Ever had one of these soft, buttery, thick, moist, cinnamon-sugar, home-made Snickerdoodle Cookie Bars?
Holy Cow!!
Let me tell you upfront, it tastes exactly like your classic, old-fashioned Snickerdoodles Cookies you know so well.
Definitely a family favorite, only this Snickerdoodle is in a yummy cinnamon cookie ‘blondie bar’ version!
So, what’s missing why I should make these vs. snickerdoodle cookies??
It’s a thing called “Time”.
Remember all that rolling of the dough into balls and then dipping each one into the cinnamon-sugar mixture? Yes, it’s fun or boring, depending on the person (s) making them, but more than anything, it’s kind of time consuming. (I love snickerdoodles, but I hate the whole process of rolling and rolling.)
If you are looking for ‘simple jack’ easy, but still want quality, these steps can be omitted, and now you’ve eliminated all that time involved rolling 2x.
Awe….Yeahhhh!!! Yippee! I love easy and simple!
This recipe has very few ingredients and has no leaveners! Can you believe it? No baking powder, baking soda, or cream of tartar!? {And they’re moist and fudgy, just like a blondie!}
Basically, you are mixing up the cookie dough, spreading it into as 8×8 pan, sprinkling the top with the cinnamon-sugar, popping it into the oven and presto- you’re baking! Really delicious!
The whole family will go bonkers!
If you love cinnamon flavor, you’ll love these Apple Cinnamon Snickerdoodle Cookie Bars, these “Bisquick” Chocolate Cinnamon Greek Yogurt Banana Coffee Cake, this Cinnamon Roll Pancakes (Cream Cheese Glaze Included) and of course, this Sinful ‘Cinnabon’ Cinnamon Roll Cake! Who could resist? <3
Here’s the recipe! Happy Baking!
Home-made Snickerdoodle Cookie Bars
Ingredients
Cookie Dough
- 1/2 cup butter softened
- 1 cup sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 & 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
Topping
- 1 tablespoon sugar + 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F. Line an 8ร8-inch baking pan with aluminum foil, and spray with non-stick cooking spray.
- IIn a large bowl, using mixer, cream together butter and sugar until pale and light.
- And in salt, egg and vanilla extract and beat until well combined.
- Add in flour and stir until no streaks of dry ingredients remain.
- Scoop thick dough into prepared pan and smooth it into an even layer.
- Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon.
- Sprinkle dough evenly with cinnamon sugar mixture.
- Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Don't overbake! You want the cookies to be soft and moist.
- Cool in the pan before slicing.
- Store in sealed container to stay fresh! Bet they won't last long! ๐
Notes
Amazing i baked them on my pellet grill and they rocked
These are marvelous! I added a tad more of the topping, but I love the texture of the cookie itself. Thank you so much for this recipe! ๐
I’m so happy to hear that Jenny! Thank you so much for trying it and your review! xo
Just made a batch of these. They were great when they first came out of the oven but after they cooled became super hard (even though I had put them in a tightly sealed tupperware!). I wonder what I did wrong?
Lulu, It sounds like you over-baked them; maybe added too much flour or maybe the temperature on the oven is a little off? These would be better to add less than more flour, so when making them next time, I would use a tablespoon less and underbake them. It’s a little better to underbake, so even if they look underbaked, take them out at 27 minutes and let them continue baking and set up. Hopefully this will work for you? xo