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These Snickerdoodle Bars are by FAR the easiest snickerdoodles you’ll EVER make. No rolling is needed. Just press, sprinkle, and bake. Old-Fashioned snickerdoodles but in a bar form, next time you need quick and easy cookies reach for this recipe!!
These Chewy Snickerdoodle bars are a delightful treat for anyone with a sweet tooth. These bars have a chewy and buttery texture that melts in your mouth. The cinnamon sugar topping gives them a warm and cozy flavor that’s perfect for any time of the day.
Why Make Snickerdoodle Bars?
Less time and energy, at least for me, it’s time. I can get a WHOLE batch of cookies done in one fell swoop. I love making cookies but sometimes I just need to get them done. bar cookies make the most of your time during a busy holiday season or late at night when “someone” remembers they need to bring cookies to work or school in the morning.
WHAT DO I NEED TO MAKE these easy snickerdoodles
- the MOST important thing you NEED to have for making THIS cookie bar recipe is an 8X8 square baking pan, at least for THIS recipe it is, other recipes may call for a 9×13
- parchment paper OR foil to lift the cookie out of the pan
- a stand mixer OR hand mixer makes cookie-making easier
- rubber spatula
- large bowl
- medium bowl
- small bowl
- softened butter, not melted butter just softened room temperature butter
- granulated white sugar
- vanilla extract
- all-purpose flour
- baking powdered
- *optional* brown sugar
No Cream of Tartar in these Snickerdoodles?
Nope! I know one of the hallmarks of a classic snickerdoodle is its distinctive tangy flavor from cream of tartar. For this recipe, I am using baking powder as the leavening agent instead and getting just about the same tangy flavor.
Why? Oftentimes I don’t have cream of tartar in my pantry. So I wanted to have a recipe for snickerdoodles that didn’t need to have cream of tartar in them. Baking Powder IS just baking soda and tartaric acid, or cream of tartar. So there it is, it’s IN there but just in the baking powder instead of standing alone.
Store leftover snickerdoodle bars in an airtight container or tightly covered with plastic wrap or aluminum foil for 4-5 days at room temperature.
Other Old Fashioned Cookie Recipes We Love!
Sugar Cookie Bars–Another bar cookie I think you’ll love! Or try these Old Fashioned Molasses Cookies, omg just like Grandma used to make!! Want something more updated? Try these White Chocolate Dipped Snickerdoodles, those sound delicious!!
- 1/2 cup unsalted butter softened at room temperature
- 1 cup sugar
- 1 egg room temp or at least let it warm up a few minutes
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt omit if using salted butter
- 3/4 tsp baking powder
- 1 cup all-purpose flour
- 3 Tablespoons Sugar or sub in brown sugar if you like
- 1 teaspoon ground cinnamon
- preheat the over to 350˚
- butter and 8×8 pan and then line with parchment, lightly butter again, be sure to leave the edges of the parchment up and out of the pan to help get the cookie out of the pan, set aside
- with an electric mixer or a stand mixer fitted with a paddle attachment ream the butter and sugar until light at fluffy
- add the egg, beat well
- add the vanilla beat again
- mix the remaining dry ingredients together in a separate bowl
- mix the flour mixture into the wet ingredients on low speed just until combined, scrape down the bowl with a rubber spatula, stir again, don't beat the dough after adding the flour
- pat out the cookie dough in the prepared pan
- mix the sugar (or brown sugar if you like) and cinnamon for the topping and sprinkle the cinnamon-sugar mixture over the top of the cookie
- bake 25-30 minutes or until baked and golden brown
- cool in the pan on a wire rack
- when cool remove using the extra parchment or foil
- cut and serve