GOOD MORNING and HAPPY MONDAY! Snickerdoodle Bars coming your way here!
Hope you had the kind of weekend that leaves you feeling recharged and ready for the new week ahead. We celebrated March birthdays with both sides of the family, and both parties were held outside in the not-yet-scorching Arizona sunshine, which was glorious! The weather was right in that sweet spot, so we also did some hiking. Our weekend was lovely and full and went by just a little too quickly, but those really are my favorite kind.
So here we are on Monday, and maybe you are having a stare down with your to do list and feeling a bit overwhelmed. Take a moment and add, “Make Snickerdoodle Bars” and your week will be that much more CHEERFUL! These SOFT, SWEET bars are very quick to pull together (much quicker than the cookies they are imitating because – no rolling!) and I haven’t found one person who didn’t LOVE them!
I first made these Snickerdoodle Bars to bring to a church picnic at the park, and we loved them so much I made another batch the next day to share with you all!
This recipe came from Betty Crocker, but I did make one little addition of cream of tartar just to give them more of that classic Snickerdoodle flavor. They really are fun to make, and if you have access to a little one, let them do the icing. I guarantee it’ll make their day!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 2 1/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar, packed
- 3 eggs
- 1 teaspoon vanilla extract
For the Cinnamon Filling
- 1 tablespoon granulated sugar
- 1 tablespoon cinnamon
For the Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Grease a 9 by 13 inch baking dish.
- In a medium bowl, mix flour, baking powder, cream of tartar, and salt. Set aside.
- In the bowl of an electric mixer, cream butter and sugars together on medium speed. Add eggs and vanilla extract.
- Gradually add in the flour mixture on low speed and mix until just incorporated.
- Spread about 2/3 of the dough into the prepared baking dish an even layer. This will take a bit of patience as the dough is sticky.
- Mix 1 tablespoon cinnamon and 1 tablespoon sugar together and sprinkle over the dough.
- Drop 1 teaspoon sized balls of the remaining dough all over the cinnamon sugar layer.
- Bake at 350 degrees for 22-23 minutes, or until a toothpick inserted into the center comes out clean.
- When the bars have cooled completely, mix the powdered sugar, milk, and vanilla together to make a glaze. Spoon the glaze into a plastic zip lock bag and cut one of the bottom corners off so you can pipe a circular design on top of the bars. You can also just drizzle it on with a fork.
This recipe is slightly adapted from bettycrocker.com.
- Serving Size: 1 Bar
- Calories: 181
- Sugar: 19g
- Sodium: 126mg
- Fat: 6.5g
- Saturated Fat: 3.9g
- Unsaturated Fat: 2.1g
- Trans Fat: 0.2g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 2.1g
- Cholesterol: 39mg