FROSTED SUGAR COOKIE BARS
A soft sugar cookie is hard for just about anyone to resist, especially when cut into grab-n-go bars. These would be great to serve at your next party or potluck!
Servings: 16 cookies
Calories: 247kcal
Ingredients
Sugar Cookie Dough
- 2 ¼ cups Sarah’s gluten free flour blend or your favorite all-purpose gf flour blend
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup powdered sugar
- ½ cup cane sugar
- ⅓ cup unrefined coconut oil soft
- ½ cup So Delicious Dairy Free unsweetened coconut milk or almond milk room temperature
- 1 teaspoon vanilla extract
Vanilla Frosting
- 2 ½ cups organic powdered sugar
- 4 tablespoons Earth Balance vegan butter softened
- 2-3 tablespoons So Delicious Dairy Free french vanilla coconut milk coffee creamer OR coconut milk & vanilla extract
- food coloring optional
- gluten free sprinkles optional
Instructions
- Preheat oven to 350 degrees F (180C)Spray 9×13 inch (23-cm x 33-cm) baking pan with nonstick cooking spray.
- In medium bowl, sift together flour blend, baking powder, and salt. Set aside.
- In bowl of stand mixer, beat together powdered sugar, sugar, coconut oil, coconut milk and vanilla until creamy. Add flour mixture and continue to mix until combined.
- Using rubber spatula, spread dough in even layer in prepared baking pan.
- Bake cookies for 22-24 minutes, or until edges are golden brown. Remove from oven and place pan on cooling rack to cool completely.
- To make vanilla frosting, mix together powdered sugar, softened vegan butter, coffee creamer, and vanilla. Beat until smooth and creamy.
- Add a few drops of food coloring (if desired). Spread frosting over top of cooled cookies. Sprinkle with colored sprinkles.
- Allow frosting to set. Cut cookies into bars and serve.
Notes
Serve with a smile!
Nutrition
Calories: 247kcal | Carbohydrates: 45g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 107mg | Potassium: 27mg | Fiber: 2g | Sugar: 33g | Calcium: 32mg | Iron: 1mg