Snickerdoodle cookies are a timeless favorite, known for their signature cinnamon-sugar coating and subtle tangy flavor. Turning them into cookie bars makes them even easier to bake and share—without the hassle of rolling and coating individual cookies. These soft, chewy bars are the perfect make-ahead treat for gatherings, holiday baking, or a simple weeknight dessert.
Ingredients
For the Dough:
✔ ¾ cup (170g) unsalted butter, melted
✔ ¾ cup (150g) brown sugar
✔ 1 cup (200g) granulated sugar
✔ 2 large eggs
✔ 2 tsp vanilla extract
✔ 2 cups (250g) all-purpose flour
✔ 1 tsp baking powder
✔ 1 tsp cream of tartar
✔ ½ tsp salt
For the Topping:
✔ ¼ cup (50g) granulated sugar
✔ 2 tsp ground cinnamon
Instructions
1. Preheat the Oven
✔ Set your oven to 350°F (175°C).
✔ Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easier removal.
2. Prepare the Dough
✔ In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
✔ Add the eggs and vanilla extract, whisking until well combined.
✔ In a separate bowl, whisk together flour, baking powder, cream of tartar, and salt.
✔ Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. (Avoid overmixing to keep the bars soft and chewy.)
3. Assemble the Bars
✔ Spread the dough evenly into the prepared baking pan, smoothing the surface with a spatula.
✔ In a small bowl, mix ¼ cup granulated sugar with 2 tsp cinnamon.
✔ Sprinkle the cinnamon-sugar mixture evenly over the top of the dough.
4. Bake the Bars
✔ Bake for 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
✔ Do not overbake, as this can make the bars dry.
5. Cool and Serve
✔ Let the bars cool completely in the pan on a wire rack.
✔ Once cooled, cut into squares or rectangles and serve.
Tips for the Best Snickerdoodle Bars
✔ Measure Flour Correctly: To prevent dry bars, use a kitchen scale or lightly spoon flour into your measuring cup and level it off (avoid packing).
✔ Why Use Cream of Tartar? It gives snickerdoodles their distinct tangy flavor and chewy texture—don’t skip it!
✔ Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, wrap bars tightly in plastic wrap and foil, then freeze for up to 3 months.
Fun Variations
✔ Frosted Snickerdoodle Bars: Once cooled, top with cream cheese frosting for extra richness. To make frosting, beat together:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 tsp vanilla extract
✔ Add Mix-Ins: Stir in 1 cup of white chocolate chips, chopped nuts, or toffee bits for added texture and flavor.
✔ Gluten-Free Option: Swap all-purpose flour for a gluten-free 1:1 baking blend for a celiac-friendly treat.
Final Thoughts
Snickerdoodle cookie bars take everything you love about the classic cinnamon-sugar cookie and turn it into a quick, hassle-free dessert. With their chewy texture, buttery richness, and warm spice coating, these bars are a crowd-pleaser for any occasion.
Try this easy recipe today and enjoy homemade snickerdoodle goodness—no rolling required!
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