Soft and cinnamon-y cookie bars – without the hassle of rolling dough!
Snickerdoodles… A cookie staple in our house for sure and a favorite of one of my best friends. I would always make a double batch and give half to her and her daughter whenever I made them to the chagrin of my family LOL. But there are times when I’m just not in the mood to wait around for the dough to cool and then roll into balls and then roll the balls in the sugar/cinnamon coating… I mean, the faster the cookie comes out of the oven the more I can eat, am I right!?
So that exact dilemma popped up at about 7:30pm this past Sunday night while my hubby, daughter and I were sitting around, all saying we were craving something sweet after the yummy dinner we just had. It was too late to do something like a cake or pie, which I would totally prefer over cookies (don’t judge!) and no one wanted to leave the house during the deluge of rain we had to go grab ice cream. Our daugther suggested Snickerdoodles and the hubby agreed… but I was left with a turned down mouth because I didn’t really feel like going thru the process of making them.
Hello Google! After viewing a couple of recipes online for Snickerdoodles and Blondies and bar cookies, I decided on the Snickerdoodle Blondie. A couple tweeks of my own and these guys were in the oven less than 20 minutes after our sweets craving hit, it helped to have everything needed to make these on hand… no special ingredients here!
So, if you’re like me and do love the occasional Snickerdoodle cookie but are lazy on a Sunday night, hit the kitchen, whip these up then share the recipe with your Snickerdoodle loving family and bestie in Georgia!
- 2 cups packed brown sugar
- 2 stick butter, room temperature
- 2 large eggs
- 1 tbsp. vanilla extract
- 2 ⅔ cups flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. salt
- ¼ tsp. cream of tartar
- 2 tbsp. sugar
- 2 tsp. cinnamon
- Preheat oven to 350 degree, spray a 9×13 pan with non-stick spray or grease with butter.
- In a large mixing bowl or bowl of your stand mixer, cream the butter and brown sugar until fluffy, about 5 minutes, scraping sides of bowl a couple times.
- Add the eggs and vanilla, mix until well combined and scrape the bowl down again.
- Add the flour, baking powder, cinnamon, salt and cream of tartar. Mix until combined.
- Spread in the prepared pan – the dough will be thick, use a spatula or back of a big metal spoon to tap down.
- Mix the sugar and cinnamon and sprinkle evenly over the top.
- Bake for 28-30 minutes, until the top springs back when you press it lightly.
- Cool in pan completely before cutting into 24 bars (if you can wait that long!)
- Store in an airtight container.
- To get quick, room temp butter, keep butter wrapped and pop in the microwave for 5 seconds. Flip over and microwave 5 more seconds – viola!
- eliminating the cream of tartar is no biggy if you don’t have it.
- If you don’t let these cool completely before cutting, they may seem raw, they’re not… but they just aren’t set yet – if presentation isn’t your thing, dig in right away 🙂
- Mmmm – reheated in the microwave – yes please!!
- You can cut this recipe in half and bake in an 8×8 pan, same temp, same time.
Prep Time: 10 minutes Total Time: 40 minutes Servings: 24 bars
Estimated Calories per Serving – based on 1 bar – 200.