Sugar Cookie Bars with "Buttercream" Frosting (GF, DF, Egg, Soy, Peanut/Tree nut Free, Top 8 Free, Vegan)
Prep time: 
Cook time: 
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Serves: 12
Much easier than rolling out individual sugar cookies, and twice the thickness. Topped with a dairy-free "buttercream" these soft top 8 free bars are delicious!
  • ¾ cup dairy-free, soy-free shortening
  • 1 cup sugar
  • 2 tsp. vanilla
  • ¼ cup plus 2 Tablespoons vanilla rice milk
  • 1 tsp. salt
  • ¾ tsp. xanthan gum
  • 1 and ½ tsp. Ener-G egg replacer
  • 1 and ½ tsp. double acting baking powder
  • 2 and ½ cups gluten-free flour
  • ¼ cup dairy-free, soy-free shortening
  • ¼ cup coconut oil
  • ¼ tsp. vanilla extract
  • pinch of salt
  • 1 and ½ cups powdered sugar
  • ⅛ 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 ½ cup of the powdered sugar. Then, alternate a bit of the rice milk with ½ 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.
Recipe by Allergy Awesomeness at