Snickerdoodle Cookie Bar Recipe

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Jo Anne Sugimoto


The first snickerdoodle blondie that I made was a total disaster. I was so disappointed that I went on a mad hunt for a new recipe, with a little tweaking, here it is. This one is called a "cookie bar", it still means the same. I hope that you will like it, too!
I love the snickerdoodle cookies because it reminds me of my mom. But these blondie-type bars are the bomb!!! You can add whatever you please into the batter.
Personally, I love to put in lightly toasted macadamia nuts and toffee bits . . . YUM!!!

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★★★★★ 2 votes
9 x 13 Pan


1/3 c
1 Tbsp
1 c
1 1/2 c
1/4 c
sour cream
1 c
1 c
mochiko (japanese rice flour)
1 tsp
cream of tartar
1 tsp
baking soda
1 tsp
baking powder
1/2 tsp
1 tsp
vanilla extract


1Preheat the oven to 350 degrees. Prep a 9 x 13 inch pan with non-stick cooking spray.
2In a small bowl, combine the 1/3 sugar and 1 Tbsp. cinnamon. Sprinkle half of it onto the bottom and sides of the pan. Set aside the remaining cinnamon/sugar mixture.
3In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time, mixing after each egg. Stir in the sour cream until just blended.
4In a separate bowl, combine the flour, mochiko, baking soda, cream of tartar, baking powder and salt, blend.
5Add to the butter/sugar mixture in 3 increments, blending with each addition. Add the vanilla extract last, blend.
6Spread the dough evenly into the prepared pan and sprinkle the remainder of the cinnamon/sugar mixture on the top, covering it completely.
7Bake for 30 minutes or until the center is moist but not doughy.
8Remove from the oven onto a rack to cool.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy