Snickerdoodle Bars

These Snickerdoodle Bars have two homemade layers with a cinnamon sugar layer in between. They taste like your favorite snickerdoodle cookies in bar form! Finish them off with a simple glaze for that extra touch.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 1 45

Servings bars

Calories 184kcal

Author Deborah Harroun

Ingredients

Bars:

2 2/3 cups all-purpose flour
1 1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cream of tartar
3/4 cup unsalted butter at room temperature
1 1/4 cups granulated sugar
1/2 cup light brown sugar
3 large eggs
1 teaspoon vanilla

Cinnamon Filling:

1 tablespoon sugar
2 teaspoons cinnamon

Glaze:

1 cup powdered sugar
1 to 2 teaspoons milk
1/4 teaspoon vanilla extract

Instructions

Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
In a small bowl, combine the flour, baking powder, cinnamon, salt and cream of tartar.
In a large bowl, beat together the butter and both sugars until light and fluffy. Gradually beat in the eggs, one at a time, scraping the sides of the bowl as needed. Beat in the vanilla.
Add in the dry ingredients and beat on low until combined.
Make the cinnamon filling by combining the sugar and cinnamon in a small bowl.
Spoon half of the batter into the prepared pan. The batter will be pretty thick - use your hands if needed to spread the batter evenly in the pan. Sprinkle the cinnamon sugar filling mixture evenly over the batter. Drop teaspoon sized amounts of the remaining batter over the cinnamon sugar layer.
Bake in the preheated oven for 20-25 minutes, or until golden brown. Cool completely.
In a small bowl, combine the powdered sugar, 1 teaspoon of the milk and the vanilla. Whisk, and add more milk if needed to make a drizzling consistency.
Drizzle the glaze over the cooled bars.
Cut and serve.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

adapted from Betty Crocker

Nutrition