Buttery, chewy Snickerdoodle Cookie Bars topped with sweet cinnamon sugar—your shortcut to cookie heaven without all the scooping and rolling.
Let me take you back to a Saturday afternoon, the kind where you have grand baking plans… and then you remember that you’re low-key lazy. That was me. I was in the mood for snickerdoodles—you know, the kind that makes your whole house smell like a warm, cinnamon hug—but the thought of scooping dough ball after dough ball? Hard pass.
That’s when I had my aha moment: What if I turned snickerdoodles into bars? No scooping, no rolling, just one pan and done. And, honestly? I think I might’ve outdone myself.
The result was these Snickerdoodle Cookie Bars—all the buttery, cinnamon-sugar goodness of the classic cookie, but in thick, chewy squares. My husband, who always claims he’s “not a dessert guy” (eye roll), ate two before they even cooled. And my kids? Well, let’s just say there was cinnamon sugar on everything—including the dog.
Now these bars have become my go-to for bake sales, lazy Sundays, or anytime I want something sweet without turning my kitchen into a war zone.
Why You’ll Love This Snickerdoodle Cookie Bars Recipe?
So, what’s so special about these bars? Let me paint the picture: buttery cookie dough baked into a chewy bar, topped with that classic cinnamon-sugar crust that cracks ever so slightly with each bite. You get the soft middle and the slightly crisp edges—the best of both worlds.
But here’s the real kicker: they’re so easy. No chilling. No fancy tools. No standing over the oven swapping cookie sheets. You throw the dough in a pan, sprinkle on some cinnamon sugar, and boom—cookie magic.
And let’s talk versatility. Hosting friends? These bars impress. Need something for a potluck? Done. Just want to snack on something warm with your coffee on a random Tuesday? Oh, they got you covered.
Ingredient Notes:
These Snickerdoodle Cookie Bars don’t require anything wild or fancy. But every ingredient here has a job, so let’s give them a little spotlight:
- Butter (¾ cup, melted): It’s the base of the bars, giving them richness and that soft, chewy texture. Plus, using melted butter means you don’t have to wait for it to soften. Lazy baker win.
- Brown Sugar (¾ cup): Adds moisture and a caramel-like depth that makes the bars richer than your standard snickerdoodle.
- Granulated Sugar (1 cup for dough + ¼ cup for topping): The classic sweetener. It helps with that crackly top and keeps the inside soft.
- Eggs (2): Hold the dough together and make the bars extra chewy.
- Vanilla Extract (2 tsp): Because every good cookie (or cookie bar) needs a splash of vanilla for that cozy flavor.
- All-Purpose Flour (2 cups): The structure of the bars—nothing fancy here, just the good stuff.
- Baking Powder (1 tsp): Helps the bars puff up just enough without making them cakey.
- Cream of Tartar (1 tsp): The secret ingredient that gives snickerdoodles their signature tang. It’s what sets them apart from just another sugar cookie.
- Salt (½ tsp): A little salt makes the sweet flavors pop. Don’t skip it.
- Cinnamon (2 tsp for topping): The star of the show. Mixed with sugar, it gives these bars that iconic snickerdoodle taste.
Pro Tip: No cream of tartar? I get it, not everyone has it lying around. You can swap it for 2 tsp of lemon juice or white vinegar. It’s not identical, but it’ll get you pretty darn close.
How To Make Snickerdoodle Cookie Bars?
This is the part where I tell you it’s easy… because it really is. You’ll be eating these Snickerdoodle Cookie Bars before you know it.
Step 1: Preheat & Prep
Start by preheating your oven to 350°F (175°C). Then, grab a 9×13-inch baking pan. You can either grease it or, if you want easy cleanup (and who doesn’t?), line it with
Step 2: Mix the Dough
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. It’s going to look a little gritty at first, but keep going—it’ll come together.
Next, crack in your eggs and add the vanilla extract. Whisk until fully combined.
Now for the dry stuff: stir in the flour, baking powder, cream of tartar, and salt. Mix just until everything’s incorporated—overmixing can make the bars tough, and nobody wants that.
Step 3: Spread & Sprinkle
Pour the dough into your prepared baking pan. It’s going to be thick, so use a spatula or even your hands (no judgment) to press it into an even layer.
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In a small bowl, mix together the ¼ cup of granulated sugar and 2 teaspoons of cinnamon. Generously sprinkle this cinnamon-sugar mixture over the top of the dough. Don’t skimp—the more, the better.
