These Gluten-Free Snickerdoodle Blondies have a soft, chewy texture, with all the classic cinnamon-sugar flavor you LOVE.

Gluten-Free snickerdoodle cookie bars with cinnamon sugar topping

Classic Snickerdoodle Flavor, Tucked INto a Blondie!

We LOVE a twist on classic snickerdoodle cookies around here, (I’m looking at you, Maple Snickerdoodles & Pumpkin Snickerdoodle Cookies!), and these Gluten-Free Snickerdoodle Blondies are our latest version. There’s SO much to love!

They’re EASY: This easy recipe is definitely beginner friendly! Simple ingredients, and simple techniques are the name of the game. If you can measure, melt, stir, and sprinkle, you can make these snickerdoodle blondies!
They’re DELICIOUS! With a more fudgy, cakey texture, a subtle snickerdoodle tang, and a delicious cinnamon sugar crust on top, these gluten-free snickerdoodle blondies taste AMAZING.
They’re GREAT FOR SHARING: This recipe makes a 9×13 pan, so you can easily get 12-24 snickerdoodle cookie bars, depending on how big or small you slice them.

I hope you love this recipe as much as we do! Happy baking! xo, Emily

Gather Your Ingredients

Here’s what you’ll need to get started on these chewy gluten-free snickerdoodle bars…

Ingredients for gluten-free snickerdoodle blondies

Butter. One thing I love about this recipe is that you start with melted butter instead of softened butter, so there’s no waiting around for butter to soften!
Sugar & Brown Sugar. A blend of granulated sugar and light brown sugar gives the bars a soft, moist texture with a delicately crisp on top.
Eggs & Vanilla Extract. For the perfect texture and flavor.
Gluten-Free Flour & Cornstarch. Using a mix of a 1:1 gluten-free flour blend (we recommend King Arthur Measure-For-Measure flour here) and a tiny bit of cornstarch gives these gluten-free snickerdoodle bars they’re delicious texture. It keeps them from being too dense or too cakey. They strike just the right middle note, with a soft, chewy texture!
Baking Powder AND Cream of Tartar. Baking powder helps with the rise, while cream of tartar is another leavening agent that gives these bars their signature tang. It’s the magic ingredient that makes snickerdoodles taste like snickerdoodles, so I don’t recommend skipping it!
Kosher Salt. Always, for balance.
Cinnamon. We use cinnamon in the snickerdoodle blondie dough and in the cinnamon sugar topping at the end. It adds delicious flavor!

How To Make Gluten-Free Snickerdoodle Blondies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Making gluten-free snickerdoodle blondie dough, step by step

Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a metal 9×13 pan with parchment paper and set aside.
Combine Butter & Sugars. In a large bowl, combine cooled melted butter, granulated sugar, and brown sugar. Stir until evenly blended (it’ll look like wet sand!).
Mix In Eggs & Vanilla. Scrape down the sides of the bowl and add eggs and vanilla extract. Stir until evenly combined. It’ll be darker in color and thinner.
Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, cornstarch, baking powder, cream of tartar, cinnamon, and salt. Whisk until evenly blended.
Add Dry Ingredients To Wet Ingredients. Mix the dry ingredients into the wet ingredients, and stir until just blended. The dough will be more like very thick batter at this point.

Prep For Baking. Transfer the cookie dough to the prepared pan and use an offset spatula to smooth dough into an even layer. (You can also gently tap the pan on the counter to level it out, if that’s easier!) In a small bowl, combine sugar and cinnamon, then sprinkle over the cookie dough. It’ll seem like a lot, but you want a good, even layer!
Bake Bars in the preheated oven 25-28 minutes, or until the top looks evenly set and a toothpick inserted in the center comes out clean with just a few moist crumbs.
Cool, Then Slice. Place the pan on a wire rack and let the bars cool completely before slicing. Cut into 12-24 slices and enjoy! Store leftover snickerdoodle bars in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

FAQ + Tricks For The Best Snickerdoodle Bars

YOUR PAN MATERIAL MATTERS. I only recommend a metal 9×13 for this recipe, since it’ll help the chewy snickerdoodle bars bake gently and evenly. If you use a glass or ceramic pan, you’ll likely need to add a few minutes to the bake time, since glass and ceramic conduct heat differently than metal does. The bars may also “climb” the sides during baking.

