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holiday cookies

Ginger Molasses Cookie Bars with Frosting (DF)

December 3, 2019 by Rachael Ng Leave a Comment

What’s better than a fresh-baked, soft ginger cookie around this time of year? Frosted ginger cookie bars! They have all the great flavors of a traditional soft ginger molasses cookie, but they’re easier and quicker to bake! Plus they’re topped with a dreamy vanilla buttercream frosting made with vegan butter. And you don’t miss out on any chewiness, because these bars have it all – soft and chewy!

The recipe for these cookie bars involves a simple dough. No refrigeration is required as the dough gets immediately pressed into a baking dish – like I said, easy. Once the bars have totally cooled, you’ll whip up my favorite vegan buttercream with just a handful of ingredients – an easy, no-fail, can’t-tell-it’s-vegan frosting. If you love molasses, spicy ginger, and the sweetness of a sugary frosting, then these bars are for you! Top them with your favorite sprinkles for an extra festive feel!

Some of the ingredients I like for this recipe:

Coconut sugar is my favorite low GI, unrefined sugar. It makes for a great replacement for granulated sugar and tastes nothing like coconut. It tastes less sweet than regular sugar, which balances out the sweetness of the frosting on these bars.

Solid coconut oil beats together with the coconut sugar like in a traditional cookie dough. Feel free to use softened vegan butter instead. I don’t recommend melted (or liquid) coconut oil as I don’t know how the bars would turn out.

Egg yolk adds an extra bit of chewiness to these bars!

Vegan butter acts as the perfect dairy-free alternative to regular butter in this frosting. It’s delicious and creates the perfect frosting texture! Plus, nobody can tell the frosting is vegan!

Vegetable shortening stabilizes the vegan butter, giving it the perfect texture to swirl your frosting on top of the cookie bars!

Yield: 16 Bars

Ginger Molasses Cookie Bars with Frosting

Ginger Molasses Cookie Bars with Frosting

Soft cookie bars flavored with spicy ginger and sweet molasses - all topped with a simple, dairy-free buttercream frosting. A festive and delicious holiday treat!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours

Ingredients

Bars

  • 3/4 cup coconut sugar
  • 2/3 cup coconut oil, solid
  • 1 large egg + 1 large egg yolk, room temp
  • 1/4 cup molasses
  • 2 cups + 2 Tbsp unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg

Frosting

  • 1/3 cup vegan butter stick, softened
  • 3 Tbsp vegetable shortening (or more vegan butter)
  • 3/4 tsp vanilla extract
  • 1 3/4 cup powdered sugar
  • 3-5 tsp plant-based milk

Instructions

  1. Preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray + parchment paper. I like to cut one long strip of paper, folding the excess over two of the edges and trimming. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a large bowl, beat together the coconut sugar and solid coconut oil. Beat in the egg, egg yolk, and molasses; set aside.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and spices. Add dry ingredients to wet and use a large wooden spoon or spatula to combine. The dough may seem dry, but it will come together with enough mixing (and may even seem greasy).
  4. Press the dough into your prepared baking dish, using your fingers or the back of a spoon to smooth out the top. Bake at 350°F for 20-25 minutes, being careful not to over bake the bars - you want them nice and chewy!
  5. Allow bars to cool in the dish for at least an hour. Gently remove the whole cookie bar by running a butter knife along the edges without parchment paper, and then using the excess parchment paper to lift the bar up and out of the dish. Allow cookie bar to cool completely on a cooling rack.
  6. Once the bar is cool, you can make the frosting. Beat together the vegan butter and shortening until smooth. Beat in the vanilla extract and then the powdered sugar. Add plant-based milk 1 tsp at a time until the frosting reaches a spread-able, but still-thick-enough-to-create-swirls, consistency.
  7. Scrape all of the frosting onto the cookie bar and use an offset spatula to evenly spread over the surface, making swirls as you go along. Top with sprinkles or other topping of your choice.
  8. Slice into 16 bars, wiping your knife clean between each slice. Store leftovers in an airtight container at room temperature.

