Snickerdoodle cookie bars are soft, chewy, packed with a the perfect amount of sweet cinnamon-sugar zing and so simple to make!
Snickerdoodles are a favorite cookie in this house.
It’s a toss-up—depending on which family member you talk to—whether Snickerdoodles or chocolate chip are THE favorite, however.
I’m kind of just partial to cookies.
Especially with a cold glass of milk, warm right out of the oven.
Sometimes I get the urge to bake cookies, but don’t have the energy to bother with individual cookies.
I know, I know.
I have to believe there are many of you, like me, who have some weeks where life is so busy, all that can be mustered is pressing cookie dough into a greased baking dish.
No slicing. No dropping. No rolling balls.
And that’s OK because cookie bars are so, so good.
Especially these Snickerdoodle cookie bars.
(But if you’re looking for a chocolaty cookie bar, better check out my dark chocolate revel bars next.)
Here are some kitchen tools I use:
- ½ cup salted butter
- ¾ cup + 2 tablespoons granulated sugar
- 1 large egg
- 1-1/2 cups all-purpose/whole wheat blend flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 3 tablespoons cinnamon
- Preheat the oven to 375°F. Coat a 9x9" baking dish with non-stick spray.
- Cream the butter, ¾ cup sugar and egg together with a mixer for 2 minutes. Sift the flour, baking powder, 1 tablespoon cinnamon and the salt together in separate medium bowl.
- Add the flour mixture to the butter mixture and continue mixing for 1 more minute, or until the ingredients are incorporated.
- Mix the 2 tablespoons of sugar with the remaining 2 tablespoons of cinnamon in a small bowl. Press half the cookie dough into the greased baking dish. Spread the cinnamon-sugar blend evenly on top. Drop the remaining cookie dough on top and press it gently—it might not completely cover the top and that's OK.
- Bake the Snickerdoodle cookie bars for about 20 minutes, or until the edges look golden and a toothpick inserted in the center comes out clean. Remove the baking dish from the oven and let it cool completely before slicing them to serve. (Maybe try one while it's still warm.)
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