Vegan Pink Lemonade Cookie Bars
These pretty and delicious vegan Pink Lemonade Cookie Bars topped with multicolored sprinkles are an incredibly easy treat to bake up for your kids, but I bet you won't be able to resist them either!
Servings: 16 cookie bars
Calories: 222kcal
Ingredients
- 3 cups unbleached all purpose flour
- 2 tablespoon corn flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 1 cup vegan butter (2 sticks)
- ½ teaspoon pure vanilla extract
- 3 tablespoon lemon juice
- Red or pink food coloring (optional. You can also use half a teaspoon of beet powder instead)
- 3 tablespoon non-dairy milk
- Sprinkles for topping
Instructions
- Sift the flour, baking powder and salt into a bowl.
- In another bowl using electric beaters, or in the bowl of a stand mixer, whisk together the sugar and butter until it is all light and fluffy. Scrape down the sides of the bowl occasionally to ensure everything is mixed together.
- Add enough food coloring to get a bright pink color, vanilla extract, lemon juice and the non-dairy milk. Whisk again till mixed.
- Add the flour, mix with a spatula first, and then with the electric beaters until the dough starts to pull away from the sides.
- Lightly spray an 8 by 8 inch baking pan with oil.
- Turn out the cookie dough into the pan and press down with your fingers to make a very even, smooth layer.
- Press sprinkles into the dough, as many as desired.
- Using a sharp knife, lightly score the dough in the shape and size of bars you'd like.
- Bake in a preheated 425-degree oven for 35 minutes.
- Remove from the oven and let the pan cool on a rack. After it has cooled, cut all the way through the scores you made earlier to cut into bars.
Nutrition
Serving: 1cookie | Calories: 222kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 130mg | Potassium: 55mg | Fiber: 1g | Sugar: 13g | Vitamin A: 551IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg