Absolutely—here’s a full, rich, old-school style recipe write-up you can drop straight into a post or comments section 🍪✨
🍪 SNICKERDOODLE COOKIE BARS
Soft, buttery, cinnamon-kissed bars with that classic snickerdoodle soul
✨ Introduction
Snickerdoodle Cookie Bars take everything we love about traditional snickerdoodle cookies—soft centers, crackly tops, warm cinnamon flavor—and turn it into an easy, sliceable dessert. No rolling, no chilling, no fuss. Just one pan, simple ingredients, and a nostalgic bakery-style result that fills your kitchen with the smell of comfort. These bars are perfect when you want homemade goodness without the extra steps.
🧁 Ingredients
- ½ cup butter, softened
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional Cinnamon-Sugar Topping:
- 2 tablespoons sugar
- ½ teaspoon cinnamon
🥣 Instructions
1️⃣ Prepare the Pan
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2️⃣ Cream the Butter & Sugar
In a mixing bowl, beat the softened butter and sugar together until light, fluffy, and pale—about 2–3 minutes. This step builds softness into the bars.
3️⃣ Add Egg & Vanilla
Mix in the egg until fully combined, then stir in the vanilla extract.
4️⃣ Combine Dry Ingredients
In a separate bowl, whisk together flour, cinnamon, baking powder, and salt.
5️⃣ Make the Dough
Gradually add the dry ingredients to the wet mixture. Mix just until combined—do not overmix.
6️⃣ Spread & Sprinkle
Press the dough evenly into the prepared pan.
(Optional) Sprinkle the cinnamon-sugar topping evenly over the surface.
7️⃣ Bake
Bake for 18–22 minutes, until the edges are set and the center looks just slightly soft.
8️⃣ Cool & Slice
Let cool completely in the pan before slicing into bars for clean edges.
🔧 Methods & Baking Tips
- Do not overbake—snickerdoodle bars should stay soft in the center.
- For thicker bars, use a smaller pan and add 2–3 minutes to baking time.
- Use room-temperature butter and egg for smoother mixing.
- Want extra chew? Replace 2 tablespoons of sugar with brown sugar.
📜 A Little History
Snickerdoodles date back to 19th-century America, likely influenced by German baking traditions. The name may come from the German word “Schneckennudel”, a cinnamon-sugar pastry. Traditionally baked as round cookies rolled in cinnamon sugar, the flavor became iconic—soft, sweet, and warmly spiced. Turning them into bars is a modern twist made for busy kitchens.
🧩 Formation & Texture
These cookie bars bake into a tender, cake-like center with lightly crisp edges. The cinnamon infuses the dough evenly, while the sugar creates a gentle crackle on top. Once cooled, they slice cleanly but remain soft and moist.
❤️ Who Will Love These
- Cinnamon lovers
- Fans of soft cookies
- Home bakers who hate rolling dough
- Kids, grandparents, and nostalgic dessert fans
- Anyone who loves simple, cozy desserts
💡 Methods for Lovers (Variations)
- Cream Cheese Swirl: Add spoonfuls of sweetened cream cheese before baking and swirl gently.
- Churro Style: Brush baked bars with melted butter and roll slices in cinnamon sugar.
- Apple Snickerdoodle Bars: Fold in ½ cup finely diced apple.
- Glazed Version: Drizzle with a simple vanilla glaze once cooled.
🏁 Conclusion
Snickerdoodle Cookie Bars are proof that comfort baking doesn’t need to be complicated. One bowl, one pan, timeless flavor. Whether you serve them warm with coffee, pack them for gatherings, or sneak one straight from the pan, these bars deliver that soft, cinnamon-sweet joy every time.
Old-fashioned flavor. Modern ease. Total crowd-pleaser. 🍪❤️