🎄❤️😍 These soft and chewy snickerdoodle cookie bars taste just like snickerdoodle cookies but are much easier to make. Sliced into handheld bars, they’re perfect for sharing and a hit at every holiday party!
Why You’ll Love These Snickderdoodle Cookie Bars
- 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.
- You get all the flavor of snickerdoodle cookies without the work of dragging out a mixer, chilling cookie dough, or scooping individual cookies.
- From start to finish, these chewy snickerdoodle bars are ready to eat in 45 minutes.
- The bars are wonderfully soft, extra chewy, buttery, and there’s a bit of tang courtesy of cream of tartar.
- Before baking, I generously sprinkled the bars with cinnamon-sugar topping. It lends just the right amount of cinnamon flavor and a bit of texture from the sugar granules
Love snickerdoodles?
I’ve made Snickerdoodle Bars, Pumpkin Snickerdoodle Blondies, Snickerdoodle Bread, and a half dozen other snickerdoodle-themed treats (linked below). Add them to your baking list, and you’ll never run out of ways to enjoy the sweet, tangy, cinnamon flavors!
Ingredients and Notes
These holiday cookie bars come together with just a handful of simple ingredients. Here’s what you need:
- Butter – Unsalted is best. Use plant-based butter if needed
- Egg – Let it come to room temperature. I don’t recommend using egg substitutes for this recipe
- Sugar – A combination of granulated sugar and light brown sugar adds a sweet, molasses-like flavor, giving the bars structure while keeping them soft and moist
- Vanilla extract
- All-purpose flour – I haven’t tested it, but I believe these bars would work with a 1:1 all-purpose gluten-free flour
- Cream of tartar – I know this is a unique ingredient, but don’t skip it! Cream of tartar is what gives the bars the classic tangy snickderdoodle flavor
- Salt – This is optional, but I find it balances the flavors nicely
- Topping – Granulated sugar and ground cinnamon add the perfect finishing touch
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make the Best Snickerdoodle Cookie Bar Recipe
- Melt the butter in a large bowl in the microwave.
- Let it cool slightly, then whisk the egg into the melted butter. If the butter is too hot, the egg will scramble! Whisk in the remaining wet ingredients.
- Add the dry ingredients, stirring just until combined. Be careful not to overmix! Otherwise, your bars are likely to become dry and crumbly.
- Transfer dough to a prepared pan, smoothing the top in an even layer. Sprinkle the brown sugar topping evenly over the bars. TIP: I like to line my baking pan with parchment paper, letting it hang over the edges. Then, I can easily lift the bars when they’re done baking!
- Bake until the bars are lightly golden brown and a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. Then, slice and enjoy! For clean cuts, use a sharp knife, run it under hot water, and wipe it clean after each slice.
Add mix-ins
Want even more flavor and texture? Fold white chocolate chips, chopped nuts, or cinnamon chips into the batter. Or, add a cream cheese swirl before baking.
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!
Natalie
The Best Snickerdoodle Cookie Bars
Equipment
- 1 Large, Microwave-Safe Bowl
- 1 Wire Rack
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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Related Recipes
The Best Snickerdoodles – Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you’ll find! (Pinned 500k+ times in 3 months)
Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese Frosting – Soft, chewy bars and the frosting takes them over the top!
Snickerdoodle Bread – Bread that tastes like snickerdoodle cookies! Loaded with cinnamon chips and a cinnamon-sugar crust!
Pumpkin Snickerdoodle Blondies – Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one! Super good!
Soft and Chewy Sugar-Doodle Vanilla Cookies – Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!
White Chocolate Snickerdoodle Cookies – White chocolate adds a fun twist to a classic cookie!
Soft and Chewy Cinnamon Chip Snickerdoodle Cookies – Buttery soft snickerdoodles loaded with cinnamon chips!
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 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?
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!
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
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!