Frosted Sugar Cookie Cake Bars
These soft, chewy cookie bars are a nostalgic treat topped with creamy pastel frosting. They’re gluten-free, egg-free, and made with love — just like grandma used to bake.
Equipment
- Mixing Bowls
- Square Baking Pan
- Parchment Paper
- Electric Mixer
- Spatula
Ingredients
For the Cookie Bars
- 1 1/2 cups gluten-free flour blend 222g, preferably Bob’s Red Mill 1-to-1
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature (113g)
- 1/2 cup granulated sugar 100g
- 1/2 cup light brown sugar packed (100g)
- 1 tbsp egg replacer mixed with 2 tbsp water
- 1 tsp vanilla extract
For the Buttercream Frosting
- 1/2 cup unsalted butter room temperature (113g)
- 1 1/2 cups powdered sugar 180g
- 1-2 tbsp whole milk adjust for frosting consistency
- food coloring optional, gel preferred for pastel hues
Instructions
- Preheat oven to 350°F (175°C). Line a square baking pan with parchment paper.
- In a small bowl, whisk together gluten-free flour blend, baking powder, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add prepared egg replacer and vanilla extract. Mix until combined.
- Add dry ingredients to the wet mixture. Mix until a soft dough forms.
- Spread the dough evenly into the pan. Press into corners. Bake for 16–18 minutes, until edges are golden.
- Let cookie base cool completely before frosting.
- For the frosting: Beat butter until creamy. Gradually add powdered sugar. Add milk until smooth and spreadable. Tint if desired.
- Spread frosting evenly over cooled bars. Slice and serve.
Notes
To keep bars soft, avoid overbaking and allow them to cool fully before frosting. Perfect for gifting, parties, or a nostalgic sweet treat at home.