Snickerdoodle Cookie Bars: easy, soft and chewy
Sharing this recipe for Snickerdoodle Cookie Bars. These easy Snickerdoodle bars are soft, thick and chewy, with swirls of the requisite cinnamon.
I love to bake and I love to eat baked goods. What I don’t love is the scale after I eat what I’ve baked.
So, I have to discipline myself and not keep baked goods laying about, especially when it is just Terry and me at home. I mean, I’m very happy to have a cookie or two, but I really have no discipline when it comes to several dozen sweet treats.
But…when my baby boy comes home I can let my inner baker fly because I can count on him to devour whatever is in the kitchen, of course after I’ve had my cookie or two!
Rob’s go-to, all-time favorite cookie is a Snickerdoodle. And while I love Snickerdoodles, the rolling of balls and then rolling those balls in cinnamon can get, well…tedious.
Enter the Snickerdoodle Cookie Bar! All the deliciousness of the Snickerdoodle without the work…let’s just go ahead and call them the Lazy Girl’s Snickerdoodle Cookie! ?
This Snickerdoodle Bars Recipe creates a classically moist treat with tang of Snickerdoodle (from the cream of tartar) and a ribbon of cinnamon. And while we are chatting, cream of tartar …
what if I don’t have the cream of tartar?
Yes, you can substitute baking powder for the cream of tartar and baking soda. In this recipe just use 1 1/2 tsp baking powder for the cream of tartar and baking soda combo. Just be certain that you don’t add the baking soda too! The end result will be more butter cookie bar flavored, but with a similar consistency.
my kitchen workhorse
- 7-quart capacity
- 10 speeds range from very slow stirring to very high beating.
- Makes up to 14 dozen cookies or 8 lb. of dough.
- Works with all KitchenAid attachments.
so, inquiring minds need to know…
Will you be able to enjoy your Snickerdoodle Cookie Bar just as is OR do you absolutely have to have an ice-cold glass of milk to accompany it? Honestly, I have a hard time enjoying Snickerdoodles, Cherry Oat Bars, Oatmeal Cookies, Chocolate Chip Cookies without a glass of milk!
Snickerdoodle Cookie Bars
These easy Snickerdoodle bars are soft and chewy, with swirls of the requisite cinnamon.
Ingredients
COOKIES
- 2 1/3 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, at room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup packed brown sugar
- 3 eggs, at room temperature
- 1 tsp vanilla
CINNAMON FILLING
- 1 1/2 TB granulated sugar
- 1 1/2 TB cinnamon
Instructions
- Preheat oven to 350°F
- Butter or spray with non-stick spray a 8 x 8 baking dish
- In a small bowl, combine flour, cream of tartar, baking soda, and salt. Set aside
- Combine butter and sugars and beat on high in an electric mixer for 4-5 minutes, until light and fluffy
- Gradually beat in eggs and vanilla into sugar/butter mixture until combined.
- Add in dry ingredients and beat just until combined
- Spoon half of the mixture into prepared pan, smoothing it out as much as possible
- Sprinkle 75% of the cinnamon-sugar mixture over batter
- Dollop remaining batter over the cinnamon-sugar mixture
- Sprinkle the remaining cinnamon-sugar over the dough
- Bake 50-55 minutes or until a toothpick inserted in the middle comes out clean.
- Cool completely for 1 hour before cutting.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 256Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 58mgSodium: 202mgCarbohydrates: 39gFiber: 1gSugar: 23gProtein: 3g
To refer back to this Snickerdoodle Bars Recipe in the future, bookmark this page or pin the following image.
Thanks so much for spending a few minutes of your busy day with me!
If you want to ensure you don’t miss future content, pop your email in the pale green box on the right or click here. I usually send out one email weekly so that I won’t inundate your inbox. I’m sensitive to an overflowing email inbox!
