Snickerdoodle Cream Cheese Bars are a marriage of Snickerdoodle Cookies and Cream Cheese Bars. Easy recipe made with refrigerated sugar cookie dough.
Updated 05/20/2020
I like to add some fun facts with some of my recipes…if you would like to see where the “snickerdoodle” came from, click here.
These Snickerdoodle cream cheese bars are the same as cookie bars. Don’t let the name fool you. They go by so many different names in the baking world. Here are a few.
- Cream Cheese Bars
- Cookie Bars
- Bar Cookie
- Pan Cookie
For cake-like bars, test with a wooden pick inserted at the center of the pan. If it comes out with a few moist crumbs clinging to it, the cookies are done. Chewy (moister) bars will have a dull, rather than shiny, surface; a slight imprint will remain after touching the surface lightly with your fingertip.
8 or 9 inch baking dish. You could use an 8×8, or 9×13. Check the recipe for the type suggested to you. If there is no suggestion, remember 8×8 square will result in smaller, yet thicker cookies. And, a 9×13 will yield larger, yet thinner cookies.
Suggestion….
- Would be great warm with some ice cream as well.
- My husband put whip cream on his and it was pretty tasty.
Check out my other variation of Snickerdoodle Cheesecake Bars.
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
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Rock on!
~Bobbi
Snickerdoodle Cream Cheese Cookie Bars
Equipment
- 9x13 Baking dish
Ingredients
- 1 16 oz pkg Refrigerated Sugar Cookie Dough
- 1 8 oz pkg Cream Cheese, softened
- 1/2 Cup Granulated Sugar
- 2 Tsp Cinnamon
- 1 Egg Works better with cream cheese if at room temperature
- 1/2 Tsp Vanilla Extract
- Cinnamon/Sugar Mix
Instructions
- Preheat oven to 350°
- Spray a 9x11 baking dish with cooking spray. I used butter flavor.
- Divide the cookie dough 2/3 x 1/3.
- Spread 2/3 of the dough in the baking dish. Make sure to spread it as even as you can. **See my finger marks?
- Beat the cream cheese by itself with a stand mixer or hand mixer to fluff it up some.
- Add sugar and cinnamon. Blend well.
- Beat in the egg and vanilla extract. You will notice it got thinner.
- Spread the cream cheese mixture on top of the layer of cookie dough in the baking dish.
- Take the remaining 1/3 of the cookie dough and "crumble" it over the cream cheese mixture.
- OPTIONAL - Sprinkle the top with the cinnamon/sugar mix.
- Bake for 30-35 minutes on 350°.
- **Let cool completely before cutting/serving. OPTIONAL - Sprinkle more cinnamon/sugar mix.
