Sugar Cookie Bars No Butter

July 12, 2022

They’re soft and tender and chewy and covered with the best buttercream sugar cookie frosting EVER.This recipe is easy and fast and who doesn’t love a sugar cookie bar?The first thing I read on Lindsay’s blog several years ago was a sugar cookie cake.They’re easier to make than regular sugar cookies and have a thick layer of frosting on top and sprinkles, which are required in my world.I think I could make sugar cookie bars for every occasion: birthdays, Christmas, Halloween, Valentine’s Day…the options are endless.Mix in the egg, vanilla, salt, baking soda and cream of tartar.I love my frosting recipe because of a secret ingredient: heavy whipping cream.Nowadays you’re not limited to just nonpareils or jimmies; sprinkles come in all sorts of combinations now!They're soft and tender and chewy and covered with the best buttercream sugar cookie frosting EVER.This recipe is easy and fast and who doesn't love a sugar cookie bar??Sprinkles and/or food coloring if desired Instructions Preheat oven to 350°F.Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment.Make the frosting: Beat butter until creamy with a hand or a stand mixer.Mix until the frosting comes together and becomes smooth, adding additional teaspoons of milk as needed for consistency.Recipe Video Recipe Nutrition Serving: 1 bar | Calories: 154 kcal | Carbohydrates: 15 g | Fat: 10 g | Saturated Fat: 6 g | Cholesterol: 35 mg | Sodium: 1272 mg | Sugar: 15 g Nutritional information not guaranteed to be accurate.Lemon Poppy Seed Cupcakes, Cream Cheese Cookies with Nutella Glaze,.Salted Caramel Popcorn Brownies, Sugar Cookie Bars, Funfetti Cheesecake Pie,.Banana Chocolate Chip Cheesecakes, Sweet and Sour Slow Cooker Smokies.Red velvet Cookie Bars, Veggie Egg Muffins, 2 Layer Espresso Chocolate Cake. .

Dairy Free Sugar Cookie Bars

But sometimes, you just don’t want to deal with refrigerating the dough, rolling it out, doing all the cookie cutters…you might just want something a bit simpler.They’ve got all that classic sugar cookie flavor, but all you have to do is make the dough, press it into a pan, and bake it.You’ll top it all off with a quick and easy homemade frosting – and maybe a few sprinkles if you feel so inclined.Optionally, you can add sprinkles as a 10th ingredient to make these a bit more fun – totally you’re choice.So, once those bars are cool to the touch (you can put them in the fridge to speed it up) – make your frosting.You’ll beat some Earth Balance with powdered sugar, vanilla, and a splash of oat milk until it’s nice and fluffy.I highly recommend using the whisk attachment on a stand mixer for this, as it’s so much easier than trying to do it by hand.I’m personally a fan of Supernatural sprinkles, which are dairy and soy free – and are also naturally colored.They’re a little more expensive than you’ll find your normal grocery store ones are, but it’s not like you’re using sprinkles everyday – it’s worth it to grab some safe ones for a special occasion!I haven’t tested it out but good quality blends should work fine in this recipe.I haven’t tested it out but good quality blends should work fine in this recipe.I hope you’ll give these dairy free sugar cookie bars a try.5 from 2 votes Print Dairy Free Sugar Cookie Bars These dairy free sugar cookie bars are insanely delicious - no refrigerating or rolling required!1/4 tsp salt Frosting: 1/3 cup Earth Balance (or another dairy free butter substitute).1/2 tsp vanilla Optional for topping: sprinkles Instructions Preheat oven to 375 degrees.In a large mixing bowl, combine Earth Balance (or another dairy free butter spread) and sugar.Place in the oven and bake for 13-15 minutes, or until cooked through and very lightly golden on top.Spread frosting over cooled cookie bars, and optionally top with sprinkles. .

