I have a soft spot for sprinkles. It’s their bright colors and fun shapes that add a little fun to any sweet treat. My kids are always requesting sprinkles on their ice cream. They say it makes the ice cream taste better. How could I disagree with that?
Let’s be real here. When it comes to sugar cookies, the frosting is really only there as glue for the sprinkles. Yes, that layer of vanilla frosting tastes amazing on those soft sugar cookies. It’s also totally necessary. No one wants to eat a plain, unfrosted sugar cookie. It’s a blank {yummy} canvas, just waiting to be covered with a cheerful layer of sugary goodness!
Just when I didn’t think my gluten free vegan sugar cookies couldn’t get any better, I made them into bars! So much easier to make. Just spread the dough into the pan, bake, frost and slice. A soft sugar cookie is hard for just about anyone to resist, especially when cut into grab-n-go bars. These would be great to serve at your next party or potluck!
- 2 1/4 cups Sarah's gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 1/2 cup cane sugar
- 1/3 cup unrefined coconut oil, soft
- 1/2 cup So Delicious Dairy Free unsweetened coconut milk or almond milk, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups organic powdered sugar
- 4 tablespoons Earth Balance vegan butter, softened
- 2-3 tablespoons So Delicious Dairy Free french vanilla coconut milk coffee creamer
- food coloring (optional)
- gluten free sprinkles (optional)
- Preheat oven to 350 degrees. Spray 9x13 baking pan with nonstick cooking spray.
- In medium bowl, sift together flour blend, baking powder and salt. Set aside.
- In bowl of stand mixer, beat together powdered sugar, sugar, coconut oil, coconut milk and vanilla until creamy. Add flour mixture and continue to mix until combined.
- Using rubber spatula, spread dough in even layer in prepared baking pan.
- Bake cookies for 22-24 minutes, or until edges are golden brown. Remove from oven and place pan on cooling rack to cool completely.
- To make vanilla frosting, mix together powdered sugar, softened vegan butter, coffee creamer and vanilla. Beat until smooth and creamy.
- Add a few drops of food coloring (if desired). Spread frosting over top of cooled cookies. Sprinkle with colored sprinkles.
- Allow frosting to set. Cut cookies into bars and serve.
These look so tasty, have already printed the recipe and ready to bake them! What brand of star sprinkles are those? Please don’t say you don’t remember haha I’ve asked other people where their sprinkles are from and that usually happens… but I would love to buy the exact same ones! Thanks for the recipe <3
I actually found them in the dollar section at Target last Spring!
My family thought these were pretty good. Sadly, I didn’t care for the texture. My husband described them as a cross between a cookie and cake. I’d wished they would have been more like one or the other. That said, they were very pretty. 🙂
I was wondering is it possible to replace your gluten free flour blend with a store bought one (Schär Mix it! Universal) or just regular all purpose flour? If yes, can I do this in any of your recipes?