My favorite cookie is the Snickerdoodle, but it’s closely followed by a sugar cookie with cream cheese frosting!
Now this can be made with traditional ingredients, and be free of soy, peanut and tree nut as is.
There are some great subs readily available in most supermarkets to make these friendly for your individual situation, making them gluten free and vegan as well.
For a butter substitute, I like to use Earth Balance vegan spread.
In lieu of eggs, I like to either add 1/4 C unsweetened applesauce per egg, or a new egg replacer on the market that we tried out and love- JUST Egg! If I use JUST Egg I sub 1/4 C for each egg in a recipe. I have to say JUST Egg is even amazing as scrambled eggs by itself!
If you are wheat or gluten free, I love King Arthur Gluten Free Flour Measure for Measure blend.
Sugar Cookie Bars
Ingredients
Sugar Cookie Bar
- 3/4 C salted butter, softened
- 3/4 C granulated sugar
- 1/4 C powdered sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/4 C all-purpose or gluten free measure-for-measure flour
- 1 tsp baking powder
- 1 tsp salt
Cream Cheese Frosting
- 8 oz cream cheese, room temperature and softened
- 1/2 C salted butter, room temperature and softened
- 4 C powdered sugar
- 1 tsp vanilla
Instructions
-
Mix all cookie bar ingredients, flatten evenly into a 9×13 greased baking dish. Bake at 375 for 12-14 minutes or until golden brown around edges.
Let cool.
Mix cream cheese frosting ingredients, spread on top of cooled cookie bar base, and add sprinkles if desired.
Cut into bars and enjoy!
