Few things are more satisfying than the perfect chewy sugar cookie with a thick layer of real frosting. This recipe is exactly THAT but in bar form and made gluten free! The sweet buttery vanilla flavor of a good sugar cookie… but thick and chewy almost like a blondie. Perfect for the holidays, a birthday, or any day you need a special treat. You can’t miss this one!
You can totally swap the gluten free flour in these for all purpose flour if you’re not worried about GF! Not all recipes come out *great* when using GF flour, but man – these sure DO. No crumbly texture or falling apart or extra dryness… these are moist and fudgy and chewy and perfect, gluten free or not!
I like the Bob’s Red Mill GF flour best and it’s what I used in these.
These are super fun to decorate in all different ways according to occasion. Multi-colored sprinkles would be perfect for a “birthday cake” vibe!
I went with green & gold for a Christmas cookie tin!
These store really well at room temperature but they also don’t dry out too much in the fridge – so you’re safe either way! Keep at room temp on the counter for about 3-4 days. Or store in the fridge if you want them to last longer – about a week! I love them chilled and at room temp as well. I will say – they are softer & lighter at room temp!
Can’t wait for y’all to try these incredible bars. Promise they will become a new go-to! Let me know once you try! โจ
Frosted Sugar Cookie Bars | Gluten Free
Ingredients
For the Bars
- 8 tbsp butter softened (one stick)
- 2/3 cup sugar
- 1 tbsp vanilla extract
- 1/2 tsp almond extract
- 4 oz cream cheese
- 1 egg
- 1 1/2 cups gluten free all purpose flour
- 1/2 tsp baking powder
For the Frosting
- 6 tbsp butter softened
- 2 cups powdered sugar
- 1-2 tbsp milk to your preference
- 1 tsp vanilla extract
Instructions
For the Bars
- Preheat the oven to 350ยบF. Line an 8 or 9" square baking dish with parchment paper and set aside.
- Using a fork or the paddle attachment on a stand mixer, whip the butter and sugar until smooth. Add the vanilla and almond extract and whip again to incorporate. Add the cream cheese and whip again until nice and smooth. Add the egg and mix until just combined. Add the flour and baking powder and mix until no flour is visible.
- Transfer the mixture to the lined baking dish, using wet hands/fingers to press it down lightly into the pan and smooth over the top.
- Place in the oven and bake for 20 to 25 minutes or until the top is a light golden brown and the bars are set (don't jiggle too much when you shake the pan). Allow the bars to cool to room temp before frosting.
For the Frosting
- In a mixing bowl or stand mixer, whip the softened butter until fluffy. Add the powdered sugar, milk, and vanilla, and mix until the sugar is all incorporated and the frosting is creamy, smooth, and fluffy. Use the frosting at room temperature.
- Once the bars have cooled, frost generously and finish with sprinkles if you like! Store on the counter for up to 3-4 days or in the fridge for up to 1 week. ENJOY!
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