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. No chilling time required! (makes 9 bars)
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 for Snickerdoodle Cookie Bars
- 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
Helpful Kitchen Tools for Snickerdoodle Cookie Bars
- measuring spoons and cups
- 8 x 8 inch baking pan
- parchment paper
- handheld electric mixer
- mixing bowls
Related Posts
I know you will love these Snickerdoodle Cookie Bars!
Snickerdoodle Cookie Bars
Yield:
9 bars
Prep Time:
25 minutes
Total Time:
25 minutes
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
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons ground Saigon cinnamon
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, 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, 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 to cool for 5-10 minutes in the pan. You can transfer to a wire rack using the parchment paper to pull it out of the baking pan. Cut into 9 squares (or smaller). Enjoy!
Nutrition Information:
Amount Per Serving:Calories: 228
Sara Maniez
Owner at Life's Little Sweets
Sara is an architectural designer turned work-at-home Mom.She lives in NJ with her husband, two kids under 5 and dog. She loves design, being creative and spending time with family and friends.She enjoys and shares baking, vegan, traditional & family recipes as well as DIY, lifestyle, organization and design ideas.
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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