Snickerdoodle Cookie Bars | Jane Bakes

Have you ever felt like eating the perfect snicker doodle cookie but was too lazy to actually prepare and roll all those individual cookies? I know I have, and here’s the perfect solution: cookie bars.

I got this recipe from Carlsbad Cravings, but I modified a few things so if you want to check out the original recipe, click here. I love her blog name, by the way, I may be partial because I’ve had the best memories in Carlsbad, and am going to college near there next year.

The original recipe calls for 1/4 cup of buttermilk, but we don’t have buttermilk in Indonesia, so I substituted it with a 3/4 cup of plain yogurt. I also cut down the sugar, and that’s about it for the modifications! Oh and also, my oven is literally the smallest oven you’ll ever see, so instead of one batch in a 9×13 inch pan, I did two batches in a 5.5×8 inch pan.

Anyways, onto the recipe!

Cookie Bar Base:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (2 sticks), softened
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup plain yogurt
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons melted butter

Cinnamon Sugar Topping:

  • 2 tablespoons cinnamon
  • 1/2 cup granulated sugar


  1. Preheat oven to 350 degrees F and line a 5.5×8 inch baking pan with parchment paper.
  2. Mix together the flour, cream of tarter, and baking soda in a medium bowl and set it aside.
  3. Cream butter and both sugars until light and fluffy. Add eggs one at a time until combined. Add in yogurt and vanilla. Add flour mixture until just combined and set aside.
  4. Mix together cinnamon sugar topping.
  5. Evenly sprinkle 1 1/2 tablespoons of the cinnamon sugar topping at the bottom of the pan.
  6. Add 1/4 of the batter and spread evenly. (For easier spreading, place parchment paper on top of the batter and use your fingers or another pan and press down to spread.) Add another 1 1/2 tablespoons of the cinnamon sugar topping. Drop another 1/4 of the batter on top of the cinnamon sugar and use a spatula dipped in melted butter for easier spreading.  Sprinkle some cinnamon sugar on top for that true snicker doodle cookie experience.
  7. Repeat step six for your remaining batter.
  8. Bake for 15 minutes. Cool and store at room temperature.
  9. Enjoy!

Overall, I’d give this recipe 4 stars! It tastes and smells amazing, I’ll definitely make these again. I might make a few changes though, so if they turn out well, I’ll be sure to share them with you!

love, jane. aka the unlost wanderer.

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“today we will live in the moment unless it is unpleasant in which case we will eat a cookie.” -cookie monster


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