These soft and chewy bars taste just like snickerdoodle cookies.
Minus the work of dragging out your mixer, chilling dough, or making individual cookies.
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.
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.
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.
I’ve made Snickerdoodle Bars, Pumpkin Snickerdoodle Blondies, Snickerdoodle 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.
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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.
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
Instructions
- Batter – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugars, vanilla, and whisk until smooth.
- Add the flour, cream of tartar, optional salt and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
- For Sprinkling – In a bowl (same one used for the batter is okay), combine the sugar, cinnamon, and stir.
- 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.
- 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
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 181Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 53mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2g
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These are my #1 go-to dessert recipe if I need something quick and easy! Everyone I share them with LOVES them and asks for the recipe! Thank you!
Thanks for the 5 star review I am glad this is your #1 go to dessert recipe for something squick and easy!
I made this recipe on my 30 minute lunch break and they turned out perfect! Thank you so much for sharing this amazing recipe. It was very easy to throw together quickly, plus they are delicious! I love the slightly gooey chewy texture and the thin “crust” that forms on the top and bottom. I will definitely make this again. It was much easier than actually making snickerdoodles and the taste can’t be beat.
Thanks for the 5 star review and glad these were perfect and you made them on your 30 min lunch break, how cool!
These are excellent! So easy to make and I love the chewy/crisp texture. Took them out after 20 minutes as edges were starting to get very brown. Still turned out great.
Thanks for the 5 star review and glad they turned out excellent for you!
The Snickerdoodle Bars are a HUGE hit – and I love that they’re easy to pack as I mail them regularly to family members. Thank you!
Thanks for the 5 star review and I am glad that they’ve been a huge hit and that you’re even mailing them to family!
I made these for my family and they devoured them! Amazing texture & super buttery-not great for dieting, but incredible to eat!
Thanks for the 5 star review and glad they were devoured!
I wanted to make this recipe to send in a care package overseas, but shipping takes approximately ten days. This says that they will keep for a week in an airtight container. Should I not include these bars in the package, or will they be ok?
Make them the day you’re going to ship them, cross your fingers, and they will probably make it there ok. They won’t taste super fresh wow! out of the oven but I am sure will be appreciated and better than nothing. And…it’s a super duper simple recipe to whip up.
Moist and chewy – they are definitely tasty! I did not have any cream of tartar on hand so I made them without it. Came out just fine!
I am glad to hear that even without cream of tartar on hand, they came out great!
If you don’t have cream of tartar, you can substitute white vinegar or lemon juice!
no baking soda??? I made these tonight at they are paper thin. Taste okay but definitely did not come out right. No baking soda mentioned in the list of ingredients.
No baking soda, no.
Not sure what you did wrong if they are paper thin. Perhaps you used a larger pan than called for or undermeasured an ingredient? They are thin, but not paper thin. Thanks for trying the recipe.
These really are THE best! I bake for my daughter’s college soccer team whenever I make it to a game and these are the #1 most requested treat that I make for them! I double the recipe and back in a 9×13 pan and they are perfect.
Thanks for the 5 star review and glad these are the #1 more requested treat from her teammates!
These really are the BEST snickerdoodle bars! I’ll be making these for company this weekend.
Glad you love them and I’m sure your company will appreciate them too!
These were a big hit despite the fact that I used borrowed cream of tartar (who has cream of tartar?) and I had to “reanimate” the block of brown sugar in the microwave. They were delicious and super cinnamony which is what I was looking for.
Great they turned out great!
Forgot to give them a rating… 5 stars for sure!!!!
Thanks!
Super fast to put together and tasty. Thanks for the recipe. This is the third Snickerdoodle bar recipe I have tried, t and so far this is my favorite.
Thanks for the 5 star review and I am glad this is your favorite snickerdoodle bar recipe!
