It's Canada Day and I just got around to making batch two of these cookies. At first I made Canada Flag Sugar Cookies and I made the mistake of baking them last Friday. By last night they were all gone. So come Canada Day and I have nothing to show for it. Enter Sugar Cookie Bars to the rescue. They're just a variation on the original sugar cookie dough, only in bar form - way easier to make since there is no rolling or shaping involved and no piping either. Just flatten it out in a 9x13 inch tray, whip up a super duper extra fast glossy icing, pour it on, drop some sprinkles and you're on your way! I made those squares strawberry flavour hence the dark pink/light red you see in the picture. But you can make those for any occasion and you can make the icing in whatever colour strikes your fancy. Enjoy!
Oh and here's a picture of the flags that never made it past day two.
Oh and here's a picture of the flags that never made it past day two.
Canada Day Sugar Cookie Bars (Dairy, Egg & Nut Free)
Yields 24 squares
1/2 cup dairy free margarine
1 cup granulated sugar
1/2 cup soy yoghurt (or applesauce if you don't have yoghurt on hand)
1 tsp vanilla extract
2 1/4 cups unbleached all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
Pourable Glossy Icing
2 cups icing sugar
2 Tbsp corn syrup
2 Tbsp soy milk (more as needed to make it a thick honey consistency)
1/2 tsp vanilla extract
Preheat oven to 375 degrees. Line a 9x13 inch tray with foil or parchment paper. Grease with dairy free cooking spray.
In a large bowl, cream margarine and sugar until light and fluffy. Beat in yoghurt and vanilla until well incorporated. Stir in flour, baking soda and salt just until dough comes together. It will be very thick like cookie dough.
Bake for 20 to 22 minutes in a preheated oven until the edges are golden. Cool completely before decorating and cutting.
To make the glossy icing, combine all ingredients in a bowl and stir until well incorporated and smooth. It should have the consistency of cold thick honey and will be pourable but needs a spoon to spread. If it is too thick add more soy milk in 1/2 tsp increments. If it becomes too runny, add more icing sugar.
Canada Flag Sugar Cookies (Dairy, Egg & Nut Free)
Makes 2 dozen large cookies (or 4 dozen small ones)
1/2 cup dairy free margarine
1 cup granulated sugar
1/4 cup applesauce
1 tsp vanilla extract
1 2/3 cup unbleached all purpose flour
3/4 tsp baking powder
1/4 tsp salt
In a large bowl cream together margarine and sugar until light and fluffy. Add applesauce and vanilla extract. Beat until well incorporated. Stir in flour, baking powder and salt just until dough comes together. Cover and chill for a few hours, or overnight.
Preheat oven to 400 degrees. Line two cookie sheets with parchment paper and set aside. Roll out dough, 1/4 inch to 1/2 inch thickness, on floured surface. Cut using cookie cutter shapes and transfer to cookie sheets. Bake for 5 to 8 minutes or until the edges just begin to turn golden. Let cool on cookie sheet before removing to a wire rack. Cool completely before decorating. Put glossy icing in piping bag and decorate cookies.
Nutritional Info for Sugar Cookie Bars (per square)
Calories 183.86, Total Fat 3.94g, Cholesterol 0mg, Sodium 114.67mg, Potassium 20.15mg, Total Carbohydrates 36.03g, Fiber 0.38g, Sugar 24.92g, Protein 1.29g
Nutritional Info for Flag Sugar Cookies (per large cookie) Calories 171.78, Total Fat 3.91g, Cholesterol 0mg, Sodium 92.46mg, Potassium 15.01mg, Total Carbohydrates 33.46g, Fiber 0.27g, Sugar 24.91g, Protein 0.97g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Yields 24 squares
1/2 cup dairy free margarine
1 cup granulated sugar
1/2 cup soy yoghurt (or applesauce if you don't have yoghurt on hand)
1 tsp vanilla extract
2 1/4 cups unbleached all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
Pourable Glossy Icing
2 cups icing sugar
2 Tbsp corn syrup
2 Tbsp soy milk (more as needed to make it a thick honey consistency)
1/2 tsp vanilla extract
Preheat oven to 375 degrees. Line a 9x13 inch tray with foil or parchment paper. Grease with dairy free cooking spray.
In a large bowl, cream margarine and sugar until light and fluffy. Beat in yoghurt and vanilla until well incorporated. Stir in flour, baking soda and salt just until dough comes together. It will be very thick like cookie dough.
Bake for 20 to 22 minutes in a preheated oven until the edges are golden. Cool completely before decorating and cutting.
To make the glossy icing, combine all ingredients in a bowl and stir until well incorporated and smooth. It should have the consistency of cold thick honey and will be pourable but needs a spoon to spread. If it is too thick add more soy milk in 1/2 tsp increments. If it becomes too runny, add more icing sugar.
Canada Flag Sugar Cookies (Dairy, Egg & Nut Free)
Makes 2 dozen large cookies (or 4 dozen small ones)
1/2 cup dairy free margarine
1 cup granulated sugar
1/4 cup applesauce
1 tsp vanilla extract
1 2/3 cup unbleached all purpose flour
3/4 tsp baking powder
1/4 tsp salt
In a large bowl cream together margarine and sugar until light and fluffy. Add applesauce and vanilla extract. Beat until well incorporated. Stir in flour, baking powder and salt just until dough comes together. Cover and chill for a few hours, or overnight.
Preheat oven to 400 degrees. Line two cookie sheets with parchment paper and set aside. Roll out dough, 1/4 inch to 1/2 inch thickness, on floured surface. Cut using cookie cutter shapes and transfer to cookie sheets. Bake for 5 to 8 minutes or until the edges just begin to turn golden. Let cool on cookie sheet before removing to a wire rack. Cool completely before decorating. Put glossy icing in piping bag and decorate cookies.
Nutritional Info for Sugar Cookie Bars (per square)
Calories 183.86, Total Fat 3.94g, Cholesterol 0mg, Sodium 114.67mg, Potassium 20.15mg, Total Carbohydrates 36.03g, Fiber 0.38g, Sugar 24.92g, Protein 1.29g
Nutritional Info for Flag Sugar Cookies (per large cookie) Calories 171.78, Total Fat 3.91g, Cholesterol 0mg, Sodium 92.46mg, Potassium 15.01mg, Total Carbohydrates 33.46g, Fiber 0.27g, Sugar 24.91g, Protein 0.97g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
