Sugar Cookie Bars

Nut-free option, Soy-free option 

These bars are inspired by the store-bought frosted sugar cookies we grew up eating. The base is a soft sugar cookie that’s topped with a creamy buttercream frosting and, of course, sprinkles. This recipe makes 24 bars, so it’s great for serving a crowd.

Sugar Cookie Bars are a delectable dessert that captures the essence of classic sugar cookies in a convenient bar form. These bars are a delightful treat, combining the beloved flavors of sugar and vanilla in a soft and chewy texture that’s simply irresistible.

What sets these bars apart is their ease of preparation. Unlike traditional sugar cookies that involve rolling and cutting, sugar cookie bars are made by pressing the dough into a baking pan, making them a fuss-free option for those who crave sugar cookies but want a quicker baking process.

One of the key features of sugar cookie bars is their versatility. You can easily customize them by adding various toppings, such as colorful sprinkles or chocolate chips. This adaptability makes them perfect for special occasions, as you can tailor the decorations to match the theme or holiday.

Sugar Cookie Bars are also a great choice for sharing. They can be cut into neat, uniform squares, making them ideal for serving at parties, gatherings, or whenever you want to treat your loved ones to a delightful homemade dessert.

In summary, Sugar Cookie Bars offer all the delightful sweetness and flavor of traditional sugar cookies in a simplified and shareable format. Whether you’re baking for a special occasion or simply satisfying your sweet tooth, these bars are a scrumptious choice that will leave everyone craving more.

PREP TIME: 30 minutes

COOK TIME: 14 to 16 minutes

YIELD: 24 bars

INGREDIENTS:

Sugar Cookie Layer

• 2¾ cups (343 g) all-purpose flour (spooned and leveled or weighed)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp (5 g) cornstarch
• ½ cup (1 stick [113 g]) vegan butter, at room temperature
• 1 cup (200 g) granulated sugar
• ¼ cup (60 g) vegan sour cream, plain nondairy yogurt, or Cashew Cream
• 3 tbsp (45 ml) nondairy milk
• 2 tsp (10 ml) pure vanilla extract

Frosting

• ½ cup (1 stick [113 g]) vegan butter, at room temperature
• 2 cups (250 g) powdered sugar
• 1½ tsp (7 ml) nondairy milk, plus more as needed
• ½ tsp pure vanilla extract

Topping

• 2 tbsp (17 g) vegan rainbow sprinkles

INSTRUCTIONS:

For the Sugar Cookie Layer

1. Preheat the oven to 350°F (180°C). Line a 9 x 13–inch (23 x 33–cm) cake pan with parchment paper and set aside.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch.
3. In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar. Beat with a hand mixer or the stand mixer until well mixed.
4. Add the sour cream, milk, and vanilla. Beat again until smooth and creamy.
5. Pour about half of the flour mixture into the butter mixture and mix until just barely combined. Add the rest of the flour mixture and mix until just combined.
6. Press the dough evenly into the prepared pan. Bake for 14 to 16 minutes, until golden. Remove from the oven and allow to cool completely in the pan while you prepare the frosting.

For the Frosting

1. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, scraping the sides as necessary.
2. Add the powdered sugar, milk, and vanilla, and beat until smooth and creamy. Stir in more milk, 1 teaspoon at a time, as needed, until a smooth but thick consistency is reached.

To Assemble the Bars

1. Once the cookie layer is cool, evenly spread the frosting over it.
2. Immediately top with the sprinkles.
3. Slice into 24 bars.