Soft Frosted Sugar Cookie Bars (Egg-Free, Dairy-Free, Nut-Free)
If you've ever wished you could turn a soft bakery-style sugar cookie into an easy dessert bar, this recipe is for you. These Soft Frosted Sugar Cookie Bars are thick, tender, and topped with fluffy vanilla frosting and plenty of sprinkles. Best of all, they're completely egg-free, dairy-free, and nut-free, making them a fun option for birthdays, classroom parties, and family celebrations. I started creating recipes like this because my daughter has life-threatening food allergies. So many of the treats she saw at parties and bakeries weren't safe for her to enjoy. Recipes like these cookie bars help bring those classic childhood treats back to the table in a way that everyone can safely share. Unlike traditional sugar cookies, there's no rolling, chilling, or cutting required. Simply press the dough into a pan, bake, frost, and slice into bars.
Ingredients
- ¾ cup dairy-free butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 Tbsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 2 Tbsp dairy-free milk
- ½ cup dairy-free butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- pinch salt
- sprinkles
Instructions
- 1Prepare the Baking Pan
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- 2Cream the Butter and Sugars
In a large mixing bowl, beat the dairy-free butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Mixing well at this stage helps create soft, tender cookie bars.
- 3Add the Wet Ingredients
Add the applesauce and vanilla extract. Mix until smooth and fully incorporated.
- 4Mix the Dry Ingredients
Add the flour, cornstarch, baking powder, and salt. Pour in the dairy-free milk and mix just until a soft dough forms. Avoid overmixing to keep the bars soft and tender.
- 5Press the Dough into the Pan
Transfer the dough to the prepared baking pan. Use clean hands or the back of a spatula to press the dough into an even layer.
- 6Bake the Cookie Bars
Bake for 20–24 minutes, or until the edges are lightly golden and the center is just set. Do not overbake. The bars will continue to firm up as they cool. Allow the bars to cool completely in the pan before frosting.
- 7Make the Dairy-Free Frosting
In a medium bowl, beat the dairy-free butter until smooth. Add the powdered sugar, vanilla extract, and salt. Continue beating until light and fluffy to reach a spreadable consistency.
- 8Frost and Decorate
Spread the frosting evenly over the cooled cookie bars. Top generously with the sprinkles.
- 9Slice and Serve
Lift the bars from the pan using the parchment paper overhang. Cut into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
