Strawberry Sugar Cookie Bars

From Red Vines

Red Vines Strawberry Sugar Cookie Bars with Red Vines Sugar Free Strawberry Licorice Twists

What You’ll Need:

Sugar Cookie Bars

  • ½ cup vegan butter, slightly softened
  • ⅔ cup granulated sugar
  • 3 tbsp almond milk
  • 1 tbsp vanilla extract
  • ½ tsp almond extract
  • 1 ½ cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt






Preheat the oven to 350 degrees F. Line an 8×8-inch baking dish with parchment paper.

In a large bowl, add vegan butter and sugar. Cream together until light and fluffy, about
2-3 minutes. Add almond milk, vanilla extract, and almond extract. Cream together once
more to combine.

Add all-purpose flour, cornstarch, baking powder, baking soda, and salt. Fold together
until evenly combined.

Transfer dough to the baking dish. Using clean hands or a spatula, press across the
bottom of the dish in an even layer.


Bake sugar cookie bars for 22-25 minutes, until the top and edges are light golden
brown. Remove from the oven and set aside to cool completely inside the pan.

Once the sugar cookie bars have cooled, gently lift the parchment paper to remove them from the pan. Add a thick layer of strawberry frosting. Decorate with chopped Strawberry Licorice Twists and sprinkles.

Slice into squares and enjoy!

Red Vines Strawberry Sugar Cookie Bars on parchment paper
Red Vines Strawberry Sugar Cookie Bars with bite taken out

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