Gluten Free Snickerdoodle Cookie Bars Recipe

Name: Gluten Free Snickerdoodle Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 cups 1:1 gluten-free flour with xanthan gum; 1 teaspoon cream of tartar; 1 teaspoon baking soda; ½ teaspoon ground nutmeg; ½ teaspoon ground cinnamon; ½ teaspoon kosher salt; 1 cup unsalted butter (room temperature); 1 cup granulated sugar; ½ cup light brown sugar; 2 large eggs (room temperature); 1 tablespoon vanilla extract; 2 Tablespoons granulated sugar; ½ teaspoon ground cinnamon

This cookie bar is a cross between a blondie and a classic chewy snickerdoodle. It is nostalgia baked into one thick and chewy bar. Imagine the best part of a cookie, crsip edges-wrapped around a soft, cinnamon-kissed center.

A batch of snickerdoodle bars cut into squares on parchment paper, some dusted with powdered sugar and cinnamon, with festive gold decorations nearby.

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Skill Level: Beginner-friendly

Flavor Remix: Add cardamom or pumpkin spice to the topping for a cozy seasonal twist.

Allergy Watch: Dairy-Free option, Nut-Free.

Snickerdoodles are a cookie jar classic, especially around the holidays. Turning them into bars makes them weeknight-ready and perfect for potlucks, bake sales, or just a Tuesday treat. They slice cleanly, stack easily, and keep their texture for days-something cookies don't always manage.

While my gluten-free snickerdoodle cookies rely on a butter-shortening combo, testing proved that all butter works best in bar form. It gives a richer flavor and better structure. One extra trick: letting the dough rest for about 10 minutes before baking helps the flour hydrate, which means fewer crumbly edges and a more consistent chewy texture.

The balance of cinnamon sugar, buttery richness, and a chewy bite is what makes these stand out. By skipping shortening and resting the dough, the bars bake evenly with golden edges and a just-set center that holds its shape when cooled.

Ingredient Notes

Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon. Use vegan butter for dairy free.
Sugar: I used a mix of brown sugar and white sugar to give a bit of blondie meets snickerdoodle feel.
Cream of Tartar: This inexpensive ingredient is a must for a true snickerdoodle.
Baking Soda: Do not substitute baking powder for the soda.
Eggs: Use room temp eggs for the best result. Just put the egg in a bowl of warm water for a few minutes before cracking.
Vanilla: Use extract or vanilla paste; they are interchangeable.
Spices: The amount is based on basic cinnamon. Reduce the amount is using a specialty cinnamon with more heat. I added a pinch of nutmeg just for a fun little twist.

Baking ingredients for gluten free snickerdoodle bars on a white surface, including granulated sugar, brown sugar, butter, eggs, gluten-free flour, cinnamon, nutmeg, vanilla extract, cream of tartar, salt, and baking soda.

How to Make Gluten-Free Snickerdoodle Bars

A step-by-step visual guide for making gluten-free snickerdoodle bars. You can skip to the recipe for the full written instructions.

A white bowl filled with flour sits on a light surface, next to a brown bowl containing brown sugar and a gray-striped cloth.

Mix the Dry Ingredients

Whisk the dry ingredients together first. This evenly distributes the cream of tartar and prevents little clumps of baking soda from sneaking into a bite.

Side-by-side images showing butter and sugar in a mixing bowl on the left, and creamed butter and sugar being mixed on the right.

Beat the Butter and Sugar

Cream the butter and sugars until fluffy. This step adds air, which lightens the bars so they're not dense. Mix the dry ingredients into the wet just until combined.

Side-by-side image of a rectangular baking pan lined with parchment paper, containing a light brown dough on the left and a dough sprinkled with sugar on the right.

Press into the Pan

Spread the dough evenly in the pan, then let it rest for about 10 minutes before topping with cinnamon sugar mixture.

A rectangular baking pan lined with parchment paper holds a large, baked cinnamon-sugar dessert with a golden-brown surface on a white marble countertop.

Bake and Cool

Bake until the edges look golden and the center is set but slightly soft-pull them out before they look overbaked. They'll continue to set as they cool.

Recipe Tips

Give the pan a gentle shake right after sprinkling on the cinnamon sugar topping. It helps the coating settle into a smooth, even layer.
Use a metal pan, not glass, for the most even bake and those crisp edges.
Don't skip cooling completely-cutting too soon can make the bars gummy.
If you like extra crunch, sprinkle a little coarse sugar along with the cinnamon sugar topping.
Line the pan with parchment that hangs over the sides for easy lifting and mess-free slicing.

More Cookie Bars

A snickerdoodle bar with a sugar topping, partially eaten, sits on a ceramic plate against a white background.

Make Ahead and Storing

Make Ahead: The dough can be made, pressed into the pan, and chilled (covered) for up to 24 hours. Add the cinnamon sugar topping right before baking.

Storing: Keep cut bars in an airtight container at room temperature for up to 4 days.

Freezing: Wrap bars individually and freeze for up to 2 months. Thaw at room temperature.

📖 Recipe