Irresistible Iced Snickerdoodle Bars: Your New Favorite Cinnamon Sugar Treat!
Forget the fuss of individual cookies! These magnificent Iced Snickerdoodle Bars transform the beloved classic snickerdoodle into an effortless, crowd-pleasing dessert bar. Imagine a delightful symphony of flavors and textures: a soft, chewy interior bursting with warm cinnamon and sweet sugar, complemented by a slightly crispy edge, all crowned with a luscious vanilla glaze. This recipe delivers the irresistible taste you crave with significantly less effort, making it a go-to for any occasion.
Our family absolutely adores these snickerdoodle bars, and I’m equally fond of how incredibly simple they are to prepare. There’s an undeniable satisfaction that comes from baking bar cookies, and these frosted snickerdoodle bars are exceptionally easy to assemble, bake, and enjoy. They are perfectly suited for any gathering, whether it’s a casual potluck, an elegant dessert buffet, a lively party, or simply a sweet everyday treat.
If you’re a fan of this delightful cinnamon-sugar twist, you’ll likely also fall in love with our Gingerdoodle Cookies, which offer another fantastic variation on a classic favorite!
Why These Iced Snickerdoodle Bars Will Be Your New Favorite
For those unfamiliar with the delightful world of snickerdoodles, prepare for a revelation! These bars are a marvelous fusion where a soft, buttery sugar cookie embraces the comforting warmth of a cinnamon roll. Snickerdoodles are believed to have German roots, with their whimsical name possibly derived from “Schneckennudel,” meaning “snail noodle.” While the traditional German pastry often resembles a cinnamon bun, the American snickerdoodle evolved into a distinct cookie, and these bar versions make it even more accessible.
Here’s why these easy snickerdoodle bars are destined to become a staple in your baking repertoire:
- Effortless Preparation: Baking individual cookies can be time-consuming. These snickerdoodle bars streamline the process, allowing you to create a large batch of delicious treats in a single pan with minimal fuss.
- Perfect Texture: Enjoy the best of both worlds – a tender, chewy center that melts in your mouth, contrasted by a delicate crispness around the edges. This balance ensures every bite is pure bliss.
- Classic Flavor Profile: They capture the essence of traditional snickerdoodles with their rich butter, sweet sugar, and generous cinnamon coating. The addition of a smooth vanilla glaze elevates the experience, making them truly special.
- Versatility: From casual family desserts to impressive party contributions, these bars fit seamlessly into any event. Their robust flavor holds up well, and they’re incredibly easy to transport and serve.
- Irresistible Glaze: The creamy vanilla glaze isn’t just an afterthought; it’s the “icing on the cookie” that ties all the delightful flavors together, adding an extra layer of sweetness and moisture.
Looking for even simpler dessert options? Don’t miss these fantastic no-bake bar recipes: Classic Nanaimo Bars and our indulgent No-Bake Chocolate Peanut Butter Cookie Bars!
Essential Ingredients for Perfect Iced Snickerdoodle Bars
Crafting these delectable snickerdoodle bars requires a few simple, wholesome ingredients. You’ll find the precise measurements and step-by-step instructions conveniently organized in the printable recipe card towards the bottom of this page.
For the Chewy Cookie Dough & Flavorful Filling:
- All-Purpose Flour: The foundation of our chewy cookie bars. While all-purpose flour provides the best texture, you can experiment with a blend including a portion of whole wheat flour for a slightly nuttier flavor and added fiber.
- Baking Powder: This leavening agent helps achieve the perfect rise and tender crumb. For a traditional snickerdoodle tang, consider the substitution of cream of tartar and baking soda as detailed in our “Substitutions” section.
- Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors, bringing depth to the cookie dough.
- Unsalted Butter: We recommend using unsalted butter to have full control over the salt content. Ensure it’s softened to room temperature for optimal creaming and a smooth batter. Margarine can be used as a substitute, though it may alter the richness and texture.
- Granulated Sugar: Fine white granulated sugar is ideal for its sweetness and texture. It contributes to the classic snickerdoodle crisp exterior.
- Brown Sugar: Light or dark brown sugar adds a wonderful depth of flavor, moisture, and chewiness to the bars, creating that irresistible soft center.
- Eggs: Large eggs bind the ingredients, add moisture, and contribute to the rich, tender structure of the cookie bars.
- Pure Vanilla Extract: Always opt for 100% pure vanilla extract for the best flavor. It provides a warm, aromatic base that complements the cinnamon beautifully. Vanilla bean paste can be substituted in a 1:1 ratio for a more intense vanilla presence.
- Ground Cinnamon: The star spice of snickerdoodles! Fresh, fragrant cinnamon is essential for the signature flavor, used both in the dough and as a coating.
For the Smooth Vanilla Glaze:
- Powdered Sugar: Also known as confectioners’ sugar or icing sugar, this finely milled sugar is key to a silky-smooth, lump-free glaze.
- Milk: A small amount of milk creates the perfect consistency for drizzling. You can use whole milk, low-fat milk, half & half, or even a splash of heavy cream for a richer glaze.
