Snickerdoodle Bars (Gluten-Free) Recipe: A simple recipe for gluten free snickerdoodle bars with a thick and soft texture. Topped with that classic cinnamon sugar crunch we all love.
Ingredients – Gluten Free Snickerdoodle Bars
- 60 grams unsalted butter, at room temperature
- 60 grams shortening
- 150 grams light brown sugar
- 50 grams granulated white sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 150 grams gluten free multipurpose flour
- 15 grams cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon cream of tartar
- ½ teaspoon kosher salt
Cinnamon Sugar
- 45 grams granulated sugar
- 1-2 teaspoons ground cinnamon
Instructions – How to make Gluten Free Snickerdoodle Cookie Bars
- Warm the oven up to 350F.
- Put parchment paper around an 8×8 or 9×9 pan and set it aside. Leave some extra space on the sides so that the gluten-free snickerdoodle bars are easy to take out of the pan.
- In a small bowl, mix the cornstarch, baking powder, cream of tartar, kosher salt, and gluten-free flour. Set this bowl away.
- Put the unsalted butter and shortening in the bowl of a stand mixer with the paddle attachment, or use a big bowl and a hand mixer to mix them together. Once everything is mixed together, add the light brown sugar and powdered white sugar. Cream for about 3 to 4 minutes, or until the mixture is light and fluffy.
- Add the egg, egg yolk, and vanilla extract while the mixer is on low speed. Let it mix completely. Stop the machine and scrape the sides down.
- Mix in the dry ingredients until you get a smooth dough.
- Place the gluten-free snickerdoodle brownie dough in the pan that has been prepped. Use a small offset spatula or the back of a spoon to make the dough smooth.
- Put the extra powdered sugar and ground cinnamon in a small bowl and mix them together. Spread the cinnamon sugar out over the bars in a thin layer.
- Set the sides and turn them golden brown. Bake at 350F for 20 to 22 minutes, or until the middle is just set.
- Take the snickerdoodle bar pan out of the oven and set it on a rack to cool. Let them cool for 10 minutes in the pan before moving them to a cooling rack to finish cooling.
- Cut it into 9–16 pieces when it’s completely cool, and enjoy!
Notes
Storage: Store leftover gluten free snickerdoodle bars in an airtight container at room temperature for up to 5 days.
Freezing: Freeze leftovers in an airtight container up to 3 months.
How to make gluten free snickerdoodle bars in Detail
Gluten Free Snickerdoodle Bars are the perfect “last minute” bake. They are just as good as Gluten Free Snickerdoodle Cookies but there is no need to wait for the dough to be chilled. Once fully baked, allow them to cool for a few minutes in the pan before cutting.
Step 1: Warm the oven up to 350F. Put parchment paper around an 8×8 or 9×9 pan and set it aside. Leave some extra space on the sides so that the gluten-free snickerdoodle bars are easy to take out of the pan.
Step 2: Second, put the cornstarch, baking powder, cream of tartar, kosher salt, and gluten-free flour in a small bowl. Set this bowl away.
Step 3: Put the unsalted butter and shortening in the bowl of a stand mixer with the paddle attachment, or use a big bowl and a hand mixer to mix them together. Once everything is mixed together, add the light brown sugar and powdered white sugar. Cream for about 3 to 4 minutes, or until the mixture is light and fluffy.
Step 4: With the mixer running on low, add the egg, egg yolk, and vanilla extract, letting it fully incorporate. Pause your mixer to scrape down the sides.
Step 5: Add the dry ingredients. Mix just until incorporated. Scrape down the sides of the bowl and the paddle attachment then mix for another 30-45 seconds until a smooth snickerdoodle dough has formed.
Step 6: Put the gluten-free snickerdoodle brownie dough in the pan that has been prepared. Use a small offset spatula or the back of a spoon to make the dough smooth.
Step 7: Mix the ground cinnamon and extra powdered sugar in a small bowl. Spread the cinnamon sugar out over the bars in a thin layer.
Step 8: Bake at 350F for 20 to 22 minutes, or until the sides are golden brown and set and the middle is just set.
Step 9: Take the snickerdoodle bar pan out of the oven and set it on a rack to cool. Let them cool for 10 minutes in the pan before moving them to a cooling rack to finish cooling.
Once fully cooled, cut into 9-16 pieces and enjoy!
FAQ
1) Do i have to use cream of Tartar?
In a way, this snickerdoodle cookie bar recipe wouldn’t need the cream of tartar. It would still work fine without it. But the slightly sour taste of snickerdoodles comes from the cream of tartar. Otherwise, these bar cookies would just be sugar cookies with cinnamon sugar on top.
2) Can I use butter instead of Shortening?
You can use all butter instead of equal parts butter and shortening if you’d like to. Because the shortening makes the cookie bar soft, please be aware that it will lose that structure.