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These Snickerdoodle Bars are soft, chewy and have two layers of the cinnamon-sugar mixture everyone loves – without the hassle of rolling individual cookies! They’re quick to make, save you time and deliver the same cozy, delicious taste in each & every bite!
Growing up, the most popular cookies in our household were chocolate crinkles, Grandma’s frosted buttermilk cookies, chocolate chip cookies and my dad’s favorite – chocolate chip oatmeal cookies.
On occasion we’d try something different, but it wasn’t until I was a little older that I was introduced to the classic cinnamon-sugar-rolled “snickerdoodles!” And as much as I love a good snickerdoodle cookie, they can be a bit finicky and time consuming rolling each and every cookie. So why not turn them into bar form?! Exactly what I thought!
Ingredients Needed (Full Recipe with Amounts Below)
- Butter – I prefer salted butter but unsalted butter works great too. You can also use half butter and half shortening.
- Eggs – I recommend using “large” eggs when baking.
- Baking Staples – Sugar, Vanilla Extract, All-Purpose Flour, Baking Soda and Salt.
- Cream of Tartar – An essential part of a snickerdoodle cookie! Why? See more below!
- Ground Cinnamon – There’s no snickerdoodle without it! 🙂
How to Make Snickerdoodle Bars
You’ll start by making a simple cookie dough. I find it easiest to make these in a stand mixer.
You’ll cream the butter and sugars, add the egg and vanilla then add the dry ingredients. Once it’s well-combined, you’ll press half of the dough into a greased 9×13 pan. I prefer to use a metal pan as it conducts heat more evenly than a glass or ceramic pan.
Then, you’ll sprinkle half of the cinnamon sugar mixture over the dough. Spread the remaining dough on top – if it doesn’t cover the cinnamon sugar completely, no worries! Just make sure the thickness is even across the pan.
Finish with the rest of the cinnamon sugar and bake! Let cool for a bit before cutting into squares…or don’t, because I also don’t have that kinda patience when it comes to sweets! haha!
Variations to Try
- Cinnamon Chips – Add 1 cup of cinnamon chips to the batter for additional cinnamon flavor and a little more texture!
- White Chocolate Chips – Add 1 cup of white chocolate chips to the batter (or between layers) for a little more flavor and texture.
- Drizzle on Top – Add a drizzle of melted white chocolate or a simple powdered sugar icing on top for a pretty, elegant touch. But don’t go overboard – you want to see that cinnamon sugar underneath!
Other Cookie Bars To Try!
- M&M Cookie Bars
- Chocolate Chip Cookie Bars
- Congo Bars
- Mounds Bars
- Lemon Cheesecake Bars
- Chocolate Peanut Butter Revel Bars
- Turtle Bars
Snickerdoodle Bars
Equipment
- 1 9×13-inch pan
Ingredients
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Sugar Mixture
- 1/4 cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350℉ and grease a 9×13 pan with cooking spray; set aside.
- In the bowl of a stand mixer, cream the softened butter and sugar.1 cup butter, 1 1/2 cups sugar
- Add the eggs and vanilla. Scrape down the sides of the bowl with a rubber spatula and mix to combine.2 eggs, 2 teaspoons vanilla extract
- Add the flour, cream of tartar, baking soda and salt and mix until combined.3 cups flour, 1 1/2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt
- Press about half of the dough into the bottom of the prepared pan.
- In a separate small bowl, mix together the sugar and cinnamon.1/4 cup sugar, 1 teaspoon cinnamon
- Sprinkle 2 tablespoons of the cinnamon sugar mixture over the pan of dough.
- Spoon the remaining dough over the cinnamon sugar and use greased hands (or a piece of greased wax paper) to spread the dough.
- Sprinkle the remaining cinnamon sugar mixture on top.
- Bake for 20-22 minutes or until very lightly golden brown around the edges; do NOT overbake.
- Let cool then cut into bars and enjoy!
