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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
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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

Ingredients

  • 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

Instructions

  • Preheat the oven to 350F (180C). Lightly grease a 9x13-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.

Notes

  • 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. 

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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