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
- Prep Time: About 15 Minutes
- Cook Time: 45 to 55 Minutes
- Total Time: 23 minute
- Yield: 12 to 16 Bars 1x
Ingredients
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.
Notes
*Using a small ice-cream scoop works well too.
IMNPB
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