Gluten-free sugar cookie bars are simple to make and have a delicious taste. I’m exploring dessert recipes, so I decided to try making these bars. You’ll enjoy the soft, chewy cookie base topped with vanilla cream frosting—it’s really delightful.
Ingredients
For the Bars:
1 1/2 cups gluten-free 1:1 baking flour – A gluten-free flour blend with xanthan gum works best for texture.
1 tsp baking powder – Helps the bars rise and stay fluffy.
1/2 tsp baking soda – Ensures a soft and tender texture.
Pinch of salt – Balances sweetness and enhances flavor.
1/2 cup butter, softened – Use unsalted butter for better control of salt levels.
1 cup granulated sugar – Sweetens the bars and helps with structure.
2 large eggs – Bind the ingredients together and add moisture.
1 tsp vanilla extract – Adds warm and sweet flavor.
For the Frosting:
6 tbsp softened butter – Gives the frosting a rich and creamy texture.
1 cup powdered sugar – Provides sweetness and smooth consistency.
2 tsps milk – Adjusts the texture to make the frosting spreadable.
1/4 tsp vanilla extract – Enhances the sweetness with warm vanilla notes.
Instructions
Step 1: Prepare the Baking Pan
Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking pan with nonstick spray.
Cut parchment paper to fit the pan with an overhang to lift the bars easily after baking.
Step 2: Make the Dough
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy (about 2 minutes).
Add eggs, one at a time, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Spread the dough evenly into the prepared baking pan. If sticky, lightly flour your hands.
Step 3: Bake the Bars
Bake for 18-20 minutes, or until the edges turn golden brown.
Remove from oven and let cool completely in the pan.
Step 4: Make the Frosting
In a bowl, beat butter and powdered sugar together until smooth.
Add milk and vanilla extract, mixing until light and fluffy.
If needed, add more milk (1 tsp at a time) to reach the desired consistency.
Step 5: Frost and Serve
Once the cookie bars have cooled, spread the frosting evenly over the top.
For a decorative touch, add sprinkles or colored sugar.
Cut into 15 squares and serve!
Ingredient Notes & Substitutes
Gluten-Free Flour: Use a 1:1 gluten-free flour blend that contains xanthan gum for the best texture.
Butter Substitute: You can use vegan butter for a dairy-free version.
Milk Substitute: Almond milk or oat milk works well in place of regular milk.
Sugar Substitute: Coconut sugar or a sugar-free sweetener can be used, though it may alter the taste slightly.
Why Did My Sugar Cookie Bars Turn Out Dry?
Overbaking can cause dry bars. Check them at 18 minutes and remove them when the edges turn golden.
Using too much flour can result in a dense texture. Always measure flour correctly by spooning it into a measuring cup and leveling it off.
Variations
Chocolate Chip Sugar Cookie Bars: Add 1/2 cup mini chocolate chips into the batter before baking.
Lemon Sugar Cookie Bars: Add 1 tbsp lemon zest to the dough and frosting for a citrusy flavor.
Holiday-Themed Bars: Use colored sprinkles to match different holidays.
Top Tips
For soft bars, do not overmix the dough. Stir until just combined.
Use room temperature eggs for even mixing.
Cool bars completely before frosting to prevent the frosting from melting.
How to Serve
Serve at room temperature for the best flavor and texture.
Pair with a glass of cold milk or hot coffee.
Can be enjoyed plain or topped with fresh fruit.
Storage Instructions
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to 1 week.
Freezer: Freeze unfrosted bars for up to 3 months. Thaw before frosting and serving.
FAQs
Can I make these bars ahead of time?
Yes! You can bake them a day in advance and frost them before serving.
Why did my bars sink in the middle?
This could be due to underbaking or overmixing the batter, which adds too much air.
Can I use regular flour instead of gluten-free?
Yes, you can swap with all-purpose flour if you don’t need a gluten-free version.
Can I double this recipe?
Yes! Use a larger pan (9×13 inches) and increase baking time by about 5-7 minutes.
More Recipes
- Strawberry Lava Cake
- Chocolate Covered Strawberry Cookies
- Strawberry Banana Cake
- Strawberry Shortcake Sugar Cookies

Gluten Free Sugar Cookies Bars
Ingredients
For the Bars
- 11/2 cups gluten-free 1:1 baking flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Frosting
- 6 tbsp softened butter
- 1 cup powdered sugar
- 2 tsps milk
- 1/4 tsp vanilla extract
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit. This temperature bakes the bars perfectly.
- Next, lightly coat a 9x13 inch pan with nonstick cooking spray. This keeps the treats from sticking so they release easily.
- Cut parchment paper to fully line the bottom of the pan and slightly over the rim. The paper facilitates cleanup and prevents sticking as well.
- In a mixing bowl, beat the butter and sugar with an electric mixer until well blended.
- Add eggs one at a time, mixing after each addition to prevent scrambling. Beat for one minute until uniformly smooth.
- Scrape down the sides of the bowl with a spatula. This ensures everything is evenly combined with no lumps.
- Mix for 20 seconds more to thoroughly blend the elements.With the mixer stopped, incorporate the dry ingredients (flour, baking powder, salt). Run just until a dough forms without over-mixing.
- Use your hands or the spatula to spread the dough evenly over the bottom of the prepared pan. Distributing it uniformly leads to consistent baking.
- If dough clings to fingers, dust lightly with flour to facilitate easy handling without sticking.
- Once the dough is placed, bake as directed until golden brown edges form after about 20 minutes. This thorough baking gives a uniformly finished treat.
- Allow the pan of bars to cool completely in the pan following oven time. This preserves the texture by preventing fractures.
- Lift the whole sheet of cookies from the pan using the overhanging parchment paper. The sheet technique handles the fragile baked goods with care.
- Spread frosting over the bars to add another layer of taste and creaminess.For visual flair, lightly dust with colored sugar or sprinkles.
- To serve, divide the solid cookie sheet into 15 evenly cut portions for manageable pieces. Proper sizing facilitates individual enjoyment
Frosting Recipe
- Blend the butter into the powdered sugar until homogenous.
- Gradually add milk and vanilla extract while mixing. This lightens the frosting into a fluffy consistency.
- If frosting seems thick, stir in additional milk by teaspoons until reaching ideal spreading texture.
- Spread frosting evenly over cooled cookie bars using a spatula. This fully coats them in the sweet topping.
Notes
- Use a gluten-free flour mix containing xanthan gum for proper structure and texture.
- Swap butter for a dairy-free alternative like Smart Balance for those avoiding dairy.
- Sugar substitutes will not yield the same results, so use only the ingredients listed.
- For fudgier bars, shave a couple minutes off the bake time at 18 minutes.
- Keep wrapped leftovers at room temperature up to 4 days to preserve freshness and tenderness.