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Snickerdoodle Cookie Bars

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By Cassidy Morris
Updated Sep 16, 2024
Makers gonna make bake. Betty Crocker Maker Cassidy holding a tray of cookies.

Meet Cassidy, Making her own way since 2011

“I started creating my own treats when I was 13. I love how desserts have a way of bringing people together and making any day a little sweeter.”
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These Snickerdoodle Cookie Bars are seriously yummy and super easy to whip up. They're perfect for bringing to a party or get-together – everyone will love them! They're soft, chewy, and have the perfect texture with the cinnamon sugar and glaze. Plus, they come together with just a few ingredients. They are guaranteed to be a crowd-pleaser!

Frequently Asked Questions

Do I have to add the glaze?

No, you totally can make these without the glaze. Although the glaze is really good, these still would be so yum without it.

How do I store leftovers?

To store leftovers, place the Snickerdoodle Cookie Bars in an airtight container or freezer bag. They can be stored at room temperature for up to 3 days or in the freezer for up to 3 months.

Do I have to cut these into 24 squares?

No, you don't have to cut the Snickerdoodle Cookie Bars into 24 squares. You can cut them into larger squares, such as 12, 16, or 20, depending on your preference.

Snickerdoodle Cookie Bars

  • Prep Time 30 min
  • Total 60 min
  • Servings 24
  • Ingredients 7
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Ingredients

Cookie Bars

Glaze

  • 2 1/2 cups powdered sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Instructions

  • Step 
    1
    Preheat your oven to 350°F. Prepare Cookie Bars dough according to the package directions, removing the cinnamon-sugar packet.
  • Step 
    2
    Grease and flour a 13x9-inch pan. Transfer the dough to the prepared baking pan.
  • Step 
    3
    Evenly press the dough into the prepared baking pan using a spatula or clean hands, ensuring it reaches the edges. Sprinkle half of the cinnamon-sugar packet mixture evenly over the top of the dough.
  • Step 
    4
    Bake in a preheated 350°F oven for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Let the bars cool completely on a wire rack before topping with the remaining half of the cinnamon-sugar mixture and cutting into bars.
  • Step 
    5
    In a large measuring cup, whisk together powdered sugar, 1/4 cup water, and vanilla extract until smooth. For a thicker glaze, add more powdered sugar, a tablespoon at a time, whisking until incorporated. For a thinner glaze, add a teaspoon of water at a time, whisking until the desired consistency is reached.
  • Step 
    6
    Drizzle the glaze over the cooled cookie bars and allow it to set completely. Serve, share, and enjoy!!

Nutrition

Nutrition Facts are not available for this recipe
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