Irresistibly Soft & Sweet: The Ultimate Gluten-Free Sugar Cookie Bars Recipe

Discover the joy of baking with our ultimate Gluten-Free Sugar Cookie Bars recipe. These delightful bars are soft, sweet, and perfectly speckled with vibrant sprinkles, making them a fantastic treat for any occasion. Prepare to impress with minimal effort!

Sugar cookies are a beloved classic, and everyone seems to have a strong opinion on what makes the perfect one. Some prefer them thin and delightfully crisp, others crave a soft, thick, and almost cake-like texture. Then there are those who insist on chewy cookies, or ones rolled in sugar, or strictly demand intricate cut-out designs. While we appreciate all forms of sugar cookies and are continuously developing recipes for every preference, today, we’re focusing on an incredibly easy and universally loved option: gluten-free sugar cookie bars!

We’ve captured all that iconic, comforting sweetness and tender texture of traditional sugar cookies and transformed it into a convenient, gluten-free bar form. This recipe is designed to be effortless, incredibly delicious, and utterly adorable. The beauty of these bars lies in their simplicity—they offer the same ease as baking brownies, eliminating the need for rolling, chilling dough, or using cookie cutters. The result is a charming and inviting treat that’s perfect for any gathering or a simple afternoon pick-me-up.

One of the best features of these gluten-free sugar cookie bars is their adaptability. It’s incredibly simple to customize them for any holiday, celebration, or special event. Just a quick change in the frosting color and sprinkle selection can transform these delightful bars into a themed masterpiece. Imagine vibrant green and red sprinkles for Christmas, pastel hues for Easter, or a rainbow explosion for birthdays! We’ll share plenty of fun decorating ideas further down in this post, but let’s begin with the essential ingredients you’ll need to create these fantastic cookie bars.

Here’s a detailed look at what you’ll need to make this easy gluten-free sugar cookie bars recipe a roaring success…

Start With Simple Ingredients for Perfect Gluten-Free Cookie Bars

Crafting the perfect gluten-free sugar cookie bars begins with selecting the right ingredients. Each component plays a vital role in achieving that sought-after soft, tender, and incredibly flavorful result. Here’s a breakdown of the simple yet crucial ingredients for this recipe:

• Gluten-Free Flour Blend: For these gluten-free cookie bars, simplicity is key, which is why we recommend a high-quality gluten-free “measure-for-measure” or “cup-for-cup” flour blend. These blends are specifically formulated to replace wheat flour in most recipes with a 1:1 ratio, making your baking experience straightforward and reliable. Our top recommendation is King Arthur Gluten-Free Measure for Measure Flour, known for its consistent results. Bob’s Red Mill 1-to-1 Baking Flour is another excellent and widely available option. It’s crucial not to substitute with single-grain flours like almond flour or coconut flour, as their different absorbency and protein structures will not yield the desired texture for this recipe. Correct flour measurement is paramount for success, so always aim to weigh your flour for accuracy, or use the “scoop and level” method carefully.
• Cornstarch: A small amount of cornstarch is a secret weapon in this recipe. It works wonders by lightening the texture of the cookie bars, contributing to their amazing softness and a delicate chewiness that melts in your mouth. This ingredient ensures your bars are never dense or dry, elevating them to a truly irresistible treat.
• Salt: Essential for any sweet baked good, salt acts as a flavor enhancer, balancing the sweetness and bringing out the nuanced flavors of the other ingredients. We typically use kosher salt for baking due to its cleaner taste and larger crystals that dissolve beautifully.
• Softened Butter: The consistency of your butter is vital. It should be truly softened to room temperature, meaning it’s no longer cold and hard, but not melted or greasy. When gently pressed with a finger, it should leave a slight indent. This ensures it creams properly with the sugar and cream cheese, incorporating air and creating a light, fluffy dough. If your butter is too cold, your dough will be lumpy; if too warm, it can result in greasy, flat cookies.
• Softened Cream Cheese: Just like butter, room temperature cream cheese is critical for a smooth, uniform dough and frosting. It blends seamlessly with other ingredients, preventing lumps and ensuring a velvety texture. To quickly soften cream cheese, cut it into smaller cubes, gently knead the foil-wrapped package, or place the sealed package in a bowl of warm (not hot) water for about 10-15 minutes.
• Granulated Sugar: Standard white granulated sugar is what you need for this recipe. Beyond providing sweetness, it also helps with the structure and browning of the cookie bars, contributing to their classic flavor.
• An Egg: A single large egg helps bind the ingredients, adds moisture, and contributes to the rich texture. For best results, ensure your egg is also at room temperature. A warm egg emulsifies better with the creamed butter and sugar, leading to a smoother, more uniform batter. If you’re short on time, this simple trick for quickly warming eggs will save the day!
• Vanilla & Almond Extract: These two extracts are the heart of that classic sugar cookie flavor. We use a generous amount of both in the cookie bars and a touch more in the frosting to layer the flavor. The combination of vanilla’s warmth and almond’s subtle nuttiness creates a wonderfully inviting aroma and taste that truly defines a perfect sugar cookie.
• A Quick Frosting: To finish these delightful bars, we’ll whip up an incredibly easy frosting. This frosting is specifically designed to be less sweet than traditional buttercream, offering a lighter, almost funfetti-like flavor profile that perfectly complements the sugar cookie bars without overpowering them. It’s smooth, spreadable, and holds its shape beautifully.
• Sprinkles! While entirely optional, sprinkles are highly encouraged! They add a burst of color, a touch of whimsy, and an undeniable festive flair that makes these cookie bars even more appealing and fun. We’ll dive into sprinkle types and decorating ideas later!

