Easy Vegan Sugar Cookie Bars That Are Soft and Sweet

These vegan sugar cookie bars taste like your favorite bakery-style sugar cookies, without the rolling, chilling, or complicated decorating. They’re soft, tender, and topped with a creamy dairy-free frosting that sets just enough to slice cleanly. If you love sugar cookies but want something easier for weeknights, parties, or holidays, this is your shortcut.

The batter comes together in one bowl, and the bars bake in under 25 minutes. They’re also easy to customize with sprinkles, citrus zest, or almond extract. No special equipment, no tricky steps—just classic flavor in a simple, shareable format.

What Makes This Special

• All the sugar cookie flavor, none of the fuss: Press the dough into a pan and bake.

  No chilling, rolling, or cutting shapes.

• Soft and tender, not crumbly: A mix of plant milk and vegan butter gives a plush, bakery-style texture.
• Reliable frosting: Smooth, dairy-free buttercream that spreads easily and sets up just enough to slice.
• Beginner-friendly: One bowl, straightforward steps, and common pantry ingredients.
• Party-perfect: Cuts cleanly, travels well, and looks festive with sprinkles or colored sugar.

What You’ll Need

• All-purpose flour – 2 1/4 cups (spooned and leveled)
• Baking powder – 1 teaspoon
• Fine sea salt – 1/2 teaspoon
• Vegan butter – 1/2 cup (softened, not melted)
• Organic cane sugar – 3/4 cup (ensure it’s vegan-certified)
• Brown sugar – 2 tablespoons (adds moisture and tenderness)
• Unsweetened non-dairy yogurt – 1/3 cup (or applesauce)
• Plant milk – 3 tablespoons (oat, almond, or soy)
• Vanilla extract – 2 teaspoons
• Almond extract – 1/4 teaspoon (optional, but lovely)
• Sprinkles – optional for topping (ensure they’re vegan)

For the Frosting

• Vegan butter – 1/2 cup (softened)
• Powdered sugar – 2 to 2 1/2 cups (sifted for smoothness)
• Plant milk – 1 to 2 tablespoons
• Vanilla extract – 1 teaspoon
• Pinch of salt – to balance sweetness
• Food coloring – optional (check that it’s vegan)

Step-by-Step Instructions

1. Prep the pan and oven: Heat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
2. Whisk dry ingredients: In a bowl, whisk flour, baking powder, and salt until combined.
3. Cream the butter and sugars: In a large bowl, beat vegan butter, cane sugar, and brown sugar on medium until light and fluffy, about 2 minutes.
4. Add wet ingredients: Mix in yogurt, plant milk, vanilla, and almond extract (if using).

   Beat until smooth. It may look slightly curdled—that’s okay.

5. Add dry to wet: Add the dry ingredients in two additions, mixing on low until just combined. Do not overmix.
6. Press into pan: Transfer dough to the pan.

   Use a spatula or damp fingertips to press it into an even layer, reaching all corners.

7. Bake: Bake 18–23 minutes, until the edges are light golden and a toothpick in the center comes out with a few moist crumbs. The top should look set.
8. Cool completely: Let the pan cool on a rack. For easiest slicing, wait until the bars are fully cool before frosting.
9. Make the frosting: Beat vegan butter until creamy.

   Add powdered sugar, 1/2 cup at a time, with a pinch of salt. Add vanilla and 1 tablespoon plant milk, then adjust milk or sugar until spreadable and fluffy.

10. Frost and decorate: Spread frosting over the cooled bars. Add sprinkles if using.

    Let frosting set for 15–20 minutes.

11. Slice and serve: Lift the slab out by the parchment and cut into squares or rectangles. Wipe the knife between cuts for clean edges.

How to Store

• Room temperature: Keep frosted bars in an airtight container for up to 2 days.
• Refrigerator: Store up to 5 days. Let them come to room temp before serving for the softest texture.
• Freezer: Freeze unfrosted bars (whole or sliced) for up to 2 months, well-wrapped.

  Thaw, then frost. Frosted bars can also be frozen; freeze on a sheet until firm, then wrap individually.

Why This is Good for You

These bars are a sweet treat, but there are a few pluses. Using plant-based ingredients means no cholesterol and often a lighter environmental footprint.

The non-dairy yogurt adds moisture and a little protein without eggs. You’re in control of the sweetness and can use organic or fair-trade sugars if you like.

For a small fiber boost, you can swap part of the flour with fine white whole wheat or spelt flour. And because the recipe is stable, you can also sprinkle in citrus zest for a fresh, bright twist without changing the texture.

Pitfalls to Watch Out For

• Overbaking: The bars should look pale with lightly golden edges.

  If you wait for a deep color, they’ll be dry.

• Dense texture: Overmixing the dough after adding flour develops gluten. Mix just until combined.
• Too-sweet frosting: Taste and add a pinch of salt or a squeeze of lemon juice for balance if needed.
• Crumbly slices: Let bars cool completely and allow frosting to set before cutting. Use a sharp knife and wipe between cuts.
• Non-vegan sugar or sprinkles: Not all brands are vegan.

  Check labels, especially for sprinkles and decorative sugars.

Recipe Variations

• Lemon Sugar Cookie Bars: Add 1 tablespoon fresh lemon zest to the dough and 1–2 teaspoons lemon juice to the frosting. Top with yellow sanding sugar.
• Almond Confetti Bars: Use 1/2 teaspoon almond extract in the dough and sprinkle 1/3 cup vegan rainbow sprinkles on top of the frosting.
• Strawberry Frosted: Mix 2–3 tablespoons freeze-dried strawberry powder into the frosting for color and berry flavor.
• Gluten-Free: Swap in a 1:1 gluten-free all-purpose blend with xanthan gum. Bake time may vary by a couple of minutes.
• Brown Sugar Vanilla: Replace the 3/4 cup cane sugar with 1/2 cup cane sugar + 1/4 cup brown sugar for a slight butterscotch note.
• Coconut-Lime: Use coconut milk for the plant milk, add lime zest to the dough, and sprinkle toasted coconut on the frosting.

FAQ

Can I use coconut oil instead of vegan butter?

Yes, but choose refined coconut oil to avoid coconut flavor.

Use it softened, not melted, and note the bars may be slightly firmer and less fluffy than with vegan butter.

Do I need to chill the dough?

No. This recipe is designed to be pressed right into the pan and baked immediately. Chilling can make it harder to spread.

What size pan works best?

A 9×13-inch pan gives the best balance of thickness and baking time.

For thicker bars, use a 9×9-inch pan and add a few minutes to the bake time.

Can I reduce the sugar?

You can reduce the sugar in the dough by up to 1/4 cup without hurting the texture. For frosting, add sugar gradually and stop when it tastes right and holds a soft peak.

How do I make clean slices?

Cool the bars fully, chill for 20 minutes after frosting, and use a long, sharp knife. Wipe the blade after each cut.

A ruler helps if you want uniform pieces for gifting.

What if I only have granulated sugar?

That’s fine. The 2 tablespoons of brown sugar add tenderness, but you can replace them with granulated sugar without major changes.

Are these nut-free?

They can be. Use a nut-free plant milk (like oat or soy) and check your vegan butter brand.

Skip almond extract if allergies are a concern.

Wrapping Up

Vegan Sugar Cookie Bars bring all the charm of a classic sugar cookie with a fraction of the work. They’re soft, sweet, and easy to decorate for any occasion. Keep this recipe on hand for potlucks, birthdays, or whenever you want a simple treat that always turns out.

Once you try them, you may never go back to rolling and cutting again.