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Love snickerdoodles but short on time? These chewy Snickerdoodle Cookie Bars pack all the cinnamon sugar magic of the classic cookie into an easy, no-fuss treat you’ll be making again and again.
Snickerdoodles are one of my favorite cookies. Simple and classic, with a subtle tang and that cinnamon sugar coating that’s hard to forget, they’re some of the best. They do require a bit of work, though. Not only do you have to roll individual balls, but you have to roll every cookie in cinnamon sugar before baking. Don’t get me wrong, my Chewy Snickerdoodle Recipe is totally worth the effort, but if you’re short on time, these snickerdoodle cookie bars are a lifesaver!
Soft, tender, and perfectly chewy, these cookie bars have all the cinnamon sugar goodness and tangy flavor of the classic cookie, but with less of the hassle. They’re a huge hit in our house (I could probably make 3 batches a week!), and I can almost guarantee they will be in yours.
Why You’ll Love These Irresistible Snickerdoodle Bars
Wondering why you need to stop what you’re doing right now and make these cookie bars? I’ll tell ya!
- Insane texture. Tender and light with just the right amount of chew, these snickerdoodle cookie bars are total heaven. I love how the top gets a little puffy, too.
- Cinnamon sugar top (and bottom). Normally, snickerdoodles are rolled in cinnamon sugar before they’re baked. With these cookie bars, I sprinkled half of that cinnamon sugar on the bottom and half on the top. I love how it gives the bars an almost crunchy top. SO good!
- Low-fuss. These cookie bars are everything you love about classic snickerdoodle cookies, but with less fuss! No chilling the dough or rolling individual cookies in cinnamon sugar! Just sandwich some cookie dough between layers of cinnamon sugar and bake. Boom! Prep time cut in half!
Recipe Ingredients
Head to the store and grab the following ingredients to make the best snickerdoodle cookie bars! You’ll find precise measurements in the recipe card at the bottom of this post.
- All-purpose flour – Be sure to measure this accurately (I always recommend a food scale), so that you don’t end up with dry cookie bars.
- Cream of tartar – The cream of tartar helps give the cookies their light texture, puffy top, and tangy flavor.
- Baking soda – Just a little bit for the perfect rise and chewy texture.
- Salt – Brings out flavors already present and amplifies them. Without it, your bars will be bland.
- Unsalted butter – If you’d like to use salted butter, you can. Just leave the salt out in the recipe.
- Sugar – Granulated sugar here, in both the cookie and the cinnamon-sugar mixture.
- Eggs – You’re going to need 3. Grab large eggs and allow them to sit at room temperature for a bit for easier mixing.
- Vanilla extract – The vanilla brings a little extra depth to the flavor profile.
- Cinnamon – For the cinnamon-sugar coating.
How to Make Snickerdoodle Cookie Bars
Tie on your apron and get to baking! Here’s a basic rundown of how to make these amazing dessert bars. Scroll to the recipe card below for more thorough instructions.
- Prep. Preheat the oven to 350°F, spray a 9×13-inch cake pan with non-stick, and line it with parchment paper that hangs over two sides.
- Combine the dry ingredients. Whisk together the flour, cream of tartar, baking soda, and salt.
- Combine the wet ingredients. Whisk together the butter and sugar. Then, whisk in the eggs and vanilla.
- Put it all together. Mix the dry ingredients into the wet ingredients.
- Make the cinnamon sugar. Whisk together the sugar and cinnamon.
- Assemble. Sprinkle half of the cinnamon sugar evenly over the bottom of the pan, and then drop bits of the cookie dough evenly over the top. Press the dough into an even layer over the cinnamon sugar.
- Bake. Sprinkle the cookie dough with the remaining cinnamon sugar and bake for 17-20 minutes.
- Cool and slice. Allow the cookie bars to cool completely in the pan before transferring to a cutting board and slicing into bars.
Tips For Success
- Parchment paper hack. When you line the pan with parchment paper, leave some hanging over the edges. You can use it to help lift the cookie bars out.
- Measure carefully. Especially the flour. If you add too much, your bars will turn out dry. If you don’t use enough, they will be too gooey. Use the spoon and level method or, better yet, a food scale.
- Don’t over-mix. When mixing the dry ingredients into the batter, mix just until everything is incorporated. Over-mixing can cause the glutens in the flour to overdevelop, giving you tough, dense cookie bars.
- Dollops for the win. If you just scoop all the dough into the pan, it’s going to be hard to spread in an even layer without disturbing the cinnamon sugar on the bottom of the pan. Instead, arrange dollops of dough across the pan and spread those out (and into one another) to create an even layer.
- Cool in the pan. Let the bars cool completely in the pan before transferring them to a cutting board and slicing. This will allow them to set and keep them from falling apart.
How to Store
- Countertop. Store any leftover snickerdoodle bars in an airtight container at room temperature for up to 5 days.
- Freezer. Once cooled and sliced, seal any stragglers in a freezer-safe, airtight container. They’ll keep in the freezer for up to 3 months. Allow them to thaw at room temperature before diving back in.
More Snickerdoodle Recipes
Watch How To Make Them
Recipe
Snickerdoodle Cookie Bars
Prep Time: 25 minutes
Cook Time: 17 minutes
Total Time: 42 minutes
Yield: 12-16 bars
Category: Desserts
Method: Baking
Cuisine: American
Description
Love snickerdoodles but short on time? These chewy Snickerdoodle Cookie Bars pack all the cinnamon sugar magic of the classic cookie into an easy, no-fuss treat you’ll be making again and again.
Ingredients
For the Cookie Bars
- 2 1/4 cups (293g) all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (224g) unsalted butter, melted
- 1 1/2 cups (310g) sugar
- 3 large eggs
- 2 teaspoons vanilla extract
Cinnamon Sugar Mixture
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (180°C). Prepare a 9×13 inch cake pan with non-stick baking spray and parchment paper that hangs over the sides, which you’ll use to lift the bars out of the ban after baking. Set aside.
- In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs and vanilla extract and whisk together until well combined.
- Add the dry ingredients and mix together until just well combined. I usually start out with the whisk and then finish gently stirring it at the end with a rubber spatula, but you could also use a mixer. Set aside.
- Combine the sugar and cinnamon for the cinnamon sugar mixture, and sprinkle half of it evenly over the bottom of the pan.
- Drop bits of the cookie dough evenly over the cinnamon sugar, so that it covers the bottom of the pan pretty evenly. Press it into an even layer. This works better to keep the cinnamon sugar in place than just dropping the dough all in the center of the pan and spreading it.
- Sprinkle the remaining cinnamon sugar mixture evenly over the top of the cookie dough.
- Bake for 17-20 minutes, or until the edges are lightly golden brown and the top is a little puffy.
- Remove from oven and allow to cool completely in the pan. Use the parchment paper overhang on the sides to remove the bars from the pan, cut into bars, then serve.
- Store leftovers in an air tight container at room temperature for up to about 4-5 days.
Nutrition
- Serving Size:
- Calories: 267
- Sugar: 22 g
- Sodium: 127.7 mg
- Fat: 12.6 g
- Carbohydrates: 36.1 g
- Protein: 3.1 g
- Cholesterol: 65.4 mg