Gluten Free Funfetti Sugar Cookie Bars- Soft frosted gluten free confetti sugar cookie bars with sprinkles inside, and out. These cookies are for the sprinkle-loving party-ers out there, myself included.
Gluten Free Funfetti Sugar Cookie Bars
Life is better with sprinkles on top. And inside. And in all the grout lines of your tile.
I honestly find sprinkles every time I sweep the floor.
And. I. LOVE. It.
Sprinkles have become a part of my personality. A part of my identity.
I celebrate sprinkles the same way I celebrate the beautiful moments in life, however fleeting they are.
The bright colors of sprinkles bring joy to my heart and stomach.
If you don’t like sprinkles, I’m sorry but you are in the wrong place. This is a no sprinkle haters zone.
Funfetti Cookie Bars From Scratch
My gluten free sugar cookies have a special place in my soul, and now in my Flippin’ Delicious logo. I’ve often made gluten free sugar cookie bars when I’m feeling lazy and don’t want to roll out cookie dough but still want some soft frosted sugar cookies.
Making gluten free sugar cookie dough from scratch is surprisingly simple, with just 8 ingredients plus frosting. A stand mixer, or electric beaters will make it easier, but I’ve also done it by hand. It just takes a little elbow grease.
These gluten free funfetti sugar cookie bars combine my love of sprinkles, and my love of soft frosted sugar cookies in one ultra-festive-and-sweet treat.
Of course there is also frosting involved.
I’ve always had a sweet spot for my fluffy homemade American buttercream. It is so good! Like, just grab a spoon good.
The secret is in the ratio of butter to sugar. And some “good vanilla” (as Ina would say.)
Now my family eats primarily dairy-free because our youngest is dairy intolerant. I’ve manage to nail a pretty darn good dairy free vegan buttercream frosting, which I used to top these dairy free sugar cookies bars.
Vegan funfetti sugar cookie bars?
To make the sugar cookie bars dairy free I used a combination of vegan butter (my go-to is Earth Balance) and palm shortening instead of the “full moo”.
If you need to make your sugar cookie bars vegan I have made this recipe before using an egg replacer.
My go-to is a flax egg, however it leaves healthy-looking speckles in my cookies which are totally visible. I also keep Bob’s Red Mill Egg Replacer on hand, which is what I would suggest for this recipe.
I’ve heard that many people also really like Ener-G Egg Replacer, but I haven’t tested it personally. (Though, one of my friends from culinary school owns a local cookie shop and she sold a gluten free vegan sugar cookie based off of my gluten free sugar cookie recipe that used Ener-G and it was really good!)
Just do “whatever sprinkles your cookies”. There is no wrong way to make a gluten free funfetti sugar cookie bar. Unless of course you skip the sprinkles.
You are not allowed to skip the sprinkles.
Now, bake the laziest gluten free sugar cookies ever!
- ¼ cup butter, softened (use half palm shortening, half vegan butter to make vegan or dairy free)
- ½ cup sugar
- 1 egg (use an egg substitute to make vegan, my go to is a flax egg or Bob's Red Mill Egg Replacer)
- ½ teaspoon salt
- ¾ teaspoon baking powder
- ¾ teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 1½ cups gluten-free flour (I use my gluten free cookie/cake flour blend) (Be sure to measure your flour into a cup with a spoon and sweep off the excess with the back of a knife)
- ¼ cup rainbowl jimmies sprinkles
- ½ recipe Vegan Buttercream Frosting or American Buttercream Frosting
- Sprinkles, not optional if you want me to be your friend
- Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper, or lightly grease it with cooking spray.
- In a stand mixer, or in a medium bowl with electric beaters, cream the butter (or vegan butter and palm shortening) and sugar together on low-medium speed. Add the egg (or vegan egg substitute) and beat until smooth.
- Add the salt, baking powder, xanthan gum, and vanilla extract. Then add my gluten-free cookie/cake flour blend and sprinkles and mix until combined.
- Press the dough evenly into your prepared pan and bake for 25-30 minutes, or until a toothpick comes back clean with just a few crumbs. The cookie bars will still be soft, but will have lost their doughy shine.
- Let cool completely, then frost with either American Buttercream Frosting or Vegan Buttercream Frosting and top with sprinkles.