So… I took maybe and hour to make them, and maybe 10 minutes to inhale them. I feel like I owe you dinner or something. Hahaha
LOL! Thanks for the 5 star review and glad they were inhaled!
would this work as a cookie cake? I sent my daughters a chocolate chip cookie cake to college with frosting and sprinkles for them to decorate. It was a huge hit. Could I cook this in an 8-9 inch round and just send it to them – like I did that? Is it ok not to cut it until they get it?
Recipe was a big success! Entire family loves them. Recipe is perfect for my 3 year old son that loves to bake – easy, quick, and small batch. Love all the cookie recipes I’ve tried. We will be making a new recipe from your site every day leading up to Christmas!
Oh wow, that’s great that you’re making a new recipe every day from my site up until Christmas! I would love to hear what you make and I’m glad these are a hit for you and your son!
Is the cream of tartar a must? Can it be left out?
I have only made the recipe as written and cannot give advice if you alter it as to what will happen.
I found the recipe then I LOST IT because my printer was offline AGAIN! These are absolutely fabulous! I substituted clove for nutmeg but yum yum! I brought them to a friend in the hospital as a surprise. She threatened to eat them up all at once. Easy to make. Easy to eat! Who could go wrong with that?
Thanks for the five star review and I’m glad you found the recipe again! How nice of you to make these for your friend in the hospital.
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
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!
Great bars. Everyone loves them. Was not able to print the recipe for some reason.
Not sure why…you click on the giant PRINT button at the top of the recipe card and it should print right out. Glad you loved the bars!
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
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 :-)
Has anyone doubled the recipe to bake in a 9×13 pan?
I haven’t personally but I would simply double all ingredients and bake for approx the same amount of time.
Great will try it out and post with the outcome. Thank you! All your stuff is great!
Awesome, let me know. And thanks for the compliment!
I always double it and use a cookie sheet lined with parchment. I make them for work treats every year and I am asked for them by name. One of the guys at work has been nicknamed SD…for snickerdoodle because he loves them so much.
I love that nickname…SD! I can relate to loving them just as much! Sounds like they bake up great on a cookie sheet after doubling the recipe, good to know!
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!
Lots of questions rolled into one…but no there is no typo. The bars are also based from my blondie recipe which is 1 cup sugar, 1 egg, 1 cup flour, always perfect. https://www.averiecooks.com/tag/blondies-2
All ovens, climates, ingredients, etc. vary. Baking times are just estimates. Things can take longer or shorter for every baker. Just be patient, you will be fine.
Do you have to use aluminum foil can I use a baking sheet instead or would they not come put right?
You don’t have to use foil although I recommend it for easier cleanup. If don’t want to use foil, I’d use parchment. Bake in a pan as directed, not on a baking sheet.
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
If the batch was gone in 2 hours, I call that a huge success!
I followed the recipe exactly but they are t even 1/2″ thick. What could I have done wrong?
These are a pretty thin bar but are you sure you made it in an 8×8? Sounds like you may have used a 9×9.
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.
Thanks for trying the recipe and glad it came out great for you! Glad it’s a big hit at your gatherings!
How long do you cook it in the 9×13?
Probably about the same amount of time but I haven’t personally tried. As always, bake until it’s done, whatever that number is on the clock.
Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring.
Thanks!
Just love these kind of recipes – simple, light, fast and delicious. Can’t wait to try this. Thanks!
I just made these to bring into work when I realized I didn’t have quite enough chocolate to make the brownies I was planning on! What a happy accident. I’ll definitely make them again. The batter was very thick and didn’t spread completely into the pan, so the corner pieces look a little less than perfect. However, I taste-tested one tonight, and it’s very good. I think that it will be amazing with coffee tomorrow morning! The overall time to throw everything together and bake it is a total lifesaver, you could really impress someone on short notice. Despite the thick dough not spreading I was able to get 16 out of it as per usual and all are a decent size. Also, I live at a high altitude so I was worried about using the full amount of cream of tartar, but I did it and they turned out just fine. There were a few inconsistencies in the rising/bubble of the dough but the finished product looks fine. Thank you Averie and I will be back to make more of your goodies!
