These gluten-free snickerdoodle bars have all the flavor of a classic snickerdoodle cookie but in an easy, sliceable bar format. The dough comes together in one bowl with no mixer and no chilling required, which makes them one of the faster bar recipes on the site. Melted butter instead of softened butter is what keeps them thick and chewy all the way through.
The cinnamon sugar topping goes on right before baking and gives you that classic snickerdoodle coating without having to roll individual dough balls. One 9×13 pan makes 18 bars, which is enough to bring somewhere or stock the freezer for later.
Why You’ll Love This Recipe
Ingredient Notes
- Gluten-Free Flour Blend – Tested with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure. Both already contain xanthan gum. I can’t guarantee results with other blends.
- Cream of Tartar – What gives these bars their snickerdoodle flavor. Without it you’d just have a cinnamon sugar bar. Don’t skip it.
- Melted Butter – Using melted rather than softened butter is what makes these bars thick and chewy. Let it cool slightly before mixing in so it doesn’t scramble the eggs.
- Brown Sugar – The combination of brown and granulated sugar gives these bars chew and flavor. Don’t swap it out for all white sugar.
- Cinnamon Sugar Topping – Go heavy with it. A generous coating on top is what gives you that classic snickerdoodle finish.
Why I Include Metric Measurements
Measuring ingredients by weight gives you consistent results every single time. Gluten-free flour is especially sensitive to how it’s scooped, so even a small variation can affect how these bars turn out. I’ve included grams for every ingredient in the recipe card so you can just weigh as you go. Once you start baking by weight, you’ll never go back to cups.
Recipe FAQs
Traditional snickerdoodles are not gluten-free because they’re made with all-purpose flour. This recipe uses a gluten-free flour blend to make them gluten-free.
The most common reason is overbaking. Pull them when the edges are set and the center no longer looks shiny. They’ll firm up as they cool and will be dry if you leave them in too long.
Expert Tips
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2-3 days.
- Freezer: Freeze in a single layer on a sheet pan until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature for about 30 minutes before eating.
- Make Ahead: These bars are great for making ahead. Bake a day in advance and store at room temperature overnight. The texture is just as good the next day.
Serving Suggestions
These bars are easy to slice and stack, which makes them good for bringing somewhere or packing into a treat box. They go well alongside my gluten-free snickerdoodles if you want the cookie and bar version of the same flavor on one platter. For a full bar spread, my gluten-free chocolate chip cookie bars and gluten-free blondies are made in the same 9×13 pan and slice up the same way, so you can make all three and cut them into similar sized pieces for a crowd.
Gluten Free Snickerdoodle Bars
Ingredients
- 2¼ cups (315 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) or King Arthur Measure for Measure, both of which have xanthan gum
- 2 teaspoon (8 g) baking powder
- 1½ teaspoons (7 g) cream of tartar
- 1 teaspoon (6 g) salt
- 1 teaspoon (2 g) cinnamon
- 1 cup (200 g) brown sugar - packed (200g)
- ¾ cup (150 g) granulated sugar - 150g
- 1 cup (227 g) unsalted butter - melted and slightly cooled
- 2 (100 g) large eggs - at room temperature
- 2 teaspoons (8 g) vanilla extract
For topping:
- 2 tablespoons (25 g) granulated sugar - 25g
- 1 teaspoon (2 g) ground cinnamon
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 350°F. Grease a 9×13 inch baking pan and line with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
- In a medium bowl, whisk together 2¼ cups (315 g) gluten-free flour blend, 2 teaspoon (8 g) baking powder, 1½ teaspoons (7 g) cream of tartar, 1 teaspoon (6 g) salt, and 1 teaspoon (2 g) cinnamon. Set aside.
- In a large bowl, whisk together 1 cup (200 g) brown sugar, ¾ cup (150 g) granulated sugar, and 1 cup (227 g) unsalted butter (melted and slightly cooled) until combined. Make sure the butter is not hot or it will cook the eggs. Add 2 (100 g) large eggs and 2 teaspoons (8 g) vanilla extract and whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir with a spatula until no streaks of flour remain. Do not overmix.
- In a small bowl, combine 2 tablespoons (25 g) granulated sugar and 1 teaspoon (2 g) ground cinnamon for the topping.
- Transfer the batter to the prepared pan and spread into an even layer with a spatula or offset spatula.
- Sprinkle the cinnamon sugar topping generously and evenly over the batter.
- Bake at 350℉ for 22 to 26 minutes, until the edges are set and the center no longer looks shiny. Do not overbake.
- Let cool in the pan before lifting out using the parchment overhang and slicing into 18 bars.
Video
Notes
- Flour Blend: Tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure. Both already contain xanthan gum. I cannot verify results with other flour blends.
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Adorable! Have fun at your girl’s night!!!
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!
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!