- Vanilla Extract: Just a touch more vanilla enhances the sweetness of the glaze and perfectly complements the cinnamon-spiced bars.
Step-by-Step Guide to Making Delicious Iced Snickerdoodle Bar Cookies
Creating these delightful iced snickerdoodle bars is a straightforward process. Follow these simple steps for a perfect batch every time!
- Prepare Your Pan and Oven: Begin by preheating your oven to 350°F (175°C). Lightly spray a 13×9 inch baking pan with a good quality non-stick cooking spray to ensure your bars don’t stick.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later.
- Cream Wet Ingredients: In the bowl of your stand mixer (or using a hand mixer), cream together the softened butter, 1 ¼ cups of granulated sugar, brown sugar, eggs, and vanilla extract. Beat until the mixture is light, fluffy, and creamy, which typically takes about 3-4 minutes.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients in your mixer. Mix on low speed until just combined, being careful not to overmix. Overmixing can lead to tough bars.
- Prepare Cinnamon Sugar Mixture: In a small separate bowl, combine 1 tablespoon of cinnamon and 1 tablespoon of granulated sugar. This will be the signature snickerdoodle layer.
- Layer the Dough (First Half): Spoon approximately half of the prepared cookie dough evenly into the bottom of your greased 13×9 inch pan. Use a spatula or your hands (lightly floured if needed) to spread it into an even layer.
- Sprinkle Cinnamon Sugar: Generously sprinkle the prepared cinnamon-sugar mixture over the entire surface of the dough in the pan. This creates a delightful ribbon of spice through the bars.
- Layer the Dough (Second Half): Take the remaining cookie dough batter and dollop it evenly in teaspoon-sized amounts over the top of the cinnamon-sugar layer. Don’t worry about spreading it perfectly; it will melt and spread as it bakes, creating a beautiful marbled effect.
- Bake to Golden Perfection: Place the pan in the preheated oven and bake for 20-25 minutes. The bars are ready when they turn a lovely golden brown, and a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can make them dry.
- Cool and Glaze: Once baked, remove the pan from the oven and let the bars cool completely for at least one hour on a wire rack. While they are cooling, prepare your decadent glaze by stirring together the powdered sugar, milk, and vanilla extract until smooth.
- Serve and Enjoy: Once the bars are fully cooled, generously drizzle the vanilla glaze over the top. Allow the glaze to set slightly, then cut the bars into desired squares. Now, all that’s left is to savor every delicious bite!
These delightful cinnamon-sugar cookie bars store beautifully. Keep them in an airtight container at room temperature for up to one week. They also freeze exceptionally well, making them perfect for meal prepping desserts or stashing away for unexpected guests!
If you’ve found this Iced Snickerdoodle Bar Recipe inspiring, don’t let it slip away! Pin it to your favorite Pinterest recipe board now so you can easily find it whenever a cinnamon-sugar craving strikes!
Frequently Asked Questions About Snickerdoodle Bars
Here are some common questions about snickerdoodles and these delicious bar cookies:
Why do they call the cookie a snickerdoodle?
The charmingly whimsical name “snickerdoodle” has a fascinating origin story. One popular theory suggests it’s a playful corruption of the German word “Schneckennudel,” which translates to “snail noodle.” Historically, Schneckennudel was a type of sweet bun, somewhat akin to a cinnamon roll, rather than a flat cookie. This connection hints at the cinnamon-infused nature of snickerdoodles. However, another school of thought posits that the snickerdoodle cookie originated in New England, where it’s deeply ingrained as a classic American confection. Interestingly, snickerdoodles were initially crafted as bar cookies before being adapted into individual rounded cookies in the 1930s. Our recipe brings it back to its convenient bar form!
What is the difference between a snickerdoodle and a sugar cookie?
While a snickerdoodle is indeed a type of cookie and shares many similarities with a classic sugar cookie, there are key distinctions that set it apart. The most notable difference lies in the ingredients and preparation. Traditional snickerdoodles often include cream of tartar, which imparts a distinctive tangy flavor and contributes to their characteristic soft, chewy texture. Furthermore, snickerdoodles are famously rolled in a cinnamon-sugar mixture before baking, creating a unique sugary crust with a delightful spice kick that isn’t typically found on your average sugar cookie. These elements combine to give snickerdoodles their unique and beloved identity.
Should I add cream of tartar to snickerdoodle bars?
Adding cream of tartar is a traditional way to achieve the authentic snickerdoodle taste and texture. Cream of tartar is an acidic ingredient that works with baking soda (or sometimes baking powder) to create leavening, but more importantly, it gives the cookies a subtle tangy flavor that many associate with true snickerdoodles. This acidity also helps keep the cookies soft and chewy by preventing excessive gluten development. If you’re seeking that classic tang in your snickerdoodle bars, you can absolutely substitute 1 teaspoon of cream of tartar and ½ teaspoon of baking soda for the baking powder called for in this recipe. This adjustment will yield a bar that is even truer to the original snickerdoodle profile.
