No need for a mix for these extra tender gluten free sugar cookie bars made with sour cream. Instead of frosting, the vanilla sugar on top creates an ultra-thin crackling crust.
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These sugar cookie bars aren't just basic sugar cookies in bar form. Not that I'm throwing shade; I love basic sugar cookies.
From drop cookies to cutout cookies, vanilla to chocolate to maple-flavored, I adore them all. But these bars just aren't essentially the same type of recipe but baked in a pan and sliced into bars.
They're softer and more tender, with a mild tang from all that sour cream baked into the cookie dough. They aren't burdened by the need to hold a shape and clean lines, so they devote themselves fully to flavor.
How to make vanilla sugar
Sugar cookie bars are often served with a thick layer of buttercream frosting. I guess the inspiration is the Lofthouse-style cutout sugar cookies that have that gorgeous thick layer of frosting.
But this gluten free sugar cookie bars recipe is more delicate in texture. Along with the extra tender cookie bar, they have a razor-thin layer of vanilla sugar on top that bakes into a satisfying crackle topping.
To make vanilla sugar, place granulated sugar and as many vanilla bean seeds as you're willing to spare in a food processor. Pulse a few times.
I use the seeds from 1/2 of a vanilla bean for each 1/2 cup of granulated sugar. That's a relatively generous amount, so feel free to use fewer seeds since vanilla is just. so. expensive.
The mixture will clump, but it will still keep for a long time at room temperature. I store it in a sealed glass jar and press it with a spoon to break up clumps before using it.
Be sure to keep it in a glass container, not plastic. Plastic will absorb the aroma rather than preserve it in the sugar. And keep the jar covered, to keep that lovely smell contained.
Make these sugar cookie bars thinner or thicker
I've made these tender, flavorful cookie bars both about 1-inch thick, and about 1/2-inch thick. I prefer them thicker, but I've provided instructions for how to do either.
Regardless of thickness, doneness can't be determined visually or with your hands. You can't press gently in the center of the pan without cracking the thin sugar crust. And you can't see underneath the crust to determine if it's set in the center.
Thicker bars
In the photos here, the bars are nice and thick, with a generous crackly vanilla sugar crust. If you'd like them thick like that, just make them in a 9-inch square pan.
The baking time is about 30 minutes, or until a toothpick inserted in the center comes out clean.
Thinner bars
To make thinner bars, you'll need a 9-inch x 13-inch x 2-inch pan. The baking time is about 22 minutes.
You can't use a jelly roll pan, with sides that are less than 2-inches, because it doesn't have enough volume. You'll need something with higher sides.
Be sure your oven temperature is no higher than 350°F as indicated by a separate thermometer. A higher temperature will burn the underside in the center before the rest of the cookie dough has finished baking.
For cutout cookies
If you're looking for cutout cookies that you can make into fancy shapes, I have plenty of other recipes for that. Have a look at our recipe for soft gluten free cutout sugar cookies.
For a tangier version that is more similar in taste to these sour cream sugar cookie bars, try our recipe for gluten free cream cheese cutout sugar cookies. For the tenderness and taste of the cookie alone, that recipe can't be beat if you're in need of a shaped cookie.
Ingredients and substitution
Dairy
In place of the butter in this recipe, try using vegan butter. My favorite brands are Melt and Miyoko's Kitchen.
In place of the sour cream, you can use plain Greek yogurt (dairy or nondairy). You cannot use plain yogurt of any kind that is the “regular” thickness, since that has too much moisture.
If you use an ingredient like plain “regular” yogurt with too much moisture in it, the recipe won't work—and you can't say I didn't warn you! Plus, I will continue to push back on comments that blame me for errors that were not recipe-related, but execution-related.
If you have a nondairy sour cream brand that you love, you can use that, too. Just be sure it's the proper thickness, and that you like the taste of it, since baking only intensifies the flavor.
Eggs
There is one egg and one egg yolk in this recipe. You should be able to replace each of those with an appropriate amount of a “chia egg.”
In place of the full egg, use 1 full chia egg. In place of the yolk, use just one half. The total would be 1 1/2 tablespoons ground white chia seeds + 1 1/2 tablespoons lukewarm water, mixed and allowed to gel.
Sour Cream Gluten Free Sugar Cookie Bars
Ingredients
- 2 ¼ cups (315 g) all purpose flour gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 12 tablespoons (168 g) unsalted butter at warm room temperature
- ¾ cup (150 g) granulated sugar
- 1 (50 g) egg at room temperature, beaten
- 1 (25 g) egg yolk at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1 ½ cups (173 g) confectioners’ sugar
- ¾ cup (192 g) sour cream at warm room temperature
- Vanilla sugar for sprinkling (2 to 3 tablespoons) (See Recipe Notes).
