Description
Make classic sugar cookies as simple, soft bars using gluten-free flours. This recipe skips rolling and cutting for a quick, shareable dessert.
Ingredients
Scale
- 238 g (2 cups + 2 tablespoons) super-fine blanched almond flour
- 168 g (1½ cups) Bob’s Red Mill tapioca flour
- 160 g (1 cup) sweet rice flour (mochiko)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 300 g (1½ cups) granulated sugar
- 1 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon pure vanilla extract
- ¾ cup (12 tablespoons) unsalted butter, room temperature (for frosting)
- 6 ounces full-fat cream cheese, room temperature (blocked)
- 287 g (2½ cups) powdered sugar, sifted
- 1 teaspoon pure vanilla extract (for frosting)
- Pinch kosher salt (for frosting)
- Optional: 1-2 drops gel food coloring
- Optional: Festive sprinkles
Instructions
- Preheat your oven to 350°F. Line a 9×13 metal baking pan with parchment paper.
- In a medium bowl, sift together the almond flour, tapioca flour, sweet rice flour, baking powder, baking soda, and salt. Set the dry mix aside.
- In a stand mixer with the paddle attachment or a mixing bowl with a hand mixer, cream the butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
- Add the eggs one at a time, followed by the egg yolk and vanilla extract. Mix just until combined, scraping down the sides after each addition.
- With the mixer on low, slowly add the dry ingredients. Increase the speed to medium and mix until just combined, scraping down the sides as needed.
- Dump the dough into the prepared baking pan. Spread and press it down into an even layer.
- Bake for 22 minutes. Remove the pan from the oven and let the bars cool completely, about 1 hour. You can use the parchment paper to lift the cooled bars from the pan before frosting.
- Prepare the frosting: In a stand mixer, cream the ¾ cup butter on medium speed until smooth, scraping the sides.
- With the mixer on medium, add the cream cheese 1 ounce at a time. Once all cream cheese is incorporated, scrape down the sides and mix until completely combined. Add gel food coloring now if you are using it.
- With the mixer on low, slowly add the powdered sugar, vanilla extract, and salt. Beat until just combined, scraping down the sides as needed.
- Spread the frosting on the cooled bars. Top with sprinkles if you want. Cut the bars into 24 pieces and serve. Store leftovers in an airtight container for up to 3 days.
Notes
- The sweet rice flour, also called mochiko, is different from white or brown rice flour and is important for the texture of these bars.
- For the best results when creaming the butter and sugar, make sure both are at room temperature.
- Prep Time: 20 min
- Cook Time: 22 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 25
- Sodium: 80
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 55
Keywords: gluten-free sugar cookie bars, almond flour cookies, tapioca flour, sweet rice flour, cream cheese frosting, easy gluten free dessert, soft cookie bars, gluten free baking