There’s something so comforting about these soft, buttery treats topped with a swirl of creamy pink frosting. The Vegan Sugar Cookie Bars with Frosting Recipe is my go-to when I want the joy of classic sugar cookies but with zero fuss—and it turns out stunning every time!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Vegan Sugar Cookie Bars with Frosting Recipe
- Top Tip
- How to Serve Vegan Sugar Cookie Bars with Frosting Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Vegan Sugar Cookie Bars with Frosting Recipe
Why You'll Love This Recipe
This recipe is like the best of both worlds—a sugar cookie’s wonderful sweetness and that dreamy buttercream frosting, but made totally vegan and simple to whip up. Whenever I bring these bars to family gatherings, they’re the first to disappear, which tells you just how delicious they are.
- Easy to make: No rolling or cutting required—just spread the dough in a pan and bake.
- Perfectly soft texture: These bars manage to be buttery and tender without being crumbly.
- Customizable frosting: You can color and flavor the frosting however you like to suit any occasion.
- Kid-friendly and crowd-pleaser: Everyone loves a classic sugar cookie, and this recipe makes sharing easy.
Ingredients & Why They Work
Every ingredient here plays a part in balancing flavor, texture, and that perfect soft crumb. Plus, I've tossed in a few tips so you know just what to look for when shopping or prepping.
- Vegan butter: Provides richness and moisture; make sure it’s softened but not melted for easy mixing.
- Granulated sugar: Adds sweetness and helps create that classic sugar cookie structure.
- Almond milk: Keeps these bars dairy-free yet tender; soy or oat milk works just as beautifully.
- Cornstarch: This little helper makes the texture super soft and delicate by tenderizing the dough.
- Pure vanilla extract: Enhances all the other flavors and gives that warm, cozy note we all crave in sugar cookies.
- All-purpose flour: The base for these bars; sifted if you want a lighter texture.
- Baking powder: Helps the bars rise slightly and stay soft.
- Baking soda: Works alongside baking powder to give a subtle lift and chewiness.
- Salt: Balances the sweetness and elevates flavor depth.
- Powdered sugar (for frosting): Creates that silky, smooth texture in the frosting.
- Food coloring: Use vegan-friendly options to make your frosting pop for holidays or fun treats.
- Sprinkles: Adds a joyful crunch and colorful flair that everyone loves.
Make It Your Way
I love mixing up the frosting colors—soft pastels for spring, bright reds and greens for Christmas, and sometimes even a splash of citrus zest for a fresh twist. Feel free to swap out almond milk for whatever plant milk you prefer or add some finely chopped nuts for texture if that’s your thing.
- Variation: One time, I sprinkled some cinnamon into the dough—it gave the bars a subtle warmth that was irresistible.
- Seasonal twist: Try swapping vanilla for almond extract in the frosting for a nutty, festive vibe.
- Texture tweak: For a slightly chewier edge, bake the bars a couple minutes longer—just keep a close eye!
Step-by-Step: How I Make Vegan Sugar Cookie Bars with Frosting Recipe
Step 1: Cream your vegan butter and sugar
Start by beating the softened vegan butter with the granulated sugar until the mixture becomes light and fluffy—this usually takes about 3-5 minutes with a handheld mixer. This is a crucial step because it builds the structure and ensures the bars stay soft.
Step 2: Add wet ingredients
Next, mix in the almond milk, cornstarch, and vanilla extract. The cornstarch is my secret weapon for tenderness—don't skip it! Make sure everything is well combined but avoid over-mixing.
Step 3: Combine dry ingredients
In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, and salt together. This ensures even distribution of the leaveners and salt for consistent texture and flavor.
Step 4: Mix dry and wet ingredients
Gradually add the dry ingredients into the wet, mixing just until everything comes together. The dough should be soft but not sticky—if it feels too sticky, sprinkle in a bit more flour, a tablespoon at a time.
Step 5: Bake and cool
Spread the dough evenly into a greased 9x9-inch pan. Bake at 350°F (175°C) for about 15 minutes or until the edges are just golden. Let it cool completely before frosting—trust me, the frosting goes on so much smoother.
Step 6: Whip up the frosting
Beat the softened vegan butter until creamy, then gradually add powdered sugar, vanilla, and almond milk until you reach a spreadable consistency. Add a few drops of your favorite vegan food coloring, then whisk until uniform and fluffy.
Step 7: Frost and decorate
Use an offset spatula or knife to spread the frosting on cooled bars evenly. Top with festive vegan sprinkles for that extra cheerful crunch! Chill briefly so the frosting sets before slicing.
Top Tip
After making these bars several times, I’ve learned a few things that really help get them just right, especially since texture can make or break a sugar cookie bar.
- Butter temperature: Using vegan butter that’s softened but still cool is key—it creams better and traps air for fluffier bars.
- Don’t overmix: Once you add the flour, mix until you just see the dough come together; overworking makes the bars tough.
