Do you ever have days when cookies are being called for, but you do not have the time or energy or desire to roll and bake each one? This happens to me sometimes and then I am so thankful that I have a few really great bar cookie recipes in my ‘arsenal’. That is when streamlining your baking to a pan of treats you can simply bake, slice and serve, feels so good! Well—I have added a new bar cookie to my favorites list with this Snickerdoodle one. I am excited to share these sweet little bar cookies with you today! If you are a fan of snickerdoodle cookies (like us), then you are going to LOVE this bar cookie variation!
These snickerdoodle bars are wonderful–a sweet, buttery treat, with ribbons of cinnamon and a delicate glaze drizzled on top. I served these when we had friends over and they were a BIG hit with everyone (especially my husband)! And just so you know, they freeze great! Since we have been trying to cut back on the sweets a bit lately, I froze the leftovers for another time. They were just perfect when I pulled them out a few weeks later.
Some other favorite bar cookie recipes you need in your arsenal too:
Carmelitos (decedant and easy!!)
Sugar Bar Cookies (so versatile and always a big hit)
Chocolate Chip Oatmeal Bars (so quick and easy and sooo good)
Gourmet Peanut Butter and Chocolate Rice Krispy Bars
Oatmeal Peanut Butter Chocolate Toffee Bars
Lemonies (Lemon Brownies)
- 2½ cups all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter or margarine, softened
- 1¼ cups granulated sugar
- ½ cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 tablespoon granulated sugar
- 1 tablespoon cinnamon
- cup powdered sugar
- 1 to 2 tablespoons milk
- ¼ teaspoon vanilla
- Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.
- In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.
- Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.
- Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.
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