This is a recipe that called to me.
At night when I slept I could hear a voice calling out ‘sugar cookie bars, Rachel’. You know you must have me!
And they were absolutely right. This recipe for low-FODMAP Sugar Cookie Bars will be an instant sensation in your life too 🙂
I’m always a sucker for pink frosting, rainbow sprinkles, and a sugary cookie chewy base with a hint of almond flavoring. The flavor combination seems like it’s made in heaven.
Low-FODMAP and gluten-free sugar cookie bars are beautiful and joyous on any table. These would be perfect at a child’s birthday party, baby shower, holiday feast, or ‘just because’.
You can jazz them up for Halloween with orange frosting and black sprinkles, celebrate Christmas time with green and red themes, or make it a Valentine‘s treat with red hearts and glitter.
You may also love my recipes for:
- Low-FODMAP Sensational Sugar Cookies
- Fantastic Low-FODMAP Fruit Dessert Pizza
- Low-FODMAP Chocolate Dipped Shortbread
- Gourmet Low-FODMAP Frangipane Bars with White Chocolate Drizzle
- Low-FODMAP Dream Bars
- Low-FODMAP White Chocolate Rainbow Bark
Or over 500 more low-FODMAP recipes on my blog! IBS-friendly,
Be healthy and happy,
Rachel Pauls, MD
Although this recipe has not been lab tested, a single serving should be low FODMAP based on ingredients, using available data at time of posting
Serves: 16 bars
Prep time: 30 min
Bake time: 25 min
Total time: 55 min
Bake: 350F
Equipment: 8×8 inch square pan
Ingredients
For the Sugar Cookie Bars:
- 1 & 1/2 cups low-FODMAP, all-purpose GF flour (I like Authentic Foods Classic Blend)
- 3/4 teaspoon xanthan gum, if not added to your flour choice
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar or 1 teaspoon cornstarch (keeps bars soft)
- 1/2 cup unsalted butter, (8 tablespoons or 1 stick) softened
- 3/4 cup granulated sugar
- 1 large egg, plus one egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 1/2 cup rainbow sprinkles, gluten-free (not nonpareils)
- Baking spray or shortening
For the Vanilla buttercream:
*modified measurements from my low-FODMAP Vanilla Buttercream recipe, you may also love my low-FODMAP Cream Cheese Frosting on these!
- 1 & 1/2 cups confectioner’s sugar
- 1/2 cup unsalted butter, softened
- Pinch of salt
- 1 teaspoon vanilla or almond extracts
- 1-3 tablespoons low-FODMAP milk, canned coconut cream or heavy whipping cream
- A few drops of food coloring, optional
- Non-pareils or sprinkles, gluten-free, for decorating, optional
Directions
- Pre-heat oven to 350°F and prepare your line 9-inch square baking pan with parchment paper, leaving a 1 inch overhang. Spray with baking spray or grease with shortening
- In a medium bowl, whisk together the LF GF flour, xanthan gum, salt, baking powder, baking soda and cream of tartar or cornstarch
- Using your electric stand mixer fitted with a flat paddle cream together butter and granulated sugar on high until fluffy
- Turn mixer to medium speed and add your egg and egg yolk, followed by your vanilla and almond extracts
- Add the dry ingredients and mix until combined, scraping the bowl as needed
- Fold in the sprinkles by hand
- Transfer the dough to your prepared pan and spread with your spatula. It will be thick
- Bake for 22-25 minutes until a tester is just done with moist crumbs. Do not overbake the bars, as you want them to remain soft
- Cool in the pan on a wire rack before frosting
- While cooking, prepare the frosting
- In your stand mixer with flat paddle, beat 1/2 cup butter
- Slowly add confectioner’s sugar, then salt on low speed
- Increase speed to medium and beat for 3 minutes until light and fluffy
- Add vanilla and LF milk or cream until consistency is as desired
- Add optional food coloring and beat again
- Place in a piping bag or use an angled spatula to spread over bars
- Garnish with non-pareils, sprinkles or other decorations
