Snickerdoodle Bar Cookies

Snickerdoodle cookie bars drizzled with icing on the counter.

5 from 21 votes

Snickerdoodle Bars are everything you love about snickerdoodles, just (you guessed it) in bar form, plus drizzled with icing! This sugar cookie, cinnamoney goodness is sure to be a new favorite!

Prep Time15

Cook Time30

Cooling Time2

Course: Dessert

Cuisine: amercian

Keyword: snickerdoodle bars

Servings: small bars

Author: Karli Bitner

Ingredients

Cookie base

3/4 cup salted butter
3/4 cup granulated sugar
2 eggs
1 tbsp vanilla extract
2 1/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp cinnamon

Cinnamon and Sugar Topping

1 1/2 tbsp granulated sugar
1/2 tsp cinnamon

Icing

2 tbsp salted butter
1/4 cup + 2 tbsp powdered sugar
1/2 tsp clear vanilla extract
milk to thin

Instructions

Preheat the oven to 350° F.
Line a 9x9 pan with parchment paper and set aside.
Cream together the butter and granulated sugar until combined.
Mix in the eggs and vanilla extract until distributed evenly.
Mix in the flour, baking powder and cinnamon until a soft dough forms.
Press into the bottom of your prepared 9x9 pan.
Use the back of a spoon to 'spread' the dough smooth, giving the top a rough texture.
Sprinkle the cinnamon and sugar on top of the bars evenly.
Bake at 350° F for 25-28 minutes or until the cookie bars have puffed up and the top is beginning to turn golden brown.
Remove from the oven and allow the cookie bars to cool completely.
Cut into bars and then drizzle with the icing.
To make the icing, add the butter, powdered sugar and vanilla to a bowl and mix with an electric hand mixer, slowly adding 1 tsp of milk at a time until the icing is thick and creamy.
Microwave the icing for 5-8 seconds to warm and thin the icing just slightly.
Transfer to a piping bag and then drizzle the top of the bars with the icing. Alternately you can drizzle the warm icing on top with a spoon.
Store at room temperature for up to 3 days, in the fridge for up to 1 week or in the freezer for up to 3 months.

Nutrition