SNICKERDOODLE COOKIE BARS — Classic cinnamon snickerdoodle flavors in an easy to make, time-saving bar cookie form.
Anytime I can take one of my favorite cookies and make it in bar cookie form, I’m a happy baker. And after trying these Snickerdoodle Cookie Bars, I may never bake traditional snickerdoodles again.
Aside from classic chocolate chip, snickerdoodles really are one of my all time favorites. And these cinnamon and sugar cookie bars give you all that snickerdoodle flavor in a time-saving cookie bar format.
If you love snickerdoodles like I do, you’ll definitely want to give these a try!
With a buttery cinnamon swirl and a powdered sugar glaze, there is so much to love about these soft and chewy bar cookies.
And of course there’s cream of tartar too. It’s what gives snickerdoodles their unique flavor.
With a glass of cold milk, these cookie bars are perfect for after-school or late night snacking. Or possibly for breakfast–I mean, if cinnamon rolls are acceptable breakfast food, why not cinnamon infused baked goods of all kinds?
Of course, the best think about bar cookies is that you don’t have to spend all that time scooping and baking.
So if you’re craving a snickerdoodle-like treat but are short on time, these cookie bars are a must try. Even if you have all the time in the world, they’re a must try!
My family love these cookie bars! They didn’t last long at my house, which is my family’s way of telling me that I need to add a recipe to my permanent rotation.
You’ll want to make these snickerdoodle bars year-round, but they’re definitely a perfect addition to your fall baking line-up!
Be sure to save this Snickerdoodle Cookie Bars recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Snickerdoodle Cookie Bars
- Baking powder
- Cream of tartar
- Brown sugar
2 1/3 cups flour 1 teaspoon baking powder 1/2 teaspoon cream of tartar 1/2 teaspoon salt 3/4 cup butter, softened 1 1/4 cups granulated sugar 1/2 cup brown sugar 3 eggs 1 teaspoon vanilla Cinnamon Filling: 4 tablespoons butter, melted 3 tablespoons granulated sugar 2 tablespoons cinnamon 2 tablespoons flour Glaze: 1 cup powdered sugar 1-2 tablespoons milk 1/4 teaspoon vanilla 1/4 teaspoon cinnamon
- 2 1/3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 4 tablespoons butter, melted
- 3 tablespoons granulated sugar
- 2 tablespoons cinnamon
- 2 tablespoons flour
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
Heat oven to 350 degrees. Lightly grease a 9x13-inch baking pan. In small bowl, combine flour, baking powder, cream of tartar and salt. Set aside.
In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Beat in eggs and vanilla until combined. Gradually mix in dry ingredients until combined.
Spoon half of the batter into the prepared pan and spread evenly. In a small bowl, combine ingredients for cinnamon filling. Dollop cinnamon-sugar mixture evenly over batter.
Spoon remaining batter evenly over cinnamon-sugar mixture. Swirl slightly with a sharp knife to create a marbled effect.
Bake for 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely before adding glaze, about 1 hour.
In small bowl, whisk together glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars then cut into squares to serve.
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Who Dished It Up First: Adapted from Betty Crocker