Estimated reading time: 3 minutes
Snickerdoodle Cookie Bars have all the great, sweet tastes of Perfect Snickerdoodle Cookies in an easy-to-prepare cookie bar. Topped with a cinnamon-sugar mixture, these bars have all the deliciousness of a snickerdoodle cookie. No chilling time is required! (makes 9 bars)
Table of contents
Snickerdoodle Cookie Bars
Hi Everyone, these Snickerdoodle Cookie Bars have all the deliciousness of a snickerdoodle cookie but save you so much time because you can just press the dough right into an 8 x 8 baking pan.
This recipe is inspired by my Perfect Snickerdoodle Cookies (video).
Ingredients
- 1/2 cup coconut oil, melted and cool (can substitute the same amount of unsalted butter, melted and cooled for a traditional option)
- 1 cup granulated white sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- Cinnamon-Sugar Topping
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons ground Saigon cinnamon
Kitchen Tools
- measuring spoons and cups
- 8 x 8-inch baking pan
- parchment paper
- handheld electric mixer
- mixing bowls
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
Snickerdoodle Cookie Bars
Snickerdoodle Cookie Bars have all the great, sweet taste of Perfect Snickerdoodle Cookies in a easy to prepare cookie bar. Topped with cinnamon-sugar mixture, these bars have all the deliciousness of a snickerdoodle cookie.
Ingredients
- 1/2 cup coconut oil, melted and cool (can substitute the same amount of unsalted butter, melted and cooled for a traditional option)
- 1 cup granulated white sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
Cinnamon-Sugar Topping
Instructions
- Preheat oven to 375 degrees F.
- Grease and line an 8 x 8-inch square baking pan with a sheet of parchment paper long enough so that the flaps fold down the sides of the pan.
- Combine the 3 tablespoons of sugar and cinnamon in a small bowl, and set aside.
- In a large mixing bowl, beat coconut oil, 1 cup sugar, baking soda, and cream of tartar, scraping down the sides of the bowl, as needed. Add egg and vanilla extract and beat until combined. Add flour in gradually, scraping down the sides as needed. The dough will be sticky and you might need to stir in the remaining flour.
- Press the dough into the prepared baking pan, and sprinkle the top evenly with the prepared cinnamon-sugar mixture. Bake for 10-12 minutes. To check for doneness, insert a knife into the middle, the knife should come out clean. When it's done, allow cooling for 5-10 minutes in the pan. You can transfer it to a wire rack using the parchment paper to pull it out of the baking pan. Cut into 9 squares (or smaller). Enjoy!
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 296Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 44mgCarbohydrates: 43gFiber: 1gSugar: 26gProtein: 3g
Please note that the Calculated Nutrition is an estimate at best.
- This post was first published on 1/10/2018
- Updated & republished on 5/3/2021, 2/9/2023
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If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo