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
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
- Food coloring (vegan friendly), as desired
- Sprinkles, for decoration
Instructions
- Prepare the 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.
- Combine dry ingredients: 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 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
