Snickerdoodle Cookie Bars
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Snickerdoodle cookie bars are a twist on classic snickerdoodle cookies. With the same sweet cinnamon sugar flavor, these thick and chewy bars are perfect for the holidays, Christmas cookie exchanges, or any time you crave delicious snickerdoodles.
They’re made with the same buttery, sugary, and cinnamon Snickerdoodle flavors, but instead of making individual cookies, we’re spreading the cookie dough into a pan and baking them until they are nice and thick and chewy—like my M&M cookie bars and chocolate chip cookie bars with peanut butter!
I turn to this snickerdoodle bar cookie recipe when I want a big batch of 2 dozen Snickerdoodles without the fuss. No scooping the dough or rolling it into balls. Just prep the dough and spread it in the baking pan. Easy peasy.
For an easy drop cookie snickerdoodle recipe try these snickerdoodle cake mix cookies.
Why you’ll love this recipe
- Made with basic pantry staples.
- Quick and easy: no scooping or rolling out the dough.
- Yummy cinnamon sugar fall flavors in a chewy, buttery cookie.
- Perfect for the holidays (but also year-round)!
Ingredients for Snickerdoodle Bars
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Butter – Room temperature unsalted butter.
- Granulated sugar – Some people use light brown sugar in their snickerdoodles, but I don’t in this particular recipe.
- Large eggs – Bring your eggs to room temp along with your butter.
- Vanilla extract
- All-purpose flour
- Cream of tartar – The magic that makes these cookie bars ultra soft and chewy. The acid reacts with the baking soda, which results in the best texture.
- Baking soda – Gives these bars their lift, keeping them nice and thick.
- Salt – Used to balance and enhance the flavors.
- Ground Cinnamon – A key ingredient in any kind of snickerdoodle cookie.
How to Make Snickerdoodle Cookie Bars
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Add butter and sugar to a large mixing bowl or the bowl of a stand mixer with the paddle attachment. Beat until light and fluffy, then mix in the eggs and vanilla. Set aside.
Step 2: In a separate medium bowl, whisk the flour, cream of tartar, baking soda, salt, and cinnamon.
Step 3: With the stand mixer on low, gradually add the dry ingredients to the wet ingredients, pausing to scrape down the sides of the bowl as you go. Mix until just combined.
Step 4: Transfer the cookie dough to a metal 9 x 13 pan lined with parchment paper and press into an even layer. Sprinkle with a generous amount of cinnamon sugar topping and bake as directed in the recipe card below. Remove the bars from the oven when the center is just barely set. They will continue to set and firm up as they cool.
Pro Tip:
A greased offset spatula or a sheet of parchment helps press down the thick dough into a smooth and even layer.
Step 6: Allow the bars to cool completely in the pan. Use the overhanging parchment paper to lift the baked dough out of the pan. Use a sharp knife to cut them into bars. Enjoy!
Storage
Keep these chewy snickerdoodle bars in an airtight container for up to 4 days at room temperature. These don’t need any refrigeration, but be sure to keep them airtight to prevent them from drying out.
They also freeze beautifully for up to 3 months. Layer them with parchment paper and place them in a freezer bag or freezer-safe container.
Tips for the Best Snickerdoodle Bars
- It’s ready to come out of the oven when the edges are set, but the center is just barely set. Avoid keeping it in longer than you should, otherwise you’ll overbake them.
- I recommend using a metal baking dish, not a glass dish. Metal conducts heat more evenly and cools faster out of the oven.
- The dough doesn’t spread much, so whatever your dough looks like going in, it’ll look like that coming out. So, try to make it as smooth as possible.
- If the tops do look wonky, add a little more cinnamon-sugar mixture to cover it up!
Make ahead
Prepare the dough up to 24 hours in advance. Cover with plastic wrap, refrigerate, and let the dough come to room temperature for 30 minutes before baking.
Serving Suggestions
When it comes to holiday desserts, you can’t have just one! These would go great on your dessert table with 7 layer bars and Christmas sugar cookie bars.
Of course, these are great all on their own as a standalone treat. There’s nothing better than a Snickerdoodle bar and a cold glass of milk. A scoop of ice cream on the side never hurt either!
More Dessert Bar Recipes
Snickerdoodle Cookie Bars
Ingredients
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
For the topping
- 3 Tablespoons granulated sugar
- ½ Tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a 9 x 13 pan with parchment paper, allowing it to overhang on the sides.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
- Mix in the eggs and vanilla extract until combined. Set aside.
- In a medium bowl, whisk to combine the flour, cream of tartar, baking soda, salt, and cinnamon. With the mixer on low, gradually mix the dry ingredients into the wet ingredients, scraping down the sides and bottom of the bowl as needed. Mix until just combined – do not overmix.
- Press the dough into the prepared pan in an even layer. Tip: a greased spatula or a sheet of parchment can be helpful for pressing down the thick dough into a smooth and even layer.
- In a small bowl, whisk together the sugar and cinnamon and sprinkle the topping over the dough, covering it completely.
- Bake for 24-28 minutes, or until the center of the dough is just barely set. Do not over bake.
- Allow to cool in the pan completely before cutting into bars and serving.
Notes
Nutrition
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