{"id":114,"date":"2025-01-21T22:46:41","date_gmt":"2025-01-21T14:46:41","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/01\/21\/snickerdoodle-cookie-bars-on-my-kids-plate\/"},"modified":"2025-01-21T22:46:41","modified_gmt":"2025-01-21T14:46:41","slug":"snickerdoodle-cookie-bars-on-my-kids-plate","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/01\/21\/snickerdoodle-cookie-bars-on-my-kids-plate\/","title":{"rendered":"Snickerdoodle Cookie Bars – On My Kids Plate"},"content":{"rendered":"

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\"Snickerdoodle<\/div>\n
\"Snickerdoodle\"Snickerdoodle<\/div>\n
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Who needs to scoop when you\u2019ve got Snickerdoodle Bars? Packed with cozy cinnamon-sugar flavor and the perfect chewy texture, these bars bring all the warm cookie vibes in a simpler, sliceable form that your family will simply love!<\/p>\n

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Why We Love Snickerdoodle Cookie Bars<\/h2>\n
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  • Cinnamon Sugar Flavor That Feels So Cozy<\/strong> \u2013 Cinnamon sugar treats feel warm and cozy, like home. I\u2019ve shared my snickerdoodles and my pumpkin snickerdoodles, as well as my oatmeal raisin cookies, which all give that cozy warm cozy curl up with a glass of milk and a cookie feeling.<\/li>\n
  • Skip The Cookie Scoop <\/strong>\u2013 While I love a good cookie (I\u2019ve made so many cookie recipes, I love creating them!) I don\u2019t always feel like scooping a million cookies. These cookie bars are great for filling out a dessert platter when you have other items you\u2019re making, as you spend less active time portioning cookies.<\/li>\n
  • Chewy Bars <\/strong>\u2013 Cookies should be chewy, not cakey even in bar form! These cookie bars give you all the flavor and texture of a thick snickerdoodle cookie, just in the shape of a bar. These cookie bars are different from a cinnamon cake, like with my Snickerdoodle bread.<\/li>\n<\/ul>\n

    Ingredients For Snickerdoodle Cookie Bars<\/h2>\n
    \"Ingredients\"Ingredients<\/figure>\n

    Ingredients For The Cookie Bars<\/h3>\n
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    • unsalted butter\u00a0<\/strong>softened<\/li>\n
    • white sugar<\/strong> \u2013 also sometimes called granulated sugar<\/li>\n
    • brown sugar<\/strong><\/li>\n
    • eggs<\/strong><\/li>\n
    • vanilla<\/strong><\/li>\n
    • flour<\/strong> \u2013 use all-purpose flour<\/li>\n
    • cream of tartar<\/strong> \u2013 this gives snickerdoodles their distinctive chewiness<\/li>\n
    • baking soda<\/strong><\/li>\n
    • salt<\/strong><\/li>\n<\/ul>\n

      Ingredients For The Cinnamon Sugar Snickerdoodle Topping<\/h3>\n
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      • white sugar<\/strong> \u2013 when making my snickerdoodle cookies, I have in the past swapped out colored sanding sugar (the colored sugar found with the sprinkles) for about half of the white sugar. I would suggest starting with all one color for the prettiest results if you want to try it with cookie bars!<\/li>\n
      • cinnamon<\/strong><\/li>\n<\/ul>\n

        How To Make Snickerdoodle Bars<\/h2>\n

        Making The Snickerdoodle Cookie Bar Dough<\/h3>\n
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        1. Preheat the oven to 350 degrees. Line a 9\u00d713 pan with parchment paper.<\/li>\n
        2. In a large mixing bowl, add butter, \u00be cup white sugar and brown sugar. Cream butter and sugar together until light and fluffy with an electric mixer. Add eggs and vanilla, then mix again until combined.<\/li>\n<\/ol>\n
          \"A\"A<\/figure>\n
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          1. In a medium bowl add flour, cream of tartar, baking soda and salt. Mix together until well combined.<\/li>\n<\/ol>\n
            \"A\"A<\/figure>\n
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            1. Add the dry ingredients to the wet ingredients. Mix the dry ingredients into the butter mixture with an electric mixer until just combined. Place dough in refrigerator for 30 minutes to chill.<\/li>\n<\/ol>\n
              \"Wet\"Wet<\/figure>\n
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              1. Place the cookie dough in the prepared baking pan, spreading in an even layer. You can use clean hands to press the dough evenly into the pan as needed. The dough may feel a little thick, but will press into the pan.<\/li>\n<\/ol>\n
                \"Parchment-lined\"Parchment-lined<\/figure>\n

