There’s something undeniably comforting about a soft, buttery bar cookie topped with fluffy frosting, and this Vegan Sugar Cookie Bars with Frosting Recipe captures exactly that cozy moment. These bars are simple to whip up, delightfully sweet, and the perfect canvas for colorful frosting and sprinkles that make every bite feel like a celebration.
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 Vegan Sugar Cookie Bars with Frosting Recipe is one of those gems that brings maximum flavor and sweetness with minimal fuss. I love how quick the dough comes together and how the frosting can be dressed up in any color to suit your mood or the season.
- Easy and approachable: No fancy techniques here, just straightforward mixing and baking that anyone can master.
- Perfect for customization: Change up the frosting colors or add your own sprinkles to match holidays or parties.
- Soft & buttery texture: These bars hit that perfect chewy-soft spot without any eggs or dairy.
- A crowd-pleaser: I’ve brought these to potlucks and family gatherings — they always disappear fast!
Ingredients & Why They Work
Each ingredient in this Vegan Sugar Cookie Bars with Frosting Recipe plays its part in building that soft buttery texture and sweet, smooth frosting. Using vegan butter instead of oil helps keep the bars tender yet sturdy, and the almond milk adds just a touch of moisture without compromising flavor.
- Vegan butter: Choosing a quality vegan butter is key for that rich buttery taste and texture.
- Granulated sugar: Sweetens the cookie base without overpowering it; gives a slight crisp edge before baking.
- Almond milk: Adds moisture and helps bind ingredients without using dairy.
- Cornstarch: This little magic ingredient makes the cookies extra tender and soft.
- Vanilla extract: Pure vanilla lifts all the flavors and adds a classic sweetness.
- All-purpose flour: The sturdy foundation of the bars, balancing the soft texture with structure.
- Baking powder and baking soda: These leavening agents give the bars a subtle lift and a slightly airy crumb.
- Salt: Just a pinch to enhance all the sweetness and balance flavors.
- Powdered sugar: Essential for that smooth, creamy frosting with no grit.
- Food coloring (vegan friendly): For that fun personalized frosting flair — choose gel colors for the best vibrancy.
- Sprinkles: Adds a little crunch and festive look; be sure they’re vegan-friendly!
Make It Your Way
I love giving this Vegan Sugar Cookie Bars with Frosting Recipe my own twist by swapping out the food coloring for natural hues like beetroot powder or spirulina. You can always mix in some spices like cinnamon or nutmeg to make it cozy for fall, or add almond extract for an extra layer of flavor. Feel free to play around—you’ll find what fits your taste!
- Variation: One autumn, I added pumpkin pie spice to the dough and swapped traditional vanilla frosting for a creamy maple glaze — a total crowd-pleaser that felt festive and comforting.
Step-by-Step: How I Make Vegan Sugar Cookie Bars with Frosting Recipe
Step 1: Cream the Vegan Butter and Sugar
Start with softened vegan butter at room temperature—that makes all the difference. Beat it together with the granulated sugar until it’s fluffy and creamy, about 2-3 minutes. This helps incorporate air, which contributes to a lighter texture in your bars. I sometimes set a timer to remind myself not to overmix, which can make the texture tough.
Step 2: Add Almond Milk, Cornstarch, and Vanilla
Once the butter and sugar are creamed perfectly, add the almond milk, cornstarch, and vanilla extract. The cornstarch is my secret weapon here—it keeps the bars tender by tenderizing the flour proteins. Mix just until everything is combined.
Step 3: Sift in Dry Ingredients and Form the Dough
Sift together the all-purpose flour, baking powder, baking soda, and salt, then gradually add to the wet mixture. Stir gently until you see no dry flour patches but be careful not to overmix. The dough will be a bit soft but hold together nicely. If it feels too sticky, a little extra flour dusted on your hands helps.
Step 4: Bake and Cool
Press the dough evenly into a greased or parchment-lined baking pan. Bake at 350°F (175°C) for about 15 minutes or until the edges start to turn golden but the center still looks soft. Let the bars cool completely—this step is crucial before frosting to avoid melty messes. Patience here truly pays off!
Step 5: Whip Up the Vegan Frosting
Beat the softened vegan butter until smooth, then slowly add powdered sugar and vanilla extract. Add almond milk 1 tablespoon at a time until you get a creamy, spreadable consistency. The key is to keep tasting and adjusting the sweetness and thickness. If you want a pop of color, this is the time to add your food coloring and mix well.
Step 6: Frost and Decorate
Spread the frosting evenly over the cooled bars with a spatula or knife, then sprinkle your choice of vegan sprinkles on top while the frosting is still soft. Slice into bars and enjoy immediately or chill for a firmer texture.
