Snickerdoodle Bars

Snickerdoodle Bars

My mom and I have an on-going argument about the best standard cookbook.  She likes Better Homes and Gardens and I like Betty Crocker.  I’ll concede that Better Homes and Gardens seems to have more recipes and gives more general information, however Betty Crocker has better recipes.  I’d rather have better recipes instead of just more recipes.

Case in point.  Today I made both a Better Homes and Gardens recipe and a Betty Crocker recipe for snickerdoodle bars.  I saw the picture of the BHG recipe on another blog and thought that those were some mighty fine looking bars.  Can you spell disappointment?  Two major thumbs down, although I must confess that the-man-who-will-eat-anything liked them.  He was not able to persuade me to his way of thinking.

On the other hand, Miss Betty came through for me.  More butter, more sugar, more eggs–a better game plan all the way around.  Better with Betty.  Whereas the BHG snickerdoodle bars were hard and on the rather tasteless side, Betty’s bars were more moist, thicker, and generally more creative.  Yep, I’m sticking with my girl, Betty.

Snickerdoodle Bars

Prep Time: 20 minutes

Total Time: 1 hour, 45 minutes

A long-time favorite cookie in bar form!


  • 2 1/3 cups Gold Medal® all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter or margarine, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • Cinnamon Filling
  • 1 tablespoon granulated sugar
  • 1 tablespoon cinnamon
  • Glaze
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/4 teaspoon vanilla


  1. Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray.
  2. In small bowl, combine flour, baking powder, and salt; set aside.
  3. In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined.
  4. On low speed, beat in dry ingredients until combined.
  5. Spoon half the batter into pan; spread evenly.
  6. Sprinkle cinnamon-sugar mixture evenly over batter.
  7. Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
  8. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  9. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.


Recipe adapted from Betty Crocker


Snickerdoodle Bars

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