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Love Snickerdoodle Cookies? These chewy, buttery Snickerdoodle Bars with a cinnamon-sugar topping are the perfect dessert for any occasion. Quick, easy, and so delicious!
I love all things Cinnamon and Sugar, so naturally, I’m a big fan of Snickerdoodles — you know, that cozy, buttery, cinnamon-sugar goodness that feels like a warm hug. But honestly, I don’t always have the time (or patience) to roll cookie dough, coat each one in cinnamon sugar, and bake batch after batch. That’s when it hit me: why not turn my favorite cookie into something quicker and easier? Enter these Snickerdoodle Bars. They have everything I love about the classic cookie — the buttery flavor, the slight tang, and that irresistible crackly cinnamon-sugar topping — but in a super simple, chewy cookie bar form.
Why This Recipe Works
- Quick and Easy: No rolling dough or cutting cookies—just layer, bake, and enjoy.
- Perfectly Chewy Texture: Soft, buttery bars with a slight crisp from the cinnamon-sugar topping.
- Crowd-Pleasing Flavor: A classic cinnamon-sugar combo that’s loved by kids and adults alike.
Ingredient Notes
- Unsalted Butter: Softened for easy mixing.
- Best Choice: High-quality European butter adds extra richness.
- Substitution: Use salted butter, but cut down or omit the added salt in the recipe.
- Cream of Tartar: Adds the signature tangy flavor of snickerdoodles.
- Best Choice: Fresh cream of tartar for best results.
- Substitution: Use 2 tsp lemon juice or white vinegar if needed.
The complete printable recipe is available at the bottom of this post (simply click the button above). For a detailed, step-by-step guide with photos and helpful tips, keep reading!
Step By Step Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper.
In a small bowl, mix together 1/4 cup sugar and 2 tsp cinnamon. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Divide the dough into two equal portions. Press half of the dough evenly into the prepared pan.
Sprinkle half of the cinnamon-sugar mixture evenly over the dough.
Spread the remaining dough over the cinnamon-sugar layer. This is easiest if you drop small dollops of dough across the surface and gently press them together with your hands or a spatula.
Sprinkle the remaining cinnamon-sugar mixture evenly on top.
Bake in the preheated oven for 25-30 minutes, or until the bars are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the Snickerdoodle Bars to cool completely in the pan before slicing into squares or rectangles.
Erren’s Top Tips
- Use room-temperature butter and eggs: Allow the butter and eggs to come to room temperature before mixing. This helps the ingredients combine smoothly and ensures a tender, even texture in the bars.
- Cream the butter and sugar properly: Beat the butter and sugar together until light and fluffy. This step incorporates air, giving the bars a softer, lighter texture.
- Don’t overmix the batter: After adding the dry ingredients, mix just until combined. Overmixing can develop too much gluten, making the bars denser and less tender.
- Spread the batter evenly: The batter will be thick, so use a spatula or your hands to spread it evenly in the pan. Smooth the top to ensure the bars bake uniformly.
- Need gluten free? Substitute all-purpose flour with a 1:1 gluten-free baking mix for gluten-free bars.
- Check for doneness early: Start checking the bars a couple of minutes before the recommended bake time. Look for golden edges and a slightly set center. Overbaking can dry out the bars, so it’s better to underbake slightly for a soft, chewy texture.
Storage & Freezing Instructions ❄
Storage: Keep Snickerdoodle Bars in an airtight container at room temperature for up to 3 days.
Freezing: Wrap individual bars in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
FAQs
Can I make these ahead of time?
Absolutely! Bake the bars, cool completely, and store them in an airtight container. They stay fresh for 3 days.
What can I use instead of cream of tartar?
Substitute with 2 tsp of lemon juice or white vinegar for a similar tangy flavor.
How do I prevent the dough from sticking?
Use lightly greased hands or a piece of parchment paper to press the dough into an even layer.
Rate This Recipe
Recipe
Snickerdoodle Bars
Ingredients
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 eggs (large )
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper.
- Make Cinnamon-Sugar Mixture: In a small bowl, mix together 1/4 cup sugar and 2 tsp cinnamon. Set aside.
- Prepare the Dough:
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Layer the Dough:
- Divide the dough into two equal portions.
- Press half of the dough evenly into the prepared pan.
- Sprinkle half of the cinnamon-sugar mixture evenly over the dough.
- Add the Top Layer:
- Spread the remaining dough over the cinnamon-sugar layer. This is easiest if you drop small dollops of dough across the surface and gently press them together with your hands or a spatula.
- Sprinkle the remaining cinnamon-sugar mixture evenly on top.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the bars are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Slice:
- Allow the bars to cool completely in the pan before slicing into squares or rectangles.
Tips
- Avoid Overmixing: Mix the dough until just combined to prevent tough bars.
- For Perfect Layers: Chill the dough for 10 minutes if it’s too sticky to handle.
- Enhance Flavor: Add a pinch of nutmeg to the cinnamon-sugar topping for extra warmth.
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