Snickerdoodle Bars

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Me: How can we stage a different kind of picture of snickerdoodle bars?

Rich: [long silence] We have to make them first.

Why the snapshot of an inane conversation in our kitchen at 11:30 on a Saturday night? Mostly because I found Rich’s truly serious answer to be hilariously funny. Don’t judge me – it was way past my bedtime. And because there isn’t a whole lot I need to say about snickerdoodle bars. They are delicious. They go together in no time. And did I mention that the cinnamon sugar perfectly sets off the buttery goodness that is a snickerdoodle? Snickerdoodles in a bar, ready in less than half an hour. Enough said.

P.S. We didn’t make the cookie bars that night. But I did make them in the morning, after breakfast and before we left for church. They really are quick.

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Download or print the recipe here.

Snickerdoodle Cookie Bars
From The Cook’s Life
Makes 60-80 bars, depending on size

Cinnamon sugar:
2 tablespoons granulated sugar
2 teaspoons cinnamon

Dough:
1 cup (2 sticks) butter, room temperature
1½ cups granulated sugar
2 eggs
3 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt

Preheat oven to 375 degrees and lightly grease a 12 by 17 inch pan or two 9 by 13 inch pans. Mix the cinnamon and sugar together in a small bowl. Sprinkle about half, or a little less, evenly on the greased pan(s). Set aside remaining cinnamon sugar.

Beat butter and sugar together until completely combined and no longer gritty. Add eggs and beat again until light and fluffy.

Add flour, cream of tartar, baking soda and salt. Mix well.

Press the dough in an even layer in the prepared pan(s).  You may have to flour your hands so the dough doesn’t stick. Sprinkle the top of the dough with the remaining cinnamon sugar. You may not use it all – the rest is tasty on buttered toast.

Bake for 8-10 minutes or until the edges feel firm and are just starting to turn golden brown. The middle may not be completely set, but it shouldn’t be completely raw.

Cool in pan on a rack for a few minutes before cutting into squares. Store in an airtight container – these dry out faster than regular cookies. Freeze if you aren’t going to eat them within a couple of days.

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6 thoughts on “Snickerdoodle Bars

  1. A glass of milk and a napkin? If you bring me some, I’ve got some napkins and stuff you can play around with for staging.

    I suppose, since you’ve been so kind of share the recipe, I could make them myself. But I’d rather just open my napkin-and-placemat drawers and prepare to eat.

  2. Hi Sarah!

    Just made these Snickerdoodle Bars and Jon can’t stop eating them. (Me either! I think I better freeze some. Not that I haven’t been known to eat a frozen cookie on occasion!) They’re awesome! So much faster than rolling all those dreaded “balls of dough.”

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