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.

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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.

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.

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.

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.

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.

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

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

Gluten Free Snickerdoodle Bars
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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
Cinnamon Sugar Topping
- 2 Tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Lightly grease a 13x9-inch metal baking pan and line with parchment paper. Set aside.
- In a medium bowl, whisk together the gluten free flour, cream of tartar, baking soda, nutmeg, cinnamon, and salt. Set aside.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
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, 2-3 minutes. Stop the mixer, and scrape down the sides of the bowl.1 cup unsalted butter, 1 cup granulated sugar, ½ cup light brown sugar
- With the mixer on low, add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla extract, and mix on medium speed until just combined, about 1 minute.2 large eggs, 1 tablespoon vanilla extract
- Add the dry ingredients, and mix on low until combined. Turn the mixer off, and scrape down the sides of the bowl. Turn the mixer back on medium speed, and mix until well combined, about 1 minute.
- Evenly press the dough into the prepared pan so it covers the entire bottom. Set aside.
- Whisk together the topping ingredients in a small bowl, and evenly sprinkle over the top. Bake for 22-25 minutes, or until the edges are just set and the center is slightly soft (but cooked through). Place the pan on a cooling rack, and let it cool completely before cutting.2 Tablespoons granulated sugar, ½ teaspoon ground cinnamon
Equipment
- 13x9-inch metal baking pan
- electric mixer or stand mixer
Nutrition
Recipe Questions
No full chill required, just a 10-minute rest before baking. This step is key for chewiness.
















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