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.
Servings: 16 squares
Calories: 227kcal
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
Serving: 1bar | Calories: 227kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 156mg | Potassium: 10mg | Fiber: 1g | Sugar: 21g | Vitamin A: 370IU | Calcium: 28mg | Iron: 0.5mg