Snickerdoodle Cookie Bars
Classic snickerdoodle flavors in an easy to make, time-saving bar cookie form.
Servings: 16 servings
Ingredients
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
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
Instructions
- 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.