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
- â…“ 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 made these for my family and they devoured them! Amazing texture & super buttery-not great for dieting, but incredible to eat!
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!
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!
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! 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.
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!
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.
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!
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
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!
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!