Cookies, Bars & Brownies

Snickerdoodle Cookie Bars

October 25, 2020

Sometimes it’s easier, and quicker, to make cookie bars. When I get a craving for snickerdoodles, but don’t want to deal with individual cookies, this is my go-to!

With classic snickerdoodle cookie ingredients, a cinnamon sugar line zig-zags through this buttery bar. Simply press half of the dough into a buttered pan, sprinkle with sugary-spicy goodness and drop the remaining dough over the top. Finish with drizzly glaze and you’re on your way to a tasty treat!

Snickerdoodle Cookie Bars

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Author: Erin Thomas
Prep Time: About 15 Minutes
Cook Time: 45 to 55 Minutes
Total Time: 23 minute
Yield: 12 to 16 Bars 1x

Ingredients

Scale

1 cup (2 sticks) unsalted butter, at room temperature

1–1/2 cups granulated sugar

2 large eggs

1 tsp. vanilla

2–3/4 cups all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt (kosher, table or sea)

For Filling:

1 tbsp. ground cinnamon

1 tbsp. granulated sugar

For Glaze:

3/4 cup powdered sugar, sifted

1 to 2 tbsp. milk

1/2 tsp. vanilla

1/4 tsp. ground cinnamon

Instructions

Preheat oven to 350 degrees F. Grease and flour an 8-inch or 9-inch square pan. Set aside.

In a medium bowl, stir flour, cream of tartar, baking soda, baking powder, and salt. Set aside.

Using a standing or hand-held mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat until combined. On low speed, gradually blend in the dry ingredients until just combined. Press 1/2 of the dough into the bottom of the prepared pan. Sprinkle dough evenly with the Filling ingredients. Drop teaspoon-sized amounts of remaining dough evenly over the Filling ingredients.*

Bake for 45 to 55 minutes or until bars are golden brown and a toothpick inserted in the center comes out clean. Remove to a wire rack and allow to cool completely.

To Prepare Glaze:

In a small bowl, stir powdered sugar, 1 tbsp. milk, vanilla and cinnamon until smooth. Gradually add milk by the teaspoon until thin enough to drizzle. Drizzle glaze over cooled bars. Cut into 12 or 16 bars.