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.
Servings: 16 bars
Calories: 248kcal
Ingredients
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
Instructions
Make the sugar cookie bars
- Preheat the oven to 375 degrees F and grease a 9x13 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.
Notes
- Gluten free - You can substitute a quality gluten free flour to make them gluten free.
- Any kind of milk will work here, such as oat, almond, cashew, coconut or soy.
- May leave out cornstarch if needed or substitute arrowroot/tapioca starch.
Nutrition
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