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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 the classically moist treat that has the 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 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.

Snickerdoodle Cookie Bars

Yield: 16 bars

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

These easy Snickerdoodle bars are soft and chewy, with swirls of the requisite cinnamon.

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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

1. Preheat oven to 350°
2. Butter or spray with non-stick spray a 9 x 9 baking dish
3. In a small bowl, combine flour, cream of tartar, baking soda, and salt. Set aside
4. Combine butter and sugars and beat on high in an electric mixer for 4-5 minutes, until light and fluffy
5. Gradually beat in eggs and vanilla into sugar/butter mixture until combined.
6. Add in dry ingredients and beat just until combined
7. Spoon half of the mixture into prepared pan, smoothing it out as much as possible
8. Sprinkle 75% of the cinnamon-sugar mixture over batter
9. Dollop remaining batter over the cinnamon-sugar mixture
10. Sprinkle the remaining cinnamon-sugar over the dough
11. Bake 35 minutes or until golden and toothpick inserted in the middle comes out clean.
12. Cool completely for 1 hour before cutting.

Recommended Products

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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 256Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 58mgSodium: 202mgCarbohydrates: 39gFiber: 1gSugar: 23gProtein: 3g

Did you make this recipe?

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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!

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