Easy Snickerdoodle Cookie Bars

Two stacked Snickerdoodle Cookie Bars topped with white icing drizzle on a white plate.

Easy Snickerdoodle Cookie Bars

These snickerdoodle cookie bars have all the flavors that we love about classic snickerdoodles in an easy bar form. No scooping or no chilling dough, just mix and bake for any occasion.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Cooling time 1

Total Time 1 45

Servings bars

Calories 386kcal

Author Sherri Hagymas

Ingredients

1 cup unsalted butter 2 sticks at room temperature
1 cup granulated sugar
½ cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup white chocolate chips

For the Topping:

¼ cup granulated sugar
2 teaspoons ground cinnamon

For the Icing :

1 cup powdered sugar
2 tablespoons half and half or whole milk
½ teaspoon vanilla extract

Instructions

Preheat the oven to 350° F and grease a 9x13 inch baking dish with nonstick cooking spray.
In a large mixing bowl, add the softened butter, both sugars and vanilla extract and beat with an electric mixer on medium speed until creamy. (about one minute).
1 cup unsalted butter, 1 cup granulated sugar, ½ cup light brown sugar, 1 teaspoon vanilla extract
Add both of the eggs and beat until fluffy.
2 large eggs
Add in the flour, baking soda and salt and mix until combined, scraping down the sides of the bowl with a spatula.
2 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
Add the white chocolate chips and gently fold them into the dough.
1 cup white chocolate chips
Pour the dough into the prepared baking dish and spread evenly.
Make the topping: In a small bowl, add the sugar and cinnamon and mix it together with a fork. Sprinkle over the top of the cookie dough.
¼ cup granulated sugar, 2 teaspoons ground cinnamon
Bake for 30-35 minutes until the edges are golden brown.
Remove from the oven and let them cool completely before adding the icing. Then cut into 15 bars.
Make the icing: In a small bowl, add the powdered sugar and milk and stir until
1 cup powdered sugar, 2 tablespoons half and half, ½ teaspoon vanilla extract
Place the icing in a plastic baggie or piping bag, snip a small corner off a corner and drizzle the icing over the bars.

Notes

Be sure to measure the flour accurately by using a kitchen scale or the spoon and level method of spooning flour from the container and leveling it off with the back of a butter knife. (do not pack the flour)

Swap the flour for a gluten free flour like Bob's Red Mill One-to-One.

Store any leftovers in an airtight container for up to 5 days.

Swap the milk for vanilla coffee creamer.

Nutrition