Gluten Free Sugar Cookie Bars have all the flavour of candy sugar cookies, in an easy-to-make bar recipe — no rolling nor chopping required! These mushy, dense, and chewy bars are completed with a flourish of home made buttercream frosting and sprinkles. Excellent for events, potlucks, and holidays.
You understand you’ve received a profitable recipe whenever you get up questioning when a socially acceptable time is to eat a thickly-frosted Gluten Free Sugar Cookie Bar.
(The reply is everytime you really feel prefer it — YOLO!)
That’s how irresistible these mushy, chewy, and candy frosted sugar cookie bars are. Every chunk is gluten free dessert perfection!
Frosted Sugar Cookie Bars — Excellent for Sharing
Should you’ve ever tried my Tender and Chewy Gluten Free Sugar Cookies then these too are completely good.
The dough is simple to make, the cookies style scrumptious, and also you’d by no means guess they’re gluten free.
The identical could be stated for these sugar cookies bars, besides they’re even simpler as a result of there’s no scooping, rolling, nor chopping required. Unfold gluten free sugar cookie dough right into a baking pan then bake, frost with home made buttercream frosting (OMG!), and devour.
Gluten free cookie bars are a superb selection for sharing at a celebration or potluck, and are a should for a vacation dessert unfold!
Why You’ll Love this Recipe
I used to be not kidding once I stated I wakened fascinated about these gluten free bars the final time I made them. They’re unbelievable! Listed below are just a few extra the explanation why you’ll love them too:
- No chilling: in my recipe for cut-out sugar cookies, you should chill the dough for a number of hours earlier than rolling then chopping. Not the case with these bars. Whip up the dough then unfold it right into a pan and bake. Easy.
- On a regular basis elements: each the sugar cookie bars and home made buttercream frosting are made with fridge and pantry staples. Two of the elements are utilized in each the bars and frosting.
- Excellent for sharing: this recipe makes 24 bars, making it very best for feeding a crowd. Think about rolling, chopping, then frosting 24 particular person sugar cookies — these bars are such a time saver!
- THE FROSTING: tbh, I sometimes attain for store-bought frosting when making home made sugar cookies or cupcakes, however home made buttercream takes lower than 10 minutes to make and is a GAME CHANGER. I’d love so that you can give it a attempt simply as soon as — it blows store-bought out of the water!
- Versatile: I’m exhibiting pink frosting with rainbow sprinkles in these pictures, although you’ll be able to coloration the frosting and use themed sprinkles to suit your wants for any vacation or event. I’ll share some concepts under.
Elements Wanted
Like I stated, I all the time have the on a regular basis elements wanted to make each the sugar cookie bars and frosting readily available. Raid the fridge and pantry for…
For the Sugar Cookie Bars:
- Butter: I sometimes bake with salted butter, however you should utilize unsalted for those who’d like.
- Granulated sugar: sweetens the sugar cookie dough.
- Eggs: give the bars a chewy, satisfying texture.
- Vanilla extract: for cozy taste.
- Gluten free baking flour mix: use the mix you sometimes use to bake cookies with, making certain it has a binder like xanthan gum inside. I make these with Bob’s Crimson Mill Gluten Free 1-to-1 Baking Flour.
- Baking powder: provides the bars a bit elevate.
- Salt: to steadiness out the sweetness.
- Gluten free sprinkles: gluten free sprinkles are sometimes made GF elements (sugar, cornstarch, and many others.), however they’re infamous for being manufactured on traces shared with wheat-based merchandise. That stated, I beneficial Sweetapolita, Supernatural, and Watkins manufacturers for secure, gluten free sprinkles.
For the Buttercream Frosting:
- Butter: once more, use what you’ve received readily available.
- Powdered sugar: for a thick and ultra-creamy frosting.
- Milk: use no matter you’ve received readily available for consuming.
- Vanilla extract: I add a truckload for plenty of taste!
- Salt: add a pinch for those who’re utilizing unsalted butter.
- Gel meals coloring: for vibrantly-colored frosting. I like Nomeca model, which is gluten free.
