- May 26, 2021
- Desserts
Gluten Free Funfetti Sugar Cookie Bars
These gluten free funfetti sugar cookie bars are soft, buttery, and packed with colorful sprinkles, finished with a light whipped cream topping. Baked in a single pan, they’re an easy celebratory dessert perfect for birthdays, holidays, and special occasions.
Funfetti desserts are all about joy, color, and nostalgia. These gluten free funfetti sugar cookie bars deliver that classic birthday cake vibe in an easy bar form that’s simple to make and easy to serve.
Using almond flour and cream cheese creates a soft, tender cookie base that stays moist while holding its shape beautifully once sliced.
What Are Funfetti Sugar Cookie Bars?
Funfetti sugar cookie bars are a thick, soft sugar cookie baked in a pan and topped with sprinkles for a festive look. Instead of rolling and cutting individual cookies, the dough is spread into a baking dish and baked all at once.
This gluten free version keeps the same fun, bakery style texture without traditional flour.
Why These Gluten Free Funfetti Bars Work
Cream cheese adds moisture and structure, keeping the bars soft and tender while helping them hold together without traditional flour.
Almond flour and xanthan gum create a bakery style texture, giving the bars just enough lift and stability for clean slicing.
Ingredients for Gluten Free Funfetti Sugar Cookie Bars
This recipe is built with simple baking staples and a festive finish.
Cookie Bar Base
- Butter, softened
- Cream cheese, softened
- Eggs
- Vanilla or cake batter extract
- Almond flour
- Low carb sweetener or traditional sugar if not keto/low carb
- Baking powder
- Xanthan gum
- Rainbow sprinkles
Whipped Topping
- Optional pink food coloring
- Heavy cream
- Vanilla stevia
How to Make the Cookie Bar Dough Step by Step
Bring ingredients to room temperature. Set the butter, cream cheese, and eggs out for about 30 minutes, so they mix smoothly. Softened butter and cream cheese prevent lumps and help the bars bake evenly.
Cream the butter, cream cheese, and sweetener. In a large mixing bowl, beat the softened butter and cream cheese together until completely smooth. Add the sweetener and mix again for 1 to 2 minutes until the mixture looks creamy and slightly fluffy. Scrape down the sides of the bowl so everything blends evenly.
Add the extract for flavor. Mix in the vanilla or cake batter extract until fully incorporated. This is where the “funfetti sugar cookie” flavor really comes through, so make sure it’s evenly mixed.
Add the eggs one at a time. Crack in the first egg and mix until it disappears into the batter. Repeat with the second egg. Mixing one egg at a time helps the dough stay smooth and prevents curdling.
Combine the dry ingredients separately. In a separate bowl, whisk together the almond flour, baking powder, and xanthan gum. This distributes the baking powder evenly so the bars rise consistently and don’t end up with pockets of leavening.
Mix the dry into wet gently. Add the dry ingredients to the wet mixture in two additions. Mix on low speed or fold by hand until the dough thickens and no dry streaks remain. Avoid overmixing once the almond flour is added to keep the texture tender.
Fold in the sprinkles last. Gently fold in most of the sprinkles with a spatula so they don’t bleed color. Reserve a small amount for the top after frosting so the finished bars look extra festive.
Check the dough consistency. The dough should be thick and spreadable, similar to a soft cookie dough. If it feels too loose, let it sit for 3 to 5 minutes so the almond flour can absorb moisture before spreading it into the pan.
Baking the Sugar Cookie Bars
Preheat the oven to 350 degrees Fahrenheit and prepare a 9-by-9-inch baking pan with parchment paper.
Spread the dough evenly into the pan, smoothing the top. Bake for 20 to 25 minutes until the bars are set, lightly golden around the edges, and no longer glossy on top.
Avoid overbaking so the bars stay soft.
Making the Whipped Cream Topping
Once the bars are completely cool, beat the heavy cream and vanilla stevia together until thick and fluffy.
If desired, add a small amount of gel food coloring to tint the topping. Spread the whipped cream evenly over the bars using an offset spatula.
Finish with the remaining sprinkles.
Storage and Make Ahead Tips
Gluten free funfetti sugar cookie bars store well when kept cool.
Store the bars covered in the refrigerator for up to five days. Because of the whipped topping, refrigeration is recommended.
The cookie base can be baked a day ahead and topped just before serving if desired.
Expert Tips for Perfect Funfetti Bars
- Chill briefly before slicing for clean edges
- Use softened butter and cream cheese for a smooth batter
- Do not overmix once dry ingredients are added
- Let bars cool completely before topping
- Use gel food coloring for vibrant color without thinning the cream
More Recipes To Try
Gluten Free Funfetti Sugar Cookie Bars
Ingredients
- 4 tbsp. Butter softened
- 4 oz. Cream Cheese softened
- 2 Eggs
- 1 tsp. Vanilla or Cake Batter Extract
- 2 cups Almond Flour
- 3/4 cup Low Carb Sweetener (allulose reccomended)
- 2 tsp. Baking Powder
- 1/2 tsp. Xanthan Gum see post above for substitutes
- 1/3 cup Rainbow Sprinkles divided
- 1 cup Heavy Cream
- 1 tsp. Vanilla Stevia
- Pink Food Coloring optional
Instructions
- Preheat your oven to 350 F. In a 9×9 inch pan, lightly grease it and layer it with parchment paper and set it aside.
- In a bowl, cream together the butter, cream cheese, and low carb sweetener. Mix in your vanilla or cake batter extract.
- Add the eggs and mix one at a time until the batter is nice and smooth.
- Next, fold or mix in the almond flour, baking powder, and xanthan gum until the dough thickens and comes together fully.
- Fold in 3 tbsp. of the rainbow sprinkles, reserve the remaining amount for the garnish.
- Place the batter into the prepared baking dish and bake for 20-25 minutes. The cookie bars should rise, and set along the edges and top and be slightly golden brown. Do not over bake and let the bars fully cool.
- Once the bars have fully cooled, prepared the whipped cream topping. I beat together the heavy cream and stevia together until thickened. Tint with your favorite gel food coloring if desired and pile the whipped cream over the cookie bar in even strokes. Garnish with the remaining sprinkles.
- While you can serve immediately, I like to let them set 15-20 minutes in the fridge. Cut into 16 bars and enjoy!
Video
Notes
- Do not overbake to keep bars soft
- Chill for cleaner slices
- Store refrigerated due to whipped topping