Bars (Recipe for Printing)

Chewy sugar cookie bars filled with strawberry preserves, topped with sweet glaze and colorful sprinkles for a nostalgic treat.

# What You’ll Need:

→ For the Sugar Cookie Dough

01 - ½ cup unsalted butter, room temperature
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1 teaspoon vanilla extract or vanilla bean paste
05 - 2 ½ cups + 2 tablespoons all-purpose flour
06 - ½ teaspoon fine sea salt
07 - ½ teaspoon baking soda
08 - ⅔ cup strawberry preserves

→ For the Glaze

09 - 1 cup powdered sugar
10 - 1 ½-2 tablespoons whole milk
11 - ½ teaspoon vanilla extract
12 - Rainbow sprinkles for decorating

# Steps to Prepare:

01 - Line a square metal 8x8 baking pan with parchment paper, ensuring it hangs over all sides. Preheat the oven to 190°C (375°F).
02 - Cream the butter and sugar in a stand mixer for 3 minutes until light and fluffy. Scrape down the bowl.
03 - Mix in the eggs and vanilla extract until just combined. Scrape down the bowl.
04 - Mix in the flour, salt, and baking soda until the dough starts to come together.
05 - Chill the dough in the refrigerator for 20 minutes to firm up for easier handling.
06 - Press half of the cookie dough (348g) into the prepared pan.
07 - Remove the first layer from the pan by lifting out one parchment paper edge and transfer to a baking sheet. Keep in the freezer temporarily.
08 - Replace the parchment strips in the pan, ensuring all sides remain covered. Press the remaining cookie dough evenly into the pan.
09 - Spread the strawberry preserves evenly over the dough layer in the pan.
10 - Place the frozen cookie dough layer on top of the jam. Peel off the parchment and press firmly to secure.
11 - Bake the cookie bars for 25-28 minutes or until the top is golden brown.
12 - Allow to cool completely on a wire cooling rack.
13 - Pull the sides of the parchment to remove from the pan and flip upside down so the bottom becomes the top.
14 - Whisk together the powdered sugar, milk, and vanilla extract until smooth.
15 - Pour glaze over the top of the bars and sprinkle with rainbow sprinkles.
16 - Let the bars sit for 1-2 hours at room temperature until the icing sets, then cut into 15 bars and serve.

# Helpful Advice:

01 - Measure flour properly by using the spoon-level method - fluff the flour first, then spoon it into your measuring cup.
02 - For best results, use a kitchen scale to measure ingredients accurately.
03 - Use only a square metal 8x8 baking pan with square edges. Glass or ceramic pans retain heat differently and could affect baking time.
04 - Allow the glaze to set completely before cutting to avoid wrinkling. Do not refrigerate or freeze to speed this process.
05 - Try different flavored preserves such as grape, blackberry, or blueberry for variety.
06 - Work with clean hands when pressing the cookie dough to prevent sticking.

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