Embellish for the Holidays
Gluten Free Sugar Cookie Bars are simple to customise for any vacation or big day. Listed below are some concepts for coloring the buttercream frosting, and sprinkles:
- Christmas: white frosting with pink and inexperienced sprinkles.
- Valentine’s Day: pink, white, or pink frosting with pink and white sprinkles.
- St. Patrick’s Day: white frosting with inexperienced and yellow sprinkles.
- Easter: yellow frosting with pastel sprinkles.
- 4th of July: white frosting with pink and blue sprinkles (possibly a lit sparkler or two?!)
- Halloween: orange frosting with black and orange sprinkles.
- Birthday: pink frosting with rainbow sprinkles.
Alrighty — lets bake!
Attempt Gluten Free Chocolate Chip Cookies
The best way to Make GF Sugar Cookie Bars
Step 1: Mix the moist elements.
Begin by creaming collectively butter and sugar within the bowl of an electrical stand mixer, or massive glass bowl if utilizing a handheld mixer, till mild and fluffy, 1 minute.
Scrape down the edges of the bowl then incorporate two eggs, one by one, mixing till the egg has simply been integrated earlier than including the following one. Add vanilla extract then combine to mix.
Step 2: Mix the dry elements.
To a separate mixing bowl, add gluten free flour mix WITH a binder, baking powder, and salt then stir with a fork to mix.
Recipe Tip
You should utilize the gluten free baking mix you sometimes use for cookies — these bars are not like the recipes for Gluten Free Biscuits, Gluten Free Cinnamon Rolls, and Gluten Free Focaccia the place the flour mix can actually make or break the recipe. I sometimes use Bob’s Crimson Mill Gluten Free 1-to-1 Baking Flour for these bars.
Recipe Tip
Use the “spoon and degree” methodology of measuring flour to make sure you don’t add an excessive amount of to the recipe, leading to dry sugar cookie bars. Place a measuring cup on prime of wax or parchment paper, or within the backside of a bowl, then add the flour utilizing a spoon till it heaps excessive. Use a knife to scrape off the surplus.
Step 3: Mix the moist and dry elements.
Add the dry elements into the moist elements in two batches, mixing till simply mixed earlier than including the second batch.
(I do know we’re not supposed to speak about consuming uncooked cookie dough on the web, however my goodness, this dough is SO yummy!)
Step 4: Bake.
Scoop the dough right into a nonstick-sprayed or parchment paper-lined 9×13″ baking dish then unfold into a good layer with an offset spatula or rubber spatula.
Bake for 20-24 minutes or till the highest and sides of the bars are mild golden brown. Keep away from over baking to make sure the cookie bars keep good and mushy inside.
Recipe Tip
Preserve your parchment paper in place by first crumbling it in a ball, then flattening and urgent it into the baking dish.
Let the sugar cookie bars cool COMPLETELY, then frost with home made buttercream. It’s SO definitely worth the little effort it takes to make!
The best way to Make Selfmade Buttercream Frosting
- Beat butter that’s been softened to room temperature till it’s pale and creamy, 1 minute.
- Scrape down the edges of the bowl then add powdered sugar, milk, and vanilla extract. Combine on low till the powdered sugar is usually moist, then crank the pace and beat the frosting for two minutes, scraping down the edges of the bowl midway by.
- Add a small quantity of gel meals coloring then combine to mix.
Like I stated, I really like Nomeca gel meals coloring, not simply because it’s gluten free, but additionally since you solely want a tiny bit for daring and vibrant coloration. Extremely suggest!
Step 5: Frost and enhance.
After the gluten free sugar cookie bars are utterly cool (in the event that they’re scorching and even heat, the frosting will soften) scoop the frosting on prime then unfold into a good layer. Add sprinkles, and also you’re set!
I wish to let the Gluten Free Sugar Cookie Bars sit uncovered within the fridge or on the counter for an hour or so to provide the buttercream time to set on prime, making it simpler to slice into squares.
That stated, I’ve by no means waited to chop out a nook for high quality management functions first. 😉
The best way to Retailer and Freeze
- To retailer: retailer the bars lined on the counter for 2-3 days, or within the fridge for as much as 5 days.