Sugar Cookie Bars

They’re super soft and fluffy, unbelievably tender (think delicate and cake-like) and they have an irresistible sweet and buttery flavor.Haven’t we all loved frosted sugar cookies as long as we can remember?Here you get sugar cookies with a melt-in-your-mouth Lofthouse style texture, in super easy to make bar form!More butter equals more flavor, more moisture and an even more tender cookie bar (along with a little bit of cornstarch).Granulated sugar: I’ve found 1 cup to be plenty since the frosting is very sweet.A key ingredient to a good cookie, don’t sub with margarine or shortening.A key ingredient to a good cookie, don’t sub with margarine or shortening.Almond extract: An ingredient that offers that funfetti style flavor to baked goods.An ingredient that offers that funfetti style flavor to baked goods.Sprinkles and food coloring: These are both optional but the make for a more visually appealing dessert.In a medium mixing bowl whisk together flour, cornstarch, baking powder and salt.Mix all frosting ingredients: In a large mixing bowl using an electric hand mixer blend together powdered sugar, 1/2 cup butter, 2 Tbsp cream, and 1 tsp vanilla extract until pale and fluffy.In a large mixing bowl using an electric hand mixer blend together powdered sugar, 1/2 cup butter, 2 Tbsp cream, and 1 tsp vanilla extract until pale and fluffy.These bars can be stored at cool room temperature , don’t let them get warm or the frosting will melt.To extend shelf life store in the refrigerator (for about 5 days), then bring to room temperature before serving.They can also be frozen for up to 2 months (chill in fridge first if you plan on stacking to help firm up the frosting, then lay parchment paper between each layer).If there is a nut allergy omit the almond extract and increase the vanilla to 2 tsp in the bars.If there is a nut allergy omit the almond extract and increase the vanilla to 2 tsp in the bars.Omit the almond extract and use citrus zest instead (orange, lemon, lime).Another great option is beet powder to ting the frosting pink (just sift first if clumpy).Use room temperature butter and eggs so ingredients blend together better (I’ve shared tips in the recipe notes to bring to room temperature quickly, I’m often not the plan ahead type baker).so ingredients blend together better (I’ve shared tips in the recipe notes to bring to room temperature quickly, I’m often not the plan ahead type baker).I like a medium density, the baking powder already makes them pretty puffy. .

Chewy Vegan Sugar Cookie Bars

Maybe it’s the pink frosting, or maybe it’s the chewy sugar cookie base—but I think the nostalgia factor is part of their appeal, too.These easy-to-make bars are always a hit at holiday parties, picnics, and potlucks, and you can customize them with your favourite frosting and toppings—while sprinkles are the standard, you can create a sugar cookie fruit pizza by layering on fresh fruit, or get out your piping bag and tips and get creative!Best of all, these vegan sugar cookie bars only require a few simple ingredients that you probably already have in your kitchen!Powdered sugar – Make sure you sift this first so you don’t end up with lumpy frosting!I recommend using a gel or paste food colouring for the sugar cookie frosting.Both of these options are nice because they don’t add liquid to the frosting, which has the potential to change its texture.It’s important to note that gels and pastes have intense colour, so I usually dip a toothpick into them, then swirl that into the frosting.Add the vanilla extract and vegan milk; beat for another 30 seconds, or until incorporated.Beat in ¼ tablespoon of vegan milk at a time until the frosting reaches your desired volume and consistency.Add the food colouring, then beat for about 5 minutes, or until the frosting is fluffy, pink, smooth, and creamy.I use a fluffy vegan buttercream for these sugar cookie bars, but you can certainly use cake frosting instead!I recommend making half the amount, or simply freezing any extra for another day.The bars will be slightly under-baked when you pull them out of the oven, which is fine because they’ll continue baking from the residual heat of the pan.The bars will be slightly under-baked when you pull them out of the oven, which is fine because they’ll continue baking from the residual heat of the pan.If the frosting seems too soft to cut cleanly, you can pop the bars in the refrigerator for a bit until it sets.If the frosting seems too soft to cut cleanly, you can pop the bars in the refrigerator for a bit until it sets.You can either wrap them in the baking pan or transfer them to an airtight container; if you need to stack the bars, place parchment paper between the layers to keep them from sticking together.If you make this vegan sugar cookie bar recipe, please snap a photo and tag #jessicainthekitchen on Instagram! .