                Adding The Cinnamon Sugar Topping<\/h3>\n
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                1. In a small bowl, add 3 tablespoons of white sugar and the cinnamon. Sprinkle the cinnamon sugar evenly over the top of the dough.<\/li>\n<\/ol>\n
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                  Baking The Snickerdoodle Cookie Bars<\/h3>\n
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                  1. Bake the cookie bars for 25-30 minutes, or until the edges start to lightly brown. You can also check the center with a toothpick, the cookie bars should be gooey but not raw.<\/li>\n
                  2. Let the bars cool in the pan for 20-30 minutes, then lift the bars out the pan with the parchment paper. Let the bars finish cooling completely. Slice into 12 even bars, then enjoy.<\/li>\n<\/ol>\n
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                    \"Snickerdoodle\"Snickerdoodle<\/figure>\n
                    \"Twelve\"Twelve<\/figure>\n<\/figure>\n

                    Can You Freeze Snickerdoodle Bars?<\/h2>\n

                    Cookie bars can be frozen. I recommend defrosting them on the counter for a few hours before enjoying.<\/p>\n

                    How Long Will This Snickerdoodle Bars Recipe Last?<\/h2>\n

                    These snickerdoodle cookie bars will taste their best if enjoyed withing 4-5 days. Place leftovers in a covered airtight container on the counter once cool.<\/p>\n

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                    \"Three\"Three<\/div>\n<\/div>\n
                    \n \"Recipe\"\"Recipe\"
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                    Snickerdoodle Cookie Bars<\/h2>\n

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                    Course <\/span>Dessert<\/span><\/p>\n

                    Cuisine <\/span>American<\/span><\/p>\n<\/div>\n

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                    Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

                    Cook Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

                    Cooling Time <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/p>\n

                    Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 35 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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                    Chewy, sweet, and full of cinnamon-sugar deliciousness, Snickerdoodle Bars are like cookies but in a quick to slice bar form. Just bake, slice and enjoy!<\/span><\/p>\n<\/div>\n

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                    For The Cinnamon Sugar Snickerdoodle Topping<\/h4>\n<\/div>\n<\/div>\n
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                    Making The Snickerdoodle Cookie Bar Dough<\/h4>\n
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                    • \n

                      Preheat the oven to 350 degrees. Line a 9 x 13 pan with parchment paper.<\/span><\/p>\n<\/li>\n

                    • \n

                      In a large mixing bowl, add butter, \u00be cup white sugar and brown sugar. Cream butter and sugar together until light and fluffy with an electric mixer. Add eggs and vanilla, then mix again until combined.<\/span><\/p>\n<\/li>\n

                    • \n

                      In a medium bowl add flour, cream of tartar, baking soda and salt. Mix together until well combined.<\/span><\/p>\n<\/li>\n

                    • \n

                      Add the dry ingredients to the wet ingredients. Mix the dry ingredients into the butter mixture with an electric mixer until just combined. Place dough in refrigerator for 30 minutes to chill.<\/span><\/p>\n<\/li>\n

                    • \n

                      Place the cookie dough in the prepared pan, spreading in an even layer. You can use clean hands to press the dough evenly into the pan as needed. The dough may feel a little thick, but will press into the pan.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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                      Adding The Cinnamon Sugar Topping<\/h4>\n<\/div>\n
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                      Baking The Snickerdoodle Cookie Bars<\/h4>\n
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                      • \n

                        Bake the cookie bars for 25-30 minutes, or until the edges start to lightly brown. You can also check the center with a toothpick, the cookie bars should be gooey but not raw.<\/span><\/p>\n<\/li>\n

                      • \n
                        Let the bars cool in the pan for 20-30 minutes, then lift the bars out the pan with the parchment paper. Let the bars finish cooling completely. Slice into 12 even bars, then enjoy.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

                        Calories: <\/span>356<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>4<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>20<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>202<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>133<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>16<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>631<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.003<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>16<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n

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                        Keyword <\/span>bars, cinnamon, cookie recipes<\/span><\/p>\n<\/div>\n<\/div>\n

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                        Did You Make This?<\/h4>\n

                        I would love to see it! Share your thoughts with me in the comments below!<\/p>\n<\/p><\/div>\n<\/div>\n

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