These sweet and buttery Vegan Sugar Cookie Bars with pretty pink buttercream frosting are as much fun to make as they are to eat! Best of all, they’re easier to make than most cookie recipes and can be customized for any holiday or occasion. 

a stack of 3 sugar cookie bars decorated with pink frosting on top of each other.

These chewy and colorful Vegan Sugar Cookie Bars put an extra fun twist on my Vegan Sugar Cookies! The buttery sugar cookie base is easy to make in one bowl and bakes to perfection in only 15 minutes. Once cool, it’s decorated with vegan pink buttercream frosting that’s delightfully fluffy and sweet! 

This recipe makes enough cookie bars to serve a crowd but comes with less work than your average vegan sugar cookie recipe. Forget all about rolling out the cookie dough, cutting it into shapes, and carefully decorating each one. All you need to do is press the dough into a baking pan, bake, then spread the frosting on top!

  • The perfect balance of chewy and crisp: These cookie bars feature a buttery base that will remind you of my vegan sugar cookies and chocolate sugar cookies. Every bite is light, crisp, and perfectly chewy.
  • So easy to make: Cookie bars are easier to make than most vegan cookie recipes because the dough is pressed into a dish, then baked! There is no rolling, cutting, or chilling needed.
  • A year-round dessert: Not only does this recipe make enough to serve a crowd but the frosting and decorations are to customize for any occasion. Keep it in your back pocket when you need a dessert to bring to Christmas, Easter, showers, get-togethers with friends, or any special event.
rows of sugar cookie bars decorated with pink frosting and rainbow sprinkles.

Find the complete recipe with measurements in the recipe card below.

Beat the vegan butter and sugar together with an electric mixer until you have a light and fluffy mixture. Add in the almond milk, cornstarch, and vanilla, then beat until combined. Finish by gently mixing in the flour, baking powder, baking soda, and salt. 

Transfer the cookie dough to your prepared pan and spread it out to the edges. Bake until the dough is firm and golden brown, then set aside to cool completely.

Meanwhile, make the buttercream frosting by beating the butter in the bowl of a standing mixer until smooth. Add the powdered sugar, vanilla, and some of the milk and beat again until you have a smooth, spreadable frosting. 

To finish, mix in the food coloring of your choice. I used pink, but you can use any color you love or one fit for the holidays.

Spread the frosting over the cooled sugar cookie bars, then decorate the top with sprinkles. Cut into bars and enjoy!

a vegan sugar cookie bar turned on its side next to rows of more bars with pink frosting on top.

Decorating tips and ideas

Remember to let the sugar cookie base cool completely before you start decorating or else the icing will melt and slide off. From there, you’re free to decorate the bars using any fun variation you like:

  • Colorful icing: I added pink food coloring to the buttercream but you can leave it out (for a white vanilla buttercream) or use your favorite color instead.
  • Use gel food coloring: Gel food coloring is much more concentrated compared to liquid, which means you can use less while achieving the perfect hue of pink or your desired color. It also isn’t as watery, meaning the consistency of the frosting will not be affected.
  • Customize the colors: Whether you’re making sugar cookie bars for Christmas, Easter, Mother’s Day, or another special occasion, customize the color of the sprinkles and buttercream for the event. Use white frosting and red and green sprinkles for Christmas, purple frosting and yellow sprinkles for Easter, and so on. Sweetapolita is my favorite place to order vegan sprinkles from. They’re so pretty!
  • Instead of pink vanilla buttercream: Decorate the cookies with cream cheese frosting, chocolate frosting, or strawberry buttercream instead.
rows of sugar cookie bars decorated with pink frosting and rainbow sprinkles.

Frequently asked questions

How do you make gluten free sugar cookie bars?

While I haven’t tested this recipe with gluten free flour, a 1:1 gluten free flour blend, like King Arthur and Better Batter, should work if you need the cookies to be gluten free.

Do you need to chill the cookie dough?

