Sugar Cookie Bars with Strawberry Frosting (Lightened Up!)

Zoomed in voew of sugar cookie bars stacked on top of each other.

Sugar Cookie Bars with Strawberry Frosting (Lightened Up!)

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 145kcal

Author: Lauren

You're going to go nuts over these Sugar Cookie Bars! Sweet, buttery, and dense, these bars pair PERFECT with creamy strawberry frosting and sprinkles. And they're lightened up, but you'd never know because they're still full of the good stuff! Truly a sweet treat everyone will enjoy.

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Ingredients

Sugar Cookie Bars:

1/4 cup + 2 Tbsp light butter (84g) room temperature
1/4 cup Swerve brown sugar (48g)
1/4 cup Swerve granular sweetener (48g)
2 tsp pure vanilla extract
1 large egg
1/2 cup unsweetened applesauce (122g)
1.5 cups all-purpose flour (180g)
1/4 cup vanilla protein powder (31g)

Frosting:

3/4 cup whipped strawberry frosting (144g)

Topping:

Sprinkles of choice optional for presentation

Instructions

Preheat the oven to 350 degrees F. Line a 8x8" baking dish with parchment paper and/or spray with cooking spray.
In a large bowl combine the butter, brown sugar, sweetener, and vanilla; beat with a hand mixer or whisk until smooth.
Add the egg and applesauce and beat again. Then add in the flour and protein powder and stir just until dry ingredients are incorporated.
Pour batter into the prepared pan and even out so the top is smooth.
Bake for 25-30 minutes or until the center is set.
Let the blondies cool to room temperature then place in the fridge for an hour or until ready to frost.
When ready, spread the frosting evenly over the bars and top with sprinkles, if desired. Cut into bars and enjoy!

Notes

To make dairy-free: use dairy-free butter, a plant-based protein powder, vegan sprinkles, and omit the frosting or use a dairy-free frosting.

To make gluten-free: use a 1:1 gluten-free flour.

These bars are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.

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