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Indulge in the sweet delight of these Frosted Sugar Cookie Bars, a perfect treat for any occasion. These bars are soft, chewy, and topped with a creamy frosting that will melt in your mouth. Whether you’re celebrating a special event or just craving something sweet, these Frosted Sugar Cookie Bars are sure to satisfy.
Growing up, I always loved baking with my grandmother. One of our favorite recipes was sugar cookies. We would spend hours in the kitchen, mixing, rolling, and cutting out shapes. When I decided to try a gluten-free diet, I thought I would have to give up those cherished memories. But with this recipe for Frosted Sugar Cookie Bars, I can enjoy the same delicious taste without the gluten. It’s a wonderful way to keep those memories alive and share them with my own family.
Get ready to cook up a batch of these delightful Frosted Sugar Cookie Bars. They’re easy to make and even easier to enjoy!
What to Expect
- Time: Approximately 45 minutes (including baking and cooling time)
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. This will make the process smoother and more enjoyable. Also, ensure your butter is softened to room temperature for both the cookie bars and the frosting.
Ingredients You’ll Need
| For the sugar cookie bars | |
|---|---|
| 1 1/2 cups | All-Purpose Gluten Free Flour |
| 3/4 teaspoon | Xanthan Gum |
| 1/4 teaspoon | Fine Sea Salt |
| 1 teaspoon | Baking Powder |
| 1/2 teaspoon | Baking Soda |
| 1/2 cup | Butter softened |
| 3/4 cup | Granulated Sugar |
| 1 large | Egg |
| 2 teaspoons | Pure Vanilla Extract |
| For the frosting | |
| 1 1/2 cups | Powdered Sugar |
| 1/2 cup | Butter softened |
| pinch of | Fine Sea Salt |
| 1 teaspoon | Pure Vanilla Extract |
| 1 tablespoon | Heavy Whipping Cream |
| Liquid Food Coloring | optional |
| Gluten Free Sprinkles | for decorating, optional |
Step-by-Step Guide
- Pre-heat oven to 350°F and line a 9-inch square baking pan with parchment paper, leaving a little overhang.
- In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum, salt, baking powder, and baking soda. Set aside.
- Use a stand mixer or hand mixer to cream together 1/2 C butter and the granulated sugar until light and fluffy.
- Scrape down the bowl and beat in the egg and vanilla extract.
- Add the dry ingredients and mix until combined, scraping the bowl as needed.
- Transfer the dough to the prepared pan and spread evenly in the pan. The dough will be sticky so it might help to press the dough in with well-floured hands or a spatula sprayed with non-stick spray.
- Bake for 22-25 minutes.
- Cool in the pan on a wire rack. Cool completely before frosting.
- To make the frosting, beat together ½ cup butter, powdered sugar, and a pinch of sea salt on low. Increase speed to medium and beat for 3 minutes.
- Add vanilla and whipping cream and food coloring (if using) and beat for another minute.
- Use the parchment paper to lift the sugar cookie bars from the pan.
- Evenly spread frosting over the completely cooled bars and top with sprinkles if using.
- Makes 16 bars.
Pointers for Perfection & How to Store
For the perfect Frosted Sugar Cookie Bars, make sure to cool the bars completely before frosting. This will prevent the frosting from melting and ensure a clean, professional look. Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the bars for up to 3 months. Just make sure to thaw them completely before serving.
For more delicious gluten-free treats, check out this Magic Cookie Bars Best Gluten Free Treat recipe.
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Frosted Sugar Cookie Bars: Low Carb Delight
- Total Time: 40
- Yield: 12 bars 1x
- Diet: Gluten Free
Description
These Frosted Sugar Cookie Bars are a true Low Carb Delight. Soft, thick, and buttery, they capture the nostalgia of a classic bakery sugar cookie without the gluten or sugar crash. Made with almond flour and topped with a luscious sugar-free buttercream frosting, they are the perfect keto-friendly treat for holidays or birthdays.
Ingredients
— The Cookie Bar Base —
½ cup unsalted butter, softened
⅔ cup granulated sweetener (Allulose or Erythritol based)
1 large egg, room temperature
1 large egg yolk, room temperature (adds richness and chewiness)
2 teaspoons pure vanilla extract
2 cups superfine almond flour (do not use almond meal)
1 ½ teaspoons baking powder
¼ teaspoon salt
— The Buttercream Frosting —
½ cup unsalted butter, softened
3 oz cream cheese, softened (adds stability and tang)
¾ cup powdered sweetener (Powdered Allulose or Erythritol)
½ teaspoon pure vanilla extract
1–2 tablespoons heavy cream (if needed for consistency)
Sugar-free sprinkles (optional, for decoration)
Instructions
1. Preheat your oven to 325°F (165°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
2. Make the Dough: In a large bowl, beat the ½ cup softened butter and granulated sweetener together with a hand mixer until light and fluffy (about 2 minutes).
3. Add the egg, egg yolk, and vanilla extract. Beat until smooth and well combined.
4. Add the almond flour, baking powder, and salt. Mix on low speed just until a soft dough forms. (It will be thicker than cake batter but softer than traditional cookie dough).
5. Bake: Transfer the dough to the prepared baking pan. Use a spatula (or slightly wet hands) to press it firmly into an even layer.
6. Bake for 20–25 minutes. The edges should be golden brown, and the center should look set but still soft. (Do not overbake, or they will be dry).
7. Cool: Remove from the oven and let the bars cool completely in the pan. They are fragile when hot and will firm up as they cool.
8. Make the Frosting: While the bars cool, beat the remaining ½ cup butter and softened cream cheese together until smooth.
9. Add the powdered sweetener and vanilla. Beat on high speed for 2–3 minutes until fluffy. If the frosting is too thick, add a splash of heavy cream.
10. Frost & Serve: Once the bars are room temperature, spread the frosting generously over the top. Add sprinkles if desired.
11. Chill: For the best texture and clean slices, refrigerate the frosted bars for 30 minutes before cutting into squares.
Notes
Sweetener Choice: Allulose is highly recommended for soft baked goods as it doesn’t recrystallize like Erythritol. If using Erythritol, the bars may have a slight cooling sensation.
Almond Flour: Ensure you use ‘Superfine’ blanched almond flour. Almond meal (with skins) will make the bars gritty and dark.
Room Temp Ingredients: Having your butter and eggs at room temperature is crucial for the emulsion to form properly, preventing oily bars.
Storage: Store leftovers in the refrigerator for up to 1 week. They can also be frozen (frosted or unfrosted) for up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 1
- Sodium: 180
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 5
- Cholesterol: 85
Your Burning Questions Answered!
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour for the gluten-free flour. However, the texture and taste may vary slightly.
Can I make these Frosted Sugar Cookie Bars ahead of time?
Absolutely! You can bake the bars and store them in the refrigerator or freezer until you’re ready to frost and serve them.
Can I use a different type of food coloring?
Yes, you can use gel or paste food coloring instead of liquid. Just be aware that the consistency of the frosting may change slightly.
Dig In & Enjoy!
These Frosted Sugar Cookie Bars are a delightful treat that everyone will love. Whether you’re sharing them with friends and family or enjoying them all to yourself, they’re sure to bring a smile to your face. So go ahead, dig in, and enjoy every sweet bite!
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