Instructions
- Grease and line a 9-inch square baking pan or a 9-inch x 13-inch x 2-inch baking pan and set it aside. Preheat your oven to 350°F.
- In a medium-sized bowl, place the flour, xanthan gum, baking powder, baking soda, and salt, and whisk to combine well. Set the dry ingredients aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, place the butter and granulated sugar, and beat on medium-high speed until light and fluffy (about 5 minutes).
- Add the egg, egg yolk, and vanilla and beat to combine. Add the confectioners’ sugar, and beat until smooth, then the sour cream and beat again until smooth. Add the dry ingredients and mix until just combined. The cookie dough will be thick but relatively soft.
- Transfer the cookie dough to the prepared baking pan. Using a moistened spatula, spread it into an even layer in the prepared pan. Sprinkle the top evenly with a thin layer of vanilla sugar (about 3 tablespoons). Turn the pan toward each side to distribute the sugar evenly over the top.
- Place the pan in the center of the preheated oven and bake until set all the way to the center and a toothpick comes out clean (about 30 minutes for the square pan; about 22 minutes for the rectangular pan). Allow to cool completely in the pan before slicing into squares and serving.
Notes
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Margo Lavigne says
Hi Nicole. Thank you for answering so quickly but I was basically just wondering if these should be stored in the fridge or at room temperature? Also how long should they stay fresh? Sorry if somehow I missed this information in your article.
Nicole Hunn says
Oh, I understand, Margo. I would seal them tightly and store at cool room temperature for about 4 days, and then freeze for longer storage. If you freeze them, be sure to eliminate any air in the packaging because that’s what causes freezer burn. Defrost at room temperature, still sealed. Hope that helps!
Margo Lavigne says
Going to try this recipe for some friends who eat gluten free. Can you tell me how to store them so I can add that information to their treat? Thanks.
Nicole Hunn says
I’ve frozen them with success, Margo, if that’s what you mean.
Jessica O. says
Hello, I love that your recipes are written by weight, and have such thorough explanations for substitutions and methods. I seem to be having the same issues as Leah McPhee, and would love to get to the bottom of it! Jiggly batter in a 9×13 pan, and I had to bake for about 40 minutes to have it set. It looks like pretty cake now, 1.5 inches tall. I know cup4cup is not your preferred flour for baking, but your website says it will work anywhere all purpose gf flour is called for. I’m wondering if that is what she used as well, and that could be the culprit? (I measured by grams where applicable and have an oven thermometer, just to cross those things off the list. I didn’t have unsalted butter, so I used salted and omitted the salt. Could that have done it?) Thanks for any help!
Nicole Hunn says
I don’t think that using salted butter, or using Cup4Cup should have caused anything like what you’re describing. If you made any substitutions of ingredients, even the ones that I suggest, that will almost certainly account for your results. I cannot possibly test every substitution, and in fact haven’t tested any of them (they’re suggestions) unless I specifically indicate otherwise. Beyond that, I have 3 more guesses (and this is reaching, because I’m not there with you, which makes this exercise nearly impossible!). 1. Was your butter too soft to beat with the granulated sugar until the mixture was light and fluffy? If your butter was too soft (perhaps if you warmed it in the microwave?), it won’t beat properly and you won’t be able to incorporate any air into it. 2. Your oven thermometer may no longer be properly calibrated (I replace them at least 2 times a year); 3. Did you use a low fat sour cream, or some alternative sour cream? That would introduce more moisture, and create the issue you’re describing. The photos and video are meant to show, as well as tell, so you can compare your ingredients and methods to mine. That’s all I can really offer!
Suzanne says
Would like to be on your email listing.
Nicole Hunn says
Hi, Suzanne, I’m afraid you have to opt in to my emails yourself. I can’t do it for you! There’s a form in the sidebar to sign up, and if you fill out the the “save this recipe” form on any recipe, you’ll also tick a box that has you consent to receive my emails and you’ll be on the list that way. Happy to have you!
Janet T says
These look terrific! I’m glad to hear you’re putting together a shipping info sheet.. I’ll be looking for that. Question. I’d like to make these a little more festive with a bit of colorful sprinkles on top, but will they stick on that crackly top? Any suggestions?
Nicole Hunn says
Hi, Janet, I think sprinkles would actually bleed if they even stuck to the crackly sugar layer, since the crackly top is created when the sugar cooks in the oven. If you’d like to dress up a sugar cookie, I’d go with the “fancy drop sugar cookies,” “bakery-style sugar cookies,” or maybe the “soft frosted sugar cookies.” Just use the search function.