Thanks for trying the recipe and I’m glad it came out great for you!
Hi Averie. This is the first & only recipe from your blog that I have made, so far. I made these last week & my husband & son both said they think these just may be the best thing I’ve ever baked! I’m 46, been baking a loooonggg time. I didn’t have cream of tartar so I subbed a scant 1/4 tsp baking powder. Will definitely be making these again, with the COT though! Your recipes look yummy, sweet & savory, can’t wait to try more!
Thanks for trying the recipe and I’m glad it came out great for you! Glad they got high marks from your family! LMK what else you try!
Your snicker doodle bars were amazing!! Any recipe of yours that I’ve tried never fails to be so yummy!!
Thanks for trying the recipe and I’m glad it came out great for you! Thanks for the compliments on my recipes!
Making mine as we speak. I didn’t have an 8×8 pan so I’m using my 6×9 baking dish. Going on 30 min now still batter. Eventually they will be done. The batter is delicious tho lol
Baking in a pan with those dimensions probably made the batter ‘deeper’ than if baked in a 8×8, thus the longer baking time.
I made these according to the instructions and although they didn’t turn out like the picture (the bar part of mine was much darker brown, and a bit flatter and doughier) my husband and I liked them SO much! He calls them “cinnamon crack”! Great recipe. We will be making again. Thanks!
Glad you are enjoying the bars!
The type/brand of pan you use can really impact the color of baked goods, i.e. a dark nonstick, a light nonstick, aluminum vs. other metal pans, as well as oven and ingredient variances such as the exact shade of the sugar you use. It can all effect color and texture but glad the taste is great!
I have made these several times – my family loves them. I get a great result using only one-quarter of the recommended amount of cinnamon/sugar topping (I used a small mesh tea strainer to sprinkle it on top – worked well).
I tried a little variation last night: added about two tablespoons fresh-squeezed orange juice and about a half-teaspoon of orange rind, and it was very good – I even got a thank you text from teenage daughter! I think next time, though, I will increase the rind to one teaspoon and decrease the juice a bit (the orange I used last night was leftover from another recipe, and was already pretty much de-rinded!).
Oops, should have been clear – added orange juice and rind to batter, not topping!!
Thanks for trying the recipe and I’m glad it comes out great for you with less cinnamon-sugar topping than I use. What can I say, I can’t get enough :)
I could totally see these bars being great with a hint of orange!
I just made these with my sister along with two other desserts and these were the best out of the three. SO SO delicious. Thank you so much for posting!
Thanks for trying the recipe and I’m glad it came out great for you! And better than the other desserts you made :)
My daughter made these two nights ago. It was a great recipe for a beginning baker(12). Easy for her to follow.
But best of all, these were some of the yummiest bar cookies I’ve ever had. I’m making a batch to take to work today.
Thanks for a great recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it was easy to follower for your 12 y.o. and that they were the best bar cookies you’ve ever had!
My youngest is not feeling well and when I asked him what treat he wanted to feel better he wanted snickerdoodles. I really didn’t want to go through the hassle of pulling out the Kitchen Aid, chilling the dough and scooping all those cookies. Thankfully I came across your recipe. I doubled the recipe and baked it a 13 x 9 for 25 minutes. Doubling the cinnamon-sugar for the top was way too much – I would recommend 1 1/2 times the original. Trying the pumpkin bars next. Thanks for a great quick and easy recipe.
Thanks for trying the recipe and I’m glad it came out great for you! You’re right, much easier than dragging out the KitchenAid. Hope your son feels better!
Just made these…..they are out of this world delicious…….can’t wait for my boys to get up and go crazy over these!!! I will have to double the recipe for sure next time …… Will that become a 9 x 13?
Thanks for trying the recipe and I’m glad it came out great for you! If you double the recipe, baking in a 9×13 pan should do the trick.
I just tried to make the snickerdoodle bar for a Mother’s Day brunch my family had today. Unfortunately, it didn’t turn out well. It was too doughy to serve, but I followed all the steps.