Nope! There is no need to chill the cookie dough in the fridge before baking the cookie bars.

How far in advance can you make the sugar cookie base?

The cookie dough can be made and refrigerated for 2 to 3 days before baking. You can also bake the cookie base, wrap it in plastic, and leave it in the fridge for about 3 to 4 days before decorating. It also freezes well!

How long do they last? Can you freeze sugar cookie bars?

The decorated cookie bars will stay fresh for 3 to 5 days when stored in an airtight container at room temperature. The individual bars can also be wrapped in plastic and frozen for up to 3 months.

a stack of 3 sugar cookie bars decorated with pink frosting on top of each other.

Want more vegan bars and brownies?

a stack of 3 sugar cookie bars decorated with pink frosting on top of each other.
5 stars (15 ratings)

Vegan Sugar Cookie Bars

These sweet and buttery Vegan Sugar Cookie Bars with pretty pink buttercream frosting are as much fun to make as they are to eat! Best of all, they’re easier to make than most cookie recipes and can be customized for any holiday or occasion. 
Prep: 10 minutes
Cook: 15 minutes
Cooling time: 30 minutes
Total: 55 minutes
Servings: 16 bars


Sugar Cookie Bars

  • 3/4 cup vegan butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons almond milk or soy/oat
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Easy Buttercream Frosting and Sprinkles

  • 6 tablespoons vegan butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1-3 tablespoons almond milk
  • food coloring vegan friendly
  • sprinkles


Make the sugar cookie bars

  • Preheat the oven to 375 degrees F and grease a 9×13 inch pan (or line with parchment paper). Set aside.
  • In a large bowl either using a handheld or stand mixer fitted with the paddle attachment add the softened vegan butter and sugar. Beat on high speed for 3-4 minutes, until fluffy and light. 
  • Now add in the almond milk, cornstarch and vanilla. Beat on high until it is all fully combined, about 1 minute. Scrape the sides of the bowl as needed.
  • Add the flour, baking powder, baking soda and salt. Mix on low speed until just combined, making sure to scrape the bottom and sides of the bowl a few times.
  • Transfer the cookie batter to the prepared pan and press it down evenly.
  • Bake for 12-15 minutes until light golden brown and it looks done in the middle. Cool completely before frosting.

Make the frosting and decorate

  • In the bowl of a stand mixer or using a handheld mixer, beat the butter until smooth. Add the powdered sugar, vanilla and 1 tablespoon of milk.
  • Beat, starting on low speed and increasing to high for 2-3 minutes. Add more milk if the mixture is too dry or thick. If it's too wet, add more powdered sugar until you have a spreadable frosting.
  • Slowly add in a little food coloring, if desired. I used pink.
  • Spread the frosting over the completely cooled sugar cookie bars, then top with sprinkles. Cut into bars and serve.


  1. Gluten free – You can substitute a quality gluten free flour to make them gluten free.
  2. Any kind of milk will work here, such as oat, almond, cashew, coconut or soy.
  3. May leave out cornstarch if needed or substitute arrowroot/tapioca starch.


Calories: 248kcal | Carbohydrates: 37g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 197mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 605IU | Calcium: 11mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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    1. Isn’t that pretty much vegan butter? I believe you could use that. I don’t have that product where I live so I can’t say for sure, but a quick search tells me it should work. Hope you enjoy the cookie bars!

  1. I made these for an Easter gathering and loved them! I made the frosting green and used colored sprinkles to look like Easter eggs in grass (I mean, sort of, haha). Most importantly, they were delicious! My only takeaway was that mine didn’t really achieve that “golden brown” coloring when done, so they were a bit overcooked and on the dry side. Next time I will just stick with the 12-15 minutes.

    1. I’m so glad you loved the bars! The colors sound happy and beautiful! Thank you for your wonderful review and comments! Happy baking to you!

