Gluten-Free Snickerdoodle Blondies
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!
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Servings: 12 -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 9x13 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 9x13 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.
Video
Find the recipe:
sweetsandthankyou.com/snickerdoodle-blondies/