We will only use your email address to send you emails, no more than 1-2 weekly. In addition, you will have access to my growing library of knit & crochet patterns, as well as other printables. Check back often as this library will continue to grow. Please know that you can unsubscribe anytime by emailing me or clicking on the “unsubscribe” link at the bottom of all emails.
And you can access many of the products I refer to on my Nourish and Nestle Amazon Page. You can access it here.
So, if you’d like to get in on the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle here or use the form on the right sidebar. It’s towards the top a bit.
I have sent all my subscribers the link to the Subscriber Benefits Library. If you missed it or misplaced it, drop me a line.
Until next time…
Hi!
The Snickerdoodle Cookie Bars sound like just what I’m looking for…should there be a 9.5 step of sprinkling the last 25% of the cinnamon sugar mixture on top before baking? (Or am I not seeing something…)
Thanks!
Thanks so much for the heads up Shelley! I need to hire you for editing!
It is fixed now.
Happy Baking, Lynn
These are awesome Lynn! We love Snickerdoodles too, but like you the rolling and sugaring can be tedious!! Plus it seems like you could almost serve this for breakfast! LOL!
I do believe it is written that if it has cinnamon in it, it is breakfast food! AMIRIGHT?
I made these for my family to take on a recent camping trip. Everyone LOVED them! I loved them so much that I contemplated making them again as soon as we got home, until I stepped on the scale! Ha! I’ll wait a couple more days…. maybe. Thanks, Lynn, for a delicious recipe!
Hi Debbie! I am beyond thrilled that these snickerdoodle bars made the cut for your camping trip! That is quite an honor. And as it relates to making a second pan…I only make them when my son is around or else I will eat too many as well. In fact, we will be going up this week to visit him for his birthday and I will take a pan for he and his roommates as they were a big hit the last time!
Have a great day, my friend.
Hugs,
Lynn
This was the first cookie I learned to bake in 7th grade Home-Economics class many years ago. This recipe is a big step up. WOW – Delicious!! Husband loves them too, and we agree they definitely work with coffee as a morning treat, reminding us of a very tasty coffee cake. The soft middle is so good! We hadn’t quite finished the first pan when I baked the second pan….half of which I passed along to our dear friends as a bonus dessert for them tonight. She’s now having some with a pot of tea. My go-to cookie normally involves chocolate in some way…..now there’s some competition!
Thank you,
Pam
Hi Pam,
I am tickled pink that you and hubby love this as much as I do and even more tickled that you are sharing this tummy-yummy with your dear friends! Thank you so very much for writing this delicious review! It will help others find the recipe and enjoy these ‘lazy girl’ snickerdoodles!
Many hugs,
Lynn
Good evening Lynn, I made your snickerdoodle recipe, however isn’t the cooking remedy in the 10th of your recipe too high? Wouldn’t it be more 30-35 minutes instead of 50-55′? In any case, I love them
Mima from Belgium
Hi Mima,
In a 8″ x 8″ baking pan, the 50 minutes is necessary because they are so thick. If you go with a bigger pan like a 9″ by 13″ inch pan, you would need a shorter baking time. What size pan did you use?
Lynn, these are GREAT!
And here’s a surprise, I made them with HALF the butter!!!
Hubby’s on a “diet” so trying to help him along (& he misbehaves a lot!).
I simply took the bars out of the oven 4-5 minutes before your recipe calls for to make up for the lower amount of fat.
Also used all white sugar + 3 t Brer Rabbit molasses, the full flavor version. We love our brown sugar in baked goods. Tried a mild flavor & it doesn’t give enough brown sugar taste; blackstrap is too strong.
Thanks for sharing this recipe & your great website with us!
Hi Anne! Thanks for the tip! I will add it to the post for those who are also trying to cut back their fat. And what a great idea for the brown sugar. Like you, I also love brown sugar in my baked goods.
Thanks again for the tip and for coming along on this little blog ride with me!
Have a great weekend.
Hugs, Lynn