Sugar Cookie Bars

With all the decadent sweetness of sugar cookies — minus the rolling and cutting and shaping and batch baking — this recipe simplifies one of the classic holiday cookies and makes it perfect for any occasion!I have to admit, I’m a huge fan of sugar cookies, and these frosted sugar cookie bars really hit the mark when it comes to simplicity without sacrificing flavor and texture.They really are great for any occasion — birthdays, parties, holidays, cookouts — I really can’t think of a place sugar cookies wouldn’t be acceptable fare, and this recipe makes it so much quicker and easier to prepare!White sugar – combined and creamed with the softened butter, this forms the light and fluffy portion of your cookie dough base.The dough will not be overly sticky so you’ll be able to press it into place.Pro Tip: This dough does not sink and fill in gaps.I’m a HUGE fan of my buttercream frosting and if you simply dye it pink you’ll have one heck of a tasty dessert!I recommend the long, skinny type of sprinkles — you know, the kind often used for ice cream sundaes?These aren’t too crunchy, so they won’t send a shockwave through your jaw when you bite down on them (not to mention distract from the soft, chewy sweetness that are these sugar cookie bars).The unfrosted cookie bars themselves can last up to a week in an airtight container, but dry out and get crunchy after about 3 days at room temperature.Once the cookies are frosted, you’re dealing with the buttercream timeline, which is slightly reduced.At room temperature, frosted sugar cookies are good in an airtight container for a day or two.After that, you’ll want to store frosted cookies in the fridge for up to a week (though good luck getting these tasty little morsels to last that long!Buttercream frosting does great in the freezer and lasts up to 3 months if stored and frozen properly.To thaw, simply remove the cookies from the freezer and set out at room temperature for about 20 minutes.I actually enjoy eating ice-cold cookies and brownies; it’s almost like an ice cream sandwich to me!When it comes to mass producing a delicious dessert for a crowd, these chewy Sugar Cookie Bars with Buttercream Frosting are always a hit!Buttercream Frosting Instructions Heat oven to 375*F In a large bowl beat 3/4 cup sugar and butter, oil, milk, almond extract and egg until fluffy.Spread evenly in an ungreased 15x10x1 jelly roll pan. .

Sugar Cookie Cookie Butter Bars

The more cars you saw and called the more points you got.Because we aren’t total monsters, we allowed Gavin to have the color red.I always had yellow, and Nathan always had orange and because Gavin and I are super generous, we gave him a second color too .Before long, we would hear from the backseat: “Daddy, that wasn’t really the right color orange.You know that too much of it isn’t entirely healthy, and it might cause some bad habits, like licking your plate or yelling “NEGATIVE TWO MILLION POINTS!” but it’s so good, you just can’t help yourself.Be sure to bring them to room temperature before cutting into them, cut small pieces given how rich they are, and if you are going to teach your child to be super competitive, then at least try to teach them the value of sharing by not eating the whole pan yourself.**Edited to add: Cookie Butter (pictured here) can be found at Trader Joe’s.1 cup of chocolate chips Instructions Preheat the oven to 350 degrees.In a medium bowl, whisk together the flour, baking powder and salt.On medium low speed, beat the butter and sugar for about three minutes, until it is light and fluffy.Then add the vanilla, and one egg at a time, combining for about thirty seconds after each addition.Gradually add the flour mixture until it is well combined, scraping down the sides of the mixing bowl as necessary.Press the cookie dough into the bottom of a 9x13 inch pan and bake for about 20 minutes.Let it cool on the counter for about 10 minutes, and then put it in the refrigerator for a half hour.Add the cookie butter and put it back in the microwave for another 30 seconds at half power.When yo go to cut the bars, make sure they come to room temperature, or the chocolate will crack and break.This post may contain affiliate links which won’t change your price but will share some commission. .

