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–+ servings
A stack of three gluten-free snickerdoodle bars on a pink table.
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Gluten Free Snickerdoodle Bars

These gluten-free snickerdoodle bars are thick, chewy, and topped with a cinnamon sugar coating that gives them that classic snickerdoodle flavor. No mixer needed and ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 18 blondies
Metric - US Customary

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 9x13 inch baking pan and line with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
    A metal rectangular baking pan that is lined with parchment paper.
  • 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.
    A glass mixing bowl with a gluten-free flour blend mixture with a whisk in it.
  • 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.
    A glass mixing bowl with an orange sugar and melted butter mixture to make cookies.
  • Add the dry ingredients to the wet ingredients and stir with a spatula until no streaks of flour remain. Do not overmix.
    A bowl of gluten-free snickerdoodle cookie dough with a pink spatula.
  • In a small bowl, combine 2 tablespoons (25 g) granulated sugar and 1 teaspoon (2 g) ground cinnamon for the topping.
    A bowl of cinnamon sugar with a whisk next to it.
  • Transfer the batter to the prepared pan and spread into an even layer with a spatula or offset spatula.
    Gluten-free snickerdoodle cookie dough in a rectangle baking pan.
  • Sprinkle the cinnamon sugar topping generously and evenly over the batter.
    An overhead view of snickerdoodle bars in a rectangle baking dish lined with parchment paper.
  • 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.
    A pile of snickerdoodle blondies on a plate with cinnamon sticks and cinnamon sugar next to the plate.

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.

Nutrition

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
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