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
Scale
Cookie Base
- 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
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 3/4 cup softened vegan butter and 3/4 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, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 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
