My favorite cookie is a snickerdoodle. The reason I don’t have a classic snickerdoodle recipe on this blog yet is because I take snickerdoodles very seriously. Sort of like how I take my chocolate mousse. I haven’t found the perfect one (for me) yet. I have incorporated their distinguishable flavor into other desserts like, Snickerdoodle Apple Cobbler and Chai Snickerdoodle Cookies.
If snickerdoodles are new for you, or not common where you live, let me tell you a bit more. They’re thought to have originated from Germany and through a string of mispronunciations by the English, arrived in the US and Canada, where they remain popular today. They’re most often spotted in glass bakery cases, large, soft and chewy, similar to a sugar cookie, but with cinnamon. Usually they have a crackled or wrinkled top.
In my opinion, cinnamon always improves whatever it’s sprinkled on, as is the case here with these snickerdoodle cookie bars. Normally, snickerdoodles are individual cookies–that prior to baking–get rolled in cinnamon-sugar. These however, save you time by omitting that step. Instead you make the dough quickly, spread it in a baking dish, and sprinkle the top with cinnamon and sugar prior to baking. It’s so quick and easy. You still get the same cookie experience but in less time. And for other cookie bar recipes take a look at these: Chocolate Chip Cookie Bars and Dulce de Leche Oatmeal Bars.