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:
- 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.
For best results, use a food scale to weigh your ingredients, especially dry ingredients like gluten-free flour. The way that you scoop into a measuring cup can greatly vary the amount of flour you’re adding to your recipe. It’s more accurate to weigh your ingredients and easier to clean up, too!
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.
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!
Snickerdoodles are essentially thick cinnamon sugar cookies that have a bit of a tangy flavor to them from the cream of tartar.
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.
- 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.
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Gluten Free Snickerdoodle Bars
- 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
- 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.