Snickerdoodle Bars Recipe

Close up of snickerdoodle bars with icing.

5 from 1 vote

Snickerdoodle Bars Recipe

These soft and chewy Snickerdoodle bars with icing are fluffy and butter cookie bars bathed in cinnamon sugar and drizzled with a creamy glaze.

Prep Time30

Cook Time25

Additional Time1

Total Time1 55

Course: Dessert Recipes

Cuisine: American

Servings: servings

Calories: 299kcal

Author: Aileen Clark

Ingredients

2 1/3 cup all-purpose flour
1 teaspoon cream of tartar
1 1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter softened
1 1/4 cup granulated sugar
1/2 cup packed light-brown sugar
3 large eggs
1 teaspoon vanilla extract

Cinnamon sugar

1/4 cup granulated sugar
1 tablespoon ground cinnamon

Icing

1 cup powdered sugar
1 1/2 tablespoons milk

Instructions

Preheat oven to 350 degrees. Grease a 9x13 inch pan and set aside.
Mix together flour, cream of tartar, baking powder, and salt. Set aside.
In a large bowl, cream together butter, granulated sugar, and brown sugar. Whisk until light and fluffy.
Mix in eggs and vanilla extract, mixing well after each addition.
Add 1/3 of the dry ingredients and mix well. Continue with remaining dry ingreditiens until fully combined.
Make the cinnamon sugar by stirring together 1/4 cup granulated sugar and 1 tablespoon cinnamon.
Pour half of the snickerdoodle dough into the prepared baking dish.
Sprinkle half of the cinnamon sugar over the snickerdoodle bar dough.
Scoop the remaining dough and arrange it over the cinnamon sugar.
Slowly spread it out using the back of a spoon until it covers the cinnamon sugar and is in an even layer.
Top with remaining cinnamon sugar.
Bake for 25 minutes, until a toothpick inserted in the center of the snickerdoodle bars comes out clean.
Let fully cool.
Mix together powdered sugar and milk to create a glaze and drizzle over the cooled snickerdoodle bars.
Cut into squares and enjoy.

Notes

#1 Tip for building the Snickerdoodle bars

The biggest challenge I've run into when making these bars is keeping the cinnamon sugar in the center.

To combat this, I use a cookie scoop to scoop out the second half of the batter (as pictured above in the step-by-step section) and then spread it out very gently with the back of a spoon. This keeps the cinnamon sugar in place, so it's nicely centered after coming out of the oven.

Room Temp Ingredients

For the very best results, pull your butter and eggs out of the fridge 30-60 minutes ahead of time. The butter may need more time, depending on the temperature of your house. You want the eggs to be at room temperature and the butter to be softened before you start baking.

If you need to soften your butter quickly, try this trick from The Toasted Pine Nut. If you're curious why we start with room-temperature ingredients, this article is fascinating and very informative.

Freezing and Storing

Leftover bars can be stored in an airtight container at room temperature for up to 1 week. They can be stored in the freezer for up to 3 months.

You can absolutely freeze Snickerdoodle bars to enjoy later! I like to flash-freeze leftover bars so they can all be in the same container but don't stick together. Here is what you do:

Place cut-up bars on a cookie sheet - spaced out so they aren’t touching.

Put the entire cookie sheet into the freezer for 1 hour.

Remove the cookie sheet from the freezer and place the frozen bars into a freezer-safe bag or container.

Place back into the freezer and enjoy later!

If you don't want to go through the trouble of flash freezing, you can wrap each bar in foil or plastic wrap before placing it inside a freezer bag.

How do you know when cookie bars are done?

The snickerdoodle blondies are done when they are no longer jiggly in the center. You can also test them by inserting a toothpick in the center. If the toothpick comes out

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