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 8×8-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! 🙂
Notes
Renee Sue says
October 7, 2014 at 4:37 pmSnickerdoodles aren’t Snickerdoodles without Cream of Tartar.
ChocolaTess says
October 7, 2014 at 7:51 pmHi Renee,
I thought so too, but tasting is believing and there are substitutions for Cream of Tartar if you don’t have it. Cream of Tartar is an leavening agent. If cream of tartar is added, the taste won’t change, but the texture would be a little less dense, and a a little more cake-like. Once you’ve made these, you won’t want to go back to the cookie form. Hope you try them and judge for yourself! Happy Baking!
Grace @ The Big Reveal says
November 30, 2014 at 7:43 amAnother great recipe. Thanks for sharing it over at the linky party. Have a great week.
ChocolaTess says
November 30, 2014 at 7:27 pmThanks Grace! 🙂
Amanda says
June 17, 2015 at 1:16 pmCan’t wait to try these with my son! Thanks for sharing. 🙂
Josie says
February 14, 2016 at 4:16 pmThe drawback to telling me I can double the recipe and use a 9×13 means I have to guess the new baking time! Hopefully I’ll figure it out on the first try;)
ChocolaTess says
February 14, 2016 at 4:39 pmJosie, you use an 8×8 if you want to half it. (it’s in the first line of the Instructions). I hope that helps, I hope you love them and don’t overbake for the fudgy! Thanks so much for stopping by!