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!
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?