1teaspoonNielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 ½cupsflour of choice regular all-purpose flour180g
For the frosting:
1 1/2 - 1 3/4cupspowdered sugarsifted
1/2cupvegan butter softened
1/2tablespoonvegan milk add more if needed
pinchsea salt if using unsalted butter
Few drops of pink or red food colouring
For the bars:
Preheat oven to 350°F/180°C. Line an 8x8 pan. Cream together the butter and sugar for about 3 minutes on medium low speed.
Add in the vanilla extract and vegan milk and blend for another 30 seconds until incorporated.
In a small separate bowl, sift together your flour, baking powder, baking soda and sea salt until thoroughly combined.
Add in your flour mixture into the wet mix. Mix for about 2 mins to incorporate. Scrape down the bowl.
Add to your lined 8x8 pan. Bake for 22-23 minutes. It'll be slightly underbaked which is fine because it keeps cooking while it cools.
Let it cool completely. Top it with buttercream frosting tinted with a little bit of pink or red food colouring. Top with sprinkles and enjoy!
For the frosting:
Beat the butter and vanilla for about 2-3 minutes.
Add in the sifted powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add in a ¼ tablespoon of vegan milk at a time until it reaches your preferred volume and consistency.
Add the food colouring, then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, pink, smooth and creamy.
How to store: Store these bars in the refrigerator for up to 5 days. You can either wrap them in the baking pan or transfer them to an airtight container; if you need to stack the bars, place parchment paper between the layers to keep them from sticking together.How to freeze: Freeze these vegan sugar cookie bars for up to 3 months. Wrap them individually or place them in a freezer bag with parchment paper between the layers.