I’ve created a post on How To Ship Cookies, but published it only in the “members” area of my blog, which is a premium ad-free area. I’m working on being able to share the post with everyone, for free. Stay tuned!
Clare O'Malley says
My kids and I could not wait for this to cool. We broke off the crumbly sugared edges and our cake looked like a disaster. However – it was delicious! This will now be my go-to recipe. We loved the vanilla flavor, and want to experiment adding other flavors next time: lemon, orange, coffee. Maybe almond or maple. The sugared crust is the best part, but my son raves about the fluffiness of the batter.
Nicole Hunn says
I’m so glad you loved them, Clare! I love that you’ve made it as written, and now want to experiment. That’s the best way, because now you know what it should look, feel, and smell like. If you make a maple flavored topping, you should consider using maple flavoring in place of vanilla extract. It’s kind of expensive, but it smells sooo good and a little goes a long way!
Shanna says
I am not likely to buy vanilla beans and I am wondering if you could use something like lemon zest to flavor the sugar? Thanks!
Nicole Hunn says
Sure, Shanna. It’s obviously a very different flavor profile, but go for it. Otherwise, you really could just use regular granulated sugar. They’d still be lovely.
Kristy says
These look so good! I have vanilla greek yogurt on hand. Would that work for this in place of sour cream? Happy Holidays!?
Nicole Hunn says
Please see the Ingredients and substitutions section, Kristy, for the answer generally, but I would not ever use vanilla yogurt for baking. Always plain. Sounds like you need to go shopping!
Leah McPhee says
I made these tonight, and used a rectangle pan, smaller than 9×13, and it’s taking forever to bake. My oven temp is 350, I typically don’t have an issue baking anything. We’re at 40 minutes and its still wiggly, way undercooked but golden on top. Any suggestions?
Nicole Hunn says
That sounds like you deviated from the recipe with an ingredient substitute, used a flour blend that isn’t one of my recommended ones (please follow the link in the recipe to the all purpose gluten free flour blends page for full information), measured by volume, not weight (the cookie dough isn’t ever “wiggly,” not even when it’s raw), or your oven temperature is off. Or a combination of those. The recipe works when made as written, and I’ve made it in different-sized pans as indicated in the recipe.
Karen says
Just found this regarding how to make vanilla sugar using vanilla paste.
It can be done but the best way to make it appears to be with vanilla beans.
Karen says
These look delicious! Can vanilla paste be substituted for vanilla seeds to make vanilla sugar? I would like to make today but don’t have any vanilla beans.
Thanks, Nicole! 2020 has definitely been memorable ?
Merry Christmas ?
Nicole Hunn says
Indeed it has been memorable, Karen! I’m trying to think of it as just an anchor year, and we can only improve from here!
LoisYeager says
Vanilla beans cannot be found here. Can I make vanilla sugar using liquid vanilla?
Thank you.
Nicole Hunn says
You can’t use vanilla extract, no, Lois. Extract doesn’t contain any actual vanilla beans.
Thomas says
Thank you! Was diagnosed with celiac three years ago, and am always looking for new recipes as I cook for myself! LOVE vanilla and sugar cookies but always too brittle/crumbly. Cannot wait to try this thank you so much!
Nicole Hunn says
I’m glad you cook for yourself, Thomas. I’m not sure if I would have worked as hard for myself as I have for my son, but it’s definitely just as important!
Kathy E says
I’m a bit confused about the egg, but maybe I missed something. The recipe calls for 1 egg + 1 egg yolk, beaten. Do you also beat the 1 full egg or can you beat the 1 full egg & 1 egg yolk together?
Nicole Hunn says
You beat them both together, Kathy.
Susan says
Would these ship well?
Nicole Hunn says
Actually, they’re not a favorite of mine for shipping, I’m afraid, Susan! I’m trying to put together a post as quickly as possible with guidelines for shipping cookies, but generally you want something firmer. Plus, the sugar crust will spread like edible glitter. :)
Megan says
Yum!! Cannot wait to try! Question, will your mock better batter blend work well for this? The better batter website says they won’t have any AP flour in stock until January. Can the mock blend be used for any recipe that calls for better batters blend (including your bread recipes)? I have a lot of your recipes I want to try for the holidays and can’t get my hands on better batters blend :(
Nicole Hunn says
Oh no, really, Megan? Yes! My mock Better Batter is appropriate everywhere you would use Better Batter’s all purpose flour mix (their original blend). Just be sure you use superfine rice flours and measure by weight. Happy baking!