This Gluten Free Cookie cake is the ultimate sugar cookie but in bar form. It’s soft but can hold in your hand. It’s topped with a delicious buttercream frosting for the perfect bite!

Gluten Free Cookie Cake topped with Vanilla Frosting and Sprinkles

Think of the most perfect sugar cookie. Now take that, and put it into bar form. From the texture to the flavor, this cookie bar is everything you could ever dream of!

This Gluten Free Cookie Cake is topped with a delicious and creamy vanilla buttercream frosting!

The cookie and frosting pairs perfectly together to make a tasty bite. The cookie bars are soft, moist and filled with such a delicious flavor. It’s hard to stop eating these because they are THAT good.

One of my favorite parts about these cookie bars are that they are thicker than your typical cookie while also being soft and moist.

Now, let’s make it!

Main Ingredients

Gluten Free Cookie Cake Ingredients measured out in bowls.

When making these bars, there are a few things you can do so that they come out perfect.

First of all, use real butter and make sure that it is softened to room temperature (not melted). You want to use real butter to make sure it gives both the cookie and frosting richness in every bite.

Next, you’ll want to make sure that the sugar cookie base is completely cooled before adding the frosting. You don’t want it to even be the slightest amount warm as that will cause the frosting to melt as soon as it touches the cookie base.

Last but definitely not least, enjoy and savor every bite! These bars are truly heaven.

  1. Preheat the oven to 350 degrees F
  2. Line a square 8×8 baking pan with parchment paper
  3. Cream together the butter, sugar, egg and vanilla extract until fluffy
  4. Fold in the flour and baking powder until just combined. The batter should be on the thicker side but spreadable
  5. Transfer the batter to the 8×8 square baking pan and spread it in an even layer
  6. Bake in the oven for 25-27 minutes until the edges are golden and a toothpick comes out of the center clean
  7. Let cool completely and in the meantime, make the vanilla buttercream
  8. To make the frosting, blend the powdered sugar, half & half, vanilla extract and butter together using an electric hand mixer
  9. Add more powdered sugar if it is too loose or more half & half if the buttercream frosting is too thick. You want the frosting to hold up on it’s own and still be easily spreadable
  10. Once the sugar cookie base is cooled, remove it from the baking pan and add the frosting on top
  11. Using a knife or offset spatula to spread the frosting in an even layer
  12. Top with sprinkles if desired
  13. Cut into bars and enjoy!
Mixing together the wet ingredients in a large mixing bowl.
Mix together the wet ingredients
Making the batter for the Gluten Free Cookie Cake
Fold in the dry ingredients
Press the dough into a pan lined with parchment paper.
Press into the pan evenly
Baked Gluten free Cookie Cake in the baking pan.
Bake until golden
Frosted Gluten Free Cookie Cake with Sprinkles
Frost once cooled and add sprinkles
Sliced Gluten Free Cookie Cake with Vanilla Frosting
Slice and enjoy!

Frequently Asked Questions

Can I use regular all-purpose flour instead of gluten-free flour?

Yes! I have made these with regular all-purpose flour and they come out great.

For gluten free flour, I like to use King Arthur’s Gluten Free Flour or Cup4Cup’s Gluten Free Flour at a 1:1 ratio.

What is the best frosting to use?

I love the buttercream frosting in the recipe card below. However, you can use your own favorite recipe or a store bought frosting as well!

Can I use regular milk instead of the half & half or heavy cream?

You can but you will want to add a little at a time to ensure you don’t add too much to ensure a good consistency. I would start by adding 1 TBSP at a time.

How do I know when the bars are done baking?

The bars are done baking when the edges are golden and top of the bars is lightly fully baked through. If you stick a toothpick in the center, it should come out clean.

How should I store any bars that are leftover?

Store in an airtight container at room temperature for up to 5 days or in the fridge for 7 days. Freeze for up to 1 month.

Can I freeze the dough to make later?

Yes! You can freeze the dough for up to 1 month and thaw it out to room temperature when you’re ready to make the bars.

Gluten Free Cookie Cake Bars with Vanilla Frosting and Sprinkles
Gluten Free Cookie Cake topped with Vanilla Frosting and Sprinkles
5 stars (7 ratings)

Gluten Free Cookie Cake with Vanilla Frosting

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 16 bars
This Gluten Free Cookie cake is the perfect sugar cookie but in bar form. It's soft but can be held in your hand. It's topped with a delicious buttercream frosting for the perfect bite!
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Ingredients
 

Sugar Cookie Bars

  • 1/2 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1 1/4 cup gluten free flour / regular all-purpose flour
  • 1 tsp baking powder

Vanilla Buttercream Frosting

  • 2 cups powdered sugar
  • 1/2 cup salted butter, softened
  • 2 tsp vanilla extract
  • 2 tbsp half & half, or heavy cream

Instructions
 

  • Preheat the oven to 350 degrees F
  • Line a square 8×8 baking pan with parchment paper
  • Cream together the butter, sugar, egg and vanilla extract until fluffy
  • Fold in the flour and baking powder until just combined. The batter should be on the thicker side but spreadable
  • Transfer the batter to the 8×8 square baking pan and spread it in an even layer
  • Bake in the oven for 25-27 minutes until the edges are golden and a toothpick comes out of the center clean
  • Let cool completely and in the meantime, make the vanilla buttercream
  • To make the frosting, blend the powdered sugar, half & half, vanilla extract and butter together using an electric hand mixer
  • Add more powdered sugar if it is too loose or more half & half if the buttercream frosting is too thick. You want the frosting to hold up on it's own and still be easily spreadable
  • Once the sugar cookie base is cooled, remove it from the baking pan and add the frosting on top
  • Using a knife or offset spatula to spread the frosting in an even layer
  • Top with sprinkles if desired
  • Cut into bars and enjoy!

Nutrition

Calories: 220kcal
Author: Jessica Selensky
Course: baked good, Dessert, Snack
Cuisine: American
Keywords: baking, desserts, holiday baking, holiday cookies, Sugar Cookie Bar, sugar cookies

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