I’m a ginormous fan of sugar cookie bars. I’m far too lazy to roll and frost individual cookies. Plus, this provides double the thickness. These soft sugar cookie bars are topped with a sweet non-dairy buttercream, making these a perfect addition to your St. Patrick’s Day, or Easter celebrations free of gluten and the top eight allergens.
My obsession with sugar cookie bars started years ago before we had any dietary restrictions thanks to Six Sister’s Stuff. They had me hook, line and sinker! I still sometimes make them for family and friends. After the success of my chocolate chip cookie bars, I started to fantasize about tweaking it to achieve sugar cookie bar status.
Sugar cookies are just such a beloved, classic cookie. The addition of food coloring and sprinkles make them an ideal chameleon for any time of year. I just loved the green frosting–because it’s perfect for St. Patrick’s day, or for Easter because it reminds me of the fresh grass springing up.
I love spring because it’s when we’re able to finally play outside after months of being cooped inside. I live in Utah, and while our past few winters haven’t been terrible, I look forward with anticipation for warmer weather. I’ve always been this way, but since having kids I’m even more so. I notice such a difference when they can run around and expend their energy outside. The great thing about spring is that it’s warm enough to play outside, but not too hot so you can still bake. I always wonder if I’d enjoy spring as much as I do now if we ever move away from somewhere that has winter. Winter can be long, but it SURE makes you appreciate spring!
I just let my son have a “cookie party” as he calls it with these cookies (aka sharing it with a friend). He got his favorite neighbor, his partner in crime, and they put the three-wheeler down long enough to eat enjoy this thick, delicious cookie. I love my little test subjects!
I hope you, and any test subjects or guests you have also enjoy these bars for a sweet treat this spring.
If you’d like to see a video demonstration, I had fun showing Fox13’s The Place how to make these, and share a few food allergy tips as well! To see the video, click on the still photo below:
- COOKIE INGREDIENTS:
- 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
- FROSTING INGREDIENTS:
- 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
- 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.
- 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.
- 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.
- 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.
Adapted from: my chocolate chip cookie bars