Snickerdoodle Shortbread Bars

Snickerdoodle Shortbread Bars

Crust and Topping.

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 3/4 cup cold, unsalted butter, cut into pieces


  • 8 ounces cream cheese, room temperature
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1/2 teaspoon cinnamon
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon vanilla
  • 2 tablespoons granulated sugar + 1 teaspoon cinnamon (for sprinkling over the bars before serving)

Preheat the oven to 350 and spray an 8x8 baking dish with non-stick spray.

In your food processor, or with a pastry cutter, combine the crust/topping ingredients until pea-sized pieces of butter remain.  Reserve one cup of the crumbs for the topping, and press the remainder of the crumbs firmly against the bottom of the baking dish.  Bake crust for 20 minutes.

Meanwhile, beat the filling ingredients with an electric mixer until smooth and creamy.  Spread the filling over the hot crust, sprinkle the reserved crumbs over the filling and bake for 35 minutes until the topping is a pale golden.

Cool on the counter completely, then sprinkle with the cinnamon/sugar mixture before cutting into squares and serving.

Recipe from Curly Girl Kitchen