These Eggless Sugar Cookie Bars are soft, buttery, and perfectly sweet—everything you love about classic sugar cookies without rolling, cutting, or chilling dough. Made with simple pantry staples and zero eggs, they bake up tender and slightly cakey with that nostalgic vanilla flavor. If you’ve ever wanted sugar cookies without the mess or allergy worries, this is your answer. Easy, reliable, and celebration-ready.
Oriana’s Thoughts On The Recipe
This recipe started in my kitchen on a busy afternoon when I was craving sugar cookies—but didn’t have the time (or patience) to roll and cut dough. After more than a decade of egg-free baking, I’ve learned that texture and flavor matter most. So I set out to create a bar version that kept that classic buttery taste and soft crumb—without the extra steps.
I tested and re-tested this recipe until it came out perfect every single time. Soft in the center, lightly golden on the edges, and sturdy enough to frost and slice cleanly. Because everyone deserves dessert, no matter their allergies.
Now, these bars are one of my go-to treats for birthdays, school events, and last-minute baking moments. It’s now a staple in our home. And the best part? It’s completely egg-free.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: Provides structure and texture to the bars. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking powder: Helps the bars rise and become soft and fluffy. Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Balances the sweetness and enhances the flavors. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: Adds richness and flavor to the bars. Make sure it’s at room temperature for easy mixing. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
- Granulated sugar: Sweetens the bars and contributes to their soft texture. Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cookie bars.
- Cream cheese: Adds moisture and richness to the bars while keeping them tender. Use the full-fat version that comes in blocks.
- Pure vanilla extract: This infuses the bars with delicious vanilla flavor. Use pure extract for the best taste! Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- For the frosting, you’ll need butter, vanilla, salt, confectioners’ sugar, heavy cream or milk, and food color. You can color the frosting any color your heart desires.
- Sprinkles for decorating on top! Because who doesn’t love sprinkles? They add a fun and festive touch to the bars!
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: How To Make Sugar Cookie Bars without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Preheat The Oven & Prepare The Pan
Preheat oven to 350° F (180° C). Lightly grease an 8×8-inch (or 9×9-inch) baking pan with cooking spray or line with parchment paper and grease. Making sure to leave enough overhang on the sides. Set aside.
Step 2 – Mix Dry Ingredients
Combine the flour, baking powder, and salt in a medium-sized bowl and set aside.
Step 3 – Cream Butter and Sugar
Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until light in color and fluffy, about 3 minutes. Add cream cheese and vanilla and mix until well combined.
Step 4 – Add Dry Ingredients
Add the flour mixture and mix until the dough comes together and is combined. Do not overmix.
Step 5 – Press Dough Into The Pan
Press the sugar cookie dough into an even layer in the bottom of the pan.
PRO-TIP: To spread the dough easily, I like to place a piece of parchment paper on top of it and spread it with my hand or a spatula into an even layer.
Step 6 – Bake
Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so be careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting.
Step 7 – Frost
Make the frosting. Frost the bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into squares.
Recipe Tips
- Make sure your butter and cream cheese are softened for easy mixing and a smooth batter.
- Don’t overmix the batter, as it can result in tough bars. Mix until just combined for a tender texture.
- To spread the dough easily, I like to place a piece of parchment paper on top of it and spread it with my hand or a spatula into an even layer.
- For picture-perfect slices. After you frost the cookie bars slab, chill it for 15 minutes. This helps the bar and the frosting to firm up, so your slices are perfect. Use a large, sharp chef’s knife.
Variations & Additions
- Add chocolate chips, nuts, or dried fruit to the batter for extra flavor and texture.
- Experiment with different extract flavors, such as almond or lemon, for a unique twist.
- Feel free to customize the frosting with your favorite flavors or colors. Get creative and have fun with it!
- You can also top the bars with crushed cookies, candies, or drizzles of chocolate for added indulgence.
Make Ahead
You can make these bars and the frosting 1 day in advance– store the bars, covered, at room temperature overnight and store the frosting, covered, in the refrigerator. Frost before cutting and serving.
Storing and Freezing Instructions
Store the cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
To freeze, wrap the bars tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. They will keep for up to 2 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
Recipe Card
Best Eggless Sugar Cookie Bars
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 2 ¼ cups (315 g) all-purpose flour
- 2 ¼ teaspoons (9 g) baking powder
- ½ teaspoon (4 g) salt
- ¾ cup (174 g – 6 oz) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 4 oz (112 g) cream cheese, softened
- 3 teaspoons (15 ml) pure vanilla extract
Vanilla Frosting:
- 3/4 cup (170 g) unsalted butter, softened
- 1 teaspoon (5 ml) pure vanilla extract
- ½ teaspoon (2 g) salt
- 2 1/4 cups (270 g) confectioners’ sugar
- 3 tablespoons (45 ml) heavy cream or milk
- Food coloring (I used 1 drop of deep pink gel food color for this pink frosting and extra sprinkles for decorating on top)
Instructions
- Preheat the oven to 350° F (180° C). Lightly grease an 8×8-inch (or 9×9-inch) baking pan with cooking spray or line it with parchment paper and grease it, leaving enough overhang on the sides. Set aside.
- Combine the flour, baking powder, and salt in a medium-sized bowl and set aside.
- Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until light in color and fluffy, about 3 minutes. Add cream cheese and vanilla and mix until well combined, about 1 more minute.
- Add the flour mixture and mix until the dough comes together. Do not overmix.
- Press the sugar cookie dough into an even layer in the bottom of the pan.
- Bake for 25-28 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so be careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting.
Make the Vanilla Frosting:
- Beat the butter, vanilla, and salt with an electric mixer on medium speed until creamy, about 3 minutes. Add confectioners’ sugar and heavy cream; mix to incorporate. Then, increase to high speed and beat for 3 full minutes. Adjust the frosting to your liking by adding more confectioners’ sugar if the frosting is too thin or more cream if the frosting is too thick. Add in food coloring, if using, and mix until evenly colored.
Frost:
- Frost the bars with a thick layer of frosting and decorate with sprinkles if desired. Cut into squares. TIP: For picture-perfect slices. After you frost the cookie bar slab, chill it for 15 minutes. This helps the bar and the frosting to firm up, so your slices are perfect. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter and cream cheese, use vegan butter and vegan cream cheese. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. Check out my favorite dairy-free substitutes here.
- Make sure your butter and cream cheese are softened for easy mixing and a smooth batter.
- Don’t overmix the batter, as it can result in tough bars. Mix until just combined for a tender texture.
- To spread the dough easily, I like to place a piece of parchment paper on top of it and spread it with my hand or a spatula into an even layer.
- For picture-perfect slices. After you frost the cookie bar slab, chill it for 15 minutes. This helps the bar and the frosting to firm up, so your slices are perfect. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts.
- Add chocolate chips, nuts, or dried fruit to the batter for extra flavor and texture.
- Experiment with different extract flavors, such as almond or lemon, for a unique twist.
- Feel free to customize the frosting with your favorite flavors or colors. Get creative and have fun with it!
- You can also top the bars with crushed cookies, candies, or drizzles of chocolate for added indulgence.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I always have a hard time baking in the 8×8 or 9×9 ! Any chance I could double (or keep the same ) and bake in something larger ?
Hello Kate! I totally get it — You can definitely double the recipe and bake it in a 9×13 pan; just keep an eye on the baking time since it may need a few extra minutes. I wouldn’t recommend keeping the same amount of batter and using a larger pan, though, because the bars will turn out too thin.