Sugar Cookie Bars

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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Print Recipe

Prep Time 10

Cook Time 30

Servings: 8 large servings

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

1 loaf brioche or challah bread
1 cup unsweetened almond milk
4 large eggs
3 tbsp maple syrup
1 tsp vanilla
pinch of salt
1 1/2 tsp cinnamon
2 tbsp coconut sugar regular sugar works too

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.