This is for all you Snickerdoodle lovers 🙂
The past week or two have been a total bust.  Lots of baking but nothing to blog about.  Too sweet, too gooey, too crunchy, not enough of the flavor I was after…lots of nothing.  Lots of sweet nothings that still have to get eaten.  It’s been days and I don’t even want to think of a brownie or a chocolate chip.
Despite continuous failure, I still have the baking bug. Â I decided I’d put the creativity aside and try something new to me but tried and true. Â With no chocolate. Â Yup, I said it. Â No chocolate. Â What has July done to me?
Browsing Pinterest, I found a Snickerdoodle Blondie recipe.  Seems everyone adores a Snickerdoodle but me.  On a plate of Christmas cookies, Snickerdoodles are one of the cookies I’ll push off to the side for someone else to deal with.  They’re a bit boring and off texture to me.  I prefer soft and chewy cookies loaded with chocolate chips, peanut butter, fruits or jams.
These blondies did look interesting though.  A scan of the comments confirmed people were loving these soft and chewy bars.  Sold.  I had to try them.
I”m so glad I did! Â This was an easy treat made with basic, on hand ingredients that took just a few minutes to throw together. Â I was impressed – this was the best Snickerdoodle anything I’ve ever had. Â Soft, chewy, buttery, cinnamon – it was pretty good! Â My family loved these bars – my husband requested a batch to take into work sometime soon.
So am I a Snickerdoodle convert? Â Not quite yet. Â I did enjoy these Snickerdoodle Cookie Bars and will make them and eat them again. Â I look forward to baking a few batches of these around Christmas time for friends and family. Â Thanks so much for stopping by! Â Happy Baking!
-Amanda-
Recipe adapted from My Own Sweet ThymeÂ
Snickerdoodle Soft & Chewy Cookie Bars
Ingredients
- 1 cup unsalted butter at room temperature
- 2 cup packed brown sugar
- 2 eggs at room temperature
- 1 tablespoon vanilla
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoon white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°. Lightly grease or spray a 13x9 baking dish.
- Cream butter in a large mixing bowl.
- Beat in brown sugar, eggs and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the butter mixture and mix until thoroughly combined. Do not over mix.
- Spread the batter evenly in the prepared baking dish.
- In a small bowl, combine the white sugar and cinnamon.
- Sprinkle the mixture evenly over the batter.
- Bake for 25 - 30 minutes or until the surface springs back when gently pressed.
- Cool on a wire rack.
- Cut into squares and enjoy 🙂
Stephanie | Worth Whisking
July 31, 2015 at 11:48 pmAmanda, you are speaking to my taste buds! I really do have to try these! They look wonderful! As much as I love chocolate, I try avoid baking with too much of it in the summertime (too messy!). So glad you tried these! Thanks for the recipe!
Amanda
August 2, 2015 at 4:13 amThanks so much Stephanie! I’m glad I tried them too – they definitely changed my opinion of snickerdoodles. As for baking with chocolate…can’t stop, won’t stop LOL 🙂
dianne
August 22, 2015 at 9:32 amYum these look so delicious. Might try tomorrow. I think these would be great in the kids lunch box!!
Amanda
August 23, 2015 at 2:42 amThanks so much Dianne! Can’t believe school is starting already….where did summer go!?! 🙂
Mona
December 13, 2016 at 9:07 pmYour recipes look great and I will be making 1this week end. I don’t see a way to save them or pinterest.
Amanda
December 13, 2016 at 11:13 pmAwwww…thanks so much ♥
You can click on any image to save to Pinterest or after the recipe card you’ll see a set of clickable share icons (pinterest, yummly, facebook, etc). Hope this helps!
Thanks for stopping by Mona! Hope you love the Snickerdoodle Bars!
Mogie
April 28, 2017 at 7:33 pmThe batter (if following directions exactly) is VERY thick. I couldn’t pour into a pan I had to scoop it out and press into the baking dish. The original Snickerdoodle recipe calls for Cream of Tarter. That makes a taste difference, seems like it was about a teaspoon.
Update:
Cooked for 30 minutes at 350 degrees and was NOT done. Cooked at 300 for an additional 20 minutes. And the taste test – this does NOT taste like Snickerdoodles. Very disappointed and I followed the directions totally. Will not make this again.
Amanda
May 13, 2017 at 5:56 pmSorry the recipe didn’t work out for you.
The batter should be VERY thick – I scraped it out of the bowl and patted/smoothed it down with a spatula.
Snickerdoodle cookies do use cream of tartar. The cream of tartar is used for leavening, gives the cookie it’s texture and does add a tang to the cookie.
These are cookie bars – they should have a chewy, blondie like texture. The snickerdoodle flavor is there, but not the texture. You could add a squeeze of lemon if you wanted to add a little zip to to the recipe.
Not sure why the baking time didn’t work out for you…. I checked the original recipe and I didn’t notice anyone having problems with baking times?