A healthy sugar cookie bar that is both delicious and easy? Sign me up. These sugar cookie bars are a favorite of everyone I’ve shared them with, and hopefully will be with you too!
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When it comes to baking I like it simple. I’m much more comfortable with savory dishes because I think there’s more forgiveness and you can adjust a lot based on preferences. With baked, you have to get it right from the beginning most of the time. One reason I love these sugar cookie bars is that they are easy and only require a handful of ingredients. And while ingredient amounts matter, there are no complicated steps or lots of measuring required.
The basis for this sugar cookie bar recipe is cashew butter. I use a homemade version which is just roasted and salted cashews blended in a food processor until creamy. This gives the bars a creamy, rich, nice dense consistency. It also keeps them egg free.
Ingredients needed for Sugar Cookie Bars
- Cashew butter
- Sugar
- Milk
- All-purpose flour
- Almond extract
- Vanilla extract
- Baking powder
- Butter (for the frosting)
- Cream cheese (for the frosting)
- Powdered sugar (for the frosting)
How to make Creamy Sugar Cookie Bars
- Mix all the ingredients in a medium bowl until combined.
- Press into a parchment-lined or greased square baking dish.
- Bake and then cool completely.
- Once the cookie bars are cooled, mix the ingredients for the frosting. Frost the cookie square then cut it into smaller squares.
Tips for the Sugar cookie bars
- Cashew butter can be pricey but if you can find a bag of roasted cashews, blend it in a food processor until creamy and smooth.
- Make sure to frost the cookie bars completely before frosting.
- You can easily make this vegan but using vegan butter and vegan cream cheese.
- Add as little or as much powdered sugar to get the sweetness you like. I find about 1/2 a cup works great.
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Ingredients
Method
- Preheat oven to 350.
- Cut the slices of bread into 4 squares per slice. Place in a large (8×11) greased baking dish.
- In a bowl, whisk the eggs, milk, vanilla, maple syrup, 1 tsp of the cinnamon, and pinch of salt. Pour over bread. Using a spoon or clean hands, toss the bread to get each piece coated
- If baking right away, mix the 1/2 tsp cinnamon and sugar then top the bread. I usually don't use all the mix but use what you want.
- If baking the next morning, cover and store in the fridge. Add the sugar mix right before baking.
- Bake for 30 minutes then top with fresh fruit if desired.
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