Snickerdoodle Bars {New & Improved}

These Snickerdoodle Bars are  always a HUGE hit. They are soft and chewy and remind me of the center of a cinnamon roll  {which is everyone’s favorite part, right?} all wrapped up in a cookie. When I send them to work with my husband, they are always gone right away. I just sent them with him today because his coworker, Mel, loves them and it’s her birthday. Happy Birthday, Mel!!! He asked if the recipe was on the blog, because someone always wants this recipe. When I realized that I don’t make them the same way anymore I figured it was past time to update the recipe. What’s the point of having a recipe here on JCD if I have to explain how to change it to make it like I do? That’s crazy! They were fabulous right from the start, but the dough was too sticky and the glaze was over the top sweet and made enough for a gazillion batches. Well maybe not that much, but you catch my drift. As written the bars swam in it. I have adapted the recipe, making it a little easier to work with, which also improved the texture, and changing the glaze so that it is enough to lightly drizzle over the bars without completely drenching them. We like this version even more than the original recipe, which you can find here if you don’t want to mix things up. So here it is, my new and improved recipe for Snickerdoodle Bars.

Snickerdoodle Bars

These delicious bars taste like the inside of a cinnamon roll.

Author: Jasey's Crazy Daisy
  • 2 2/3 cups flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
Cinnamon Filling
  • 1 tablespoon granulated sugar
  • 1 tablespoon cinnamon
  • 1/2 cup powdered sugar
  • 1 Tablespoon milk or cream
  • 1/8 teaspoon vanilla
  1. Heat oven to 350 degrees. Spray or grease the bottom only of a 9x13-inch pan with cooking spray. Whisk flour, baking powder, and salt together in a small bowl and set aside.
  2. Beat butter on medium speed until light in color and creamy. Beat in sugars. Beat eggs in one at at time adding vanilla with last egg, until combined. Add dry ingredients half at a time, scraping bowl in between halves, and beat on medium speed until combined. This is a sticky dough, if you have time chilling the dough for 10 to 15 minutes will make it easier to work with.
  3. Reserving about 1 1/3 cups of batter, spoon the remaining batter into prepared pan spreading evenly. I find it helps to spray the back of a wooden spoon or spatula (or even fingertips) and use it to spread the dough evenly over the pan. Sprinkle cinnamon filling over batter. Dollop teaspoons of remaining batter evenly over cinnamon filling. Again, this dough is a little sticky to work with. When the dough starts sticking to my fingers, I rinse and dry them, and continue to work repeating as necessary. It seems to keep the dough from sticking too much. You will have gaps between the topping, it lets the cinnamon filling show through, creating a marbled look.
  4. Bake for 20-25 minutes or until just starting to brown and a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.
  5. In a small bowl, stir glaze ingredients until smooth and of desired consistency. Drizzle over bars. Cut into squares and enjoy!
Recipe Notes

Adapted from *Inspired by Betty Crocker

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13 thoughts on “Snickerdoodle Bars {New & Improved}

  1. Christine Berres

    We must be on the same wavelength because I made snickerdoodle cookies yesterday (I’m not as proactive as you and they haven’t been turned into a post yet…better before there aren’t any left;)! Look yummy!

  2. Carrie Vibert

    Yum–these sound fantastic! I love snickerdoodles but most of the time I don’t feel like making batch after batch of individual cookies. Great alternative!

    1. Jasey Post author

      Thanks, Karen! I really wanted the blog to be easy to navigate, and fresh and clean is exactly what I was going for! Thanks for the love! Happy Day to you!

  3. Kathy

    These look amazing. I love cinnamon but I love almond even more. Do you think I could substitute Solo Almond filling for the cinnamon/sugar mixture? I have been looking for a recipe to adapt with this wonderful filling and this might be it?!

    1. Jasey Post author

      Kathy, sorry, I really can’t say, I’m not familiar with Solo Almond filling. Give it a try and let me know what you think!


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