Go Back
Stack of gluten-free sugar cookie bars. Frosted with vanilla frosting and topped with sprinkles.

Gluten-Free Sugar Cookie Bars

Easy gluten-free sugar cookie bars. Soft and buttery, these taste like a Lofthouse sugar cookie bar. Frosted with a simple buttercream.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 bars
Calories 200 kcal


  • 2 sticks softened butter 8 ounces/ 226 grams
  • 1 cup granulated sugar 7 ounces/ 198 grams
  • 2 large eggs about 4 ounces/ 113 grams out of shell
  • 1 teaspoon vanilla extract
  • 3 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour 13.75 ounces/ 390 grams
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • 6 tablespoons softened butter (3 ounces/ 85 grams)
  • 1 cup powdered sugar, sifted (4 ounces/ 113 grams)
  • 2 teaspoons milk, plus additional as needed
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan lightly with nonstick cooking spray. Cut a piece of parchment paper large enough to cover the bottom of the pan and overhang the sides. About 17-inches long and 9-inches wide.
  2. Mix together the butter, sugar, eggs, and vanilla extract until smooth, about one minute on medium speed. Add the eggs, one at a time, and allow them to incorporate after each addition. After you add the second egg, mix for one minute.
  3. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula. Mix for 20 seconds.
  4. Stop the mixer and add the flour, baking powder, and salt. Mix until a dough forms.
  5. Press the dough evenly into the prepared pan. (If the dough sticks to your hands, dust them lightly with gluten-free flour.)
  6. Bake until the edges of the bars are golden brown, about 20 minutes.
  7. Remove the pan from the oven and allow the bars to cool in the pan. Lift the bars out of the pan using the overhanging parchment paper.
  8. Frost the top of the bars. (recipe below) Sprinkle with colored sugar or gluten-free sprinkles. Cut into 15 bars. Store wrapped bars on the counter for up to four days.

For the Frosting

  1. Mix together the butter and powdered sugar until smooth. Add the milk and vanilla. Mix until fluffy. If frosting seems too thick, add additional milk, one teaspoon at a time. Spread on cooled bars.