Snickerdoodle Cookie Bars combine a classic cookie’s charm with the ease of a bar. They’re perfectly spiced, soft, and utterly addictive.
Love cookie bars? Be sure you try some of our reader favorites. From our gingerbread bars, to our frosted sugar cookie bars and easy chocolate chip cheesecake bars.
Why Snickerdoodle Cookie Bars
Who doesn’t love snickerdoodle cookies? Soft, moist, and coated in cinnamon sugar!
I am totally on board with all things cinnamon and sugar. It’s why the very first recipe on my website is this easy apple cinnamon bread.
But today’s cinnamon cookie bars have a reason to be high on the baking list.
They’re the perfect all-occasion dessert and will definitely become a new family favorite. Here are a few reasons you’ll love them.
- Perfect for Sharing. There is no need to worry about multiple batches—a single pan is all you need.
- Consistent Results. You don’t have to worry about cookies spreading unevenly or becoming too crisp. Every batch will bake to perfection.
- Longer Lasting. Unlike individual cookies that may dry out quickly, my Snickerdoodle Bars stay moist and delicious for days.
For more great snickerdoodle flavor, our snickerdoodle banana bread is a must have. Or give our fun Halloween snickerdoodle blondie bites a try soon.
What’s In Snickerdoodle Cookie Bars
- Butter – Use softened, unsalted butter for the best-balanced flavor and consistency. Our guide on how to soften butter quickly is very useful. Skip the margarine please.
- Sugar – Granulated sugar dissolves easily into the dough to create an even sweetness throughout. You can use light brown sugar or coconut sugar as alternatives, but they will alter the final flavor of the bars.
- Eggs – Room-temperature eggs incorporate easiest into the dough. Cold eggs take longer to combine.
- All-Purpose Flour – Be sure to follow our guide on how to measure flour, to avoid dense cookie bars.
- Cream of Tartar – Cream of tartar is essential in this recipe. It’s an acid, and when combined with baking soda, it creates a chemical reaction that causes the dough to rise. In Snickerdoodle bars, this leavening action results in a soft, cake-like texture.
- Baking Soda
- Kosher Salt – Kosher salt is less salty than table salt, which makes it the perfect addition to sweet baked goods recipes.
- Cinnamon Sugar – whip up a batch of our cinnamon sugar mix to put on top of these cookie bars.
How to Make Snickerdoodle Bars
I love how easy cookie bars are to make. No rolling individual snickerdoodles.
- Cream Butter and Sugar. In a large mixing bowl, beat together butter and sugar for approximately 2 minutes until creamy. Add eggs and beat until the mixture is light and fluffy.
- Add Dry Ingredients. Incorporate the flour, cream of tartar, baking soda, and salt into the dough. Mix until the dough just comes together.
- Press Dough. Transfer the cookie dough to the prepared baking dish. Use your hands or the bottom of a cup to evenly press the dough into the bottom of the dish.
- Create Cinnamon Sugar Topping. In a small bowl, combine cinnamon and sugar for the topping. Sprinkle this mixture generously over the cookie dough. Bake and cool.
Tips and Tricks
- Enhance with a drizzle. Try adding a tempting drizzle of vanilla icing or melted white chocolate on top to take these Snickerdoodle Bars to the next level.
- Keep them fresh. Keep your Snickerdoodle Bars fresh and chewy by storing them in an airtight container. They’ll stay delicious for up to one week, maintaining their delightful texture.
- Prepare ahead. Short on time? Make the dough in advance and refrigerate it for up to 48 hours before baking. This lets you enjoy freshly baked bars when you’re ready.
- Customize the spice blend. Adjust the cinnamon-sugar topping to suit your taste. Add a pinch of nutmeg or even a touch of cardamom for a unique twist on the classic flavor.
- Mix in goodies. Customize your bars with add-ins like chocolate chips, chopped nuts, or even caramel bits for an extra layer of flavor and texture.
- Add frosting. Decorate the bars for your favorite holiday by adding a batch of vanilla frosting or sour cream frosting on top.
- Cookies. Try a batch of our cinnamon cookies for a snickerdoodle packed with pecans and white chocolate chips.
Recipe FAQs
For gluten-sensitive individuals, substitute gluten-free flour for all-purpose flour in the recipe.
Make these bars vegan by replacing butter with a plant-based alternative. Also, make sure to use flax eggs. The conversion is simple: use 1 tablespoon flaxseed meal and 3 tablespoons water in place of each egg.
Halve the recipe and use an 8×8-inch baking pan if you’re baking for a smaller group or want to enjoy a more modest batch of these irresistible bars.
Easy Cookie Recipes
Snickerdoodle Cookie Bars
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
For the Topping
- 2 Tablespoons granulated sugar
- ¾ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a 13×9 baking dis with parchment paper. Set aside.
- In a large mixing bowl, beat together butter and sugar for about 2 minutes. Add in eggs and beat until light and fluffy.
- Add in flour, cream of tartar, baking soda, and salt. Beat just until dough comes together.
- Pour cookie dough into bottom of prepared baking dish. Using your hands (or the bottom of a cup), press the dough evenly into the bottom of the dish.
- In a small bowl, mix together the topping of cinnamon and sugar. Sprinkle over the top of the cookie dough (it may seem like a lot, but it's worth it)!
- Bake cookie bars for 22-26 minutes. Remove from oven and cool completely in pan. Cut into bars and enjoy.
Notes
- Store cookie bars in airtight container for up to one week.
- Freeze cookie bars in freezer safe container for up to three months.
- Why use cream of tartar? Cream of tartar gives snickerdoodles their unique flavor and chewy texture. If you don’t have any on hand, swap it out for 2 teaspoons baking powder instead.
- Make it over the top by adding a drizzle of vanilla icing or melted white chocolate!
- See blog post for more recipe tips and tricks.
I live over 7000 feet up and all my cookies come out hard but I only like soft cookies. Can you help with this?
I don’t live at higher elevation, so it’s hard for me to test. I would google websites that are specifically for high elevation baking 🙂