Snickerdoodle Bars

With their soft, chewy texture, buttery richness, and warm cinnamon flavor, these Snickerdoodle bars are sure to become your family’s new favorite treat! 

I mean, how can you beat a thick, chewy cookie square infused with sugar, spice, and everything nice?

You can’t – at least not in my house! These things are usually gone before they’re fully cooled.

Why You’ll Love These Snickerdoodle Bars

Nostalgic Cinnamon Delight: These bars capture the beloved flavors of classic Snickerdoodle cookies in an easy-to-make bar form. They’re perfect for potlucks, parties, and more. 

Crowd-Pleasing Simplicity: With just a handful of pantry staples, they’re a simple yet impressive treat.

No Chilling Required: Unlike traditional Snickerdoodle cookies, this recipe doesn’t require any chilling time, allowing you to go from mixing to baking without any delays.

Ingredients

• Unsalted Butter: Provides a rich, creamy texture and helps to keep the bars moist. Try brown butter for extra deliciousness!

• Granulated and Light Brown Sugar: Sweeten the bars and help to achieve a crisp top with a chewy middle.

• Eggs: Act as a binding agent and add structure to the bars.

• Vanilla Extract: Enhances the overall flavor with a sweet, aromatic note.

• All-Purpose Flour: Forms the base of the dough and gives structure to the bars.

• Cornstarch: Adds a tender, melt-in-your-mouth texture.

• Baking Powder: Helps the bars rise and become light and fluffy.

• Cream of Tartar: Adds tanginess and helps activate the baking powder. It’s a must for Snickerdoodles, so don’t skip it!

• Cinnamon: Adds warmth and the classic Snickerdoodle flavor.

• Salt: Enhances the flavors of the other ingredients and balances sweetness.

How to Make Snickerdoodle Bars

Imagine all the cinnamon-sugar goodness of a Snickerdoodle cookie but in thick, chewy bar form – that’s what you get with this quick and easy recipe.

They’ve got that signature crackly cinnamon-sugar topping that makes Snickerdoodles so irresistible.

But they also have a moist, dense texture that’s simply heavenly.

And believe it or not, theyre ready in just a few minutes.

1. PREP: Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.

2. BEAT: In a large bowl, beat the butter and sugars until light and fluffy. Beat in the eggs then the vanilla extract.

3. WHISK: In a separate bowl, whisk the dry ingredients to distribute the leavening agents and spice evenly.

4. MIX: Add the dry ingredients to the wet ingredients and mix gently by hand until just combined. 

5. BAKE: Press the dough into the pan, top with cinnamon sugar, and bake for 25-30 minutes.

6. COOL: Let the bars cool completely in the pan, then slice into squares and enjoy!

Tips For the Best Snickerdoodle Bars

These bars are crazy easy to whip up – just mix up a simple dough, press it into a pan, then sprinkle over plenty of cinnamon sugar. 

The hardest part is not devouring the whole pan in one sitting!

That said, I do have a few tips and tricks for you.

• Room temperature ingredients. Ensure the butter and eggs are at room temperature before starting. This makes mixing easier. 

• Measure accurately. Properly measure the flour by weighing it or using the spoon and level method for measuring cups. 

• Press evenly. Use your fingers or a spatula to press the dough evenly into the bottom of the lined pan. That will help the bars bake evenly.

• Cinnamon sugar layers. For maximum flavor, press half of the dough into the pan, sprinkle half the cinnamon sugar on top, then repeat. This will give the bars a lovely spiced layer in the middle. 

• Avoid overbaking. Bake until the edges are set and lightly golden. A toothpick inserted in the center should come out mostly clean or with a few crumbs.

• Double up. Need more than 16 servings? Double the recipe and bake in a 9×13-inch pan. The bake time should be the same, but check them after 25 minutes and then in 3-5 minutes intervals after that.

• Variations. Add mix-ins like chocolate chips or nuts, top with frosting such as cream cheese or buttercream, or use different spices like pumpkin pie spice.

• Go gluten-free. Use an equal amount of an all-purpose gluten-free blend, such as Bob’s Red Mill. Just be sure it contains xanthan gum.

How to Store

These Snickerdoodle bars are so simple to make and are guaranteed to be a hit.

They’re perfect for holiday cookie trays, potlucks, or just keeping around the house for a sweet treat.

And luckily, they store really well!

To Store: Place cooled squares in an airtight container and store at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week.

To Freeze: Cut the cooled bars into squares and wrap them individually in plastic wrap. Place the squares in an airtight container and freeze for up to 2 months. To thaw, remove the Snickerdoodle bars and let them sit at room temperature for 1-2 hours before serving.

More Cookie Bars We Can’t Get Enough Of

M&M Cookie Bars
Frosted Sugar Cookie Bars
Sheet Pan Chocolate Chip Cookies
Toll House Chocolate Chip Cookie Bars