Snickerdoodle Cookie Bars

In college a friend brought me a plate of large, slightly crunchy, gooey in the middle, snickerdoodle cookies during finals week. I still think about them. He even gave me the recipe. I made them over and over until the recipe disappeared and I haven’t been able to recreate the perfect combination of cream of tartar and vanilla. So, I got excited when I came across these Snickerdoodle Cookie Bars… the same taste without all the dough rolling and inevitable, “What do I do with the extra sugar and cinnamon?” right? Wrong. I wish I could say I will make these again, but alas another disappointment in my quest for that long lost recipe.

I doubled the recipe, which I should not have done. It makes plenty in an 8×8 pan.

That dough looks good…


I tried one pan with a tin foil liner as the recipe calls and one without, to see if it was really necessary. Foil liner wins, although it wasn’t difficult to get the non-lined square out.


Mmmmmm…. pink frosting.


Cheerfully pink and Valentine… They just didn’t have the taste I was expecting. Too sweet.

DSC_0599 DSC_0600

Time: 17 min of prep plus 20 min of baking plus 60 min for cooling

Price: > $5 vs. $24 to buy the equivalent in cookies at the store

ick factor: low – not too hard or stressful

Worth it: NO. Look better than they taste. Wish I could say differently. However, I will qualify this by saying that everyone who tried them really liked them.


Snickerdoodle Cookie Bars

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup light brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

2 cups all-purpose flour

Pink Vanilla Cream Cheese Frosting

1/4 cup butter, softened

1/4 cup cream cheese, softened

1 teaspoon vanilla extract

3 to 4 1/2+ cups powdered sugar

splash of milk or water, if needed

(pink) food coloring, optional


Bars – Preheat oven to 375F and prepare a 8×8 or 9×9-inch pan by lining it with foil and then spraying it with cooking spray. In a large mixing bowl, cream together the butter and sugars. Add the eggs, vanilla, cinnamon and mix until combined. Add the flour and mix until just combined. Pour batter into prepared pan. The batter will be very thick and sticky, like cookie dough. Use your hands if necessary to spread it evenly. Bake at 375F for 19 to 22 minutes, or until toothpick inserted in the middle of the pan comes out clean. While the bars are baking, prepare the frosting.

Pink Vanilla Cream Cheese Frosting – In a large mixing bowl, mix the butter and cream cheese until combined and it begins to fluff. Add the vanilla and powdered sugar (one-half cup at a time after 3 cups) and mix until desired frosting consistency is reached. I like very thick frosting and used 4 1/2 cups powdered sugar with a splash of half and half. Carefully add the food coloring, one drop at a time, until desired color is reached. After the bars have cooled, frost them. Optionally, garnish with sprinkles, candy bits, sanding sugar, or any optional garnish of your choice. Consider storing the bars in the refrigerator because of the cream cheese and butter in the frosting; the bars freeze well and will keep in the freezer for up to 3 months.

Posted by Lindsay M.

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