Gluten-Free Snickerdoodle Bars

These gluten-free snickerdoodle bars are thick, chewy and so flavorful! They're easy to make with just a few ingredients and no mixer needed. Sprinkled with a cinnamon sugar topping, these snickerdoodle blondies have all the classic flavors of a snickerdoodle, just in bar form. They're perfect for entertaining this holiday season!
A stack of three gluten-free snickerdoodle bars on a pink table.
A stack of three gluten-free snickerdoodle bars on a pink table.

Why this recipe works

These gluten-free snickerdoodle bars have all the classic snickerdoodle flavors but made in bar form! Your favorite fall cookie just got a lot easier! Make a big batch of these snickerdoodle bars in a large 9×13-inch baking pan and be ready to serve a crowd. Just slice and serve. 

I love making cookies in bar form because I can make a lot more at a time. What would take me several baking sheets to bake off 24 cookies only takes one baking dish for cookie bars. 

When slightly underbaked, these snickerdoodle blondies are so thick, soft and chewy! Delicious!

You’ll love this recipe because:

  • No mixer needed. All you need are two bowls to mix up this snickerdoodle cookie batter. One for the dry ingredients and one for the wet ingredients. Using melted butter keeps these cookies chewy, but also easy to mix together with just a whisk or spatula. 
  • It’s quick. It takes under 10 minutes of active time to get these cookies in the oven. No scooping of cookie dough, just spread it in a baking dish and bake! 
  • It’s gluten-free. Using a gluten-free flour blend makes it easy to make these snickerdoodle bars gluten-free. 


Small bowls of ingredients on a pink table to make gluten-free snickerdoodle bars, including gluten-free flour, baking powder, brown sugar, vanilla, sugar, cinnamon, baking soda, eggs, melted butter and salt with text overlays over each ingredient.

Ingredient Notes

  • gluten-free flour blend – I’ve tested this recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Baking Gluten-Free Measure for Measure Flour.
  • xanthan gum – In gluten-free baking, xanthan gum is used as a binder instead of gluten. It keeps baked goods from falling apart and crumbling. The two gluten-free flour blends I recommend both already contain xanthan gum so you will not need to add it if you use those blends.
  • cream of tartar – To get that classic snickerdoodle flavor, you have to use cream of tartar! It gives the cookie bars that tangy flavor. Cream of tartar also activates the baking soda and gives the cookies a light texture.
  • melted butter – I use melted butter in these bars because they make the cookie bars really chewy and moist (seeing a theme here?). You don’t need to cream the butter and the sugars together, just mix it in a bowl. You don’t have to chill the dough, like you would normally for cookies, because we aren’t worried about spreading when they’re in bar form!
  • sugar – A combination of brown sugar and granulated sugar gives these cookie bars the best chew and flavor. I love the molasses flavor from the brown sugar and it keeps the snickerdoodles really moist. The granulated sugar makes the edges of these bars really crispy and delicious.

Step-by-Step instructions

These gluten-free snickerdoodle bars are very easy to make with just a few simple ingredients. You don’t even need to use a stand mixer – just grab two bowls and a whisk! The below photos and ingredients are to help you see what the recipe should look like at various stages so you can make snickerdoodle bars perfectly every time!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A glass mixing bowl with gluten-free flour, baking soda, baking powder, salt and cinnamon before mixing together.
Add the dry ingredients to a large glass mixing bowl.
A glass mixing bowl with eggs, brown sugar, melted butter, vanilla, and granulated sugar before mixing together.
Add the wet ingredients to a separate mixing bowl.
A glass mixing bowl with gluten-free flour on top of a melted butter and sugar mixture.
Add the dry ingredients into the wet ingredients.
A bowl of gluten-free snickerdoodle cookie dough with a pink spatula.
Stir with a spatula until no more streaks of flour remain.
A bowl of cinnamon sugar with a whisk next to it.
Add the granulated sugar and ground cinnamon together in a small bowl for the topping.
Gluten-free snickerdoodle cookie dough in a rectangle baking pan.
Spread the snickerdoodle dough into the prepared baking pan with a spatula, pressing down so it is even.
An overhead view of snickerdoodle bars in a rectangle baking dish lined with parchment paper.
Sprinkle the top of the cookie dough with the cinnamon sugar mixture.
A close up of snickerdoodle bars that have been sliced into 9 equal pieces.
Bake for 22-26 minutes. Let cool before slicing and serving.

Recipe FAQs

Are snickerdoodles gluten-free?

No, snickerdoodles are not typically gluten-free because they are traditionally made with all-purpose flour. My recipe uses a gluten-free flour blend to make them gluten-free! 

What do snickerdoodle cookies taste like?