Helpful Substitutions for Your Snickerdoodle Bar Recipe
Sometimes you need to make a quick swap in the kitchen. Here are some viable substitutions for this iced snickerdoodle bar recipe:
- Butter Alternatives: While butter is highly recommended for the richest flavor and best texture, you can substitute margarine if necessary. However, be aware that margarine often contains more water and less fat, which can result in bars that are not as rich, soft, or chewy. For an even closer butter alternative, some plant-based butter sticks can work well, but always check their fat content and baking performance.
- Cinnamon Varieties: Don’t limit yourself to just one type of cinnamon! Cassia cinnamon, the most common variety found in grocery stores, offers a robust and familiar warm spice flavor. For a more nuanced and delicate profile, consider Ceylon cinnamon, known for its softer, sweeter, and more floral notes. Experimenting with different cinnamons can add an exciting dimension to your snickerdoodle bars. You could also try adding a pinch of nutmeg or cardamom for an extra layer of warmth.
- Baking Powder for Cream of Tartar: As mentioned in our FAQs, the traditional snickerdoodle tang comes from cream of tartar. If you prefer a taste that’s more faithful to the original snickerdoodle, you can easily substitute 1 teaspoon of cream of tartar and ½ teaspoon of baking soda for the 1 ¼ teaspoons of baking powder called for in the recipe. This specific combination will provide the characteristic subtle tang and contribute to the wonderfully chewy texture that snickerdoodle connoisseurs adore.
Expert Tips & Tricks for Perfect Iced Snickerdoodle Bars
Achieve bakery-quality results with these invaluable tips for your homemade snickerdoodle bars:
- Room Temperature Butter is Key: This is a crucial step! Softened butter creams beautifully with sugar, incorporating air into the mixture which results in lighter, more tender bars. Take your butter out of the fridge 30-45 minutes before you plan to mix. If you’re short on time, try these quick softening methods: 1) Cut butter into small cubes; it will soften in about 15 minutes. 2) Grate the cold butter using a box grater for rapid softening. 3) Place butter in a resealable bag and gently roll or pound it with a rolling pin until soft.
- Creaming for Texture: Don’t rush the creaming process! For the best possible texture, beat the butter and sugars together for 4-5 minutes until the mixture is visibly light, fluffy, and creamy. This step doesn’t just combine ingredients; it incorporates air, which is essential for the bars’ chewy yet tender crumb.
- Enhance the Cinnamon Flavor: If you’re a true cinnamon enthusiast and can’t get enough of that warm spice, consider adding an extra touch! Stir a half teaspoon of ground cinnamon into your vanilla glaze mixture. This will infuse the sweet glaze with an additional layer of spicy warmth, perfectly complementing the snickerdoodle base.
- Even Spreading: When spreading the dough into the pan, especially the first layer, take your time to ensure it’s as even as possible. This promotes uniform baking and consistent texture throughout the bars. A lightly floured spatula or damp hands can help prevent stickiness.
- Don’t Overbake: Snickerdoodle bars are best when slightly soft and chewy in the center. Keep a close eye on them during the last few minutes of baking. They should be golden brown at the edges, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. Overbaking can lead to dry, crumbly bars.
Explore More Delicious Bar Recipes
Who says you can have too many bar recipes? Certainly not us! If you enjoyed these easy cookie bars, you’ll love diving into our other fantastic bar cookie creations:
- Seven Layer Cookies (pictured above): A magical, gooey, and decadent treat with layers of chocolate, butterscotch, coconut, and nuts on a graham cracker crust.
- Pumpkin Pie Bars with a Shortbread Crust: All the comforting flavors of pumpkin pie in an easy-to-serve bar format, perfect for fall gatherings.
- S’Mores Cookie Bars: Bring the campfire classic indoors with these irresistible bars featuring graham cracker, chocolate, and toasted marshmallow goodness.
- Frosted Sugar Cookie Bars: Soft, buttery sugar cookies topped with a vibrant, creamy frosting – a festive and fun dessert for any occasion.
- Dutch Letter Bars: A unique and delicious pastry bar with a rich almond filling, reminiscent of traditional European baking.
- Raisin Spice Bars: Comforting and wholesome bars packed with plump raisins and fragrant spices, perfect with a cup of tea or coffee.
- Fresh Orange Bars: Bright, zesty, and incredibly refreshing, these bars are a burst of citrus sunshine, ideal for warmer weather or a light dessert.
- Hazelnut Cookie Bars: A delightful blend of nutty hazelnut flavor in a tender cookie bar, offering a sophisticated twist.
With their inviting warm cinnamon notes, the perfect balance of chewy and crisp textures, and a generous layer of sweet, silky vanilla glaze, these iced snickerdoodle dessert bars are truly the ultimate treat. They’re quick to make, incredibly satisfying, and guaranteed to disappear fast! Whip up a batch today and watch them become an instant family favorite.
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Print Recipe
Iced Snickerdoodle Bars
Equipment
- Rubber Spatulas
- Kitchenaid Stand Mixer
- KitchenAid Hand Mixer
- 9×13 Pyrex Baking Dish with a Lid
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
Recipe from Betty Crocker