Gluten-Free Snickerdoodle Bars
Soft, chewy gluten-free snickerdoodle bars topped with a classic cinnamon-sugar crust for an easy, bakery-style treat.
Ingredients
Main
- 60 g unsalted butter room temp
- 60 g shortening
- 150 g light brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 150 g gluten-free multipurpose flour
- 15 g cornstarch
- 1 tsp baking powder
- 1/4 tsp cream of tartar
- 1/2 tsp kosher salt
Cinnamon Sugar Topping
- 45 g granulated sugar
- 1–2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F. Line an 8×8 (or 9×9) pan with parchment paper, leaving overhang for easy lifting.
- Whisk together flour, cornstarch, baking powder, cream of tartar, and salt. Set aside.
- In a stand mixer or with a hand mixer, cream butter and shortening together. Add both sugars and beat 3–4 minutes until light and fluffy.
- Mix in egg, egg yolk, and vanilla until combined.
- Add the dry ingredients and mix until smooth dough forms.
- Spread the dough evenly into the prepared pan.
- Mix the cinnamon and sugar, and sprinkle it generously over the top.
- Bake for 20–22 minutes, until the edges are golden and the center is just set.
- Let the cake cool in the pan for about 10 minutes, then move it to a wire rack to cool completely before slicing.
Notes
Rachel’s Tips & Swaps: This dough is very forgiving and can be made with half coconut oil if needed. The cinnamon sugar topping adds classic snickerdoodle crunch. Make-Ahead & Storage: Store at room temperature for 2–3 days or refrigerate for up to a week.