Frosted Sugar Cookie Bars Recipe

I love these Gluten Free Cookie Bars. The luscious blend of unsalted butter, granulated sugar, and vanilla creates a soft treat reminiscent of classic cookies. With hints of butter in both the dough and frosting, these sweet bars captivate with a smooth, satisfying texture that leaves me craving more.

I recently came across a recipe for Frosted Sugar Cookie Bars that totally blew my mind and I just had to share it with you. I love how these gluten free cookie bars, which remind me of those classic Lofthouse cookies, come together so effortlessly.

I started with a simple cookie dough using 1/2 cup of unsalted butter, granulated sugar, eggs, and a splash of vanilla extract. Then I added in the gluten free all-purpose flour blend along with just the right amount of baking soda, baking powder, and salt to create a soft yet flavorful base.

The finishing touch is the luscious frosting made from another 1/2 cup of unsalted butter, sifted powdered sugar, a bit of milk, and vanilla extract. As someone who’s tried countless gluten free desserts, this recipe has become one of my favorites, easily competing with top-notch gluten free cookie recipes and even a few dairy free options.

Enjoy experimenting with these bars!

Why I Like this Recipe

I love this recipe because it’s super simple to make and doesn’t require any fancy tools or ingredients. I also really like that it’s gluten free so even if I’m avoiding gluten I can still enjoy some tasty treats. The cookie bars remind me of Lofthouse cookies which just makes me feel nostalgic and happy every time I make them. And honestly, the frosting is perfect – it’s buttery, sweet and easy to spread even if I’m in a rush sometimes.

Ingredients

• Unsalted butter (cookie dough): adds rich, tender flavor and moisture; fats improve texture.
• Granulated sugar: mainly carbs that gives the cookie bars jammy sweetness which kids love.
• Eggs: give structure and add protein, helping hold things together.
• Gluten free flour blend: keeps it light, but lacks extra fiber some whole grains have.
• Powdered sugar: makes frosting smooth and sweet; dissolves fast for a perfect finish.
• Milk: adjusts frosting consistency; add one drop at a time till its just right.

Ingredient Quantities

• 1/2 cup unsalted butter, softened (for the cookie dough)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract (for the cookie dough)
• 1 1/4 cups gluten free all-purpose flour blend
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (for the frosting)
• 2 cups powdered sugar, sifted
• 1-2 tbsp milk (adjust to get the right consistency)
• 1 tsp vanilla extract (for the frosting)

How to Make this

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.

2. In a large bowl, beat 1/2 cup softened butter with 1 cup granulated sugar until light and fluffy.

3. Add 2 large eggs and 1 tsp vanilla extract (for the dough) and mix until just combined.

4. In another bowl, whisk together 1 1/4 cups gluten free all-purpose flour blend, 1/2 tsp baking soda, 1/4 tsp baking powder, and 1/4 tsp salt.

5. Slowly mix the dry ingredients into the butter mixture until the dough comes together.

6. Spread the dough evenly into the prepared pan and press it gently down.

7. Bake in the preheated oven for about 18-22 minutes or until the edges start to turn a light golden color.

8. Remove the pan from the oven and let the cookie bars cool completely on a wire rack.

9. While the bars are cooling, prepare the frosting by creaming 1/2 cup softened butter (for the frosting) until smooth, then gradually mix in 2 cups sifted powdered sugar.

10. Stir in 1 tsp vanilla extract and 1-2 tbsp milk until you get a smooth, spreadable consistency and spread the frosting evenly over the cooled cookie bars before cutting them into squares.

Equipment Needed

1. Oven – you need one that can be preheated to 350°F
2. 8×8 inch baking pan plus parchment paper
3. 2 mixing bowls – one large bowl for the cookie dough and one for the dry ingredients
4. Electric mixer or hand whisk to beat butter and sugar
5. Measuring cups and measuring spoons
6. Whisk – for combining dry ingredients if you dont want clumpy flour
7. Rubber spatula – to scrape down bowls and spread the dough
8. Wire cooling rack – to cool the baked cookie bars evenly
9. Sifter – for making sure the powdered sugar for the frosting is really smooth
10. Knife or bench scraper – useful for cutting the cooled bars into squares

FAQ

Frosted Sugar Cookie Bars Recipe Substitutions and Variations

• For the cookie dough butter, you can use an equal amount of margarine or coconut oil. It may slightly change the taste but it works pretty well.
• If you dont have granulated sugar, you might try light brown sugar. It makes the cookies a bit more moist and gives a touch of caramel flavor.
• If you’re out of gluten free all-purpose flour blend, you can mix almond flour with a little rice flour as a substitute. You may need to adjust the liquid since different flours absorb things in their own way.
• For the frosting butter, you can swap it with cream cheese if you’re looking for a tangy twist. Just let it sit at room temperature before mixing.

Pro Tips

1. Make sure your butter is really soft before you start mixing so it creames really well with the sugar – this helps get that light, fluffy texture right.

2. Don’t overmix the cookie dough once you add your dry ingredients, cause too much mixing can make your bars turn out dense and tough instead of light.

3. Keep an eye on the baking time and check a couple minutes early with a toothpick if you can – every oven bakes a little different, and you’ll avoid burning the edges.

4. Let your cookie bars cool completely before slapping on the frosting, or it’ll melt and slide off, and you won’t get that nice, clean look you want.