METRIC IS BEST. When possible (and for best results!), I highly recommend weighing dry ingredients with an inexpensive kitchen scale. You’ll get the most consistent results! If you don’t have a kitchen scale, make sure to spoon flour into the measuring cup and level it off rather than scooping WITH the measuring cup to avoid packing too much flour into the dough.

TRY A WHITE CHOCOLATE TWIST! For a twist, dry drizzling the finished, cooled bars with melted white chocolate. This can be a great look for holiday baking!

CAN I USE ANOTHER KIND OF FLOUR? I recommend a 1:1 gluten-free flour blend that contains xanthan gum, like King Arthur Measure-For-Measure or Bob’s Red Mill 1:1 Flour. I do not recommend oat flour, coconut flour, or almond flour for these bars.

Gluten-Free Snickerdoodle Blondies stacked next to a bottle of milk

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Recipe Card

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Gluten-Free Snickerdoodle Blondies

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Author: Emily Dixon, Sweets & Thank You

These easy gluten-free snickerdoodle bars have all the delicious cinnamon-sugar flavor of a classic snickerdoodle cookie, with a gorgeous soft, chewy texture you'll LOVE!

Prep Time: 20

Cook Time: 25

Total Time: 45

Print Pin Rate

Servings: -24 Bars

Ingredients

For The Snickerdoodle Blondies:

¾ cup Salted Butter, Melted and Cooled (1 1/2 sticks/170 grams)
1 cup Granulated Sugar (200 grams)
¾ cup Light Brown Sugar (150 grams)
2 Large Eggs, Room Temperature
2 teaspoons Vanilla Extract
1 ¾ cup Gluten-Free Measure-For-Measure Flour (210 grams)
1 Tablespoon Cornstarch (8 grams)
1 teaspoon Baking Powder
½ teaspoon Cream of Tartar
½ teaspoon Salt

For The Cinnamon-Sugar Topping:

¼ cup Granulated Sugar (50 grams)
1 ½ teaspoons Cinnamon

Instructions

Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a metal 9×13 pan with parchment paper and set aside.
Combine Butter & Sugars. In a large bowl, combine cooled melted butter, granulated sugar, and brown sugar. Stir until evenly blended (it'll look like wet sand!).
Mix In Eggs & Vanilla. Scrape down the sides of the bowl and add eggs and vanilla extract. Stir until evenly combined. It'll be darker in color and thinner.
Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, cornstarch, baking powder, cream of tartar, cinnamon, and salt. Whisk until evenly blended.
Add Dry Ingredients To Wet Ingredients. Mix the dry ingredients into the wet ingredients, and stir until just blended. The dough will be more like very thick batter at this point.
Prep For Baking. Transfer the cookie dough to the prepared pan and use an offset spatula to smooth dough into an even layer. (You can also gently tap the pan on the counter to level it out, if that's easier!) In a small bowl, combine sugar and cinnamon, then sprinkle over the cookie dough. It'll seem like a lot, but you want a good, even layer!
Bake Bars in the preheated oven 25-28 minutes, or until the top looks evenly set and a toothpick inserted in the center comes out clean with just a few moist crumbs.
Cool, Then Slice. Place the pan on a wire rack and let the bars cool completely before slicing. Cut into 12-24 slices and enjoy! Store leftover snickerdoodle bars in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

Notes

GLUTEN-FREE FLOUR. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour Blend for these cookie bars. If you use another 1:1 gluten-free flour, be sure it contains xanthan gum!
YOUR PAN MATERIAL MATTERS. I only recommend a metal 9×13 for this recipe, since it’ll help the chewy snickerdoodle bars bake gently and evenly. If you use a glass or ceramic pan, you’ll likely need to add a few minutes to the bake time, since glass and ceramic conduct heat differently than metal does. The bars may also “climb” the sides during baking.
METRIC IS BEST. When possible (and for best results!), I highly recommend weighing dry ingredients with an inexpensive kitchen scale. You’ll get the most consistent results! If you don’t have a kitchen scale, make sure to spoon flour into the measuring cup and level it off rather than scooping WITH the measuring cup to avoid packing too much flour into the dough.