Sugar Cookie Bars (with Cream Cheese)

The cookie bars are filled with sprinkles, easy to make and are perfectly soft and chewy with a generous layer of buttercream!Sugar cookies are my weakness, my kryptonite, they render me utterly defenseless.Cream cheese adds a bit of tang and helps balance the sweetness.Easy to customize to any holiday or special event; use red and green for Christmas, pastel sprinkles for Easter, green and white for St. Patrick's Day, red/pink/white for Valentine's Day, your favorite team colors...you get the idea.After tinkering with the recipe over the years, I found that the addition of cream cheese helps keep the sugar cookie bars super soft and chewy without shortening.tips for making soft and chewy sugar cookie bars.This makes it easier to pull the bars out of the pan for frosting and cutting.To start, preheat your oven and prepare a 9x13 baking pan with parchment paper {or aluminum foil}, leaving a little overhang on the long sides.Next add the granulated and confectioners' sugar and beat for 4-5 minutes; until pale and fluffy.Be sure to use the “jimmies” for your sprinkles as the nonpareil type can bleed and turn your batter an unappetizing color.To achieve a soft and chewy {not cakey} texture, you want to bake these bars until they are just set at the edges {very lightly browned} and the center no longer looks wet.If you prefer a more cake-like sugar cookie bar; bake for an additional 5-7 minutes.Not gonna lie, adding the buttercream frosting is part of why I love these cookie bars.These sugar cookie bars are definitely sweet, although tempered by the addition of cream cheese.Sugar cookie bars can be stored in an airtight container at room temperature for up to 5 days.Remember to snap a picture and tag me on Instagram if you make these Sugar Cookie Bars with Cream Cheese.The cookie bars are so easy to make and are perfectly soft and chewy with sprinkles and a generous layer of buttercream on top!Line 9x13 baking pan with parchment paper or aluminum foil, leaving a little extra overhang on the sides.Add the granulated and confectioners' sugars and mix until pale and fluffy, approximately 4-5 minutes (speed 6).With the mixer on the lowest setting, add the flour mixture and blend until just combined.Be sure to use the “jimmies” for your sprinkles as the nonpareil type can bleed and turn your batter an unappetizing color.Increase speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping sides of the bowl as needed.Once cool, remove the bars from the pan using the parchment paper or aluminum foil and frost, adding additional sprinkles, if desired.Notes Store sugar cookie bars in an airtight container at room temperature for up to 5 days.Recipe shared with Meal Plan Monday and Full Plate Thursday.

Browned Butter Sugar Cookie Bars with White Chocolate Frosting

Friday and these Browned Butter Sugar Cookie Bars with White Chocolate Frosting…the BEST combo!Yes, for sure, but after a month long of healthy January eats, I figured it was time for a splurge recipe.OK. Fine that may be just a bit of an overstatement, but these sugar cookie bars are really freaking good.For the cute little hearts you see on top of the frosting, I simply melted both milk chocolate and white chocolate, put them each into separate ziplock sandwich bags, snipped a small portion of the corner off the bag, and then drew out hearts onto a parchment lined baking sheet.And two, the 2018 Winter Olympic Opening Ceremonies are happening tonight.Well, technically they kicked off at six am eastern time this morning (which if you are wondering is 8:00 pm in South Korea), but my guess is that most of you will want to watch the television broadcast that will air tonight at eight pm Eastern time on NBC.If you caught yesterday’s Homemade Potsticker recipe, you should already have plans to be making those tonight.In all seriousness though, I do truly love these cookie bars and they are perfect for all occasions from Valentine’s Day, to Olympic viewing parties, to birthdays, to a simple quick and easy Friday night treat.And if you do end up making these tonight and enjoy them while watching the opening ceremonies, make sure to keep your eyes peeled for the wild Gerard clan in the crowd of people.Browned Butter Sugar Cookie Bars with White Chocolate Frosting Author: Tieghan Gerard Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings: 14 bars Calories Per Serving: 407 kcal Nutritional information is only an estimate.▢ 1 teaspoon baking soda White Chocolate Frosting ▢ 1 stick salted butter.▢ 1 cup high quality white chocolate chips, melted and cooled to touch.Add the flour and baking soda, beating until combined and the dough forms a ball.To make the frosting: I n the bowl of a stand mixer (or large bowl with a hand mixer) beat together the butter and powdered sugar until smooth and fluffy, about 5 minutes.Add the melted white chocolate, and vanilla, beat until combined 4.

