Gluten Free Snickerdoodle Bars

I love Snickerdoodle Cookies but some days I don't feel like waiting around for the cookie dough to be ready to bake - that's when this super easy recipe for Gluten Free Snickerdoodle Bars comes in handy. They are thick and soft with that classic cinnamon sugar crunch we all love.

If you love a good bar cookie, make sure to check out my Gluten Free Oatmeal Cookie Bars and Gluten Free Peanut Butter Chocolate Chip Bars.

Recipe Ingredient Notes

Gluten Free Flour:  I have tested this recipe for gluten free snickerdoodle bars with King Arthur Measure for Measure and my own gluten-free flour blend. This is a recipe that should work without any issues with any gluten free flour blend you may have on hand. Please make sure the blend does contain xanthan gum.

Shortening: I use a mix of butter and shortening in this recipe. Butter for the flavor and shortening for the soft and tender texture. You may use all butter but the end result will be different. I highly recommend not skipping the shortening in this recipe. I use Crisco Vegetable Shortening.

Cream of Tartar: Also known as potassium bitartrate, cream of tartar gives Snickerdoodles their distinctive tangy flavor. It also helps to give them their soft, chewy, and pillowy texture.

What does the name Snickerdoodle mean?

Snickerdoodles are the perfect treat - who does not love a tender cookie with a slight tang, covered in cinnamon sugar? And let's not forget the very silly name. According to the 1931s published book Joy of Baking, the term snickerdoodle is based on the German word and yeast pastry "Schneckennudel". It literally means 'snail noodle' and looks more like a cinnamon roll than a snickerdoodle cookie. The name snickerdoodle is also thought to come from the Dutch word snekrad, which is vaguely translated as snicker.

Do snickerdoodles need cream of tartar?

Cream of tartar is what gives Snickerdoodles their unique tangy taste. Combined with baking soda it creates a rapid carbon dioxide reaction. These bubbles help the cookies rise, but also create the signature snickerdoodle cracks on the top.

How to make Gluten Free Snickerdoodle Bars

Gluten Free Snickerdoodle Bars are the perfect "last minute" bake. They are just as good as Gluten Free Snickerdoodle Cookies but there is no need to wait for the dough to be chilled. Once fully baked, allow them to cool for a few minutes in the pan before cutting.

Step 1: Preheat the oven to 350F. Line an 8×8 (or 9×9 pan) with parchment paper and set it aside. Make sure to leave some overhang on the sides to remove the gluten free snickerdoodle bars easily from the pan.

Step 2: Combine the gluten-free flour, cornstarch, baking powder, cream of tartar, and kosher salt in a small bowl and set aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer) cream together the unsalted butter and shortening. Once combined add the granulated white sugar and light brown sugar and cream until light and fluffy, around 3-4 minutes.

Step 4: With the mixer running on low, add the egg, egg yolk, and vanilla extract, letting it fully incorporate. Pause your mixer to scrape down the sides.

Step 5: Add the dry ingredients. Mix just until incorporated. Scrape down the sides of the bowl and the paddle attachment then mix for another 30-45 seconds until a smooth snickerdoodle dough has formed.

Step 6: Transfer the gluten-free snickerdoodle blondie dough to the prepared pan and with a small offset or the back of a spoon smooth out the dough evenly.

Step 7: In a small bowl combine the additional granulated sugar and ground cinnamon. Sprinkle the cinnamon sugar evenly over the bars.

Step 8: Bake at 350F for 20-22 minutes until the edges are set and golden brown and the center is just set.

Step 9: Remove the pan of snickerdoodle bars from the oven and place it on a cooling rack. Allow to cool them in the pan for 10 minutes before transferring to a cooling rack to cool completely.

Once fully cooled, cut into 9-16 pieces and enjoy!

Storage & Freezing of Snickerdoodle Bars

Store leftover gluten free snickerdoodle bars in an airtight container at room temperature for up to 5 days.

To freeze snickerdoodle cookie bars transfer the cooled and sliced bars to a freezer-safe bag or container and freeze them for up to 3 months. If possible freeze them in one layer or stack them with some parchment paper in between. When ready to eat thaw at room temperature or eat straight from the freezer. Don't mock frozen snickerdoodle bars until you tried them.

Make ahead instructions

The dough for gluten free snickerdoodle blondies can be made ahead of time. Make the dough as directed, transfer it to the prepared square baking pan and refrigerate for up to 2 days. When ready to bake, remove it from the fridge, sprinkle it with the cinnamon sugar mixture, and bake as directed.

FAQ about Snickerdoodle Cookie Bars

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.