Snickerdoodle Bars are thick, chewy, buttery cookie bars topped with cinnamon sugar. Your favorite classic cookie in bar form!
Make sure to check out my Perfect Snickerdoodles Cookie Recipe too! It’s THE BEST!
OK, these bars…you guys…they’re absolutely delicious. They’re basically a Snickerdoodle when you don’t feel like baking multiple batches of cookies! So basically a lazy snickerdoodle!
Instead of scooping cookie dough, rolling it in the cinnamon sugar and baking them in batches you can do it all in one 9×13 pan, cutting your active prep time in half! I haven’t cured cancer over here, but I feel like I’m solving problems and being useful…at least in the world of cookie baking. Trying to do my part.
Kind of but not really…here’s the deal…they’re bars not cookies. So you have a thick, uniform, rectangular shaped cookie that has been cut into pieces…so no crispy edges and soft centers. I mean the juxtaposition in textures is basically what gives a cookie its magic, I get it.
But with Snickerdoodle Bars you have a thick, chewy bar that is soft and melty with a slight crunch on top, thanks to the cinnamon sugar. Of course, you do have the edge pieces in the pan, so if you are after that chewy, crunchy edge, you’re still all set! Heck, you could even use THIS pan.
Why Don’t These Bars Have Cream of Tartar?
Since these bars have 2 teaspoons of baking powder in them you don’t need the cream of tartar. But I’ve been told by a lot of the Snickerdoodle police here on the internet if the recipe doesn’t contain cream of tartar they can’t actually be called Snickerdoodles. I don’t buy into that logic, but I’m just telling you what people like to say…
FYI baking powder is sodium bicarbonate + acid. which is the same as a combo of baking soda and cream of tartar.
So to appease the Snickerdoodle traditionalists I’m here to let you know you CAN add 1 teaspoon of cream of tartar + 1 teaspoon of baking soda instead of the baking powder. Results will be the same, though. I promise.
Can I Freeze These Snickerdoodle Bars?
Absolutely. These cookie bars freeze beautifully! Here’s how:
- Cut them and let them cool completely.
- Stack them in a large airtight container, separating the layers with a piece of parchment paper.
- Freeze for up to a month.
- Allow the bars to thaw at room temperature.
Looking For More Snickerdoodle Recipes? I Have Lots!
- Snickerdoodle Krispie Treats
- Snickerdoodle Apple Bread
- White Chocolate Ganache Filled Snickerdoodle Bars
- Snickerdoodle Cobbler
- Cream Cheese Filled Snickerdoodles
Your favorite classic cookie turned into a bar! Chewy, buttery, and topped with cinnamon sugar!
- 2 2/3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups packed light brown sugar
- 1 cup butter, room temperature
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- Preheat oven to 350F°. Line a 9 x 13 inch pan with parchment paper and coat with nonstick spray, set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes on medium speed. Add in the eggs, vanilla, baking powder, and salt and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Spread the batter into the prepared pan.
- In small bowl combine the granulated sugar and cinnamon. Sprinkle this evenly on top of the batter.
- Bake for 25-30 minutes or until edges are set and a toothpick inserted into the center comes out clean.
- Cool slightly. While still warm, cut into bars with a sharp knife.
Store airtight at room temperature for up to 3 days.
Freeze in an airtight container for up to a month.
Keywords: cookies and cups, snickerdoodles, snickerdoodle bars, cookie bars, snickerdoodle recipe
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This recipe was originally posted back in 2010. The recipe remains the same, but I updated the pictures and included some more helpful tips!