Description
Delightfully sweet and buttery Vegan Sugar Cookie Bars topped with a vibrant pink vegan buttercream frosting and fun sprinkles. These bars are easier to make than traditional cookies and perfect for any holiday or special occasion, offering a customizable and festive treat that everyone can enjoy.
Ingredients
Scale
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
Buttercream Frosting
- 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper or grease it lightly to prevent sticking.
- Mix Wet Ingredients for Dough: In a large bowl, cream together 3/4 cup softened vegan butter and 3/4 cup granulated sugar with a mixer until light and fluffy. Add 2 tablespoons almond milk and 1 teaspoon vanilla extract, mixing until combined.
- Combine Dry Ingredients: In a separate 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.
- Make the Cookie Dough: Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Avoid overmixing to keep the texture tender.
- Press Dough into Pan: Transfer the dough into the prepared baking pan and press it evenly into the bottom.
- Bake Cookie Bars: Place the pan in the preheated oven and bake for 15 minutes or until the edges are lightly golden. Remove from the oven and allow to cool completely in the pan.
- Prepare Buttercream Frosting: In a mixing bowl, beat 6 tablespoons softened vegan butter until creamy. Gradually add 2 cups powdered sugar while mixing on low speed. Add 1 teaspoon vanilla extract and 1-3 tablespoons almond milk to reach desired consistency. Mix until smooth and fluffy. Add vegan-friendly food coloring as desired and stir to combine.
- Frost the Bars: Once the bars are completely cool, spread the pink buttercream frosting evenly over the top of the bars.
- Add Sprinkles and Serve: Decorate with vegan-friendly sprinkles. Cut into 16 squares and serve.
Notes
- These Vegan Sugar Cookie Bars are easier to make than traditional rolled and cut cookies.
- You can customize the frosting color to match any holiday or occasion using vegan-friendly food coloring.
- Almond milk can be substituted with other plant-based milks like soy or oat milk.
- Ensure the vegan butter is softened to room temperature for easier mixing and better texture.
- Store finished cookie bars in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
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