  2. When I started to gather the ingredients I realized I didn’t have enough butter. I ended up using 1/2 cup of butter and 1/4 cup of shortening. No other changes to the recipe. They were delicious! Family agreed. When I woke up this morning half the pan was gone! 😁

  3. Made these gluten free and they worked out well, but were still a bit crumbly, (expected, tbh) so instead of icing them I used them as the base of a strawberry pie. Turned out delicious!!!

  4. Absolutely love these bars. I have been cooking and baking many of your recipes and am so pleased with the consistency in the outcomes. 🌸🌸🌸

    1. Thank you, Lane, for using my recipes! I’m glad you are enjoying them! I appreciate your wonderful review!

  5. I love the simplicity yet deliciousness of all of your recipes! I made these with Bob’s 1:1 gluten free and couldn’t seem to quite fill out an 8×13 pan. Could it be the flour? I’m not GF but feel like that flour gets the best melt-in-your-mouth texture.

    1. Thank you Heather! I’m so glad you’re enjoying my recipes. That’s interesting, I’m not sure why the GF flour would make a difference in filling the pan. Though the sugar cookie layer is quite thin, so maybe you just need to press it down a bit thinner everywhere.

  6. I’ve made these before and they’re so good- getting ready to make again! Wondering if the “bar” portion would be okay to freeze…then take out to defrost and then frost/decorate????

  7. These turned out fantastic! I had a random craving for the store bought frosted sugar cookies, so I came here because Nora has never let me down. They were exactly what I wanted! They were also super quick to make (which is handy when you’re baking at 10pm because you just can’t wait until morning!). Will definitely make these again, thank you!

    1. Hi Torie! Those late night cravings! How awesome to hear the recipe was easy and delicious for you! Thanks for sharing your awesome review and feedback!

  8. Left a very similar review on the Perfect Chocolate Chip Cookies, but the same stands for these:
    I made these for a Bridal shower I was throwing– The bride is a nursing mama who’s baby has a dairy sensitivity, and I wanted to make sure she could partake in the sweets at her party. They were a hit with everyone. The number of people saying “who made these??” definitely made this amateur baker feel good!

    Awesome recipes! Thanks again!

    1. Hi Miranda! I love this fun story! I’m thrilled the sugar cookies bars were a hit! Thanks for your fabulous review and feedback!

  9. Thank you for this recipe it’s soooo easy to make. This has to be one of my favs!
    and the icing was HITTING i think this is the first time i’ve had a icing tatse so good!
    i made these for my friend’s birthday and they were IN LOVE.

  10. These are amazing! The texture is really close to loft house style sugar cookies and they taste wonderful. I added some strawberry extract to my frosting for a little something extra. Definitely one of my go to dessert recipes from now on, super easy to make!

    1. Hi Abby. I love the frosting idea! Thank you for your fabulous review and feedback! I’m glad you are loving the cookie bars!

  11. This are delicious! I made them and iced them with the strawberry icing from your vegan strawberry cupcakes. Yum!

  12. This recipe is so easy to make! The cookie bars were a hit at my work potluck and with my family. I’m making another batch for a get together tomorrow. Thank you Nora!

  13. Hi Nora- I think the metric weight is off for the all purpose flour. Should be about 250-300g I think for 2 cups. I accidentally added 473g as stated (without checking cups) and it seems way too floury…
    Love your recipes in general-you’re my go to vegan baking blog- thanks so much 🙂

    1. Thanks for catching that Jenny! I’m not sure what’s going on with the usual automatic calculator I use, but it doesn’t seem to be working correctly. I’ve updated the recipe with the correct information. Thank you so much for enjoying my blog, I appreciate that so much!

  14. Just made this and ate a whole row myself. My new go to recipe when I don’t feel like making sugar cookies.

  15. These look amazing!!! What kind of food coloring do you use / approximately how many drops to get this gorgeous pink?

    1. I used just a few drops of a pink food coloring I have. You can add 1-2 drops, then mix, and then add more until you reach the color you like. 🙂 Enjoy!

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