Frosted Sugar Cookie Cake Bars (Gluten Free)
These gluten free frosted sugar cookie cake bars are soft, buttery, and perfectly sweet — ideal for birthdays, holidays, or a cozy treat just because.
Equipment
- Square Baking Pan
- Hand or stand mixer
- Mixing Bowls
Ingredients
Cookie Bar Base
- 1.5 cups gluten free flour blend 222g, with xanthan gum
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter 113g, room temperature
- 0.5 cup granulated sugar 100g
- 0.5 cup light brown sugar 100g, packed
- 1 tbsp Bob’s Red Mill Egg Replacer + 2 tbsp water
- 1 tsp vanilla extract
Frosting
- 0.5 cup unsalted butter 113g, room temperature
- 1.5 cups powdered sugar 180g
- 1-2 tbsp whole milk as needed for consistency
- food coloring optional, for tinting frosting
Instructions
- Preheat oven to 350°F. Line a square baking pan with parchment paper.
- Whisk together gluten free flour, baking powder, and salt. Set aside.
- In a mixer, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg replacer and vanilla. Mix just until combined.
- Gradually add dry ingredients and mix on low until dough forms.
- Press dough into prepared pan and smooth the surface. Bake for 16–18 minutes until edges are lightly golden.
- Let bars cool completely before frosting.
- For the frosting, beat butter until creamy. Gradually mix in powdered sugar and milk until smooth. Tint with coloring if desired.
- Spread frosting over cooled bars. Slice and enjoy.
Notes
Use room temp butter and weigh flour for best results. Cool bars fully before frosting. Store in airtight container. Add festive sprinkles for color.
Nutrition
Calories: 310kcalCarbohydrates: 38gProtein: 2gFat: 17gSaturated Fat: 10gCholesterol: 35mgSodium: 85mgPotassium: 25mgFiber: 1gSugar: 27gVitamin A: 480IUCalcium: 20mgIron: 0.5mg
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