Sugar Cookie Berry Bars
These Sugar Cookie Berry Bars feature a soft, buttery sugar cookie base flavored with vanilla and orange zest, topped with creamy mascarpone frosting and fresh strawberries and blueberries. Easy to make, festive, and perfect for summer gatherings, they're an irresistible dessert for the Fourth of July and beyond.
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Servings: 24 Bars
Ingredients
Sugar Cookie Base
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 tablespoons sour cream
- 2 teaspoons vanilla bean paste or extract
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons cornstarch
- 2½ cups all-purpose flour
Mascarpone Cream Frosting
- 8 ounces mascarpone cheese softened
- 2½ cups powdered sugar
- 2 teaspoons vanilla bean paste or extract
- 2 –4 tablespoons heavy cream
Topping
- 1½ cups fresh strawberries sliced
- 1 cup fresh blueberries
- 1 cup fresh blackberries sliced in half if desired
Instructions
Make the Sugar Cookie Bars
- Preheat oven to 350°F.
- Grease or line a 10x15-inch jelly roll pan with parchment paper.
- Cream together butter and sugar until light and fluffy, about 2–3 minutes.
- Add egg, sour cream, vanilla, orange juice, and orange zest. Mix until combined.
- Add the flour, baking powder, salt, and cornstarch. Mix just until a soft dough forms.
- Press dough evenly into the prepared pan.
- Use a fork to gently poke holes across the surface.
- Bake for 15–16 minutes, or until edges are lightly golden and center appears slightly underbaked.
- Cool completely.
Make the Frosting
- Beat mascarpone until smooth.
- Add powdered sugar and vanilla bean paste.
- Slowly add heavy cream until a smooth, spreadable consistency forms.
Assemble
- Spread frosting evenly over cooled bars.
- Arrange strawberries and blueberries over the frosting.
- Chill for 30 minutes.
- Slice into bars and serve.