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Recipe: Snickerdoodle Bars – Freezer Friendly!

My husband loves the taste of cinnamon.  And why shouldn’t he?  It’s a great flavor!  I love it with apples – especially in apple crisp, or Chex Mix, dump cake, or cheesecake bars.  So any time I come across a dessert that contains cinnamon, it’s definitely worth a try.

I was doubtful about it while making these because it seemed too easy and my dough also seemed too sticky.  But that’s normal and good and, in the end, delicious!  It’s like a cookie bar, but not as shockingly sweet.  The middle layer of cinnamon & sugar was awesome!  My husband said I must make these again, which means that they’re a sure winner!  He ate at least one every night for a week – warming it up in the microwave for a few seconds, then topping it with a scoop (or three) of vanilla ice cream!

Snickerdoodle Bars!

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Snickerdoodle Cookie Bars

Ingredients

Bars:

  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/3 cups all purpose flour

Filling:

  • 1 1/2 tablespoons granulated sugar
  • 1 1/2 tablespoons ground cinnamon

Instructions

  1. Preheat oven to 350°F. Spray a 9x13 pan with cooking spray.
  2. Cream together butter and both sugars.
  3. Beat in eggs.
  4. Mix in vanilla, baking powder, and salt.
  5. Slowly stir in flour, mixing until combined.
  6. Spread 2/3 of the batter in the bottom of the pan. It will be sticky and it won't seem like enough, but it will be! To help spread it, you can spray your hands with the cooking spray and press it down in the pan.
  7. Combine filling in a small bowl, sprinkle evenly over bottom layer.
  8. Drop the remaining dough over the top. It won't cover it all the way, but that's okay. Drop some here. Drop some there. Drop it like it's hot.
  9. Bake for about 20-25 minutes until a toothpick comes out clean from the center.
  10. Once cooled a bit, cut into bars.
  11. Eat alone or topped with vanilla ice cream!

Recipe Notes

To freeze: Once it cools completely, cut into bars, wrap each bar in plastic wrap and store in a freezer safe container. Defrost before eating by letting them sit out on the counter or microwave for a few seconds.

Jayme is a wife to 1 and a mother to four little boys. She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.

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