These gluten-free snickerdoodle bars capture the warm, tangy flavor of classic snickerdoodles in an easy, sliceable blondie form. The batter comes together quickly in one bowl—no mixer or chilling required—so they’re a convenient option when you want a crowd-pleasing treat without fuss. Using melted butter keeps the bars thick and chewy, while a generous cinnamon-sugar topping provides the unmistakable snickerdoodle finish.
This recipe yields about 18 bars from a 9×13 pan, making it ideal for sharing, gifting, or freezing for later. Below you’ll find ingredient notes, expert tips for perfect results, clear step-by-step instructions, storage guidance, and nutrition information to help you bake with confidence.
Why You’ll Love This Recipe
- No mixer needed. The batter mixes easily with a whisk and spatula—melted butter removes the need to soften or cream ingredients.
- Faster than making cookies. No scooping or rolling. Spread the batter in a pan, top with cinnamon sugar, and bake.
- Authentic snickerdoodle flavor. Cream of tartar gives these bars the classic tang that distinguishes snickerdoodles from plain cinnamon bars.
Ingredient Notes
- Gluten-Free Flour Blend – This recipe was tested with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure, both of which include xanthan gum. Results may vary with different blends.
- Cream of Tartar – Essential for the snickerdoodle tang. Omit it and you’ll end up with a cinnamon-sugar bar rather than a true snickerdoodle flavor.
- Melted Butter – Melted and slightly cooled butter produces the chewy, dense texture in these bars. Make sure it’s not hot when you add the eggs.
- Brown Sugar – Using both brown and granulated sugar contributes chewiness and depth of flavor. Avoid replacing the brown sugar entirely with white sugar.
- Cinnamon Sugar Topping – Be generous – a good coating on top is what makes these taste like snickerdoodles.
Why I Include Metric Measurements
Weighing ingredients produces more consistent results, especially with gluten-free flour where scooping can introduce variation. Metric measurements are included for every ingredient to make the recipe reliable and repeatable.
Recipe FAQs
Traditional snickerdoodles are made with all-purpose flour and are not gluten-free. This recipe uses a gluten-free flour blend so the bars are gluten-free when made with a certified GF blend.
Overbaking is the most common cause. Remove the bars when the edges are set and the center is no longer shiny—then allow them to finish setting as they cool. Baking even a few minutes too long can dry them out.
Expert Tips
- Line the pan with parchment. Leave a parchment overhang so you can lift the entire slab from the pan for neat, clean slices.
- Be generous with the cinnamon sugar. The topping is responsible for the classic snickerdoodle appearance and flavor—don’t be shy.
- Don’t overbake. Aim for edges that are set and a center that still looks slightly underdone. The bars will continue to firm up as they cool.
Storage Instructions
- Room Temperature: Keep in an airtight container for 2–3 days.
- Freezer: Freeze in a single layer on a sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature about 30 minutes before serving.
- Make Ahead: These bars hold well. Bake a day ahead and store at room temperature; texture remains excellent the next day.
Serving Suggestions
These bars slice and stack nicely for bake sales, gift boxes, or holiday platters. They pair well with other 9×13 pan bars for variety—consider adding chocolate chip cookie bars or classic blondies made the same way for a unified dessert spread.
Gluten Free Snickerdoodle Bars
Thick, chewy bars with a cinnamon sugar topping and classic snickerdoodle tang from cream of tartar. No mixer needed. Ready in about 35 minutes.
Prep Time: 10 minutes
Cook Time: 26 minutes
Total Time: 36 minutes
Yield: 18 bars
Ingredients
- 2¼ cups (315 g) gluten-free flour blend (tested: Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure)
- 2 teaspoons (8 g) baking powder
- 1½ teaspoons (7 g) cream of tartar
- 1 teaspoon (6 g) salt
- 1 teaspoon (2 g) cinnamon
- 1 cup (200 g) brown sugar, packed
- ¾ cup (150 g) granulated sugar
- 1 cup (227 g) unsalted butter, melted and slightly cooled
- 2 large eggs (about 100 g), room temperature
- 2 teaspoons (8 g) vanilla extract
For topping:
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon (2 g) ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan and line it with parchment, leaving an overhang for easy removal.
- In a medium bowl, whisk together the gluten-free flour blend, baking powder, cream of tartar, salt, and cinnamon. Set aside.
- In a large bowl, whisk the brown sugar, granulated sugar, and melted butter until combined. Ensure the butter has cooled slightly so it won’t cook the eggs. Add eggs and vanilla, whisking until smooth.
- Add the dry ingredients to the wet mixture and stir with a spatula until no streaks of flour remain. Mix just until combined—do not overmix.
- Transfer the batter to the prepared pan and spread into an even layer with a spatula or offset spatula.
- Combine the sugar and cinnamon for the topping, then sprinkle it generously and evenly across the batter.
- Bake at 350°F for 22–26 minutes, until the edges are set and the center no longer looks shiny. Avoid overbaking to keep the bars moist and chewy.
- Allow the bars to cool in the pan. Use the parchment overhang to lift the slab out, then slice into 18 bars.
Notes
- Flour blend: Tested with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure. Both contain xanthan gum. If your blend doesn’t include xanthan gum, results may vary.
- Storage: Keep at room temperature in an airtight container for up to 4 days, or freeze for up to 3 months.
Nutrition (per bar)
Calories: 234 kcal | Carbohydrates: 33 g | Protein: 2 g | Fat: 11 g | Saturated Fat: 7 g | Sugar: 22 g | Sodium: 142 mg