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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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.