Frosted Gluten-Free Cookie Bars

I have been absolutely dying for an occasion to make a gluten-free version of these Frosted Sugar Cookie Bars from Sally’s Baking Addiction for months.  They just look so happy and fun.

And then you know what I finally realized?  I don’t need a special occasion to make these puppies!  Sunday is a good enough occasion as any.  So last Sunday, I baked.

Frosted Gluten-Free Cookie Bars | Hugs ‘n Kitchen

These happy treats are just wonderful.  And the frosting is sinful.  My frosting was even taller than the cookie bar itself, which I loved.  And so did all of my friends who gobbled these right up!

Frosted Gluten-Free Cookie Bars | Hugs ‘n Kitchen

Check out that sea of frosting… Mmmm!

Frosted Gluten-Free Cookie Bars | Hugs ‘n KitchenFor the cookie bars, the key is to keep them slightly under-baked.  I removed my cookie bars from the oven when they were still gooey in the middle and let them cool completely to room temperature.

Frosted Gluten-Free Cookie Bars | Hugs ‘n KitchenAfter I frosted them, I placed them in the fridge because I think these taste best when they’re a bit chilled.  The frosting texture is dense and yummy when slightly cold.  (These pictures were snapped pre-refrigeration.)  But, if you prefer your cookies and and frosting to be soft and room-temp, just leave these puppies on the counter!  They will still be delicious.

Frosted Gluten-Free Cookie Bars | Hugs ‘n KitchenSally’s Baking Addiction is a delicious site filled with decadent and drool-worthy recipes.  You have to check it out if you haven’t been!  I have a bunch of her recipes on my “to-bake list.”

For now, I recommend you create your own special occasion to make these frosted cookie bars, even if that “occasion” is just Sunday afternoon.  They are stupid good!!

Hugs, kisses + yummy dishes… xoxo,

Frosted Gluten-Free Cookie Bars

  • Total Time: 1 hour 30 minutes
  • YIELDS 16 bars


For The Cookie Bars:

  1. Preheat your oven to 350 degrees.  Line an 8-inch square baking pan with parchment paper or aluminum foil.  Be sure to leave some extra on the sides so you can easily remove the cookie bars out of the pan.
  2. Using a stand mixer or hand-held mixer with the paddle attachment, cream the butter for 1 minute on medium speed until smooth.
  3. Add the sugar on medium speed until fluffy.
  4. Beat in the egg, egg yolk and vanilla.
  5. In a separate bowl, sift the gluten-free flour, salt, baking powder, baking soda and cornstarch and whisk until combined.
  6. Slowly add the dry ingredients to the wet ingredients (in 3 different parts) with the mixer on low speed.
  7. The dough will be thick.  Once combined add in the sprinkles by mixing on low speed.
  8. Press the cookie dough into the baking pan.
  9. Bake for 25-30 minutes, or until lightly browned on top.  You want the cookie bars to be slightly underdone so they will remain soft and gooey.  Be sure not to over-bake them.  (Mine took about 26-27 minutes and probably could have done another minute or two, but I wanted them extra soft.  Just be sure to keep checking on them so they're not overdone!)
  10. Cool the baking pan on a wire rack until completely cooled.  The center of your cookie bars will likely sink down a bit.  Don't worry because you'll cover that right up with frosting!
For The Frosting:
  1. Using a stand mixer or hand-held mixer with the paddle attachment, beat the butter until creamy on medium speed.  This will take about 2-3 minutes.
  2. Add the confectioners sugar, half & half (or cream), vanilla extract and a pinch of salt with the mixer on low speed.
  3. Increase to high speed and beat the mixture for 3 full minutes until it is combined, fluffy and thick so it holds together.
  4. Add more confectioners sugar if the frosting isn't thick enough.  Or if it's too thick, you can thin it by adding more half & half (or cream.)
  5. You can also add more salt if it's too sweet.
  6. Beat in food coloring of choice.  I used about 6-8 drops of yellow to get a nice bright yellow color.
Prepare Your Bars:
  1. Once your bars are completely cooled, remove from the baking pan and transfer to a cutting board.
  2. Frost the cookie bars and decorate with extra sprinkles on top.  I used fun star shapes but you can use whatever you like!
  3. Using a sharp knife, cut the bars into squares.  Wipe the knife clean in between cuts to make cleaner cuts for your bars.
  4. At this point, you can enjoy the cookie bars as is.  I prefer to store them in the fridge because I like the way they taste chilled.  They will last in the refrigerate for about a week and at room temperature for 2-3 days.
Recipe is adapted to be gluten-free from Sally's Baking Addiction's original recipe.

2 Responses to Frosted Gluten-Free Cookie Bars

  1. OMG these look delish!!!

  2. […] time I’ll probably make some of the yummy buttercream frosting from these cookie bars and use that to decorate the tops.  But they were pretty darn delicious this go around.  I think […]