Vegan Sugar Cookie Bars
Learn how to make soft, chewy vegan sugar cookie bars with simple ingredients. Perfect for holidays, parties, or anytime treats!
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 cup granulated sugar
- 1 cup vegan butter softened
- 2 tbsp almond milk or any plant-based milk
- 1 tsp vanilla extract
For the Frosting:
- 1 ½ cups powdered sugar
- ½ cup vegan butter softened
- 1-2 tbsp almond milk as needed for consistency
- Optional: food coloring and sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Place parchment paper in an 8x8-inch or 9x9-inch baking pan.
- In a large bowl, combine the flour, baking powder, and sugar by whisking them together. Set aside.
- In a separate bowl, cream the vegan butter and granulated sugar until light and fluffy. Add the almond milk and vanilla extract, and mix until fully combined.
- Slowly mix the dry ingredients into the wet mixture, stirring until a soft dough comes together. Spread the dough evenly across the bottom of the prepared baking pan.
- Use a spatula to smooth the surface. Bake for 20-25 minutes, or until the edges are lightly browned.
- Remove the pan from the oven and let the cookie bars cool completely in the pan before frosting them.
- In a medium bowl, whip the vegan butter and powdered sugar together until smooth. Add almond milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
- Smoothly spread the frosting over the cooled cookie bars. Add sprinkles or any toppings you like.
- After the frosting has set, cut the bars into squares or rectangles. Serve and enjoy!
Notes
- Gluten-Free Alternative: Substitute a gluten-free all-purpose flour blend to make this recipe gluten-free.
- Storage: Keep the bars in an airtight container at room temperature for up to 5 days, or refrigerate them for up to a week.
- Freezing: You can freeze unfrosted cookie bars for up to 3 months. Allow it to thaw at room temperature, then frost before serving.
- Variations: For a fun twist, consider adding lemon zest or almond extract to change up the flavor.