How To Make Gluten-Free Sugar Cookie Bars, Step By Step

For precise ingredient measurements, detailed instructions, and additional expert tips, please refer to the full recipe card located at the end of this post.

Preparing the Perfect Gluten-Free Sugar Cookie Bars

1. Preheat Your Oven & Prepare Your Pan: Start by setting your oven to 350 degrees F (175 degrees C). This ensures the oven is at a consistent temperature when your dough is ready to bake, which is crucial for even cooking. Next, line a 9×13 inch metal baking pan with parchment paper. Allow the parchment to extend over the two longer sides of the pan; these overhangs will serve as convenient handles for easily lifting the cooled bars out of the pan. For added stability, you can secure these parchment “handles” out of the way using metal binder clips on the pan’s edges. Using a metal pan is highly recommended as it conducts heat efficiently and evenly, resulting in perfectly baked, golden-edged bars. Glass or ceramic pans retain heat differently and can affect the final texture and rise of your cookies.
2. Combine the Dry Ingredients: In a medium-sized bowl, measure out your gluten-free flour blend, cornstarch, and kosher salt. Use a whisk to thoroughly combine these ingredients. Whisking not only blends them but also aerates the flour, preventing lumps and ensuring that the leavening and seasoning are evenly distributed throughout the dough. Set this bowl aside for a moment.
3. Cream the Butter, Cream Cheese & Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine your properly softened butter, softened cream cheese, and granulated sugar. Beat these ingredients together on medium speed for 2-3 minutes. Continue mixing until the mixture is visibly light in color, fluffy in texture, and perfectly smooth. This creaming process incorporates air into the mixture, which is essential for giving the cookie bars their soft and tender crumb.
4. Incorporate the Egg and Extracts: Once your butter mixture is light and fluffy, add the room temperature egg, vanilla extract, and almond extract. Mix on low speed until just combined. Be careful not to overmix at this stage; you only want to blend until no streaks of egg yolk remain. The extracts will infuse the dough with that classic, irresistible sugar cookie aroma and flavor.
5. Gradually Mix In Dry Ingredients: Reduce your mixer speed to low. Add the prepared dry ingredient mixture (flour, cornstarch, salt) into the wet ingredients, approximately 1/3 at a time. Mix only until the dry ingredients are just incorporated into the wet, and no visible pockets of flour remain. Overmixing the flour can develop the starches too much, leading to tough, dense cookie bars, so mix gently and stop as soon as it comes together.
6. Spread Out the Thick Dough: Transfer the wonderfully thick and sticky cookie dough into your prepared 9×13 inch baking dish. This dough will be quite dense, so you’ll need a bit of patience and a good technique to spread it evenly. Lightly mist an offset spatula with non-stick cooking spray, or alternatively, dampen your fingertips with a tiny bit of water and shake off any excess. Use the spatula or your wet fingertips to gently press and spread the dough out into a uniform layer across the bottom of the pan. Take your time to make it as level and smooth as possible; this careful step will ensure your baked bars are beautifully uniform and gorgeous once cut.
7. Bake & Cool Completely: Place the pan into your preheated oven and bake for 20-24 minutes. The bars are ready when the edges are lightly golden and set, and the center appears just done but still soft. It’s crucial not to over-bake these bars, as they will continue to cook slightly from the residual heat of the pan even after being removed from the oven. Over-baked bars tend to be dry and crumbly. Once out of the oven, allow the cookie bars to cool completely in the pan before attempting to frost them. This is a non-negotiable step; applying frosting to warm bars will cause it to melt and create a messy, unappealing result.

