Description
Delicious and easy-to-make Vegan Sugar Cookie Bars featuring a soft, buttery base topped with creamy vegan buttercream frosting and colorful sprinkles. Perfect for a plant-based treat that’s both satisfying and festive.
Ingredients
Scale
Sugar Cookie Bars
- 3/4 cup vegan butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 tablespoons almond milk or soy/oat milk
- 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
- Vegan friendly food coloring (optional)
- Sprinkles
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13 inch pan or line it with parchment paper. This ensures the cookie bars won’t stick and are easy to remove after baking.
- Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer with paddle attachment to beat the softened vegan butter and granulated sugar on high speed for 3-4 minutes until the mixture is fluffy and light. This step helps create a tender texture.
- Add Liquid Ingredients: Mix in the almond milk, cornstarch, and vanilla extract. Beat on high until fully combined, about 1 minute, scraping down the bowl as needed to ensure even mixing.
- Incorporate Dry Ingredients: Add the all-purpose 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 to evenly incorporate the flour mix without overmixing.
- Form the Bars: Transfer the cookie batter into the prepared pan and press it down evenly, creating a uniform layer for consistent baking.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cookie bars turn light golden brown and appear set in the middle. Remove from oven and allow to cool completely before frosting.
- Make the Frosting: Using a stand or handheld mixer, beat the softened vegan butter until smooth. Gradually add powdered sugar, vanilla, and 1 tablespoon almond milk. Beat on low to high for 2-3 minutes until fluffy and creamy. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin.
- Add Color and Frost: If desired, mix in vegan-friendly food coloring until you achieve the preferred shade. Spread the frosting evenly over the cooled cookie bars.
- Decorate and Serve: Sprinkle your favorite vegan sprinkles on top. Cut into 16 bars and serve at room temperature.
Notes
- To make gluten free, substitute all-purpose flour with a quality gluten-free flour blend.
- Any plant-based milk such as oat, almond, cashew, coconut, or soy can be used interchangeably.
- If you don’t have cornstarch, arrowroot or tapioca starch can be used as alternatives.
- Ensure vegan-friendly sprinkles are used to keep the recipe 100% plant-based.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
