I just made Gluten Free Cookie Bars that are soft, chewy, lightly frosted with sprinkles and somehow better than Lofthouse, so seriously keep scrolling.

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I’m obsessed with these Sugar Cookie Bar Recipe vibes. They hit soft, chewy, and outrageously frosted, like a better Lofthouse but without the waxy mess.

I love that the texture reads like Gluten Free Cookie Bars yet actually tastes like classic sugar cookies. I can’t quit the way dairy free butter and 2 tsp pure vanilla extract make the whole thing sing.

Sprinkle the top and it looks like a party. But the first bite is the point.

Bright, sweet, a little dense and totally satisfying. No fuss.

Just pure, stupidly good dessert. I’ll be making these way too often.

Ingredients

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Gluten free flour: gives structure and tender crumb, so bars won’t fall apart.
Plus xanthan gum: holds crumbs together, especially if your blend lacks it.
Baking powder: lifts the bars, makes them light not dense.
Baking soda: reacts for slight rise and browning on edges.
Fine salt: balances sweetness and perks up all the flavors.
Dairy free butter: brings buttery mouthfeel, keeps everything rich and soft.
Granulated sugar: sweetens and crisps edges when baked.
Eggs: bind ingredients and give a soft, cake-like texture.
Vanilla extract: adds warm, cozy aroma you’ll crave.
Dairy free milk: thins batter a touch, keeps it tender.
Powdered sugar: makes frosting smooth and sweet without grit.
Plus frosting dairy free butter: gives frosting creaminess and stability.
Frosting milk: thins to spreadable consistency, use sparingly.
Frosting vanilla: brightens sweetness and rounds flavor.
Frosting pinch of salt: cuts cloying sweetness, keeps it balanced.
Sprinkles: fun, colorful crunch; pick gluten free if you need.

Ingredient Quantities

2 1/2 cups gluten free all purpose flour (about 360 g)

1 tsp xanthan gum (omit if your blend already has it)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 cup dairy free butter, softened (2 sticks, like vegan buttery spread)

1 cup granulated sugar

2 large eggs, room temp

2 tsp pure vanilla extract

2 tbsp dairy free milk (almond, soy or oat), plus more if needed

3 cups powdered sugar (for frosting, about 360 g)

4 tbsp dairy free butter, softened (for frosting)

2 to 4 tbsp dairy free milk (for frosting, to thin to spreadable)

1 tsp vanilla extract (for frosting)

pinch of salt (for frosting)

sprinkles for topping (use gluten free certified if needed)

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment and spray a little oil so the paper sticks, makes clean edges later.

2. In a bowl whisk together 2 1/2 cups (about 360 g) gluten free all purpose flour, 1 tsp xanthan gum (skip if your blend has it), 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt. Set aside.

3. In a large bowl cream 1 cup dairy free butter (2 sticks) with 1 cup granulated sugar until light and a bit fluffy. Don’t freak if it looks slightly grainy, that’s normal.

4. Beat in 2 large room temperature eggs one at a time, then stir in 2 tsp pure vanilla extract. Scrape the bowl so nothing’s stuck.

5. Add the flour mix in two additions, alternating with 2 tbsp dairy free milk, mixing just until combined. You want a soft, spreadable dough, not cake batter. If too stiff add another tsp or two of milk, if too wet add a tablespoon of flour.

6. Spread dough evenly into the prepared pan using a wet spatula or lightly oiled hands so it doesn’t stick. Smooth the top but don’t overwork it.

7. Bake 20 to 24 minutes until the edges are set and the center is just barely soft. A toothpick should come out with a few moist crumbs, not raw batter. Let cool completely in the pan; frosting will slide off if it’s warm.

8. While bars cool make the frosting: beat 4 tbsp dairy free butter with 3 cups powdered sugar (about 360 g), 1 tsp vanilla extract and a pinch of salt. Add 2 to 4 tbsp dairy free milk a little at a time until it’s smooth and spreadable. Taste and adjust salt or vanilla if needed.

9. Spread frosting over completely cooled bars, use an offset knife for smoothness. Top with sprinkles right away so they stick. Use gluten free certified sprinkles if you need them.