Sugar Cookie Bars

Top them with sweet buttercream frosting and your favorite sprinkles for a fun dessert everyone will love.I have made these countless times since I first shared this recipe back in the early days of My Baking Addiction and they have remained a favorite.They’re super versatile since you can top them with any seasonal sprinkles you like or color the frosting for everything from Halloween to the 4th of July.Sugar cookies…if you are like me, you love the taste and texture of them, but are not so keen on the prep work involved.The cookie base of these bars is thick and chewy, with the perfect amount of sweetness.Since the dough for these bars doesn’t have to be chilled or rolled out and cut, they’re super easy to make!Aside from your standard measuring cups, bowls, and a stand mixer, you’ll need to make sure you have the right pan for these cookie bars.You’ll want to grab a half sheet pan that measures about 13×18 inches.In your stand mixer with the paddle attachment, cream together the butter and sugar.Whisk together the dry ingredients: flour, salt, and baking soda.Bake your giant cookie for 12-17 minutes – it’s done when it is golden brown and a toothpick inserted into the center comes out clean.My favorite way to top Sugar Cookie Bars is with a simple buttercream frosting.I like to place a piece of parchment paper between layers if I have to stack them in the container, just to keep the frosting a bit neater.If you’d like to prep the frosting early, make it and freeze it in an airtight container. .

Sugar Cookie Bars

I’m so excited to be sharing this updated version of my well-loved sugar cookie bars with you today!These sweet dessert bars have thick, buttery sugar cookie bases and a flavorful, just-set frosting.They are so much easier to make than cut-out sugar cookies and they practically melt in your mouth.They sort of (not entirely, but somewhat) remind me of Lofthouse cookies in taste and texture; so if you like those, you’ll love these!This time around, I decided to swap the buttercream icing I used in my original recipe with a less-sweet cream cheese frosting.Here’s are a few of the key ingredients that make these sugar cookie bars so flavorful, soft and chewy:.It also helps keep the bars from being too sweet, all while not making them taste like cream cheese.It also helps keep the bars from being too sweet, all while not making them taste like cream cheese.Vanilla extract flavors these cookie bars in a delicate, but noticeable way.Vanilla extract flavors these cookie bars in a delicate, but noticeable way.This helps to slightly firm up the icing and encourages it to develop a nice buttercream-esque crust on top–it will still be soft underneath though!This helps to slightly firm up the icing and encourages it to develop a nice buttercream-esque crust on top–it will still be soft underneath though!Bake at 350F for 25-30 minutes until the edges are light golden brown and the center is set.Gradually add your powdered sugar and mix until completely combined.4.9 from 19 votes Print Pin Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes Servings: 24 servings Calories: 278 kcal Author: Sam Merritt Ingredients Cookie Bars ▢ 1 cup unsalted butter softened (226g).▢ 1 teaspoon table salt Frosting ▢ 10 Tablespoons unsalted butter softened (141g).▢ 2 oz cream cheese softened (57g) (see note if you would like a buttercream frosting instead).▢ Sprinkles for decoration optional Recommended Equipment ▢ 13×9 baking pan.▢ Electric mixer Cook Mode Prevent your screen from going dark Instructions Cookie Bars Preheat oven to 350F (175C) and lightly grease a 13×9” (33x23cm) baking pan with baking spray or butter.In a separate bowl, whisk together flour, baking powder, and salt.Frosting Combine butter and cream cheese and beat with an electric mixer until completely smooth and creamy.With mixer on low-speed, gradually add powdered sugar until completely combined, then stir in cornstarch.Spread frosting evenly over completely cooled cookie bars and add sprinkles on top if desired.However, if you’d like to make the original icing, simply omit the cream cheese and use ¾ cup (170g) of softened butter instead. .