Top Tip
From my experience making these bars several times, these tips help ensure you get perfect results and avoid the usual pitfalls:
- Room temperature butter: Start with vegan butter that’s softened but not melted; it helps you cream it easily without greasiness.
- Don’t overmix the dough: Once you add flour, mix just enough to combine to keep the bars tender, not tough.
- Cool completely before frosting: I learned this the hard way! Frosting on warm bars melts quickly and becomes a sticky mess.
- Adjust frosting consistency slowly: Add almond milk one tablespoon at a time to control thickness and avoid runny frosting.
How to Serve Vegan Sugar Cookie Bars with Frosting Recipe
Garnishes
I usually go classic with rainbow vegan sprinkles—adds a fun crunch and instantly brightens the look. For birthdays or holidays, I love coordinating sprinkle colors to match the theme. Another favorite is a light dusting of edible glitter or colored sugar for a subtle sparkle without extra sweetness.
Side Dishes
These bars are a sweet star on their own but pair beautifully with fruity sides like fresh berries or a tangy fruit salad to balance the richness. I also like serving them alongside a warm cup of spiced vegan chai or coffee to round out the cozy dessert experience.
Creative Ways to Present
For special occasions, I like arranging them on a layered serving platter with colorful napkins underneath. Sometimes I cut the bars into smaller bite-sized squares and place toothpicks in them for easy party finger food. If you’re feeling festive, try piping frosting rosettes on top for a bakery-style finish!
Make Ahead and Storage
Storing Leftovers
I find these bars store best in an airtight container in the fridge to keep the frosting from getting too soft. They stay fresh for about 4-5 days this way. Let them sit at room temp for 10-15 minutes before serving to soften slightly.
Freezing
Freezing works great for this recipe! I usually cut into bars first, wrap individual pieces tightly in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the fridge and bring to room temperature before enjoying.
Reheating
Since these are cookie bars, I prefer just letting them come to room temp rather than reheating, so the frosting stays perfect. If you want a warm treat, you can pop them in the microwave for 10 seconds, but don’t go longer or the frosting might get melty and separate.
Frequently Asked Questions:
Absolutely! I’ve used oat milk and soy milk in this recipe, and both worked wonderfully. Just pick an unsweetened variety so the sweetness stays balanced.
If you’re pressed for time, cut the vegan butter into small cubes and leave it at room temperature for 15-20 minutes. Avoid microwaving as it can melt unevenly, which affects the texture.
I haven’t tried this recipe with gluten-free flour blends, but if you want to experiment, go for a 1-to-1 gluten-free baking flour mix with xanthan gum added for structure. Start by testing a smaller batch first to see how they hold up.
Add the almond milk gradually, stopping when you reach a thick but spreadable frosting consistency. If it gets too runny, you can add a little more powdered sugar to thicken it back up. I always start with less liquid to be safe.
Final Thoughts
This Vegan Sugar Cookie Bars with Frosting Recipe has become a favorite in my baking rotation. It’s a wonderful way to enjoy the nostalgia of sugar cookies in an easy bar form, and you get to decorate with frosting and sprinkles your way. I genuinely think you’ll love the ease, the flavor, and how you can make them your own, whether it’s for everyday treats or festive celebrations. Grab your mixing bowl and start baking—you won’t regret it!
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 sweet and buttery base topped with a creamy pink vegan buttercream frosting, perfect for any holiday or occasion. They are easy to prepare, customizable with food coloring and sprinkles, and delightfully soft with a tender crumb.
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
- Food coloring (vegan friendly), as desired
- Sprinkles, for decoration
Instructions
- Prepare the dough: In a large bowl, cream together ¾ cup vegan butter and ¾ cup granulated sugar until light and fluffy. Add 2 tablespoons almond milk, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract, mixing well to combine.
- Combine dry ingredients: In a separate bowl, whisk together 2 cups all purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough.
- Bake the cookie base: Press the dough evenly into a greased or lined baking pan (approximate size 9x13 inches). Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Make the frosting: Beat 6 tablespoons vegan butter until creamy. Gradually add 2 cups powdered sugar, mixing well. Stir in 1 teaspoon vanilla extract and 1 to 3 tablespoons almond milk to achieve desired frosting consistency. Add food coloring if desired and mix until evenly colored.
- Frost and decorate: Spread the prepared vegan buttercream evenly over the cooled cookie base. Decorate with vegan-friendly sprinkles as desired. Allow the frosting to set slightly before slicing.
- Serve: Cut into 16 bars and serve. Store in an airtight container at room temperature or refrigerated for up to one week.
Notes
- Use almond, soy, or oat milk alternatively based on preference or allergies.
- Adjust the amount of almond milk in frosting to achieve desired thickness.
- Customize frosting color and decorations for holidays or themes.
- Ensure vegan-friendly sprinkles to keep recipe fully vegan.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend designed for baking.
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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