Too doughy can often mean over-mixing the batter after adding the flour which creates toughness or more chewiness than you want. Or too doughy could simply mean it’s underbaked in your oven. Those are my guesses.
Can I just double all ingredients for 9/13 pan?
More than likely, yes, although I haven’t personally tried.
Making snickerdoodles into bars is such a great idea! The cookies sometimes take a little longer to make, and if you’re like me and struggle with patience, it can be a rough time :)
I made these last night! I used Jennifer’s Way Gluten Free Flour and they were amazing, my husband and I almost finished the entire pan in an impressive 4 hours.
IG Pic: http://instagram.com/p/yQwXTwhFcj/
Thanks for trying these and that’s wonderful that GF flour worked great! And yes, I could easily finish the pan with a friend in 4 hours :)
Hi Averie,
Yes, I used cream of tartar but it’s probably a few years old (I don’t use it much except for Snickerdoodles). I’ll buy a new container, and the next time I bake these bars, I will use a smaller pan. They’re too tasty not to bake them again!
Yes old spices or leaveners especially!! (like baking soda/powder or cream of tartar) definitely need to be replaced every 3-6 months. Most people will never go through their tin of Cream of T that fast, but it’s just one of those things with baking, the extra 2 bucks spent on a fresh tin is well worth it for guaranteed results!
I made these Snickerdoodle bars last week and although the flavor was good, the bars turned out quite flat. Not like the picture. My Snickerdoodle cookie recipe calls for a little baking soda, and this bar recipe does not. Maybe that was the reason my bars were pancake thin? Anyway, I’ll play with this recipe~
Did you use the cream of tartar and was it fresh? I don’t personally like baking soda in my bars because I feel like it gives them more lift than I prefer and I do like denser bars. Despite what these may appear like in the photos, they are pretty flat; which was my intention. If you do like puffier, fluffier bars, this isn’t that kind of recipe. You’d be better off trying another or adding baking soda/powder to these…I just don’t care for it but do what you like best.
Oh, these look totally dangerous and delicious!!! I love cookie bars and I love Snickerdoodles…so these are the perfect treat for me!!! Although I would have to donate most of them too because no way would I be able to stop snacking on these amazing looking treats! So rich and decadent and chewy!! Love it!!
Donations are my best friend. A MUST DO with all that I make :) You at least have more kids than I do to help you eat it!
These snickerdoodle bars looks so moist and delicious!Pinned!!
Thanks for pinning!
I’ve made the pumpkin snickerdoodle blondies, and they were aMaZiNg, so I bet these are fantastic. You know your stuff, girl.
These are dangerous! I can’t wait to try them. :)
It looks amazzzingggggg! So delicious! Need to try this recipe.
Okay this looks way too dangerous. I always have all these ingredients at any given time, and heck I usually have 30 minutes too…They look gorgeous Averie, as usual!
Thanks for the compliments!
Cream of tartar in snickerdoodles?? I’ve never tried that before, but now I’m dying to! Although my jar may have gotten lost in our move, so I should probably put that on the grocery list… And bars are always better than cookies for me because without any rolling or shaping the dough, I get to eat them that much sooner! ;)
Oh Yes! Totally want these bars for apres ski today! Pinned :)
I wish we were having an apres ski cocktail later :) Thanks for pinning!!
Is it okay if I eat these for breakfast? I’m just going to proclaim that anything with cinnamon constitutes breakfast. :) I’m particularly excited about these. Ive always loved your snickerdoodle cookies.
Thanks for trying my snickerdoodle cookie recipe!
Just made these- so good! They don’t really look like they’ll be chewy, but they are! Definitely tastes a bit like cinnamon sugar toast because they are very buttery. Only thing I’ll do different next time is make some extra cinnamon sugar to sprinkle on after they are cooled- it really does soak in! Going to have to try some of your other blondie recipes because these were so easy! Thanks! :)
Yes they are super chewy and you would never expect that! At least I didn’t. I couldn’t even really get that across to the fullest in the blog post…one of those things you just need to make and take a bite to see for yourself I think :)
And yes the cinn/sugar REALLY absorbs while baking!
