Fans of the spicy-sweet flavor combination will flip for these melt-in-your mouth snickerdoodle cookie bars. The melt-in-your mouth texture along with the sweet and spicy cinnamon sugar topping makes these cookie bars the perfect sweet treat for kids of all ages.
Snickerdoodle Cookie Bars
Snickerdoodle cookies have been a lifelong personal favorite so, I wanted to create a cookie bar version for ease of preparation. In developing this recipe, I chose to use a combination of granulated and powdered sugar for the dough. Combining the two lends a tender crumb to the finished product. The powdered sugar gives a melt-in-your-mouth texture to the cookies bars that makes them irresistible. You’ll note that classic snickerdoodle cookies are typically rolled in a cinnamon sugar combination before baking but, for these bars the mixture is sprinkled on top.
Sugar and Spice
These bars hit all of the same flavor points of classic snickerdoodles with an easy preparation. Being an avid hot tea drinker, the vanilla cookie topped with cinnamon and sugar makes these snickerdoodles a delightful accompaniment to a cup of hot tea or coffee. Fill your cookie jar with these and watch them disappear. Another special cookie bar to try is these Creme Brulee Cookie Bars from Crazy for Crust.
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Helpful Kitchen Items:
Snickerdoodle Cookie Bars
Ingredients
- 1 cup butter softened
- 1 1/4 cup granulated sugar divided
- 1/2 cup powdered sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 3 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cream of tarter
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 2-3 tsp ground cinnamon See Cook's note
Instructions
- Preheat the oven to 350°F. :Liberally spray a non-stick 13 x 9-inch metal baking pan with cooking spray. Set aside.
- In the bowl of a stand mixer cream together the butter, 1 cup sugar and powdered sugar with the vanilla. Beat for 2-3 minutes until light and fluffy. Scrape the sides of the bowl as needed.
- Add the eggs one at a time beating well after each addition.
- In a separate bowl sift together the flour, baking powder, cream of tarter, salt and nutmeg. Turn the mixer to low speed and gradually add to the mixer until all has been added. Increase the speed and beat until fully combined about 1 minute.
- Spread the dough evenly into the pan.
- Mix together the remaining 1/4 cup sugar and cinnamon. Sprinkle over the top.
- Bake for 25 minutes or until a toothpick inserted into the center shows moist crumbs.
- Cool completely on a cooling rack. Store at room temperature tightly sealed.
Notes
Mary says
This cake sounds very interesting to me. I intend on making it but I have one question……milk versus buttermilk? Does it make a difference regarding flavor and texture? Thank you for all of your wonderful recipes. Mary
Melissa says
Hi Mary, I’m not sure I can answer your question as this particular recipe doesn’t have either in it. That said, when making a cake follow the instructions. If the creator suggests buttermilk, then that would give the best result.
Suzan Abboud says
Can you bake this in a glass pan 9×13?
Melissa says
You can, sure.
Julie says
Do these freeze well? I want to make them for my daughters upcoming wedding and want to get as much done ahead of time as I can.
Melissa says
Hi Julie, I’ve never frozen these after baked but, my guess is they would do fine. The dough would freeze for sure, if that helps. I’m delighted you’re considering making these for such a special occasion. Send my very best to the happy couple!
Stacey says
I have made these several times and they have been a hit each time.
Melissa says
Thanks Stacey!
Kimberly Taylor says
Curious as to why you used baking powder in your recipe when snickerdoodle cookie recipes call for baking soda?
Melissa says
I like the texture it gives to them. That’s one of the perks of recipe development.
Teresa Bassett says
I remember Snickerdoodles growing up fresh from the oven. Thanks for the memories………….. Can’t wait to try this version.
Melissa says
That cinnamon-sugar aroma is filled with comfort. I hope you like these as much as we do.