Sugar Cookie Bars With “Buttercream” Frosting (Gf,

Name: Sugar Cookie Bars With “Buttercream” Frosting (Gf, Df, Egg, Soy, Peanut/Tree Nut Free, Top 8 Free, Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup soy dairy-free, free shortening; 1 cup sugar; 2 teaspoons vanilla; 1/4 cup vanilla rice milk; 1 teaspoon salt; 3/4 teaspoon xanthan gum; 1 1/2 teaspoons Ener-G Egg Replacer; 1 1/2 teaspoons double-acting baking powder; 2 1/2 cups gluten free flour blend I use Cybele Pascal's recipe; 1/4 cup soy dairy-free, free shortening; 1/4 cup coconut oil; 1/4 teaspoon vanilla extract; 1 pinch salt; 1 1/2 cups powdered sugar; 1/8 cup vanilla rice milk

Servings: persons

3/4 cup soy dairy-free, free shortening
1 cup sugar
2 teaspoons vanilla
1/4 cup vanilla rice milk
1 teaspoon salt
3/4 teaspoon xanthan gum
1 1/2 teaspoons Ener-G Egg Replacer
1 1/2 teaspoons double-acting baking powder
2 1/2 cups gluten free flour blend I use Cybele Pascal's recipe
1/4 cup soy dairy-free, free shortening
1/4 cup coconut oil
1/4 teaspoon vanilla extract
1 pinch salt
1 1/2 cups powdered sugar
1/8 cup vanilla rice milk

1
Preheat the oven to 350 degrees fahrenheit. In a stand mixer, with the paddle attachment beat shortening until soft. Add in the sugar and cream for two minutes. Add the vanilla extract and all of the rice milk until smooth.
2
With the stand mixer on a slow speed, slowly add the dry ingredients one at a time starting with the salt and going all of the way down the list. Mix until blended.
3
Pour the batter into a greased 9x9 square pan, pressing down to flatten and fill the space. Bake for 18-20 minutes, or until the edges are slightly golden brown. Allow to cool in the pan.
4
While the cookies are cooling, make the frosting by creaming the shortening and coconut oil in a stand mixer with the paddle attachment. Once mixed, add the vanilla, salt, and 1/2 cup of the powdered sugar. Then, alternate a bit of the rice milk with 1/2 cup of the powdered sugar until you've used all of them and the frosting is creamed. Add in coloring, if desired. Frost the cookies and cut into bars.

847

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup soy dairy-free, free shortening, 1 cup sugar, 2 teaspoons vanilla, 1/4 cup vanilla rice milk, and more.

Yes, Sugar Cookie Bars With “Buttercream” Frosting (Gf, Df, Egg, Soy, Peanut/Tree Nut Free, Top 8 Free, Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sugar Cookie Bars With “Buttercream” Frosting (Gf, Df, Egg, Soy, Peanut/Tree Nut Free, Top 8 Free, Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions