Cinnamon Sugar is a favorite in our house, we even keep a shaker of it on the counter by the toaster, so it’s a natural that we adore Snickerdoodles. I came across this recipe for Snickerdoodle Bar Cookies with White Chocolate, and I HAD to make it. But because I can’t leave well enough alone, I made a few changes…. real Snickerdoodles contain Cream of Tartar to give them a light texture, so I added it. I also doubled the amount of Cinnamon Sugar (seemed like a great idea) and then doubled size (ok, I quadrupled the Cinnamon Sugar).
Bake these in a pan lined with aluminum or parchment to make pulling them out of the pan a snap. These are fabulous warm!
Quick Look at Contents
Snickerdoodle Bar Cookies
How To Store Snickerdoodle Bar Cookies
When the cookies have cooled completely, cut the bars into the size you want (big/ small… totally up to you). Then put a layer of cookie bars into an airtight container. Lay a piece of waxed paper or parchment paper on top of that layer before topping with the next layer of bars.
Need a Cookie Jar?