Description
These Vegan Sugar Cookie Bars are a sweet and buttery treat topped with a pretty pink vegan buttercream frosting. Easy to make and perfect for any holiday or occasion, these bars offer a delightful twist on traditional sugar cookies, made without any animal products.
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
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
- Prepare the cookie dough: In a large mixing bowl, cream together 3/4 cup softened vegan butter and 3/4 cup granulated sugar until 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, mixing until a smooth dough forms.
- Bake the cookie base: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper. Press the cookie dough evenly into the prepared pan. Bake for 15 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean. Remove from oven and allow to cool completely before frosting.
- Make the vegan buttercream frosting: In a mixing bowl, beat 6 tablespoons of softened vegan butter until creamy. Gradually add 2 cups powdered sugar, alternating with 1 to 3 tablespoons almond milk, until reaching a spreadable consistency. Mix in 1 teaspoon vanilla extract. Add vegan-friendly food coloring as desired and stir until the color is even.
- Frost and decorate: Once the cookie base is completely cooled, spread the vegan buttercream frosting evenly over the top. Decorate with sprinkles as desired. Chill for about 20 minutes to set the frosting before slicing into 16 bars.
Notes
- For a nut-free option, substitute almond milk with soy or oat milk.
- Make sure the cookie base is fully cooled before frosting to prevent melting.
- Use parchment paper for easy removal from pan and cleaner edges.
- Customize the frosting color and sprinkles for different holidays or celebrations.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
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
