Fans of the spicy-sweet flavor combination will flip for these melt-in-your mouth snickerdoodle cookie bars! Snickerdoodle cookies have been a lifelong favorite, so I decided to turn them into a cookie bar for the ease of preparation. 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.
In developing this recipe, I chose to use a combination of granulated and powdered sugar in the dough. I loved the melt-in-your-mouth texture the powdered sugar gave to the cookies bars. Being an avid hot tea drinker, the vanilla cookie topped with the 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!
You may also like: Sheet Pan Chocolate Chip Cookie Bars, Creme Brulee Cookie Bars and Sugar Cookie Bars.
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Helpful Kitchen Items:
Snickerdoodle Cookie Bars
Ingredients
- 1 cup butter softened (2 sticks)
- 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 9 x 13-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
Teresa Bassett says
March 29, 2016 at 12:58 pmI remember Snickerdoodles growing up fresh from the oven. Thanks for the memories………….. Can’t wait to try this version.
Melissa says
March 29, 2016 at 4:21 pmThat cinnamon-sugar aroma is filled with comfort. I hope you like these as much as we do.
Kimberly Taylor says
January 8, 2017 at 6:39 pmCurious as to why you used baking powder in your recipe when snickerdoodle cookie recipes call for baking soda?
Melissa says
January 8, 2017 at 6:51 pmI like the texture it gives to them. That’s one of the perks of recipe development.
Stacey says
January 28, 2017 at 9:12 amI have made these several times and they have been a hit each time.
Melissa says
January 28, 2017 at 9:42 amThanks Stacey!
Julie says
May 24, 2017 at 2:12 pmDo 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
May 24, 2017 at 5:53 pmHi 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!
Suzan Abboud says
October 6, 2018 at 11:24 pmCan you bake this in a glass pan 9×13?
Melissa says
October 7, 2018 at 9:26 amYou can, sure.