Soft Sugar Cookie Bars are frosted with a thick, fluffy layer of buttercream and loaded with funfetti sprinkles for an easy gluten-free dessert recipe!
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Easy Sugar Cookie Bars Made With Gluten-Free Flour
If you’re a fan of big, thick, and soft gluten-free sugar cookies with frosting (hello Lofthouse!), get ready for an even more swoon-worthy dessert!
Although I’d never turn my back on a traditional cookie, I do love how easy bar cookies come together. Similar to Snickerdoodle Bars, these require no rolling or shaping.
Mix the batter together in one bowl, dump it in a pan, and bake. An emergency dessert can be ready in no time for all occasions!
Plus, gluten-free dessert bars may be decorated for all holidays and celebrations, like birthdays, Easter, Christmas, or Valentine’s. Scroll down to check out different festive ideas!
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Cream the butter and sugar together until very light and fluffy.
- Add the salt, baking powder, baking soda, cornstarch, and flour. Mix until well combined, then stir in sprinkles.
- Spread into a greased 9X13 pan. When experimenting with my gooey, chewy gluten-free chocolate chip cookie bars I found resting the dough for 15 minutes before baking eliminates grittiness
- Bake until lightly browned. Cool completely and then frost with buttercream frosting.
Festive Bars For The Holidays!
- 4th of July or Memorial Day – Use red, white, and blue sprinkles and leave buttercream white.
- Christmas – Use holiday sprinkles or top with crushed candy canes. Leave buttercream white or tint green.
- Valentine’s Day – Bake bars and cool. Then use a heart-shaped cookie cutter to trace around and cut out. Frost with pink buttercream and Valentine’s sprinkles.
- Birthday– Bake in a round cookie pizza pan, tint frosting, and top with rainbow sprinkles (baking time my change depending on size of pan)
- Easter – Tint frosting a pastel color and top with Easter themed sprinkles, jelly beans, or mini Cadbury eggs.
Frosting Alternatives
Some home bakers prefer the taste of sugar cookie bars with cream cheese frosting. Halve the cream cheese frosting recipe from gluten-free red velvet cake recipe or, for a different flavor, substitute chocolate buttercream frosting.
Best Sprinkles to Use
Be sure to use sprinkles or jimmies rather than nonpareils (tiny ball sprinkles). Nonpareils’ color will bleed into the dough, so instead of funfetti speckles, they will be one unsightly color.
Halving Recipe
You have two options. For a thicker, soft bar leave the ingredient amounts as is and bake for 25 minutes. Alternatively, halve the bar and frosting ingredients and bake for 5-10 minutes less.
Storing and Freezing
Cover any leftovers securely with plastic wrap and leave at room temperature up to 3 days. They may also be frozen, covered securely, up to 3 months. Alternatively, wrap individually and enjoy as needed!
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Gluten-Free Sugar Cookie Bars (Soft & Chewy)
Ingredients
Sugar Cookie Bars
- ½ cup (113.5 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 (1) egg + 1 egg yolk, room temperature
- 2 teaspoons (2 teaspoons) vanilla extract
- ¼ teaspoon (0.25 teaspoon) salt
- 1 teaspoon (1 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- 1 ½ teaspoons (1.5 teaspoons) cornstarch
- 1 ½ cups (187.5 g) gluten free all-purpose flour, (my preferred brand is Cup4Cup gluten free flour)
- ½ cup (80 g) rainbow sprinkles (NOT nonpareils), (read label for gluten-free)
Buttercream Frosting:
- ¾ cup (170.25 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 6 tablespoons (6 tablespoons) heavy cream
- 1 teaspoon (1 teaspoon) vanilla extract
- ⅛ teaspoon (0.13 teaspoon) salt
- food coloring, optional
- extra sprinkles for decorating top
Instructions
- Preheat the oven to 350ºF. Spray a 9X13 baking pan with cooking spray and set aside.
- In a large bowl cream together the butter and sugar together until very pale, light, and fluffy, about 3 minutes. Beat in egg, yolk, and vanilla until well mixed.½ cup unsalted butter, ¾ cup granulated sugar, 1 egg + 1 egg yolk, 2 teaspoons vanilla extract
- To the bowl add the salt, baking powder, baking soda, and cornstarch. Mix well. Gradually add in the flour and beat on low speed until just combined. The dough will be very thick. Stir in sprinkles or mix on low speed.¼ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoons cornstarch, 1 ½ cups gluten free all-purpose flour
- Spread the cookie mixture in the prepared baking pan. Bake for 23-25 minutes (about 2-3 minutes longer if using gluten free flour) until a toothpick inserted in middle comes clean. The bars will be lightly browned. Allow the bars to cool completely on wire rack before frosting.
Buttercream Frosting:
- In a large bowl beat the butter until light and creamy. Add the powder sugar, heavy cream, vanilla, and pinch of salt. Gradually mix on low speed until well mixed.½ cup rainbow sprinkles (NOT nonpareils), ¾ cup unsalted butter, 2 cups powdered sugar, 6 tablespoons heavy cream, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Increase mixer to high and beat until very light and fluffy, about 5-7 minutes. TIP: Beating for a long time is what makes this frosting extremely fluffy. Mix in food coloring, if using.food coloring
Notes
Baking in an 8X8 pan
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This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Made these because I was short on time for the traditional sugar cookie cut outs. The bars are delicious and so much easier. I topped with a simple powdered sugar glaze. Then did Christmas sprinkles.
Hi Sharon,
I’m always a fan of making bars instead of cookies because it definitely saves you time. Thanks so much for writing and sharing. I really appreciate it!
Best,
Melissa
I’ve been looking for a good sugar cookie recipe and this is great!! I baked a few off as individual cookies and I loved them they way! The frosting is yummy but a bit too sweet Even for my massive sweet tooth. I think next time I’ll try cutting back the sugar. Overall this recipe is a winner. Thank you!
Thanks for writing, Cathy. Yes, this recipe is for sweet lovers! You can also cut the frosting amount in half and just have a thinner layer.
Best,
Melissa
I tried this last night after finding it on Pinterest and we loved it! It’s definitely on my list to make again!
This looks delicious, and I appreciate all your helpful notes and tips! Bookmarking for this weekend 🙂
So delicious! Making these for all gatherings 🙂 how do you recommend storing?
Hi Monika,
If you are making a gluten free version I recommend making them no farther in advance than one day. Regular flour stores a couple days longer. You can make them, frost them, and cover with foil and store at room temp until ready to serve. Don’t cut them until you are going to serve them, though. It makes them stay fresher.
For storing them longer they can be made in entirety and frozen, uncut, wrapped securely. Set out at room temperature for a couple hours to thaw.
You could refrigerate them too, but the frosting will harden. Make sure they come to room temp before serving.
Hope this helps!
Best,
Melissa
I made these for our Super Bowl party and they were super rich and yummy. I would half the frosting recipe next time though. Not that too much butter cream is a bad thing! Very pretty too.
Yes, the amount of buttercream isn’t for the faint of heart. I LOVE buttercream, though! Glad you liked them.
I always use cup 4 cup flour too. These are delicious. I could eat the whole bowl of the buttercream frosting!
I know! I make myself sick when I make that frosting (I use that recipe for everything!) because I “sample” so much 😉
Incredibly delicious! Always a hit when I bring them to a gathering – and so much easier than sugar cookies!
Morgan, I agree! Bar cookies are so much easier to whip up. I’m glad you liked them!
Another winner! I’ll be making them again soon. 🙂
Thank you! I have a hard time even looking at the pictures of these because I want to eat them so bad. They are the best!