Tender, Chewy Gluten-Free Sugar Cookie Bars
yields: 24 bars
These gluten-free sugar cookie bars boast a tender, chewy crumb thanks to almond flour, topped with smooth cream cheese frosting. Add a festive touch with your choice of sprinkles and frosting.
Ingredients
Gluten-Free Sugar Cookie Bars
- 238 g (2 cups + 2 tablespoons) super-fine blanched almond flour
- 168 g (1½ cups) Bob's Red Mill tapioca flour
- 160 g (1 cup) sweet rice flour , also called mochiko; do not substitute white or brown rice flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 300 g (1½ cups) granulated sugar
- 1 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon pure vanilla extract
Cream Cheese Frosting
- ¾ cup (12 tablespoons) unsalted butter, room temperature
- 6 ounces full-fat cream cheese (blocked), cut into 1 ounce pieces, room temperature
- 287 g (2½ cups) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- Optional: 1-2 drops gel food coloring
- Optional: Festive sprinkles
INSTRUCTIONS
- Preheat oven to 350°F and line a 9x13 metal baking pan with parchment paper.
- In a medium bowl, sift together the almond flour, tapioca flour, sweet rice flour, baking powder, baking soda, and salt. Set aside. (See note for half batch).
- In the bowl of a stand mixer fitted with the paddle attachment or a mixing bowl with a hand mixer, cream the butter and sugar together on medium-high speed until light and fluffy, 3-5 minutes.
- Add the eggs and egg yolk, one at a time, followed by the vanilla. Mixing just until combined, scraping down the sides after each addition.
- With the mixer on low, slowly add the dry ingredients. Increase the speed to medium and mix until just combined, scraping down the sides as needed.
- Dump the dough into the prepared baking pan and spread and press it down into an even layer. Bake for 22 minutes. Remove from oven and let cool completely in the pan, about 1 hour. Optional: use the parchment paper to remove the bars from the pan before frosting.
- Once the bars are cool prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment or a mixing bowl with a hand mixer, cream the butter on medium speed until smooth, scraping the sides as you go.
- With the mixer on medium, add the cream cheese, 1 ounce at a time. Once all the cream cheese has been incorporated, scrape down the sides and mix until completely combined. If using, add the gel food coloring drops now and mix until mostly incorporated.
- With the mixer on low, slowly add the powdered sugar, vanilla extract, and salt. Beat until just combined, scraping down the sides as needed.
- Spread the frosting on the cooled bars and top with sprinkles if desired. Cut into 24 bars and serve! Store any leftovers in an airtight container for up to 3 days.
Notes
How to Store:
Sugar cookie bars will last for three days in an airtight container on the counter. The frosting will keep them moist and soft so they don't dry out. For longer storage, you can store them frosted or unfrosted in the freezer for up to 3 months. Place them in a single layer on a baking sheet in the freezer until solid, then transfer to an airtight container for longer storage. Bring to room temperature on the counter before serving.Nut-Free Variation:
If you need a nut-free version to bring to your kid's school for a special occasion, don't worry I've got you covered. Replace the almond flour with oat flour and use the following flour measurements for all three flours:- 108g (1 cup) gluten-free oat flour
- 140g (¾ cup + 2 tablespoons) sweet rice flour
- 140g (1¼ cups) tapioca flour
Small Batch:
Use an 8x8 baking pan and the following measurements for the bars. Halve the frosting as well.- 119g (1 cup + 1 tablespoon) superfine blanched almond flour
- 84g (¾ cup) Bob's Red Mill tapioca flour
- 80g (½ cup) sweet rice flour (also called "mochiko" - distinctly different from white rice flour or brown rice flour)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 150g (¾ cup) granulated sugar
- ½ cup unsalted butter, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1½ teaspoons pure vanilla extract
