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!
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
Preheat the oven to 350 degrees F
Line a square 8x8 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 8x8 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!
Calories: 220kcal