Best Eggless Sugar Cookie Bars
These Eggless Sugar Cookie Bars are soft, tender, and cakey! They’re bursting with buttery goodness and are a breeze to make. Plus, they're completely customizable, making them perfect for any celebration.
Servings 9 - 12 bars
Calories 509kcal
Equipment
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 8x8-inch (or 9x9-inch) baking pan with cooking spray or line it with parchment paper and grease, 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 and is combined. 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 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 bars 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.
Notes
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.
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.
Frosting: The frosting will form a crust on the surface but won't completely harden. However, if you need/want the frosting to set more firmly, add one tablespoon of cornstarch to the frosting when you add the confectioners' sugar.
For Chewy Cookie Bars, reduce the baking powder to 1 1/2 teaspoons.
Food Allergy Swaps:
- 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 bars 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
Calories: 509kcal | Carbohydrates: 74g | Protein: 5g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 416mg | Potassium: 71mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1137IU | Calcium: 93mg | Iron: 2mg