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 254Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 157mgCarbohydrates: 27gFiber: 0gSugar: 25gProtein: 1g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Bars, Dairy-free Tagged With: cookie bars, frosted cookie bars, ginger molasses, ginger molasses cookies, holiday cookie bars, holiday cookies

Soft & Chewy Confetti Cookies (DF)

February 7, 2019 by Rachael Ng 4 Comments

It’s the holiday season! Which means I am excited for sprinkles! Take a small bowl of sprinkles and add them to a chewy sugar cookie and you’ve got me very excited for something that doesn’t include chocolate (if you know me or my recipes, you know I love chocolate!). These cookies are soft, chewy, and loaded with sprinkles. You can add as much or as little sprinkles as you’d like. Do what I did and add them to the batter and roll the dough balls in sprinkles, or choose one or the other. Whatever you do, just know that people will love these cookies! Especially around the holiday season.

This recipe is pretty simple – the hardest part is waiting for the dough to chill for two hours! But once the dough is ready, you’ll shape your dough balls, dip the top and sides of each dough ball in sprinkles, and bake! And, like I mentioned, if eating a cookie covered in sprinkles is too much for you, you can skip that step. You’ll still have a delicious, chewy cookie with bits of festive colors inside!

Some of the ingredients I like for this recipe:

White granulated sugar makes these cookies irresistible, giving them a traditional chewy sugar cookie taste! The white sugar adds no extra color to the dough.

Extra light olive oil makes these cookies nice and chewy! I prefer the “light” variety simply for the color, but you can use regular olive oil or other vegetable oils. I don’t recommend using coconut oil.

Extra egg yolk also lends a hand to the chewiness of these cookies.

Vanilla extract flavors these cookies, which is why I like to use 2 whole teaspoons. You could use a mix of vanilla and almond extracts, but I prefer all vanilla.

Yield: 18 Cookies

Soft & Chewy Confetti Cookies

Soft & Chewy Confetti Cookies

Soft and chewy sugar cookies loaded with your favorite holiday sprinkles! The perfect cookie for any celebration!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup white granulated sugar (or unrefined cane sugar)
  • 1/3 cup extra light olive oil
  • 2 tsp vanilla extract
  • 1 large egg + 1 large egg yolk, room temp
  • 3/4 cup sprinkles, divided

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  2. In a medium bowl, mix together the sugar, oil, and vanilla. Whisk in the egg + egg yolk until mixture is completely combined and smooth. Add liquid ingredients to dry and use a large spatula or wooden spoon to gently mix until a few flour streaks remain. Gently stir in 1/4 cup of sprinkles. Cover and chill the dough for at least two hours.
  3. Preheat your oven to 350°F and line a baking sheet with parchment paper. Add 1/2 cup of sprinkles to a small bowl. Scoop cookies 1.5 Tbsp in size, rolling the dough into smooth balls – the cookies spread more evenly when rolled. Roll each dough ball in sprinkles (optional). I only rolled the top and sides of my dough balls! Place six cookies on your prepared baking sheet and slightly press down on each dough ball, reshaping as necessary into a neat circular shape.
  4. Bake cookies at 350°F for 5-7 minutes or until cookies have spread and puffed. Be careful not to over-bake them! Let cookies rest on baking sheet for 1-2 minutes before moving to a cooling rack. Cookies will deflate and soften as they sit.
  5. Store leftover cookies in an airtight container at room temperature.

Notes

  • I like adding olive oil to these cookies, but if you’re looking for something more neutral in taste, you can try grapeseed, avocado, canola, or safflower oil.
  • If you prefer less sprinkles, feel free to leave the sprinkles out of the batter OR only put sprinkles in the batter (and don't roll the dough balls in sprinkles).

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 146mgCarbohydrates: 22gFiber: 0gSugar: 12gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Occasionally I update the photos in my posts, and I like to keep a couple of the original photos for anyone who may have saved the recipe prior to the update. In this case, Valentine’s Day confetti cookies!

More cookie recipes:

Coconut Oil Chocolate Chip Sprinkle Cookies (DF)
Peanut Butter Blossoms with Chocolate Ganache (DF)
Soft & Chewy Orange Sugar Cookies (DF)
Soft & Chewy Coconut Sugar Cookies (DF)

Filed Under: Cookies, Dairy-free Tagged With: christmas cookies, confetti, confetti cookies, dairy free sugar cookies, dairy-free, festive, holiday cookies, soft and chewy, sprinkle cookies, sprinkles, sugar cookie

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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