It’s hard to stop eating these chewy on the outside, soft on the inside, crisp-edged, cinnamon sugar crusted snickerdoodle cookie bars. They’re everything you love about snickerdoodles in an easy to throw together bar cookie form.
Snickerdoodle Cookie Bars
There is no sweet treat on this earth that packs more of a nostalgia punch for me than snickerdoodle cookies. My grandma’s snickerdoodles were my dessert of choice throughout my childhood. But whether your grandma baked these or not, the comfort factor of a chewy yet tender sugar cookie that is covered in fragrant cinnnamon sugar is undeniable.
While snickerdoodles (and this deep dish snickerdoodle variation) are not difficult to make, they aren’t necessarily the first thing I want to try to whip up when the cookie cravings hit at 8 at night. Enter bar cookies; stage right.
Snickerdoodle Bars
Bar cookies have everything wonderful about a classic snickerdoodle cookie in a much easier, much faster format. You whip the dough together, press it into a pan, sprinkle on generous amounts of cinnamon sugar, bake it, and cut it into bars! That’s it!
There are more advantages to cookie bars than just convenience, though! If you’re looking for a good cookie to ship or include in a care package, these bars stack much more compactly than traditional round snickerdoodles making them easier to box and mail securely. They won’t rattle around like old school cookies.
While most snickerdoodles are butter only, these bars have a little bit of shortening in them. Since we’re baking these as one giant cookie, effectively, this helps the texture, keeping it a little softer than it would otherwise be.
If you need a good accompaniment to a couple of fresh, warm cookies, try our Spiced Orange Chai Concentrate or a Dulce de Leche Chai Latte or even aPeppermint Mocha or Hot Chocolate!
Snickerdoodle Cookie Bars
Rate RecipeEquipment
- 1 hand mixer or stand mixer
- mixing bowl
- Silicone spatula
- 9×13-inch pan
- parchment paper optional
- knife
Ingredients
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour 11 2/3 ounces
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- nonstick cooking spray
Snickerdoodle Topping:
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350º F. Spray a 9×13-inch pan lightly with nonstick cooking spray or line with parchment paper and spray lightly and set aside.
- Cream together butter, shortening, 1/2 cup granulated sugar, and brown sugar using a stand mixer, hand mixer, or sturdy spoon. Add eggs and vanilla and mix well. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add this to the butter mixture and stir until well combined.
- Press the dough into an even layer in the prepared pan.
- In another small bowl, whisk together the granulated sugar and cinnamon. Sprinkle mixture evenly over the top of the dough.
- Bake for 22-26 minutes, just until a knife inserted in the center comes out clean. Take care not to over bake the cookie bars! Let the bars cool completely in the pan before cutting into 24 pieces.
- Store leftovers in a tightly covered container at room temperature for up to a week.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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