Snickerdoodle Cookie Bark is a cinnamon and sugar cookie inspired version of the ever popular Brownie Bark. The recipe was inspired by my friend Nancy (who challenged me to create a homemade version of the popular kind sold at Costco) and Carol, who made the first sugar cookie version.
Snickerdoodle Cookie Bark Tips
This is a pretty easy recipe. The biggest tip is to use good cinnamon. In fact, the first time I made this I used Penzey’s Vietnamese cinnamon and felt like the Snickerdoodle Bark was a great way to showcase it.
Butter is also a major flavor here, and you can’t go wrong with European style. Carol uses browned butter in hers, so that’s an option as well.
Snickerdoodle Cookie Bark
- 2 large egg whites
- 1/2 cup granulated sugar
- 4 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon of salt
- 1/4 teaspoon baking powder
- 1 pinch cinnamon
- 1 tablespoon dry milk powder
- 1/2 cup + 2 tbsp all-purpose flour
- 1 tablespoon sugar mixed with 1 ½ teaspoons cinnamon
- 1/3 cup toasted and chopped pecans optional
- Set the rack to the lower center part of the oven and preheat to 325 degrees F.
- Line a heavy duty 13×18 inch baking sheet with nonstick foil or parchment paper.
- In a mixing bowl, vigorously whisk the egg whites until very foamy. Gradually whisk in the sugar, then whisk in the melted butter and vanilla until smooth. Whisk in the salt, baking powder and cinnamon, then whisk in the nonfat milk powder. Add the flour and stir until smooth.
- Empty batter onto the lined cookie sheet and spread as thinly as possible using the back of a spoon or scraper.
- Mix together the cinnamon and sugar and sprinkle evenly over the top. If using pecans, sprinkle them on top.
- Bake in the lower center of the oven for 17- 20 minutes, checking at 17 minutes. Edges should be brown but not burnt. Remove from oven. With a pizza cutter or knife, immediately cut into pieces without separating – you want shards, similar to what you’d get if making peanut brittle.
- Let cool completely. If you are left with a few thick, chewy, pieces, return them to the oven and bake at 250 for 20 minutes, then re-cool. If your batter is thin enough the first time, you should not need the second bake.