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Vegan Sugar Cookie Party Bars
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VEGAN SUGAR COOKIE PARTY BARS

We’re bringing the fun with these super yummy, festive Sugar Cookie Bars!   They’re soft, tender and chewy sugar cookie bars frosted with delicious creamy vanilla frosting with a hefty dose of sprinkles, just the way you would imagine them to be!
Prep Time10 minutes
Cook Time15 minutes
Servings: 9 Servings

Ingredients

Vegan Sugar Cookie Party Bars

  • 1 1/2 cups all-purpose flour spelt white or oat flour can be used as well
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • ¼ cup + 3 tbsp oil or melted vegan butter make sure coconut oil or butter is cooled to room temperature if using.
  • 3 tbsp milk of choice used unsweetened almond milk, room temp (microwave 5 -10 seconds)
  • 1 tsp pure vanilla extract

Vanilla Frosting or use 1 10-oz tub of your favorite frosting, we used Simple Mills

  • 2 cups powdered sugar
  • 2 Tbsp vegan butter
  • 1-2 Tbsp non-dairy milk we used unsweetened Almond milk
  • 1 tsp vanilla extract

Instructions

Vegan Sugar Cookie Party Bars

  • Preheat oven to 350 F, grease an 8×8 pan or line with parchment paper, and set aside.
  • In a mixing bowl, whisk together the dry ingredients well and set aside.
  • In a separate bowl, whisk together the vanilla with the room temperature milk and oil like canola or melted butter/coconut oil.
  • Pour dry into wet and mix again.
  • Transfer to the prepared pan, and smooth out.
  • Bake 13-15 minutes or until starting to brown but still look underdone when you take them out. Let them cool completely before frosting.

Vanilla Frosting or use 1 10-oz tub of your favorite frosting, we used Simple Mills

  • Add all the ingredients together, Using your electric mixer, start at low speed, gradually increasing speed.
  • It should be very thick, but still easily spreadable. Add more milk or powdered sugar depending on consistency you would like frosting to be. Frost cookies and add sprinkles or decorate as desired.
  • Cut into bars and serve. Store at room temperature or in fridge in seal tight container. Really good right out of the fridge and last longer. Can freeze as well up to 3 months. Bring to room temperature before serving.

Notes

This recipe is perfect for a small batch.
Double recipe for 9 x 13 pan for larger batch.