Snickerdoodle Cookie Bars

Snickerdoodle Cookie BarsSnickerdoodles are some of my family’s favorite cookies.  I always make them with my largest cookie scoop so they turn out like bakery cookies.  My kids love the cinnamony, chewy treats.  About a year ago, I started noticing snickerdoodle blondies floating around the food blogs.  I knew they were something I wanted to try, but as with most of my bookmarked recipes, I just didn’t get around to it.Snickerdoodle Cookie Bars

After making my chocolate cookie bars last week, I decided to try out these snickerdoodle cookie bars.  They follow the same line of thought that any cookie bar does.  Instead of baking trays and trays of cookies, transferring them to a rack to cool, etc, you just bake them all in one pan at one time.  The trickiest part of the recipe is to remember to coat your 9X13 pan with cinnamon and sugar before putting the dough into it.  That gives the “dipped in cinnamon & sugar before baking” taste to these chewy bars.
Snickerdoodle Cookie Bars
I wanted these to have an almost brownie like texture, so using my favorite brownie recipe and my own snickerdoodle recipe as guides, I came up with these.

 

4.2 from 6 reviews
Snickerdoodle Cookie Bars
 
Ingredients
  • 1 cup butter or shortening (shortening gives a better texture)
  • 1½ cups sugar
  • 3 eggs
  • ¼ cup sour cream
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp baking powder
  • ½ teaspoon salt
  • ⅓ cup sugar
  • 1 Tbsp cinnamon
Instructions
  1. Cream shortening and sugar.
  2. Add eggs, one at a time, scraping down the bowl between eggs.
  3. Mix in sour cream.
  4. Combine flour, baking soda, cream of tartar, baking powder and salt.
  5. Mix into shortening/sugar mixture.
  6. In a separate, small bowl, combine ⅓ cup sugar and cinnamon.
  7. Sprinkle half the cinnamon sugar mix into a 9X13 pan.
  8. Spread batter on top.
  9. Top with remaining sugar mixture.
  10. Bake 350 degrees for 25-30 minutes.
  11. You don't want this too much like cake, so opt for less time if you need to.

Note: this recipe was developed at a high altitude (4500 ft) and may turn out differently at lower altitudes.  

25 thoughts on “Snickerdoodle Cookie Bars

  1. I saw these were developed at a high altitude and wonder if that is contributing to some people saying they had trouble with the baking time – too long, not enough, gooey in middle, cake-like, etc. I live in the midwest, so has anyone NOT living at a high altitude tried these and had success? They look fabulous and would love to make them!

  2. Ooh, these look fabulous! I’ve never seen a snickerdoodle recipe with sour cream in it — what does it contribute? I’m allergic to dairy so I’m wondering if I could omit it.

    1. I think you would have to increase the fat if you omitted the sour cream. Honestly, I don’t know for sure how it will come out, though.

      1. Ok, thanks, I will look into that! Seems like I might need more moisture too… I wonder if adding an egg or two would do the trick on both fronts? I’ll do some more research into what sour cream brings to baking recipes.

        1. Stacey- Did you try to make these with egg instead of Sour Cream,? I do not like sour cream and was wondering if they would turn out with out it.

  3. These sound really good, although most Snickerdoodle recipes I have seen usually also have nutmeg in the dough, and rolled in cinnamon/sugar.

    1. When I greased the pan, it left the bottom cinnamon sugar mixture behind. If you have a nonstick pan, that would work the best.

  4. I made these for my husband as he loves Snickerdoodles. It turn out more cake like, but is very good. Not sure had to make a denser texture.

  5. I’m at 50ft elevation and these turned out very light and cake-like. These are so good thought, that I’m going to reduce the number of eggs, and switch to butter to see if that makes them chewier.

    Also, I doubled the recipe and baked the bars in a sheet pan. It worked really well.

  6. According to this sight, you don’t need to use baking soda with baking powder & cream of tartar. It makes more bubbles & makes it rise making more cakelike. But read it for yourself. I’m going to try this recipe & take out the baking soda. If it’s not how I like it, I’ll cut the soda & powder in half & see how it comes out.

  7. I rate it a 4…I would cut back on the eggs..maybe 2. I sprayed the bottom of the pan with Butter Pam and sprinkled the sugar/cinnamon over it…came out great..did not stick.
    Do you think that egg whites can be substituted for the other egg? I like the snicker doodle to be more white in color then yellow…but overall it was very good…thanks

  8. I am at sea level in the Midwest. I baked at 325 on top rack for 28 minutes and they turned out perfect. I recommend using a little less cinnamon or if you already have cinnamon sugar on hand then just use that! I think next time I am going to mix a hint of the cinnamon sugar in to the batter before pouring it in the pan because it tastes like its missing something

  9. At 750 ft in PA they came out cake like but delicious. Very moist and spongy. When I make them again I’ll try 2 eggs and perhaps a layer of cinnamon sugar in the center. I can’t imagine that even with a brownie texture they could taste better.

  10. these taste great. I did reduce the baking powder and baking soda and added some of the cinnamon to the batter. Mine did come out a little cake like but I don’t mind it. I think I may add some pumpkin puree and pumpkin spice to the batter this fall for a twist.. like a pumpkin snickerdoodle!! I did bake mine for 29 mins and I’m in the Midwest too…

  11. I’ve made these 3 times, each with slight variations, and I’ve finally found the combination that is PERFECT for me! I reduce the eggs to 2, and increased the sour cream to 1/3 cup. I eliminated the baking soda completely, and added some vanilla and apple pie spice to the batter. This has yielded the most brownie-like and delicious cinnamon-sugar bars I’ve ever had!

  12. Thanks so much for posting these! I made them the other day and adapted them slightly for a lower altitude (Midwest) – they turned out to be AMAZING and I had to hide the pan before my husband could devour it, just so I could have a few left to photograph!

    I posted the photos on my blog (and linked back to your wonderful one here) – feel free to send people my way if they need the lower-altitude version, or just want to read about how they turned out.

    Thanks again – I can’t wait to try more great recipes from your site!

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