10. Let the frosting set for 20 to 30 minutes, then slice into bars. Store in an airtight container at room temp for 2 days or refrigerate up to 5 days. If chilled, bring to room temp before serving for the best chew.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment)
2. Parchment paper and a little spray oil to stick it down
3. Large and medium mixing bowls
4. Electric mixer or a sturdy whisk (mixer makes it way easier)
5. Measuring cups and spoons + a kitchen scale if you have one
6. Rubber spatula and an offset knife for spreading frosting smoothly
7. Wooden spoon or paddle for mixing dough, and a bench scraper or wet hands to smooth the dough
8. Toothpick for doneness checks and a cooling rack to let the bars cool completely

FAQ

Q: Can I make these sugar cookie bars gluten free with the ingredients listed?

A: Yes. Use a gluten free all purpose flour blend (about 360 g for 2 1/2 cups) and make sure any sprinkles are labeled gluten free. If your flour already has xanthan gum, skip the extra 1 tsp.

Q: My dough seems dry or crumbly, what do I do?

A: Add the dairy free milk a teaspoon at a time until the dough comes together. You want it soft but not sticky. If it gets too wet chill it 10 to 15 minutes and then press into the pan.

Q: Can I swap the dairy free butter for coconut oil or another fat?

A: You can use solid coconut oil, but the flavor and texture will change slightly. Use it chilled and measured solid for best results. Margarine or vegan buttery spread works best for that classic sugar cookie texture.

Q: How do I get clean, even slices when cutting bars?

A: Let the bars cool completely, preferably chill 20 to 30 minutes. Use a sharp knife warmed under hot water and wiped dry between cuts. That helps get smooth edges and less frosting drag.

Q: Can I make the bars ahead and how should I store them?

A: Yes. Store unfrosted bars in an airtight container at room temp for up to 2 days, or in the fridge up to 5 days. Frosted bars keep best in the fridge for up to 5 days. Bring to room temp before serving for better texture.

Q: My frosting is too thick or too runny. How do I fix it?

A: For thick frosting add dairy free milk 1 teaspoon at a time until spreadable. For thin frosting add more powdered sugar a tablespoon at a time. If frosting is grainy, beat longer to smooth it out.

Sugar Cookie Bars Recipe Substitutions and Variations

Gluten free all purpose flour (2 1/2 cups)
- Use a 1-to-1 store blend that already has xanthan gum if you want fewer ingredients
- Substitute with a homemade mix: 2 parts rice flour, 1 part tapioca starch, 1 part potato starch (may need a touch more liquid)
- Use sorghum + tapioca blend (good texture), but add 1/4 tsp xanthan or 1 tbsp ground flax to help bind
Xanthan gum (1 tsp)
- Swap for guar gum at a 1:1 ratio for similar elasticity
- Use 1 tbsp ground flaxseed mixed with 3 tbsp water (letting it gel) as a binder substitute
- Use 1 tbsp psyllium husk powder mixed into the dry mix for extra chew, especially in bar cookies
Dairy free butter (1 cup for dough, plus 4 tbsp for frosting)
- Solid coconut oil measured slightly less by volume (use 85 90 g per 1/2 cup), gives a slight coconut note
- Vegetable shortening for a very tender, classic sugar cookie texture
- Another vegan buttery spread that’s stick-for-stick the same works fine if you want buttery flavor
Eggs (2 large)
- 2 flax eggs: 2 tbsp ground flax + 6 tbsp warm water, let sit till gelled (works well but slightly denser)
- 2 chia eggs: same ratio as flax, good binder and neutral taste
- 1/2 cup unsweetened applesauce for moisture if you want egg free, but reduce added milk a bit

Pro Tips

1. Chill the dough for 10 minutes if it feels way too soft. Gluten free dough can spread more than regular dough, so a short chill helps it hold shape and gives chewier bars.

2. Don’t overmix once you add the flour. Mix just until combined or the texture gets gummy. Scrape the bowl well so pockets of flour arent hiding, but stop as soon as it looks even.

3. Test doneness by feel not just time. The center should be slightly soft and spring back a bit, with a few moist crumbs on a toothpick. If you leave them in too long they’ll dry out fast.

4. For the frosting, add milk slowly and chill the frosting 10 to 15 minutes if it seems too soft for spreading. That makes it easier to get smooth edges and keeps sprinkles from sinking. Store at room temp for a day, refrigerate after that, and bring bars back to room temp before serving so they are chewy again.