Crafting the Delightful Cream Cheese Frosting

Once your gluten-free sugar cookie bars have cooled completely, it’s time to prepare the luscious frosting that will take them to the next level. This easy cream cheese frosting is light, tangy, and complements the sweet cookie bars perfectly.

1. Cream Butter & Cream Cheese: In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), combine your softened butter and softened cream cheese. Beat on medium speed for 2-3 minutes. You’re looking for a mixture that is incredibly smooth, light, and airy. This initial creaming ensures a lump-free and delightfully fluffy frosting base.
2. Gradually Add Powdered Sugar & Cream: Begin by adding about 2½ cups of powdered sugar along with 1 tablespoon of cream to the butter and cream cheese mixture. Start mixing on a very low speed for about 30 seconds to incorporate the sugar without creating a cloud of powdered sugar dust. Once partially combined, add another 2 to 2½ cups of powdered sugar and mix again on low speed until just incorporated. You might need 4 or 5 cups total, depending on your desired consistency.
3. Mix In Vanilla, Almond Extract, & Salt: Pour in the vanilla extract and almond extract, and add a small pinch of kosher salt. Increase the mixer speed to medium-high and beat for one full minute. This vigorous beating incorporates more air, making the frosting wonderfully fluffy and smooth. If the frosting seems too thick, you can add up to 1 more tablespoon of cream, a little at a time, until you reach your desired spreadable consistency.
4. Add Color, If Desired: For a festive or themed touch, add 1-2 drops of food coloring to your frosting. Mix thoroughly until the color is smooth and evenly blended. For the delicate light pink frosting seen in our photos, dip a toothpick into red gel food coloring. Wipe most of the color off onto a plate or paper towel, then transfer the small amount remaining on the toothpick to the frosting. Mix it in, adding more from the plate as needed, until you achieve your preferred shade. Gel food coloring is recommended as it provides vibrant color without thinning the frosting.
5. Frost & Decorate The Cookie Bars: For the neatest cuts, you might find it easier to carefully remove the completely cooled cookie bars from the pan using the parchment paper handles before frosting. Once removed, pipe or spread the prepared frosting evenly over the surface of the bars. Finish by liberally sprinkling your favorite festive sprinkles over the top. Once frosted, these delicious cookie bars should be stored in an airtight container in the refrigerator for 2-3 days due to the cream cheese in the frosting. They can also be frozen for up to 1 month for longer storage.

Explore More Delicious Gluten-Free Cookie Bars

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Recipe Card

Print Recipe

Gluten-Free Sugar Cookie Bars

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• Author: Emily Dixon, Sweets & Thank You
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  Total Time: 50 minutes
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  Yield: 24-32 bars
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  Diet: Gluten Free

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Description

Soft, sweet, and perfectly speckled with sprinkles, this Gluten-Free Sugar Cookie Bars recipe is a fun treat any time!

