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–+ servings
A batch of sixteen sugar-dusted, square cinnamon sugar snickerdoodles bars arranged on parchment paper, with some holiday decorations nearby.

Gluten Free Snickerdoodle Bars

This gluten free snickerdoodle cookie bar recipe packs everything you love about the classic cookie—warm cinnamon sugar, chewy texture, and buttery flavor—into a thick, sliceable bar that’s perfect for sharing.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16

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.
  • 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.
  • 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.
  • 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.

Equipment