Description
These Vegan Sugar Cookie Bars feature a sweet and buttery base topped with a pretty pink vegan buttercream frosting. Easy to make and perfect for any holiday or occasion, these bars offer a delightful vegan treat that’s both fun to prepare and delicious to eat.
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 Oven: Preheat your oven to 350°F (175°C) and prepare a baking pan by lining it with parchment paper or lightly greasing it to prevent sticking.
- Make the Cookie Dough: In a large bowl, cream together 3/4 cup vegan butter and 3/4 cup granulated sugar until light and fluffy. Add 2 tablespoons almond milk, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract, mixing well to combine. In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Spread Dough in Pan: Evenly press the cookie dough into the prepared baking pan, smoothing the surface with a spatula or your fingers to create an even layer.
- Bake: Place the pan in the preheated oven and bake for 15 minutes or until the edges are lightly golden and the center is set. Remove from oven and let cool completely in the pan on a wire rack.
- Prepare Buttercream Frosting: In a medium bowl, beat 6 tablespoons vegan butter until creamy. Gradually add 2 cups powdered sugar, mixing well after each addition. Add 1 teaspoon vanilla extract and stir in 1 to 3 tablespoons almond milk, adjusting to achieve a smooth, spreadable consistency. Mix in vegan-friendly food coloring as desired.
- Frost the Bars: Spread the prepared buttercream evenly over the cooled cookie bars using a spatula or knife. Decorate with sprinkles while the frosting is still soft.
- Chill and Serve: Refrigerate the frosted bars for about 20 minutes to let the frosting set. Once set, cut into 16 bars and serve.
Notes
- For best results, ensure the vegan butter is softened to room temperature before mixing.
- You can substitute almond milk with soy or oat milk according to your preference.
- Adjust the almond milk in the frosting to get your desired consistency; add slowly to prevent it from becoming too runny.
- Customize the frosting color and sprinkles for holidays or special occasions.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Use gluten-free all-purpose flour to make this recipe gluten-free if necessary.
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