- Cool completely before frosting: Frosting warm bars leads to a melty mess, which is no fun to clean up or eat.
- Use a light hand with the frosting: Too thick a layer can overwhelm the delicate bar, so spread evenly and thin for balance.
How to Serve Vegan Sugar Cookie Bars with Frosting Recipe
Garnishes
I always keep a stash of vegan rainbow sprinkles on hand—they brighten up the bars and add a fun little crunch. Sometimes I’ll toss on a few edible flowers or dust a pinch of cinnamon sugar for a cozy autumn vibe.
Side Dishes
These bars are delightful with a cup of herbal tea or a cold glass of almond milk. For brunch or a party, I like pairing them with fresh fruit salad to balance the sweetness.
Creative Ways to Present
I’ve laid these bars out on cute dessert trays decorated with seasonal leaves or themed napkins. For holidays, arranging them with corresponding frosting colors and sprinkles makes a festive centerpiece that gets compliments every time.
Make Ahead and Storage
Storing Leftovers
I store leftover bars in an airtight container at room temperature for up to 3 days. If my kitchen is warm, I pop them in the fridge but allow them to come to room temp before eating for softer texture.
Freezing
These bars freeze wonderfully! I slice them before freezing, place parchment between layers in an airtight container, and thaw at room temperature. Frosting stays creamy, and the texture remains just as soft after thawing.
Reheating
If you want a fresher feel, popping the bars in a warm oven for 5 minutes makes them glow with that just-baked softness. Just don’t heat too long or the frosting might melt. Or enjoy chilled—the frosting tastes a bit like vegan buttercream ice cream.
Frequently Asked Questions:
This particular recipe uses all-purpose flour, so it’s not gluten-free. However, you could try substituting a 1-to-1 gluten-free baking flour blend and test the dough consistency; you might need to tweak liquid amounts slightly.
Absolutely! Almond milk, soy milk, oat milk, or even cashew milk work well here. Just make sure it’s unsweetened and unflavored to keep the sugar cookie flavor balanced.
Stored in an airtight container at room temperature, these vegan sugar cookie bars with frosting stay fresh for up to three days. For longer storage, refrigerate or freeze them.
Yes! You can bake the bars a day in advance and store them unfrosted to keep them fresh. Frost them a few hours before serving for best results.
Final Thoughts
These Vegan Sugar Cookie Bars with Frosting Recipe have become one of my favorite sweet treats to share—the simplicity, the nostalgic flavor, and that creamy frosting make it all a winner in my book. You’ll enjoy how easy they are and how impressed everyone will be. Go ahead and give this recipe a try; I promise it’ll bring a little joy to your kitchen and your taste buds!
Print
Vegan Sugar Cookie Bars with Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Sugar Cookie Bars feature a soft, buttery texture with a sweet pink vegan buttercream frosting. Perfectly easy to make and customizable with vegan-friendly food coloring and sprinkles, these bars are ideal for any holiday or special occasion.
Ingredients
Cookie Base
- ¾ cup vegan butter, softened to room temperature
- ¾ cup granulated sugar
- 2 tablespoons almond milk (or soy/oat)
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Buttercream Frosting
- 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 the oven: Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper for easy removal and clean-up.
- Make the cookie dough: In a large bowl, cream together ¾ cup softened vegan butter and ¾ cup granulated sugar until light and fluffy. Mix in 2 tablespoons almond milk and 1 teaspoon vanilla extract. In another bowl, whisk together 2 cups all purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Slowly combine the dry ingredients into the wet mixture until a dough forms.
- Press dough into pan: Transfer the dough into the prepared pan and press evenly to cover the bottom. Smooth the surface with a spatula or your hands for an even layer.
- Bake the cookie base: Bake in the preheated oven for 15 minutes or until the edges start to turn golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool completely in the pan on a wire rack.
- Prepare the frosting: While the bars cool, beat 6 tablespoons softened vegan butter until creamy. Gradually add 2 cups powdered sugar, 1 teaspoon vanilla, and 1 to 3 tablespoons almond milk until you achieve a spreadable consistency. Add vegan-friendly food coloring to tint the frosting your desired shade.
- Frost the bars: Once the cookie base is completely cooled, spread the buttercream frosting evenly over the top with a spatula. Decorate with sprinkles as desired.
- Chill and serve: Place the frosted bars in the fridge for about 20 minutes to set the frosting. Cut into 16 bars and serve at room temperature.
Notes
- Use almond milk or another plant-based milk like soy or oat for the dairy-free ingredients.
- To easily lift the bars, line your pan with parchment paper that overhangs the sides.
- Customize the frosting color for holidays using vegan-friendly food coloring.
- Sprinkles should specifically be vegan to keep the recipe plant-based.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 248 kcal
- Sugar: 24 g
- Sodium: 197 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 0.4 g
- Protein: 2 g
- Cholesterol: 0 mg
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