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
Snickerdoodle Bars
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 bars 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
Your favorite classic cookie turned into a bar! Chewy, buttery, and topped with cinnamon sugar!
Ingredients
- 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
Instructions
- 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.
Notes
Store airtight at room temperature for up to 3 days.
Freeze in an airtight container for up to a month.
Nutrition
- Serving Size: 1 bar
- Calories: 201
- Sugar: 19 g
- Sodium: 110.1 mg
- Fat: 8.2 g
- Carbohydrates: 30.3 g
- Protein: 2.1 g
- Cholesterol: 35.8 mg
Want To Save This Recipe?
Find more recipes like this:
PIN for later
This recipe was originally posted back in 2010. The recipe remains the same, but I updated the pictures and included some more helpful tips!
We had an after dinner sweet tooth and I looked for bars on your site and decided on this one. It did not disappoint! Love the flavor and texture. I did add a heaping teaspoon of cinnamon to the batter.
This is a great idea and all the comments are excellent. I am excited to try this! Thank you for sharing this!
Can you use a glass pan and no parchment paper?
sure! I like to use parchment because it’s easy clean up and also makes it easy to remove the bars from the pan to cut!
Could I cut back the amount of sugar? And not use the full 2 cups.
You could try, although I haven’t ever made them that way, so I can’t speak to the outcome.
These look awesome and I’m hoping to make them tomorrow! Thoughts on cutting the recipe in half and using a 8×8 or 9×9 pan? I assume just cut the cook time down? Thank you!
You would want to use an 8×8 and you shouldn’t have t adjust the bake time too much…just a few minutes less!
I just made these cookies, and are really good! I always weigh my flour, and my Alexa told me that 2 2/3 cup equals 330 grams. When I tried to spread them in the pan, they stuck to everything: spatula, hands, little rolling pin. So I sprinkled some flour on top and used my hands to spread them, which worked fine. How do you measure your flour?
I’m a social worker with Adult Services so I am still going in for work everyday. So, to encourage my coworkers I made these bars and they were GOOD! They were almost all gone by the end of day. Very good
Oh thank you so much for what you do! And I’m glad everyone liked them!
I just might sprinkle some of the cinnamon sugar on the bottom of the pan before putting the batter in, in addition to it on top. And maybe on the sides too. Looks divine!!
Hi Shelly! Love your recipes and have made many of them. I am assuming that the cinnamon and sugar get mixed together and are sprinkled on top of the batter before baking. They are nowhere in the instructions but your photos are spot on 🙂 Keep up the great bake work!
Oh yes!! I clarified that in the recipe! Thank you!
The recipe doesn’t say, so I’m assuming the cinnamon sugar mixture is sprinkled on top of the bars before baking?
Sorry about that! I updated the recipe, but yes, mix the sugar and cinnamon together and sprinkle on top of the batter before baking!