These soft and chewy Snickerdoodle Cookie Bars are packed with cinnamon-sugar flavor. Easy to make and perfect for sharing, they combine the classic snickerdoodle taste in a simple, crowd-pleasing bar form!
If you love the classic flavor of snickerdoodle cookies but want an easier, quicker way to enjoy them, these Snickerdoodle Cookie Bars are the perfect solution! With the same tangy cinnamon-sugar flavor, these easy cookie bars have a soft and chewy texture that makes them irresistible.
They’re great for parties, family gatherings, or as a simple dessert to enjoy throughout the week. The best part? No need to scoop and roll individual cookies—just press the dough into a pan, sprinkle on the cinnamon sugar topping, and bake!
For more cinnamon sugar goodness try my Cinnamon crinckle cookies, cinnamon roll blondies or apple cider donut bundt cake.
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Why You Will Love This Recipe
- Quick and simple: Save time by making cookie bars instead of individual cookies. You’ll just need 30 minutes and a handful of simple pantry ingredients to make these bars.
- All the snickerdoodle flavor: These bars feature the tangy taste and cinnamon-sugar goodness of a snickerdoodle cookie without the hassle of rolling individual cookie.
- Perfect texture: Just like a traditional snickerdoodle cookie, these cookie bars are soft, chewy, and have a delightful crispness at the edges.
- Crowd pleaser: One pan makes enough for a group, making this recipe great for parties and gatherings.
- Freezer-friendly: These bars freeze well, so you can bake a batch and enjoy them whenever you like.
Ingredient Notes
- Butter: Make sure to use unsalted butter to control the saltiness of the recipe.If using salted butter skip the salt in the dry ingredients.
- Sugar: Granulated white sugar is used both in the dough and for the cinnamon-sugar topping. It provides the right amount of sweetness.
- Brown sugar- Brown sugar adds sweetness and moisture, helping to create a soft, chewy blondie with a deep, caramel-like flavor.I used light brown sugar however you can use dark brown sugar as well.
- Egg- I like to use a room temperature large egg. To quickly bring your eggs up to the right temperature, place the whole egg (in the shell) into a small dish and fill it with hot water (not boiling hot). Let it sit for about 15 minutes and then your eggs should be ready to crack in to the dough.
- Vanilla extract: Adds warmth and depth to the flavor of the bars.
- All Purpose Flour- I like to use unbleached all purpose flour.
- Cream of tartar: This is a key ingredient in snickerdoodle recipes, giving them their signature tangy flavor. It helps create that soft, chewy texture.
- Cinnamon Sugar: A generous sprinkle of cinnamon on top of the dough creates the classic snickerdoodle flavor.
- Salt: Balances the sweetness and enhances the flavors.
Step By Step Instructions
Here is how to make and bake these Snickerdoodle Cookie bars recipe. Preheat your oven to 350F/175C. Butter and line an 8 inch square baking pan with parchment paper.
Step 1: Whisk the dry ingredients. In a small bowl whisk together all purpose flour, baking soda, cream of tartar and salt. Set aside.
Step 2: Beat the butter and sugars.In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with a handheld electric mixer beat the softened butter and both sugars for 2-3 minutes until the sugars are dissolved the mixture looks light and pale.
Step 3: Beat in the egg and vanilla. To the butter mixture, beat in the vanilla extract ,egg and egg yolk for 1-2 mins on medium speed until well combined.
Step 4: Stir in the dry ingredients. With the mixer on low speed add the flour mixture to the wet ingredients and stir just until combined making sure not to over mix. Spread the prepared batter evenly into the prepared pan and smooth the top using a rubber spatula.
Step 5: Top with cinnamon sugar. Generously sprinkle the cinnamon sugar mixture on top of the cookie bars.
Step 6:Bake the bars. Bake in preheated oven until the bars are set (a toothpick should come out clean or with a moist crumb), about 25 – 30 minutes.
Step 7:Finish the cookie bars. Once the bars cooled completely cut into pieces and enjoy!
Tips & Tricks
- Underbake slightly for extra chewiness: For softer bars, bake until the edges are set, but the center is still soft. The bars will firm up as they cool.
- Line your pan: For easy removal of the cookie bars, make sure to butter the sides of the baking pan and line it with parchment paper. This will prevent sticking and ensure your bars come out perfectly without any hassle!
- Don’t skip the cream of tartar: It’s a must-have ingredient to give snickerdoodle bar cookies their signature tangy flavor.
- Double the cinnamon sugar topping: If you’re a fan of extra cinnamon flavor, double the amount of cinnamon-sugar mixture for a thicker topping.
- Cool before cutting: Allow the bars to cool completely in the pan before slicing for clean, even cuts.
FAQ’s
Yes, you can substitute the cream of tartar and baking soda with 1 ½ teaspoons of baking powder. However, the flavor will be slightly different, and you may miss that signature tangy snickerdoodle flavor.
Store the snickerdoodle cookie bars in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them for up to a week.
Yes. Although I’ve never tried it but you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure to choose a blend that contains xanthan gum for the best texture.
Feel free to get creative! You can add white chocolate chips, nuts, or even drizzle a glaze on top after baking for a fun twist on the classic recipe.
Absolutely! Double the recipe and bake in a 9 x 13 inch pan.
Storage & Freezing
- Room temperature: You can store these Snickerdoodle cookie bars at room temperature in an airtight container or a ziplock bag for 4-5 days. You can also keep them in the fridge and they will stay fresh longer.
- Freezer: Once the bars have cooled completely, cut them into squares and place them in a single layer on a baking sheet. Freeze for about 1 hour, then transfer the frozen bars to a freezer bag or airtight container. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for a few seconds to bring back the softness.
More bar recipes to try
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Recipe 📖
Snickerdoodle Cookie Bars
Equipment
- Stand Mixer
- 8 inch Square Baking Pan
Ingredients
- ¾ cup unsalted butter softened to room temperature
- ½ cup granulated white sugar
- ½ cup light brown sugar
- 1 large egg + egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the topping:
- 2 teaspoons ground cinnamon
- ½ cup granulated white sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8 inch square baking pan with parchment paper.
- In a small bowl, whisk together flour, cream of tartar, baking soda and salt.
- In the bowl of your stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat together softened butter and both sugars for 2-3minutes until smooth.Make sure to scrape the sides of the bowl.
- Beat in the egg, egg yolk and vanilla extract on medium speed until fully combined.
- With the mixer on low speed gradually stir the dry ingredients into the wet ingredients until just combined, making sure not to over mix.
- Press the dough evenly into the prepared baking pan.
- In a small bowl, combine the 2 teaspoons of cinnamon and ¼ cup of sugar. Sprinkle evenly over the top of the dough.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bars cool completely in the pan before slicing.
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