The Best Snickerdoodle Bars

These soft and chewy bars taste just like snickerdoodle cookies.

Minus the work of dragging out your mixer, chilling dough, or making individual cookies.

The Best Snickerdoodle Bars - They taste just like snickerdoodle cookies in fast and easy bar form! Soft, chewy, buttery...So irresistible!!

Instead it’s a one-bowl, no mixer recipe that comes together in minutes. Pour the easy-to-make batter into a pan and bake.

No hassle, no fuss, and the bars are ready from start to finish in 30 minutes. The best kind of recipe.

The Best Snickerdoodle Bars - They taste just like snickerdoodle cookies in fast and easy bar form! Soft, chewy, buttery...So irresistible!!

MY OTHER RECIPES

I adapted the recipe from The Best Snickerdoodles and combined it with my trusty blondie base, a base I’ve used 30+ times over the years, and it always produces impressive results.

The bars are wonderfully soft, extra chewy, buttery, and there’s a bit of tang courtesy of cream of tartar.

The Best Snickerdoodle Bars - They taste just like snickerdoodle cookies in fast and easy bar form! Soft, chewy, buttery...So irresistible!!

If you don’t routinely keep it on hand, the bars will still ‘turn out’, but they won’t have the signature snickerdoodle flavor and they’ll be flatter and denser.

Before baking I generously sprinkled with cinnamon-sugar. It lends just the right amount of cinnamon flavor and a bit of texture from the sugar granules.

The Best Snickerdoodle Bars - They taste just like snickerdoodle cookies in fast and easy bar form! Soft, chewy, buttery...So irresistible!!

I’ve made Snickerdoodle BarsPumpkin Snickerdoodle BlondiesSnickerdoodle Bread and a half dozen other snickerdoodle-themed treats (linked below).

But I loved the bars so much that I had to donate most of the pan to my daughter’s classmates or I would have eaten most of the batch myself.

The Best Snickerdoodle Bars - They taste just like snickerdoodle cookies in fast and easy bar form! Soft, chewy, buttery...So irresistible!!

The Best Snickerdoodle Bars

These soft and chewy bars taste just like snickerdoodle cookies minus the work of dragging out your mixer to cream ingredients, chilling dough, or making individual cookies. It’s a one-bowl, no mixer recipe that comes together in minutes, no hassle, no fuss. The bars are wonderfully soft, extra chewy, buttery, and there’s a bit of tang courtesy of cream of tartar. Before baking the bars are generously sprinkled with cinnamon-sugar. It lends just the right amount of cinnamon flavor and a bit of texture from the sugar granules.

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Ingredients:

Batter
1/2 cup unsalted butter, melted
1 large egg
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon cream of tartar
1/4 teaspoon salt, optional and to taste

For Sprinkling
1/4 cup granulated sugar
2 teaspoons cinnamon

Directions:

  1. Batter – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugars, vanilla, and whisk until smooth.
  4. Add the flour, cream of tartar, optional salt and stir until just combined, don’t overmix.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
  6. For Sprinkling – In a bowl (same one used for the batter is okay), combine the sugar, cinnamon, and stir.
  7. Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. Looks like a lot but it sinks down and soaks in while baking.
  8. Bake for about 24 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Place pan on top of a wire rack to cool for at least 15 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Adapted from The Best Snickerdoodles

Only Eats

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112 comments on “The Best Snickerdoodle Bars”

  1. Thank you for this delicious recipe. I double the recipe and bake them in a 9″ x 13″pan. Each time I bake them for a gathering, I am asked for the recipe.

  2. I followed the recipe exactly but they are t even 1/2″ thick. What could I have done wrong?

  3. Actually, it turned out that just the edges were thin. middle was great….in fact these were so good that hubby and I ate them all in about 2 hours LOL

  4. Do you have to use aluminum foil can I use a baking sheet instead or would they not come put right?

  5. I’ve got these in the oven now – they’re remaining gooier than expected, so they’re back in for a little longer.

    I wonder: are these really supposed to have only 2/3 the amount of flour as the best snickerdoodle cookies? The cookie version has the same amount of sugars and butter (and nearly everything else) paired with 1 1/2 cups of flour (with only the addition of baking soda). Here, it’s only 1 cup of flour. Is that a typo? If so, it will make for an expensive gooey one for me – and I have to take it to my daughter’s school tomorrow, so it will be what it will be!

  6. Has anyone doubled the recipe to bake in a 9×13 pan?

  7. Should these have a gooey consistency? Baked until toothpick came out clean and they are still gooey. Wondering if I should cook longer? Thanks!

    • Probably should cook longer if they are super gooey – fine line between very soft and gooey. All ovens, pans, etc. vary so it’s hard to say exactly.

      • Thanks! I cooked a bit longer but still chewey. I figure they are safe after cooking more than 40 minutes with all the added time. Still taste yummy so I’m going with it :-)

  8. After putting batter in pan I put frozen kisses then sugar crust . cooked well no need for tin foil use butter and flour as a no stick they came out just fine think I will use baking soda so they are not so dense

  9. Great bars. Everyone loves them. Was not able to print the recipe for some reason.

  10. I doubled the recipe and used a 9×13 pan. Took a while longer to bake, about 35 minutes, but that could just be my oven, too. I didn’t use foil or line the pan, and the bars tended to stick. Next time I will grease and flour the pan to see if that helps. Even with the struggle to get them all out of the pan, it was definitely worth it! :-D

    Rating: 4
    • That’s why I suggest lining the pan with foil and spraying the foil down to prevent sticking. They come out perfectly and without a struggle as you can see from the photos. Glad you enjoyed them!

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