Soft frosted sugar cookie bars…
Made from scratch, and iced with my secretly healthy frosting recipe.
These bars are nothing short of holiday magic!
No eggs and no butter are needed for the bars, which can be refined-flour-free as well. They’re like eating a homemade frosted sugar cookie… but even better!
Iphone photos of the sugar cookie bars, straight from the oven:
Sugar Cookie Bars
Sugar Cookie Bars
Print This Recipe
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Ingredients
- 1 1/2 cups spelt flour or white flour (or Bob’s gf plus 1/4 tsp xanthan gum) (130g)
- 1/2 tsp baking powder
- 1/4 tsp plus 1/8 tsp salt
- 3/4 tsp baking soda
- 1/2 cup sugar or xylitol
- 1 tsp pure vanilla extract
- 3 tablespoons milk of choice
- 1/2 cup coconut oil or vegetable oil
- optional, homemade sprinkles
Instructions
Preheat oven to 325 F, grease an 8×8 pan, and set aside. In a mixing bowl, combine all dry ingredients and mix very well. In a separate bowl, whisk together the vanilla and milk and oil. (If using coconut oil, it’s always a good idea to gently heat your milk to room temperature first.) Pour dry into wet and mix again. Transfer to the prepared pan, and smooth out. Bake 13 minutes. They will look very underdone when you take them out, but that’s okay! Just let them cool for at least 10 minutes before touching. If desired, frost with your favorite frosting. (The frosting recipe I used is linked under the first photo in this post.)
Link Of The Day:
Kathryn says
This is my go-to recipe when I need to bring a treat to a party or gathering. It’s been a hit so far! I even used it to introduce some of my Chinese friends to American baking–they had only tried store-bought baked goods from Walmart, so they had complained to me that American treats were too sickly-sweet. They adored these bars, though!
Diana says
I made these with Splenda instead of sugar. I am not sure if that substitution altered the flavor or texture of the final product. I thought it had a pretty mild taste and could have used more sweetness (I ate it plain, though, so I’m sure with frosting it would be sweet enough). It was also quite crumbly. I thought it was good, but if I decide to stick with using Splenda, I might need to tweak the recipe a bit more.
Lin says
These are delicious–I reduced oil (coconut) to 1/3 c. and added 3 tbsp additional milk, used only 1/4 c. sugar. They did, however, have a noticeable baking soda taste–maybe because I used less sugar? Next time I will try reducing baking soda or baking powder, but suggestions helpful.
Ashley Barnes says
Was running low on food to eat until grocery day. The kids really enjoyed these.
Crazymom says
Luuuuvvv this recipe! I can’t have eggs & daughter has dairy allergy. I love sugar cookies but until now, always ended up w/lil rock-like discs 🥴. These are soooo easy, yummy & fluffy sugar cookies that you can make into whatever type ya want -plain, frosted, sprinkled, shaped or bars! Thanks ma’am!😋 They have definitely become a repeat favorite!
Chocolate Covered Katie says
Thank you so much for making them!
Kate says
This recipe is delicious!! I made it not sure how it would turn out, but was very pleased by how it did turn out. I put cream cheese frosting on top, but I would make it with a vanilla frosting next time. It looks a bit undercooked when you first take it out of the oven, but it’s fine, they turned out great! I love the saltiness of the sugar cookie in it! I will definitely make this again!!
CCK Media Team says
Thank you so much for making them 🙂
Erin Cornelius says
I used whole wheat white flour (to up the fiber) and 1/4 c. Stevia for baking and a 1/4 c. Sugar. I substituted 2 eggs and 2 tbsp vegetable oil for the 1/2 c. Oil (I have high cholesterol). The eggs made the texture somewhere between a cookie and a cake, but they held together great and had a great taste! Thanks for this recipe (and all the other great recipes) Katie!
Destiny says
My husband made these the other night as a surprise and the bars are very delicious I couldn’t stop eating them. Made them myself today and they are just so so good.