These gluten free sugar cookie bars are soft and chewy with a hint of almond, pressed into one pan and topped with vanilla buttercream and sprinkles. All the sugar cookie, none of the rolling.

Gluten free sugar cookie bar with vanilla buttercream and sprinkles on parchment paper

I’m a sugar cookie girl through and through. Melted snowman cookies, sugar cookie fudge, I even turned them into baked oats. These bars are what I make when I want the full frosted sugar cookie experience without rolling out dough and cutting shapes, and they work for everything from Christmas parties to baby showers.

Gluten free sugar cookie bars are soft, chewy sugar cookies baked in a single pan instead of shaped one by one. The dough is made with a 1:1 gluten-free baking flour, butter, sugar, an egg, and vanilla and almond extract, then topped with vanilla buttercream and sprinkles and cut into 16 squares.

Frosted gluten free sugar cookie bars with sprinkles and a glass of milk

Ingredients for Gluten Free Sugar Cookie Bars

For the bars

Gluten-free 1:1 baking flour: I love Bob’s Red Mill for these. Whatever blend you use, make sure it has xanthan gum in it, or the bars will crumble.
Baking powder and baking soda: lift, so the bars are soft and thick instead of dense.
Salt: just a pinch to balance the sweetness.
Butter: softened, so it creams up light and fluffy with the sugar.
Granulated white sugar: classic sugar cookie sweetness.
Egg: one large egg holds the dough together.
Vanilla and almond extract: the almond is that bakery sugar cookie flavor. A little goes a long way.

For the buttercream

Butter and powdered sugar: whipped together until fluffy.
Vanilla and a splash of milk: flavor, plus just enough milk to make it spreadable.
Food coloring: optional, any color you want. Red or green for Christmas, pastels for a baby shower.
Sprinkles: check the label to make sure they’re gluten-free. Rainbow and vegan sprinkles both work.

Gluten free sugar cookie bars topped with colorful sprinkles

How to Make Gluten Free Sugar Cookie Bars

Preheat the oven to 350°F (175°C) and line a [8×8 or 9×9] square pan with parchment paper.
Whisk the gluten-free flour, baking powder, baking soda, and salt in a bowl and set aside.
Cream the softened butter and sugar until light and fluffy.
Beat in the egg, then the vanilla and almond extract.
Add the dry ingredients a little at a time until a soft dough forms.
Press the dough evenly into the pan. It’s sticky, so lightly flour your hands with gluten-free flour.
Bake for 20 to 25 minutes, until the edges are lightly golden and the center is set but still soft.
Let the bars cool completely in the pan. Frosting warm bars melts the buttercream.
Whip the butter, powdered sugar, vanilla, and milk until smooth, then add food coloring if you’re using it.
Spread the frosting over the cooled bars, top with sprinkles, and cut into 16 squares.

Soft and chewy sugar cookie bars with pink buttercream frosting

Variations

Cream cheese frosting: beat a little cream cheese into the buttercream for tang.
Chocolate chip: fold chocolate chips into the dough before pressing it into the pan.
Brown sugar: swap some of the white sugar for brown sugar.
Dairy-free frosting: use vegan butter and non-dairy milk.
Less sugar: you can cut the sugar back a bit, just know the texture and sweetness will change.

Close-up of a soft gluten free sugar cookie bar showing the chewy center

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Gluten Free Sugar Cookie Bars (Soft and Chewy)

Soft, chewy gluten free sugar cookie bars made with 1:1 gluten-free flour and a hint of almond, topped with vanilla buttercream and sprinkles. No rolling or cutting.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Keyword: gluten free sugar cookie bars

Servings: squares

Calories: 227kcal

Author: Bailey Campbell

Ingredients

FOR SUGAR COOKIE BARS

1 ½ cups gluten-free 1:1 baking flour
1 tsp baking powder
½ tsp baking soda
Pinch of salt
½ cup butter softened
¾ cup granulated white sugar
1 large egg
1 tbsp vanilla extract
¼ tsp almond extract

FOR BUTTERCREAM FROSTING

½ cup butter softened
1 ½ cups powdered sugar
1 ½ tsp vanilla extract
1 tsp milk
Food coloring optional
Gluten-free sprinkles for topping

Instructions

Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper.
Mix the dry ingredients. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda and salt. Set aside.
Mix the wet ingredients. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg then add the vanilla extract and almond extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Press the cookie dough evenly into the prepared square pan, creating a smooth surface which acts as the cookie base. The dough will be sticky, can use floured hands to press down if need be.
Bake in the preheated oven for 20-25 minutes or until the edges are lightly golden brown. The center should be set but soft.
Allow the cookie bars to cool completely in the baking dish.
In a separate bowl, whip together the softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy. You can add food coloring for a colorful icing.
Once the bars are cool, spread the vanilla frosting evenly over the top. Sprinkle your favorite gluten-free sprinkles for that extra touch of joy.

Notes

Flour: use a 1:1 gluten-free blend that contains xanthan gum. I love Bob’s Red Mill for these.
Storage: airtight container with parchment between layers, room temperature about a week, away from heat. Refrigerate for longer. Serve at room temperature.
Freeze: wrap tightly and thaw overnight in the fridge. For the best texture, freeze the bars unfrosted and frost after thawing.

Nutrition

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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More Sugar Cookie and Gluten Free Treats

If you make these, leave a star rating and a comment below, it helps other gluten-free bakers find the recipe. Tag @basicswithbails on Instagram so I can see your sprinkles.

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