If you love a Snickerdoodle but want to save time, this Snickerdoodle Bar recipe is for you! All the classic cookie flavors without the full of chilling dough or scooping cookies! Chewy Snickerdoodle Bars are always a favorite cookie in bar form!
These cookie bars have everything you love about a classic snickerdoodle cookie down to the slight crunch of the cinnamon-sugar topping. They just are easier to make!
The chewy bars are great for the holiday season. The chewy Snickerdoodles are at home on holiday cookie platters with your favorite sugar cookies and other holiday recipes. They are also good ANY time you crave bar cookies!
Recipe Ingredient Notes
Unsalted butter. You’ll need 1 cup of unsalted butter (2 sticks in the U.S.). Start with room temperature butter.
Eggs. Use two large eggs and they should be at room temperature when starting the recipe.
All purpose flour. Regular or gluten-free measure-for-measure flour blend can be used. We use and recommend Bob’s Red Mill gluten-free 1-to-1 flour blend for gluten-free baking.
Baking soda. This is the leavening agent for the bars and pairs with the next ingredients to make the best Snickerdoodles.
Cream of tartar. This acidic powder found in the spice aisle does a couple things for snickerdoodle cookie bars (and snickerdoodle cookies). When used with baking soda is helps the bars rise. It also gives the classic tangy flavor found in snickerdoodles. Without it you’ll have cinnamon cookies bars.
How to make Snickerdoodle Bars
Printable recipe card at the end of this post. There is no chill time needed! The dough is ready to go as soon as it’s mixed.
STEP 1. Preparation
Preheat oven to 350 degrees. Spray a 10-inch by 15-inch by 1-inch baking sheet with non-stick cooking spray (photo 1).
STEP 2. Make the topping
In a small bowl, mix the granulated sugar and cinnamon topping ingredients with a fork (photo 2). Set aside.
STEP 3. Make the dough
In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until smooth and fully combined (photos 3). Add the eggs and vanilla extract; mix until combined (photo 4). Set aside.
In another large bowl, whisk together the dry ingredients: the flour, cream of tartar, baking soda, and salt until combined (photos 5-6).
Add the flour mixture into the wet ingredients and mix until a soft dough has formed (scrape the sides of the bowl with a rubber spatula as needed). Place the dough onto the prepared baking sheet and evenly press it to the edges (photos 7-8).
Evenly sprinkle the topping mixture over the top of the dough (photos 9-10). Press the cinnamon sugar mixture gently with your hand so the dough sticks to it (photos 11-12).
STEP 4. Bake & Cool
Bake for 20 minutes, until the edges start to brown, and the center no longer appears jiggly. Cool completely on a wire rack before cutting. Cut into 24 bars
Room temperature ingredients. The butter and eggs work best at room temperature. Don’t let the butter get too warm. You can test if it’s ready when a press of your finger leaves a shallow indention.
Do not over bake. It might be tempting to overbake these bars as the baked dough doesn’t brown. Just wait for the edges to brown and shake the pan a bit, if the center is no longer jiggly then it’s are done. The dough will still be soft which makes them chewy when cooled.
How to Store
Store the snickerdoodle bars in an airtight container. The bars can be stored up to 5 days in an airtight container, they are great frozen as well. If layering the bars, place sheets of parchment paper or wax paper in between the layers.
How to freeze
To freeze snickerdoodle bars, first let them cool completely. Then, wrap the entire bar in plastic wrap, then aluminum foil to prevent freezer burn. Freeze for up to 1 month.
Defrost in the refrigerator before bringing to room temperature and serving. Alternatively, you can individually wrap each bar and store in an airtight container or freezer bag.
More recipes you’ll love!
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- 3 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
- 1 ½ teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- Preheat oven to 350 degrees F. Spray a 10-inch by 15-inch by 1inch baking sheet with non-stick spray.
- In a small bowl, mix the topping ingredients (granulated sugar and cinnamon) with a fork. Set aside.1/3 cup granulated sugar, 1 teaspoon cinnamon
- In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with paddle attachment, beat together the butter and sugar until smooth and fully combined.1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar
- Add the eggs and vanilla extract; mix until combined. Set aside.2 large eggs, 1 ½ teaspoon vanilla extract
- In another large bowl, whisk the flour, cream of tartar, baking soda, and salt until combined.3 cups all-purpose flour, 1 ½ teaspoon cream of tartar, 1 teaspoon baking soda, ½ teaspoon kosher salt
- Add the flour mixture into the wet ingredients and mix until a soft dough has formed.
- Place the dough onto the prepared baking sheet and evenly press it to the edges.
- Sprinkle topping mixture evenly over the top of the dough. Press the cinnamon sugar mixture gently with your hand so the dough sticks to it.
- Bake for 20 minutes, until the edges start to brown, and the center no longer appears jiggly. Cool completely before cutting.
- Cut into 24 bars. Store in an airtight container.
Linda Barrett says