Yes. To all the things snickerdoodle! And a recipe that’s 30 minutes? Yeah, that’s fabulous. Pinned!
Thanks for pinning!
Loving these snicker doodle recipes! Delicious!
It looks amazzzingggggg! So delicious! Need to try this recipe.
Amazing baking you do :-)
I often find good inspiration at your blog, also I like the pics you take :-)
And the recipies :-)
Maria
Thanks!!
I am so glad you created this recipe. I have tried several snickerdoodle bar recipes and I can’t seem to get it right, but I totally trust your recipe!! Plus, I love that it only makes an 8×8-inch pan not a 9X13-inch pan. Pinned :)
I know, 9×13 is just too much when you’re a dessert blogger and making something almost daily. Less is more :)
These snickerdoodle bars look wonderful. I can’t wait to taste them.
I’m pretty convinced you added the cream of tartar just for me. :) I’m still having fond flashbacks of your gingerdoodle cookies–looks like another “doodle” recipe is on my to-do list.
Ha!! I thought of you MANY times when I was writing this recipe and working with Cream of T.
Lmk if you try these!
These are absolutely perfect! The moist, dense look, the cinnamon sugar, everything!! Pinned!
Thank you, Dorothy! Wish I could have donated some to you :)
You are the QUEEN of snickerdoodles! I love how clean and simple these are <3
Thanks, Sue, and thanks for the FB share!
The bf is obsessed with slightly underbaked snickerdoodles and this kind of perfectly captures the super soft cinnamon sugar bite in the middle of a snickerdoodle cookie….I will have to whip these up sometime :)
obsessed with slightly underbaked snickerdoodles <---- That describes me to a T :) LMK how these go if you try them!
Yes, definitely impressive! Love the no mixer action… less things to wash!
AMEN on less dishes!
I love all things snickerdoodle, and bars are just so much easier! So pretty too. PINNED :)
bars are just so much easier = you got that right and thanks for pinning!
I can always get behind a one-bowl, no mixer recipe. How thoughtful of you to “donate” this treat. Ha ha. Have a great weekend!
One bowl and straight into the oven? My favorite kind of recipe! I’ve been wanting to make your pumpkin snickerdoodle blondies for the longest time. But these may have stolen my heart even more! Your daughter’s friends must love coming to your house :)
Thank goodness for kids and their metabolisms. They help me thin down my daily bakery stash I am producing daily for the blog :)
There can definitely never be enough snickerdoodle twists out there! These bars are absolutely gorgeous and I love how much simpler these look than the actual cookies! Pinned. :)
Thanks for pinning and the compliments!
I appear to be having trouble with grammar and wording this am–meant to say your snickerdoodles recipes collection is impressive.!
Your snickerdoodles recipe collection is –some nice twists and tweaks on a favorite cookie! I don’t think I realized cream of tartar was responsible for adding tang/flavor until I read about it on your blog. I always thought of it as just a leavening agent or egg white stabilizer.
Have a great weekend, Paula :)
I adore snickerdoodles so I’m sure I’ll be madly in love with these too!
Great photos, as always!
Have a beautiful weekend Averie!
I love cinnamon and sugar….cinnamon toast is my all time favorite childhood memory and snicker doodles bring all those memories back..such a great cookie
Tons of memories for me too!
The best thing about bars is the no-chill time. And the no mixer is pretty great, too. I’m loving that thick cinnamon sugar topping!
Snickerdoodles are a big deal in my family. We’re all huge fans, but I mean, who isn’t? I’ll have to make these for them sometime soon!
MmmMm a friend of mine once said that snickerdoodles reminded them of extra good cinnamon toast crunch. Come to think of it these would be tasty crumbled into a bowl of milk…