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Ingredients

For The Sugar Cookie Bars:

• 2 2/3 cups (320 grams) gluten-free measure-for-measure flour, weighed or scooped and leveled
• 1 Tablespoon (8 grams) cornstarch
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks, 8 oz.) butter, softened
• 8 oz. cream cheese, softened
• 1 1/2 cups (300 grams) granulated sugar
• 1 egg, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract (increase amount up to 2 teaspoons for stronger almond flavor)

For The Frosting:

• 1 cup (2 sticks, 8 oz.) butter, softened
• 4 oz cream cheese, softened
• 4–5 cups (480–600 grams) powdered sugar
• 2–3 Tablespoons cream (can use half and half or milk, if needed)
• 1 teaspoon vanilla extract (use clear vanilla extract for better color)
• 1/4–1/2 teaspoon almond extract
• 1/8 teaspoon kosher salt
• Optional: food coloring or sprinkles for decorating.

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Instructions

For The Sugar Cookie Bars:

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line a 9×13 inch metal pan with parchment paper, with parchment hanging over the two long sides to use as handles later. (You can use metal binder clips to hold the parchment “handles” out of the way)
2. Combine The Dry Ingredients. In a medium bowl, combine gluten-free flour blend, cornstarch, and salt. Whisk to combine and set aside.
3. Cream The Butter, Cream Cheese & Sugar. In the bowl of a stand mixer (or in a large bowl with a hand mixer), combine softened butter, cream cheese, and sugar. Cream together 2-3 minutes or until light, fluffy, and smooth.
4. Add Egg, Vanilla & Almond Extract. Mix in the room temperature egg, vanilla and almond extract.
5. Mix In Dry Ingredients A Little At A Time. Turn the mixer on low and add the flour about 1/3 of a time, until all of the dry ingredients have just been mixed into the wet ingredients.
6. Spread Out The Dough. Transfer the cookie dough to the prepared baking pan. The dough will be very thick and sticky, so you’ll want to work slowly. Mist an offset spatula with spray oil (or get your fingertips the slightest bit wet and shake off any excess water. Gently spread the dough out into an even layer and smooth it as level as you can. The dough will be very sticky and thick, but taking your time to do this well means your bars will be GORGEOUS. (An offset spatula makes this easier!)
7. Bake & Cool Completely. Pop the pan in the oven and bake for 20-24 minutes, or until the edges are set and the middle looks just done. Try not to over-bake, since the cookies will continue to bake after you remove them from the oven. Cool the bars completely before making the frosting. (Otherwise the frosting will melt)

For The Frosting:

1. Cream Butter & Cream Cheese. In a stand mixer or large bowl with a hand mixer, combine butter and cream cheese. Beat for 2-3 minutes, or until smooth and light.
2. Add Powdered Sugar & Cream. Then, add 2 1/2 cups powdered sugar and 1 Tablespoon cream. Mix for 30 seconds or so on medium-low speed to incorporate, then add another 2-2 1/2 cups of powdered sugar and mix until just incorporated.
3. Mix In Vanilla, Almond Extract, & Salt. Pour in the vanilla extract and almond extract and add the pinch of salt. Increase the speed to medium-high and beat for 1 full minute. Add up to 1 more tablespoon cream, if needed.
4. Add Color, If Using. If you like, add a tiny bit of food coloring to the frosting and mix in until smooth and blended. For the light pink I did in these photos, dip a toothpick into red gel food coloring and wipe most of it off onto a plate, paper towel, or piece of parchment paper. Then, wipe the remaining food coloring on the toothpick into the frosting and mix it in, adding more red color from the plate as needed until you reach your desired color.
5. Frost & Decorate The Cookie Bars. Pipe or spread the frosting onto the cooled sugar cookie bars and top with sprinkles, if desired. Store the frosted cookie bars covered in the refrigerator 2-3 days, or freeze up to 1 month.

Notes

For A Funfetti Look: add 1/4 cup jimmies sprinkles or quins sprinkles to the sugar cookie dough before patting it into the pan.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American