Iced Snickerdoodle Bars
Take the flavor of a classic snickerdoodle cookie and make it in a baking pan. Glaze these cinnamon sugar cookies with vanilla glaze, cut them into squares, and watch them disappear!
Servings: 24 bars
Calories: 187kcal
Equipment
Ingredients
- 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
- Glaze:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- 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.
Notes
Store these cookie bars in an airtight container for up to 5 days at room temperature. They also freeze well!
Recipe from Betty Crocker
Nutrition
Serving: 1g | Calories: 187kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 130mg | Fiber: 1g | Sugar: 20g