Description
These Vegan Sugar Cookie Bars are a delicious and easy-to-make treat perfect for any occasion. Soft, buttery, and topped with creamy vegan buttercream frosting and colorful sprinkles, these bars are sure to please both vegans and non-vegans alike. Made without eggs or dairy, they offer a classic sugar cookie flavor with a vegan twist.
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
- sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking pan or line it with parchment paper to prevent sticking. Set aside.
- Beat Butter and Sugar: In a large bowl using a stand mixer with paddle attachment or a handheld mixer, beat the softened vegan butter and granulated sugar on high speed for 3-4 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Add the almond milk, cornstarch, and vanilla extract to the bowl. Beat on high speed for about 1 minute until fully combined, scraping down the sides of the bowl as needed.
- Incorporate Dry Ingredients: Add the flour, baking powder, baking soda, and salt. Mix on low speed until just combined, ensuring to scrape the sides and bottom of the bowl periodically to mix evenly but avoid overmixing.
- Press Batter and Bake: Transfer the cookie batter into the prepared pan and press it down evenly. Bake in the preheated oven for 12-15 minutes, or until the bars are lightly golden brown and appear set in the center.
- Cool Completely: Remove the pan from the oven and allow the cookie bars to cool completely in the pan, about 30 minutes, before frosting.
- Make the Frosting: In a clean bowl, beat the vegan butter until smooth. Gradually add the powdered sugar, vanilla extract, and 1 tablespoon almond milk. Beat on low speed initially, then increase to high for 2-3 minutes. Adjust the frosting consistency by adding more milk if too dry or more powdered sugar if too thick until spreadable.
- Add Color and Frost: Mix in vegan-friendly food coloring if desired. Spread the frosting evenly over the fully cooled sugar cookie bars.
- Decorate and Serve: Top with sprinkles, cut into 16 bars, and serve. Enjoy your delightful vegan sugar cookie bars!
Notes
- You can substitute a quality gluten free flour blend to make this recipe gluten free.
- Any plant-based milk such as oat, almond, cashew, coconut, or soy milk can be used interchangeably.
- If you prefer, cornstarch can be omitted or substituted with arrowroot or tapioca starch.
- Ensure the vegan butter used is at room temperature for easier mixing and better texture.
- Allowing the bars to cool completely before frosting prevents the frosting from melting.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
