These soft and chewy Snickerdoodle Bars have layers of cookie dough, cinnamon and glaze over top making these thick, buttery and irresistible. These are a definite MUST make!
These are one of my favorite cookie bars! Since you love snickerdoodle as much as I do, you have to try my cream cheese snickerdoodles, brown butter salted caramel snickerdoodles or brown butter snickerdoodles.
Snickerdoodle Bars
All I can say about this recipe is, MAKE IT! If you like snickerdoodles, you will LOVE these. I ran 3 1/2 miles this morning and walked 2 to pick up my boys from school. As I was eating my second snickerdoodle bar I was thinking, dang I just ruined what I did today. But they were so good, I didn’t even care. Have you heard the saying, “skinny and sad or happy and fat?” Well I chose to be happy and fat today. And these were worth every mile I ran! Trust me, they are absolutely delicious and loved by the whole family!
These snickerdoodle bars are perfect for No rolling or chilling the dough. thick Soft and chewy
Snickerdoodle Ingredients:
- Flour
- Baking Powder
- Salt
- Butter
- Sugar
- Brown Sugar
- Eggs
- Vanilla
Cinnamon Filling:
- Sugar
- Cinnamon
Glaze:
- Powdered Sugar
- Milk
- Vanilla
How to Make Snickerdoodle Bars:
- Make the dough: Preheat the oven to 350 degrees. Spray or grease bottom only of a 9×13 pan with cooking spray. In small bowl combine flour, baking powder, and salt. Set aside.
- Mix together cinnamon filling: In large bowl, beat butter on high until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. In low speed, beat in dry ingredients until combined.
- Layer the snickerdoodle bars: Spoon half of the batter into pan and spread evenly. Sprinkle the cinnamon filling mixture on top. Drop the rest of the batter by teaspoons on top of the cinnamon filling mixture. Bake 20-25 minutes until golden brown or until toothpick inserted comes clean. Let cool for an hour. Drizzle the glaze over the bars.
The Recipe Critic Pro Tip:
I lined my pan with parchment paper before pressing down the dough. This will help the snickerdoodle bars not stick. I love that stuff!
Tips for Making Snickerdoodle Bars:
- Baking glass: I use a metal baking dish, a glass one would be fine but the bars may need to bake for longer.
- Storing snickerdoodle bars: It is best to store snickerdoodle bars in an airtight container or ziplock bag for up to 5 days.
More Dessert Bars that are just as Delicious:
- Neiman Marcus Bars
- Berry Swirl Cheesecake Bars
- Coconut Lime Butter Bars
- Turtle Pecan Bars
- Brookie Bars
Snickerdoodle Bars
Ingredients
- 2 1/3 cups Flour
- 1 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Butter or margarine softened
- 1 1/4 cups Sugar
- 1/2 cup Brown sugar packed
- 3 Eggs
- 1 tsp Vanilla
Cinnamon Filling:
- 1 tbsp Sugar
- 1 tsp Cinnamon
Glaze:
- 1 cup Powdered Sugar
- 1 to 2 Tbsp Milk
- 1/4 tsp Vanilla
Instructions
-
Preheat the oven to 350 degrees. Spray or grease bottom only of a 9x13 pan with cooking spray. In small bowl combine flour, baking powder, and salt. Set aside.
-
In large bowl, beat butter on high until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. In low speed, beat in dry ingredients until combined.
-
Spoon half of the batter into pan and spread evenly. Sprinkle the cinnamon filling mixture on top. Drop the rest of the batter by teaspoons on top of the cinnamon filling mixture. Bake 20-25 minutes until golden brown or until toothpick inserted comes clean. Let cool for an hour. Drizzle the glaze over the bars.
Notes
Nutrition
source https://therecipecritic.com/snickerdoodle-bars/
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