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
Ingredients
Batter
- ½ cup unsalted butter, melted
- 1 large egg
- ½ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt, optional and to taste
For Sprinkling
- ¼ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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…