Introduction

Snickerdoodle Bars offer all the cozy flavors of the classic cookie in a rich, creamy dessert bar. With a spiced crust, a smooth cream cheese filling, and a buttery cinnamon crumble topping, these bars are perfect for any occasion.

The image shows three square pieces of soft, moist cinnamon cake stacked on a white plate with a light floral design, placed on a white marbled surface. Each cake piece has a golden-brown color with a slightly crumbly texture, and the top layer is coated with a thin layer of cinnamon sugar that creates a speckled, darker brown crust. The cake looks fluffy inside with small air holes showing its lightness. There are a few other pieces blurred in the background, emphasizing the focus on the stacked trio. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8.8 ounce package Biscoff cookies or 1 cup graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
8 ounces cream cheese, softened
1/3 cup sour cream
1/3 cup granulated sugar
1/2 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon ground cinnamon
1 egg
1 cup all-purpose flour
1/2 cup light brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup unsalted butter, cold (1 stick)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Place the Biscoff cookies in a food processor and pulse until finely ground. Add the melted butter and 1/4 teaspoon cinnamon, then pulse until combined. Press this mixture firmly into the bottom of a 9×9 inch baking dish lined with parchment paper or foil. Set aside.
Step 2: Without cleaning the food processor, add the softened cream cheese and process until smooth. Add sour cream, granulated sugar, vanilla bean paste (or extract), 1/4 teaspoon cinnamon, and the egg. Process until fully combined and smooth. Pour this mixture over the crust and spread evenly.
Step 3: In a medium bowl, whisk together flour, light brown sugar, and 1 tablespoon cinnamon. Cut the cold butter into small cubes or grate it directly into the bowl using a cheese grater. Toss the butter with the dry ingredients, then rub together with your fingers until the mixture resembles wet sand with some larger butter pieces remaining.
Step 4: Sprinkle the crumble topping evenly over the cream cheese filling. Bake for 36 minutes; the center will be slightly jiggly. Allow the bars to cool on the counter for 20 minutes, then cover with plastic wrap and refrigerate for at least 3 hours to set.
Step 5: Once chilled, cut into 9 bars and serve.

Tips & Variations

You can double the recipe easily to serve a larger crowd.
If you can’t find Biscoff cookies, gingersnap cookies make a great alternative for the crust.
Vanilla bean paste can be substituted 1:1 with vanilla extract.
Be sure to chill the bars completely before slicing to get clean cuts.
Try freezing leftover bars for up to 2 months and thaw in the refrigerator before serving.

Storage

Store the Snickerdoodle Bars covered in the refrigerator for up to 5 days. They are best served chilled or at room temperature. To reheat, warm briefly in the microwave to soften the crumble topping. Bars can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows three squares of a moist cake stacked on a white plate with a subtle floral pattern. Each square has a soft, crumbly texture with a golden-brown color. The top surface of each square is coated with a layer of cinnamon sugar, giving it a slightly grainy texture and a warm reddish-brown color. The cake layers appear thick and porous, suggesting a tender inside, with the top layer slightly crisp from the cinnamon sugar. The background is a white marbled texture providing a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use graham cracker crumbs instead of Biscoff cookies for the crust?

Yes, graham cracker crumbs are a suitable substitute and will provide a slightly different but delicious flavor and texture for the crust.

Why does the filling look slightly jiggly after baking?

The filling should be only slightly jiggly when you remove the bars from the oven; it will firm up as it cools and chills. This ensures a creamy texture rather than dry or overbaked.