- To freeze: scoop the buttercream frosting right into a gallon Ziplock freezer bag then take away the air and freeze flat. Cowl the cooled, baked bars with saran wrap then foil, after which freeze within the baking pan. Thaw the frosting within the fridge and the cookie bars on the counter. Snip the nook off the bag of thawed frosting then squeeze it right into a mixing bowl. Whip till fluffy then frost the thawed bars and serve.
Nonetheless you enhance them, and everytime you devour them, I hope you’re keen on each crumb of those scrumptious, candy, and chewy Gluten Free Cookie Bars — get pleasure from!
Extra Gluten Free Cookie Recipes
For the Frosting:
- 1 cup butter, softened to room temperature
- 4 cups powdered sugar
- 3 Tablespoons milk, any type
- 1 Tablespoon vanilla extract
- pinch of salt, omit if utilizing salted butter
- gel meals coloring, optionally available
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Preheat the oven to 350 levels then spray a 9×13” baking pan with nonstick spray and put aside. Alternatively you’ll be able to line the baking pan with parchment paper, permitting it to hold off the ends for simple removing of the bars from the pan.
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Add the softened butter and sugar to the bowl of an electrical mixer, or to a big glass bowl if utilizing a hand-held mixer, then beat on medium pace (6/10) till fluffy and pale yellow, 1 minute. Scrape down the edges of the bowl then add 1 egg and blend on low pace till simply mixed. Add the second egg then combine till simply mixed. Add the vanilla extract then combine till mixed. Scrape down the edges of the bowl.
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In a separate bowl, whisk collectively the gluten free baking flour, baking powder, and salt. Add the dry elements to the moist elements in two batches, mixing on low pace till simply mixed earlier than including the following batch.
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Scoop the dough into the ready baking pan then unfold into a good layer with the spatula or an offset spatula — the dough can be sticky, and that’s okay. Bake for 20-24 minutes or till the tops and sides are mild golden brown, rotating the baking pan midway by. Keep away from over-baking as we wish the bars to be mushy. Cool the bars utterly.
For the Frosting:
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Add the softened butter to the bowl of an electrical mixer, or to a big glass bowl if utilizing a hand-held mixer, then beat on medium-high pace (8/10) till pale and creamy, 1 minute. Scrape down the edges of the bowl then add the powdered sugar, milk, vanilla extract, and salt. Combine on low till the powdered sugar is usually moist then flip the pace as much as medium (6/10) and beat for two minutes, scraping down the edges of the bowl midway by. Add gel meals coloring, if utilizing, then beat to mix.
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Unfold the frosting onto the cooled bars then prime with sprinkles. I wish to let the bars sit uncovered for an hour to provide the frosting time to set on prime earlier than slicing into squares and serving. Retailer for as much as 2-3 days lined on the countertop, or as much as 5 days within the fridge.
- I like to recommend Bob’s Crimson Mill Gluten Free 1-to-1 Baking Flour and King Arthur Gluten-Free Measure for Measure Flour for these bars.
- I beneficial Sweetapolita, Supernatural, and Watkins manufacturers for gluten free sprinkles.
- Should you don’t need to make home made frosting, you’ll be able to swap in 2, 16oz tubs of ready gluten free frosting.
- To retailer: retailer the bars lined on the counter for 2-3 days, or within the fridge for as much as 5 days.
- To freeze: scoop the buttercream frosting right into a gallon Ziplock freezer bag then take away the air and freeze flat. Cowl the baked then cooled bars with saran wrap then foil, after which freeze within the baking pan. Thaw the frosting within the fridge and the cookie bars on the counter. Snip the nook off the bag of thawed frosting then squeeze it right into a mixing bowl. Whip till fluffy then frost the thawed bars and serve.
Energy: 294kcal, Carbohydrates: 42g, Protein: 2g, Fats: 14g, Saturated Fats: 9g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Trans Fats: 1g, Ldl cholesterol: 49mg, Sodium: 172mg, Potassium: 11mg, Fiber: 1g, Sugar: 33g, Vitamin A: 433IU, Calcium: 22mg, Iron: 1mg
Dietary values are estimates solely. Please learn our full vitamin info disclaimer.
Images by Ashley McLaughlin