Step 4: Bake & Cool
Pop the pan into the oven and bake for 20-25 minutes. You’re looking for golden-brown edges and a center that’s set but still soft. A toothpick inserted into the middle should come out with a few moist crumbs.
Now, this is the hard part—let the bars cool in the pan for at least 30 minutes before slicing. I know it’s tempting to dig in right away, but if you cut them too soon, they’ll fall apart. Patience, my friend.
Step 5: Slice & Enjoy
Once cooled, cut the bars into squares (or big rectangles if you’re going for “generous” portions—again, no judgment). Serve as-is, or warm one up and top it with a scoop of vanilla ice cream. Trust me on this.
Storage Options:
The beauty of these bars? They store like a dream.
- Room Temp: Keep them in an airtight container on the counter for up to 4 days.
- Fridge: Want them to last a little longer? Store them in the fridge for up to a week. They firm up a bit but are still delicious.
- Freezer: Planning ahead? Wrap individual bars in plastic wrap and freeze them in a zip-top bag for up to 2 months. Just thaw at room temp when the craving hits.
Pro Tip: If you want that fresh-baked feel, zap a frozen bar in the microwave for about 15 seconds. It’s like it just came out of the oven.
Variations and Substitutions:
These bars are great as-is, but if you’re feeling creative, here are a few twists:
- Brown Butter Bars: Swap the regular melted butter for browned butter for a nuttier, richer flavor. It’s so worth the extra step.
- Chocolate Chip Snickerdoodle Bars: Stir in ½ cup of white or dark chocolate chips for extra decadence.
- Pumpkin Spice Edition: Replace the cinnamon in the topping with pumpkin pie spice. Instant fall vibes.
- Gluten-Free: Use a 1:1 gluten-free flour blend, and you’re good to go.
- Nutty Crunch: Add some chopped pecans or walnuts to the dough for a bit of texture.
What to Serve with Snickerdoodle Cookie Bars?
These bars are pretty epic on their own, but here are some fun pairing ideas if you want to jazz things up:
- Vanilla Ice Cream: A warm bar topped with a cold scoop of vanilla? Heaven.
- Chai Latte: The spices in the chai pair perfectly with the cinnamon in the bars.
- Salted Caramel Drizzle: Because caramel makes everything better.
- Whipped Cream: Light and fluffy, it adds a creamy contrast to the chewy bars.
- Fresh Berries: Strawberries or raspberries add a bright, tart pop to balance out the sweetness.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! In fact, they’re even better the next day after the flavors have had a chance to meld. Just keep them covered at room temp or in the fridge.
Do I really need cream of tartar?
If you want that classic snickerdoodle flavor, yes. But if you’re in a pinch, 2 teaspoons of lemon juice or white vinegar can stand in.
How do I know when they’re done baking?
Look for golden edges and a soft-but-set center. A toothpick should come out with a few moist crumbs. And remember—underbaked is better than overbaked with these.
So, what do you think? Ready to whip up a batch of these Snickerdoodle Cookie Bars? They’re quick, easy, and basically impossible to mess up. If you try them out, let me know how it goes—and if you end up eating half the pan before they cool, well… I’ve been there. Happy baking!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Snickerdoodle Cookie Bars
Ingredients
DOUGH:
- ¾ c butter fully melted
- ¾ c brown sugar
- 1 c sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 c flour
- 1 tsp baking powder
- 1 tsp cream of tartar
- ½ tsp salt
TOPPING:
- ¼ c sugar
- 2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking pan measuring 9x13 inches.
- In a bowl combine melted butter (¾ cup), brown sugar (¾ cup) and granulated sugar (1 cup) until the mixture is smooth.
- Add eggs and vanilla extract (2 teaspoons), to the bowl and mix until fully incorporated.
- To the mixture add flour (2 cups), baking powder (1 teaspoon), cream of tartar (1 teaspoon) and salt (½ teaspoon). Stir gently until all the ingredients are just combined.
- Spread the dough evenly in the baking pan.
- In a bowl mix cinnamon sugar by combining granulated sugar (¼ cup) with cinnamon powder (2 teaspoons).
- Evenly sprinkle the cinnamon sugar mixture over the dough in the pan.
- Place in the oven. Bake for approximately 20 to 25 minutes or until the top turns golden brown.
- Allow it to cool in the pan for 30 minutes before cutting into bars.
- Savor your delectable homemade Snickerdoodle Cookie Bars!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
