You just have to love Snickerdoodles! What’s not to love – soft sugar cookies rolled in cinnamon and sugar! Recently, I found this version in one of my mom’s cookbooks with all the Snickerdoodle goodness wrapped into a yummy glaze-drizzled bar. They are so very good and much faster to whip up than the original. Perfect for school lunches, summertime picnics, or even just to try this weekend!
1 tablespoon cinnamon
1 cup powdered sugar
1-2 tablespoons milk
1/4 teaspoon vanilla
Heat oven to 350. Spray or grease the bottom only of a 9×13-inch pan with cooking spray. Combine flour, baking powder, and salt in a small bowl and set aside.
Beat butter on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla until combined. Add dry ingredients and beat on low speed until combined.
Spoon half the batter into the pan and spread evenly. Sprinkle with Cinnamon Filling evenly over batter. Dollop teaspoons of remaining batter evenly over Cinnamon Filling. Gaps are okay, they let the filling peek through leaving a fun marbled look.
Bake 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.
In a small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. Cut and enjoy!
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