These gluten free cookie bars are so dreamy! They taste just like classic frosted sugar cookies, but in chewy bar form.
Boy do I have an exciting recipe for you all today. These frosted sugar cookie bars are just so, so good. We take cookies very seriously around here, so when I was developing this recipe, I had a whole checklist in my mind of what I wanted.
Extra soft yet chewy? Check. Deliciously sweet vanilla flavor? Check. A thick layer of buttercream frosting? Check. A super pretty and festive presentation? Check.
The cookie base was inspired by s’mores bars. Those bars are made with more of a honey-flavored cookie base, similar to graham crackers, but I love the texture of those bars so I knew this recipe had to be an adaptation of that one, in a way.
And of course, the buttercream frosting really pulls it all together. You could skip it, or go for a thinner layer, but where’s the fun in that? 😉
Why You’ll Love These Gluten Free Cookie Bars…
- Just looking at them will put a smile on your face, surely? These would be perfect for a birthday party, and the best part is you can use any color for your frosting AND you can get creative with the sprinkles, too. They’re easy to customize for any theme or holiday.
- If you love soft and thick sugar cookies, then you are going to be a huge fan of the texture.
- That buttercream frosting! It makes me think of birthday cake. What’s not to love about that?
What You’ll Need…
And for the final touch: gel food coloring + sprinkles! Go crazy and add any kind you like. Fun fact: did you know the ones I used here are called quins? Because I had NO idea. You learn something new every day!
How To Make Gluten Free Cookie Bars…
Make the cookie base:
To make these frosted sugar cookie bars, start by creaming your butter with both types of sugar. I love the flavor and texture that we get from incorporating light brown sugar. If you only have dark brown, you can go ahead and use that instead.
Once that mixture is nice and smooth, add in the egg replacer (see recipe notes if you’d rather just use eggs) and vanilla. Then add your dry ingredients right in and mix on low speed.
Spread your dough evenly in a parchment-lined square baking pan. You may find it easier to just press it in with your hands. Bake on 350ºF for around 18 minutes, or until the edges are slightly golden. Make sure your bars are completely cooled before frosting and slicing.
Make the frosting:
The frosting is just like any other buttercream — just beat your butter until creamy, then add in your powdered sugar, then the milk. You will want to add the milk in gradually, one tablespoon at a time, so you can properly judge how much you need.
You’ll know when you have the consistency you want, but if you need to thin the frosting out more, add more milk. If you accidentally go too far, add another spoonful or two of powdered sugar.
To achieve a pastel color like I did here, use a toothpick to grab just the tiniest amount of gel food coloring. And of course, you can use more or less food coloring than I did (or don’t add any at all!).
For More Gluten Free Bars, Check Out My…
Did you make my gluten free cookie bars? Leave me a comment below or tag me on Instagram @justastasyblog and #justastastyblog!
Frosted Sugar Cookie Bars – Gluten Free, Eggless
For the cookie bars:
- 1 ½ cups (222g) gluten free flour blend
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar packed
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 1 teaspoon vanilla extract
For the buttercream frosting:
- ½ cup (113g) unsalted butter room temperature
- 1 ½ cups (180g) powdered sugar
- 1-2 tablespoons whole milk
- food coloring optional
- Preheat oven to 350°F. Line a square baking pan with parchment paper and set aside.
- In a small bowl, whisk the flour, baking powder, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until combined. Add the egg replacer and vanilla extract and continue to beat.
- Add the dry ingredients and mix on low speed until combined. Pour into prepared pan and bake for 16-18 minutes, or until the edges are slightly browned. Allow to cool completely before removing from the pan.
To make the buttercream frosting:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add in the powdered sugar and continue to mix until combined.
- Add milk, one tablespoon at a time, and beat to achieve the desired consistency. Add gel food coloring, if using, and mix well. Spread frosting on cooled cookie base before slicing into bars.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- If you accidentally thin your frosting out too much with the milk, add more powdered sugar in, one tablespoon at a time.