Snickerdoodles are essentially thick cinnamon sugar cookies that have a bit of a tangy flavor to them from the cream of tartar. 

Why are my snickerdoodles dry?

If you overbake your snickerdoodles (especially gluten-free snickerdoodles), they will become very dry. Be sure not to overbake your snickerdoodle bars. You want the edges to be set and the center of the dough to no longer look shiny. They will continue baking a bit after removing from the oven from residual heat.

expert tips

  • For easy removal, I like to line my baking pan with parchment paper and then grease the parchment paper. Leaving some parchment paper overlapping the edges of the pan allows you to easily lift the snickerdoodles out of the pan and slice them into bars on a cutting board. You don’t have to line your pans with parchment paper, but I always do for easy removal and slicing.
  • Do not overbake these snickerdoodle blondies. It is better to underbake slightly than overbake so that you get really chewy cookie bars.

Storage instructions

  • Storage: Store leftover snickerdoodle bars in an airtight container at room temperature for 2-3 days.
  • Freezer Option: You can freeze snickerdoodle bars for up to 3 months. Place them on a parchment lined baking sheet in the freezer to flash freeze until solid. Once frozen, place them in a freezer bag or container for longer storage.
  • Defrost: Defrost frozen snickerdoodle bars by placing them out at room temperature for 30 minutes to an hour until they are no longer frozen. 
A stack of gluten-free snickerdoodle bars on a plate with cinnamon sticks in the background.

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A stack of three gluten-free snickerdoodle bars on a pink table.

Gluten Free Snickerdoodle Bars

These gluten-free snickerdoodle bars are thick, chewy and so flavorful! They're easy to make with just a few ingredients and no mixer needed. Sprinkled with a cinnamon sugar topping, these snickerdoodle blondies have all the classic flavors of a snickerdoodle, just in bar form. They're perfect for entertaining this holiday season!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 26 minutes
Total Time: 36 minutes
Servings: 18 blondies
Calories: 234kcal
Author: Megan


  • 2 1/4 cups gluten-free flour blend (325g)
  • 2 teaspoon baking powder
  • 1/2 tablespoon cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup brown sugar (packed (200g))
  • 3/4 cup granulated sugar (150g)
  • 1 cup unsalted butter (melted and cooled (226g))
  • 2 large eggs
  • 2 teaspoons vanilla extract

For topping:

  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon ground cinnamon


  • Preheat the oven to 350F (180C). Lightly grease a 9×13-inch baking pan with butter or non-stick cooking spray. Set aside.
  • In a mixing bowl, combine the gluten-free flour blend, xanthan gum (if using), baking powder, cream of tartar, cinnamon and salt. Whisk together. Set aside.
  • In a separate mixing bowl, add the brown sugar, granulated sugar, melted butter, eggs and vanilla extract. Whisk until combined.
  • Gradually add the dry ingredients to the wet ingredients. Stirring in between each addition. Mix until no more streaks of flour remain.
  • In a small bowl, combine the granulated sugar and ground cinnamon for the topping.
  • Pour the snickerdoodle dough into the prepared baking dish and spread into an even layer with an offset spatula.
  • Sprinkle the cinnamon sugar liberally over the cookie dough.
  • Bake at 350F for 22-26 minutes, until the edges are set and the center of the cookie dough no longer looks shiny. Do not over bake.
  • Let cool completely before slicing and serving.


  • This recipe has been tested with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, which already contains xanthan gum. If you use this blend you do not need to add xanthan gum to the recipe. 
  • I cannot verify if other gluten-free flour blends will work with this recipe because I have not tested them. 
  • For best results, weigh your dry ingredients, like the gluten-free flour blend. The way that you scoop flour into a measuring cup can greatly affect the recipe, so I advise using a kitchen scale to weigh the flour. It’s also much easier and less messy to use a kitchen scale. If you must use measuring cups, use a spoon to add the flour into the measuring cup. Do not dig the measuring cup into the bag of flour as you will make the flour very dense and add too much flour to the recipe. 
  • Store leftover snickerdoodle bars at room temperature in an airtight container for up to 4 days. 
  • These bars also freeze very nicely. Place them in a freezer-safe bag or container and freeze for up to 3 months. Let them sit out at room temperature for 30 minutes to defrost. 


Calories: 234kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 142mg | Potassium: 141mg | Fiber: 2g | Sugar: 22g | Vitamin A: 342IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!
about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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  1. Allison's Delicious Life says:

    Adorable! Have fun at your girl’s night!!!

  2. I always find excuses to bake when I’m insanely busy. I think you picked a worthy excuse, though. These bars look delicious. Hope your move goes well!

  3. These look delicious! Baking was the last thing on my agenda when I was moving. But now that I’m settled in, I should give these a try!