ICED SNICKERDOODLE BARS take that classic cookie and turn it into one of my favorite cookie bar recipes! A lovely cinnamon sugar chewy texture on the inside, and a slight crunch on the outside, all dressed up with a sweet vanilla glaze. When you swap the time and effort of baking individual cookies for baking them in a baking pan, you get that same delicious taste you crave with less effort.
My family loves these snickerdoodle bars and I love the ease of making them. There’s something so satisfying about a bar cookie and these are so simple to put together. These frosted snickerdoodle bars are perfect to bring to a potluck, your next party, a dessert buffet, or any day of the week.
If you love this twist – I bet you adore my Gingerdoodle Cookies, too!
WHY YOU WILL LOVE THESE ICED SNICKERDOODLE BARS
If you are not familiar with snickerdoodles, then you will definitely want to try these today! Think soft, chewy sugar cookie meets cinnamon roll. Snickerdoodles are thought to originate in Germany and the name translates to “snail noodle”. The traditional german pastry resembles more of a cinnamon bun rather than a cookie. These snickerdoodle bars are quicker to put together than individual cookies. They are reminiscent of blondies with the classic flavors of a snickerdoodle. And the frosting….well, that’s the icing on the cookie!
Find the exact measurements and instructions in the printable recipe card at the bottom of this post.
For the Cookie Dough & Filling:
- Flour – All-purpose flour works well for these cookie bars but you can also use whole wheat flour
- Baking powder – See “Substitutions” for using cream of tartar and baking soda as an alternative.
- Butter – I use unsalted butter, but you could also use margarine
- Sugar – I recommend fine white granulated sugar
- Brown sugar – Light or dark brown sugar will work
- Vanilla extract – I recommend always using 100% pure vanilla extract. You could also substitute vanilla bean paste in a 1:1 ratio.
For the Glaze:
- Powdered sugar – Also known as confectioners’ sugar or icing sugar
- Milk – You can use whole milk, low-fat milk, half & half, or cream
- Vanilla Extract
HOW TO MAKE ICED SNICKERDOODLE BAR COOKIES
FIRST: Preheat the oven to 350 degrees. Spray a 13×9 pan with non-stick cooking spray.
SECOND: Combine flour, baking powder, and salt in a bowl and set aside.
THIRD: In your mixer cream together butter, 1 ¼ cup of sugar, eggs, and vanilla until creamy.
FOURTH: Slowly add in dry ingredients until combined.
FIFTH: Combine 1 Tablespoon cinnamon and 1 Tablespoon of sugar in a small bowl.
SIXTH: Spoon and spread half of the cookie dough into the bottom of the prepared pan in an even layer and sprinkle with the cinnamon sugar mixture.
SEVENTH: Dollop the rest of the cookie dough batter evenly in teaspoon-sized amounts over the top of the cinnamon sugar.
EIGHTH: Bake 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
NINTH: Cool for one hour. While cookies are cooling, stir powdered sugar, milk and vanilla together to create the glaze.
TENTH: Drizzle the glaze over the top of the bars and cut into squares. Enjoy!
Store these bars in an airtight container for up to one week. They freeze well, too!
If you love this Iced Snickerdoodle Bar Recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
Why do they call the cookie a snickerdoodle?
The whimsical name of “snickerdoodle” may have come from the German word “Schneckennudel” which translates to “snail noodle”. The schneckennudel is similar to a cinnamon bun rather than a cookie. Although some say that the snickerdoodle cookie originated in New England and it is considered a classic American cookie. It was originally a bar cookie and was tweaked in the 1930s from bar form to individual cookies.
What is the difference between a snickerdoodle and a cookie?
A snickerdoodle is a cookie and is very similar to a sugar cookie. However, cream of tartar is often found in snickerdoodles which gives it a slightly tangy taste. Rolling the snickerdoodle in cinnamon sugar also differentiates it from your average sugar cookie.
Should I add cream of tartar to snickerdoodle bars? Cream of tartar is slightly more acidic than baking powder, it gives the cookies a slight tang that is traditionally found in snickerdoodles. If you prefer, you can substitute 1 teaspoon of cream of tartar and ½ teaspoon of baking soda instead of the baking powder.
Butter – You can substitute margarine if you don’t have butter. However, I do not recommend it as the cookies will not have the same richness and may not be as soft and chewy.
Cinnamon – You can experiment with different types of cinnamon. Cassia cinnamon is most commonly found in grocery stores and has a more recognized, familiar taste. Ceylon cinnamon is known for its softer, more floral notes.
Baking Powder – You can substitute 1 teaspoon of cream of tartar and ½ teaspoon of baking soda instead of using the baking powder. This will give you a slightly tangier version that is truer to the original snickerdoodle.
TIPS AND TRICKS
- Make sure to use room temperature butter. Soften your butter by taking it out of the fridge for 30-45 minutes before mixing. If you forget to set it out, use one of these methods for softening butter: 1) Cut butter into cubes and it will soften in about 15 minutes. 2) Grate your butter and it will soften in a few minutes. 3) Place butter in a resealable bag and roll and/or pound butter until soft.
- For best results, be sure to cream the butter and sugar for 4-5 minutes until a smooth texture forms. This will also whip air into the cookie dough.
- If you can’t get enough of that cinnamon flavor, you could add a half teaspoon of cinnamon to the glaze mixture.
MORE DELICIOUS BAR RECIPES
Can you ever have too many bar recipes? I think not!
- Seven Layer Cookies (pictured above)
- Pumpkin Pie Bars with a Shortbread Crust
- S’Mores Cookie Bars
- Frosted Sugar Cookie Bars
- Dutch Letter Bars
- Raisin Spice Bars
- Fresh Orange Bars
- Hazelnut Cookie Bars
Warm flavors of cinnamon, the sweetness of the silky glaze, and buttery goodness make these dessert bars the perfect treat. Serve these iced snickerdoodle bars today!
- For the Cookie Dough:
- 2 1/3 cups flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter softened
- 1 1/4 cups sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- Cinnamon Filling:
- 1 Tablespoon cinnamon
- 1 Tablespoon sugar
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1/4 teaspoon vanilla extract
- Preheat the oven to 350 degrees. Spray a 13×9 pan with non-stick cooking spray.
- Combine dry ingredients in a bowl and set aside.
- In your mixer combine butter, sugar, eggs, and vanilla until creamy.
- Slowly add in dry ingredients until combined.
- Spoon and spread half of the cookie dough into the bottom of the prepared pan in an even layer.
- Sprinkle with the cinnamon-sugar mixture.
- Dollop the rest of the cookie dough batter evenly in teaspoon-sized amounts over the top of the cinnamon sugar.
- Bake 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool for one hour.
- Stir the mixture for the glaze and drizzle over the top of the bars.
- Cut into squares.
Store these cookie bars in an airtight container for up to 5 days at room temperature. They also freeze well!
Recipe from Betty Crocker
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Amount Per Serving: Calories: 187Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 130mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 2g
Nutrition isn't always accurate.