Organic Sugar Cookie Bars
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Learn how to make Organic Sugar Cookie Bars with no artificial colors that taste just like the nostalgic treats you know and love!
If you love sugar cookies, be sure to check out some of my other favorites like Eggless Chocolate Chip Sugar Cookies, Organic Lofthouse Sugar Cookies, or Soft Baked Snickerdoodle Sandwich Cookies.
Table of Contents
Indulge in soft and chewy sugar cookies with a hint of cinnamon. These sugar cookie bars are incredibly nostalgic if you love sugar cookies as much as I do!
While most sugar cookie bars have artificial colors, these Organic Sugar Cookie Bars are made with plant based dyes and sprinkles!
Why You’ll Love This Recipe
Nostalgic: If you love thick sugar cookies with frosting, you’ll love these Organic Sugar Cookie Bars!
Soft and Chewy: These sugar cookie bars are soft and chewy, just like the classic cookies.
No Artificial Colors: While most sugar cookie bars use artificial colors in the frosting and sprinkles, I use plant based dyes so you can feel good about indulging in a nostalgic treat.
Ingredients
- Butter: I use Organic Valley Salted Butter for the sugar cookies and the frosting.
- Cane Sugar: I use organic cane sugar, which is less processed than granulated white sugar.
- Powdered Sugar: I love combining powdered sugar with cane sugar for sugar cookies as I think it really gives them the best texture, especially if you prefer the thick and chewy sugar cookies, like these!
- Vanilla Bean Paste: This adds more depth of flavor even just plain vanilla extract, though you can use vanilla extract if you don’t have organic vanilla bean paste.
- Egg: You’ll need one large egg.
- Sour Cream: Organic sour cream gives these a soft and pillowy texture. If you don’t have sour cream, Greek yogurt is a great substitute.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Cinnamon: I use organic Korintje cinnamon, which is my favorite variety. Read more about the different kinds of cinnamon in my post the Best Cinnamon to Bake With.
- Powdered Sugar: Make sure to sift powdered sugar for the best results.
- Vanilla Extract: Use a high quality vanilla extract. I use this in the frosting for that signature vanilla frosting flavor.
- Beet Powder: I use organic beet powder to dye the frosting pink, naturally! This is optional, you can skip this step or also use another dye.
- Rainbow Sprinkles: I use India Tree Nature’s Colors Nonpareils, which are plant based. You can use any sprinkles that you like though.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use a stand mixer for ease, but if you prefer to use a hand mixer you can.
- Baking Pan: I use an 8×8-inch baking pan, but a 9-inch pan will also work the bars will just be a little shorter.
- Parchment Paper: I always use nontoxic parchment paper for ease, this ensures the sugar cookie bars come out workout any problems.
- Piping Bags: To decorate these with roses and rosettes, you’ll need 2 piping bags.
- Decorating Tips: I use Ateco tip #846 and #21. The decorating is totally optional, but it makes them pretty! If you want to skip, you can just frost the bags with a spatula too!
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, and vanilla bean paste. Mix on low until combined and there are no butter chunks.
Add the egg and sour cream and mix on low for a few rotations. Add the flour, baking powder, salt, and cinnamon and mix to combine into a cookie dough.
Step 3
Transfer the dough to the prepared baking pan and spread it out evenly, either using a spatula or your hands.
Step 4
Bake for 25 to 27 minutes or until a the middle looks set and the edges look lightly golden brown. Allow to cool completely in the baking pan.
Step 5
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, vanilla extract, and beet powder. Mix on low and add in 1 to 2 tablespoons of milk as needed to create a smooth and creamy frosting. Be sure to scrape down the sides of the bowl party way through mixing to ensure everything is combined.
Transfer the frosting to two piping bags, one with Ateco tip #846 and the other with Ateco tip #21.
Step 6
Pipe rosettes on the top of the bars with Ateco tip #846. Fill in with rosettes and dollops with Ateco tip #21. Top with nonpareils.
Step 7
Cut into 9 bars and enjoy. Store in an airtight container for up to 5 days.
Baker’s Tips
- Make sure your butter is soft. I prefer to leave it out on the counter to soften naturally. If you need to microwave it, only do 10 second intervals to ensure it doesn’t melt.
- You can color these another color by using another color. For blue use blue spirulina, for green use matcha, and for orange use India Tree Nature’s Colors Orange.
- You don’t need to pipe the frosting, this is totally optional. You can just add all the frosting on top with a spatula and spread out evenly.
- If you want to use different sprinkles you can do that too!
FAQ’s
Yes, there’s a simple adjustment for gluten free in the Notes at the bottom of the recipe.
Store in an airtight container so they don’t dry out. If you need to stack them, you’ll need to add a piece of parchment paper in between each one to prevent them from sticking to each other.
Craving More?
Organic Sugar Cookie Bars
Equipment
- Piping Bags (optional)
- Ateco Tip #846 (optional)
- Ateco Tip #21 (optional)
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 71 grams powdered sugar (sifted)
- 1 teaspoon vanilla bean paste
- 1 large egg
- 57 grams sour cream
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
Frosting
- 170 grams salted butter (softened)
- 284 grams powdered sugar (sifted)
- 2 teaspoons vanilla extract
- ¼ teaspoon beet powder (optional)
- 1 to 2 tablespoons milk
- India Tree Nature's Colors Nonpareils
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, and vanilla bean paste. Mix on low until combined and there are no butter chunks.
- Add the egg and sour cream and mix on low for a few rotations. Add the flour, baking powder, salt, and cinnamon and mix to combine into a cookie dough.
- Transfer the dough to the prepared baking pan and spread it out evenly, either using a spatula or your hands.
- Bake for 25 to 27 minutes or until a the middle looks set and the edges look lightly golden brown. Allow to cool completely in the baking pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, vanilla extract, and beet powder. Mix on low and add in 1 to 2 tablespoons of milk as needed to create a smooth and creamy frosting. Be sure to scrape down the sides of the bowl party way through mixing to ensure everything is combined.
- Transfer the frosting to two piping bags, one with Ateco tip #846 and the other with Ateco tip #21.
- Pipe rosettes on the top of the bars with Ateco tip #846. Fill in with rosettes and dollops with Ateco tip #21. Top with nonpareils.
- Cut into 9 bars and enjoy. Store in an airtight container for up to 5 days.
Video
Notes
Nutrition
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These organic sugar cookie bars are soft, sweet, and absolutely delicious. The clean, quality ingredients make them a treat you can feel good about—perfect for Easter or spring gatherings!
Thank you Teresa!!