Wesson Recipes

Snickerdoodle Cookie Bars

40oz Wesson Canola Oil Bottle
Product Locator

Cooking Time

20-25 minutes

Prep Time

15 minutes

Serving Size

24 bars

All the warm, cinnamon-sugar comfort of classic snickerdoodles—baked into easy, chewy bars. These soft and buttery squares are made with Wesson Canola Oil for a perfectly tender texture and just the right amount of sweetness in every bite. Quick to make and even quicker to disappear, they’re a crowd-pleasing treat for bake sales, lunchboxes, or cozy nights in—and a perfect addition to your holiday dessert spread.

Recipe creation by @xxrlilly

CONTAINS:
  • eggs

    • Ingredients

    Cookie Bars
    All-purpose flour 2 1/2 cups.
    Baking powder 1 1/2 tsp.
    Baking soda 1/2 tsp.
    Salt 1/2 tsp.
    Granulated sugar 1 1/4 cups.
    Brown sugar 1/2 cup, packed.
    Wesson Canola Oil 3/4 cup.
    Eggs 2 .
    Vanilla extract 1 tsp.
    Snickerdoodle Topping
    Granulated sugar 2 tbsp.
    Cinnamon 1 1/2 tsp.

    Method

    Snickerdoodle Dough

    Preheat oven to 350°F.

    Grease or line a 9″ x 13″ baking pan with parchment paper.

    In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

    In a large bowl, whisk together Wesson Canola Oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

    Stir the dry ingredients into the wet mixture until fully incorporated. The dough will be thick.

    Assembly Method

    Grease your baking dish with 1 tsp Wesson Canola Oil.

    Spread the dough evenly in the prepared pan.

    In a small bowl, mix cinnamon and sugar. Sprinkle evenly over the dough.

    Bake for 20-25 minutes, until the edges are set and a toothpick comes out with a few moist crumbs.

    Let cool in pan, then cut into bars as desired.

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