Gluten-Free Sugar Cookie Bars with Cream Cheese Frosting and Sprinkles Recipe

Introduction

These small-batch Gluten-Free Sugar Cookie Bars are soft, thick, and chewy, made with almond flour and topped with creamy frosting and colorful sprinkles. Perfect for a sweet treat that’s easy to make and sure to delight everyone.

Ingredients

• 1 ¾ cups (182 g) fine blanched almond flour
• 3 tablespoons (23 g) cornstarch
• 2 tablespoons (13 g) coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ cup (113 g) unsalted butter, room temperature
• ½ cup (110 g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 2 tablespoons sprinkles (I used jimmies)
• For the frosting:
  • 4 ounces (113 g) full fat cream cheese, room temperature
  • ¼ cup (56 g) unsalted butter, room temperature
  • 1 ½ cups (180 g) powdered sugar (plus more if needed)
  • ½ teaspoon almond extract

Instructions

1. Step 1: Preheat the oven to 325°F. Grease an 8-inch square baking pan and line it with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a medium bowl, whisk together the almond flour, cornstarch, coconut flour, baking powder, and salt until well combined.
3. Step 3: In a large mixing bowl, use an electric mixer to cream the butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes, scraping down sides as needed.
4. Step 4: Add the egg, egg yolk, vanilla extract, and almond extract. Mix again until fully incorporated.
5. Step 5: On low speed, gradually add the dry ingredients to the wet mixture until just combined. The dough will be thick.
6. Step 6: Gently fold in the sprinkles without overmixing.
7. Step 7: Use an offset spatula to spread the dough evenly in the prepared pan.
8. Step 8: Bake for 18-21 minutes, or until the edges are golden and the middle is puffy with a light brown tint.
9. Step 9: Let the bars cool completely in the pan on a wire rack before frosting.
10. Step 10: To make the frosting, beat the cream cheese and butter together until smooth. Add powdered sugar and almond extract, beating until creamy. Add more powdered sugar if you prefer a thicker frosting.
11. Step 11: Spread the frosting evenly over the cooled bars and sprinkle with additional sprinkles as desired.

Tips & Variations

• Cream the butter and sugar thoroughly to achieve a light, fluffy texture that yields thick, puffy bars.
• Use gluten-free sprinkles to keep the bars completely gluten-free.
• Avoid overbaking to prevent dry bars and hard edges.
• Cooling the bars fully is important both to prevent frosting from melting and to allow almond flour bars to firm up for the perfect chewy texture.
• For a dairy-free option, substitute butter and cream cheese with vegan alternatives.

Storage

Store the frosted bars in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. You can also freeze the unfrosted bars for up to 3 months; thaw completely before adding frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

This recipe relies on almond flour for its texture and flavor. Using other gluten-free flours like oat or rice flour will change the texture and may require recipe adjustments.

Do I have to use both vanilla and almond extract?

Both extracts add depth to the flavor, but if you only have one, feel free to use it alone. The almond extract lends a slight nutty note that complements the almond flour nicely.

Gluten-Free Sugar Cookie Bars with Cream Cheese Frosting and Sprinkles Recipe

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★★★★★

4.7 from 132 reviews

These Gluten-Free Sugar Cookie Bars are soft, thick, and chewy treats made with almond flour. Perfectly sweetened and topped with creamy cream cheese frosting and colorful sprinkles, they make a delightful snack or dessert for anyone avoiding gluten. The bars combine the rich flavor of almond and vanilla extracts with the light fluffiness achieved by creaming butter and sugar, baked to golden perfection and cooled to maintain their chewy texture.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 21 minutes
• Total Time: 2 hours 36 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Bars:

• 1 ¾ cups (182 g) fine blanched almond flour
• 3 tablespoons (23 g) cornstarch
• 2 tablespoons (13 g) coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ cup (113 g) unsalted butter, room temperature
• ½ cup (110 g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 2 tablespoons sprinkles (jimmies recommended)

For the Frosting:

• 4 ounces (113 g) full fat cream cheese, room temperature
• ¼ cup (56 g) unsalted butter, room temperature
• 1 ½ cups (180 g) powdered sugar (plus more if needed)
• ½ teaspoon almond extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease an 8-inch square baking pan and line it with parchment paper that overhangs the sides for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, cornstarch, coconut flour, baking powder, and sea salt until evenly combined.
3. Cream Butter and Sugar: Using an electric mixer on medium-high speed, cream the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. Pause to scrape the sides of the bowl as needed.
4. Add Eggs and Extracts: Beat in the whole egg, egg yolk, vanilla extract, and almond extract until fully incorporated and smooth.
5. Combine Dry and Wet Ingredients: On low speed, gradually add the dry flour mixture to the wet mixture, mixing just until combined. The dough will be thick and soft.
6. Fold in Sprinkles: Gently stir in the sprinkles, being careful not to overmix to maintain the dough’s texture.
7. Spread Dough in Pan: Use an offset spatula to evenly spread the cookie dough into the prepared baking pan.
8. Bake the Bars: Bake in the preheated oven for 18-21 minutes or until the edges turn golden brown and the center is puffed and beginning to brown slightly.
9. Cool Completely: Remove from oven and let the bars cool fully in the pan on a wire rack. Cooling is essential for the bars to firm up and maintain chewiness.
10. Make the Frosting: In a bowl, beat the cream cheese and butter together until smooth and creamy. Add powdered sugar and almond extract, beating until the frosting is light and spreadable. Add extra powdered sugar if a thicker frosting is desired.
11. Frost and Decorate: Spread the frosting evenly over the cooled cookie bars and sprinkle additional sprinkles on top for a festive finish.

Notes

• Ensure to cream the butter and sugar until light and fluffy to aerate the batter for thick and chewy bars.
• Two tablespoons of sprinkles add just enough color without affecting the texture; avoid adding more.
• Use gluten-free labeled sprinkles to keep the recipe fully gluten-free.
• Do not overbake the bars to prevent dryness and hard edges.
• Allow the bars to cool completely before frosting for best texture; almond flour baked goods need time to set after baking.

Keywords: gluten-free sugar cookie bars, almond flour cookie bars, sugar cookie bars, soft sugar cookies, cream cheese frosting bars, gluten free dessert, chewy cookie bars