Gluten Free Sugar Cookie Bars

Gluten Free Sugar Cookie Bars are always a crowd pleaser. Soft, chewy, and perfectly sweet, they’re a quick and easy way to satisfy your sugar cookie cravings without the hassle of rolling dough and using cookie cutters. Topped with simple buttercream frosting and colorful sprinkles, these gluten free sugar cookie bars are perfect for any occasion.

Recipe Ingredients Notes

Gluten Free Flour: I have tested this recipe for gluten-free sugar cookie 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 contains xanthan gum. If not, please add a smidge less than ½ teaspoon.

Cream Cheese: Unlike many other sugar cookie bar recipes, I add a little bit of Cream Cheese to make the dough batter (and my frosting). Cream cheese adds richness and moisture to the dough, which helps create a softer, almost melt-in-your-mouth texture. I use full-fat cream cheese, the block kind, in this recipe. Make sure the cream cheese is at room temperature. 

Vanilla: Don’t skimp on the vanilla extract - it’s the key to these cookie bars' delicious flavor. A high-quality vanilla will make all the difference.

Sprinkles: Sprinkles make the cutest decorations for Sugar Cookie Bars. Many brands are gluten-free, but it's important to check the label before purchasing to ensure that they are certified gluten-free.

• India Tree Sprinkles - India Tree offers a range of gluten-free decorating sugars, sanding sugars, and sprinkles, including jimmies made with natural colors.
• Wilton Jimmie Sprinkles - Wilton offers a variety of gluten-free jimmie sprinkles in a range of colors.
• Fancy Sprinkles - In addition to a wide variety of sprinkle blends, Fancy Sprinkles offers individual sprinkle types, including jimmies, in a range of colors. Their jimmies are made from high-quality ingredients and are free from artificial colors and flavors. They are also gluten-free and certified kosher. (Personal Favorite)
• Sweetapolita Sprinkles - Sweetapolita offers a range of gluten-free sprinkles that are also free from artificial colors and flavors.

How to make Gluten Free Sugar Cookie Bars

To make this recipe for Sugar Cookie Bars, make sure the unsalted butter, cream cheese, and egg are at room temperature. This recipe is for an 8x8 baking pan.

1. Preheat the oven to 350F. Line a square 8" baking pan with parchment paper and set it aside. Leave some overhang so you can easily remove your sugar cookie bars from the pan once fully cooled.
2. Combine the gluten free flour, baking powder, and kosher salt and whisk together. Set aside.
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 cream cheese. Once combined, add the granulated sugar and cream until light and fluffy, around 3-4 minutes.

4. With the mixer running on low, add the large egg and vanilla extract, letting it fully incorporate. Pause your mixer to scrape down the sides.
5. Add the dry ingredients and 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 sugar cookie dough has formed.

6. Transfer the gluten free sugar cookie dough to the prepared pan. Lightly wet your fingers with water or spray them with a bit of nonstick cooking spray to keep the dough from sticking. Gently press it into an even layer, making sure to reach all corners of the pan. You can also use a small offset spatula or flexible silicone spatula to help smooth out the surface.
7. Bake at 350°F for 22 – 24 minutes. The sugar cookie bars are done when the top looks matte and the edges are just beginning to turn a light golden brown. A toothpick inserted in the center should come out clean or with a few moist crumbs. Keep in mind that the bars will continue to set as they cool, so avoid overbaking to maintain that soft, tender texture. (Baking times may vary depending on your oven!)
8. Remove the pan of sugar cookie bars from the oven and place it on a cooling rack. Allow them to cool completely in the pan before frosting them. Otherwise the buttercream will melt right off them.

Vanilla Buttercream Frosting

This simple Vanilla Buttercream is made by creaming together unsalted butter, powdered sugar, milk, and vanilla extract. I love adding a little bit of cream cheese to this frosting to give it a little tang that pairs very well with the sugar cookie bars.

1. Cream the butter, cream cheese, vanilla extract and salt for 2-3 minutes in the bowl of a stand mixer or a medium mixing bowl. This helps to aerate the butter and give your finished buttercream body and volume.
2. Mix in the powdered sugar. We all know powdered sugar and cocoa powder have a mind of their own. With the mixer running on low, add the powdered sugar one-third at a time. Make sure to scrape down the sides in between additions. Once all the dry ingredients have been added, turn up the speed of your mixer and mix for 2 minutes.
3. If your buttercream feels too thick or stiff, add a splash of milk - one teaspoon at a time - until it reaches your desired consistency. Milk softens the buttercream and makes it easier to spread or pipe. For a richer finish, you can also use heavy cream or even half-and-half. Just be sure to add it gradually so you don’t accidentally make it too runny.
4. If you like, you can add some food coloring to your buttercream.
5. To frost the gluten free sugar cookie bars, drop the frosting in the center of the completely cooled cookie bars, then use a spoon or offset knife to spread it evenly.
6. For best results, chill the frosted sugar bars in the fridge for 15-30 minutes before serving to allow the frosting to set, making it easier to slice.

Storage & Freezing

Sugar Cookie Bars keep for 2-3 days at room temperature when stored in an airtight container. IF your kitchen is on the warmer side, I recommend storing it in the fridge and allowing it to come to room temperature before serving.

If you decide to freeze frosted sugar cookies, make sure to store them in a freezer-safe container. Freeze for up to 1 month. Thaw at room temperature when ready to eat.

To freeze the unfrosted sugar cookie bars, remove them from the baking pan, wrap them with plastic wrap, and place them in a ziplock bag. Freeze for up to 2 months. Thaw at room temperature before decorating and serving.

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.