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Vegan sugar cookie bars topped with pink buttercream frosting and colorful sprinkles, cut into squares.

Vegan Sugar Cookie Bars with Pink Frosting

Vegan sugar cookie bars are pressed into a 9x13 pan, baked, cooled, then topped with dairy free vanilla frosting and sprinkles. Ready in 55 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Cool Time 30 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method

Ingredients
  

Make the sugar cookie bars
  • 3/4 cup vegan butter 170 g, brought to room temperature
  • 3/4 cup granulated sugar 150 g
  • 2 tablespoons almond milk 30 ml, or soy/oat
  • 1 tablespoon cornstarch 8 g
  • 1 teaspoon pure vanilla extract 5 ml
  • 2 cups all-purpose flour 240 g
  • 1/2 teaspoon baking powder 2 g
  • 1/4 teaspoon baking soda 1 g
  • 1/2 teaspoon salt 3 g
Make the frosting and decorate
  • 6 tablespoons vegan butter 85 g, brought to room temperature
  • 2 cups powdered sugar 240 g
  • 1 teaspoon pure vanilla extract 5 ml
  • 1-3 tablespoons almond milk 15-45 ml
  • food coloring vegan friendly
  • sprinkles

Method
 

Make the sugar cookie bars
  1. Set oven to 375°F (190°C) and prepare a 9x13-inch pan by greasing it or lining with parchment paper. Leave aside.
  2. In a large bowl, using a handheld or stand mixer with paddle attachment, whip the softened vegan butter and sugar on high speed for 3-4 minutes, until light and fluffy.
  3. Incorporate the almond milk, cornstarch, and vanilla. Beat on high until completely blended, about 1 minute. Scrape down the bowl as necessary.
  4. Add the flour, baking powder, baking soda, and salt. Mix on low speed until just combined, scraping the bottom and sides of the bowl a few times.
  5. Move the cookie dough into the prepared pan and press it into an even layer.
  6. Bake for 12-15 minutes until lightly golden and set in the center. Allow to cool fully before adding frosting.
Make the frosting and decorate
  1. In a stand mixer bowl or with a handheld mixer, beat the butter until creamy. Add the powdered sugar, vanilla, and 1 tablespoon of milk.
  2. Beat, beginning on low speed and then increasing to high for 2-3 minutes. If the mixture is too dry or thick, add more milk. If too wet, add more powdered sugar until the frosting is spreadable.
  3. If desired, gradually incorporate a small amount of food coloring. I used pink.
  4. Spread the frosting over the completely cooled sugar cookie bars, then scatter sprinkles on top. Slice into bars and serve.