šā¤ļøš 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 fromĀ The Best SnickerdoodlesĀ and combined it with my trustyĀ blondie base, a base Iāve 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 thereās 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 andĀ a bit of texture from the sugar granules
Love snickerdoodles?
Iāve madeĀ Snickerdoodle Bars,Ā Pumpkin Snickerdoodle Blondies,Ā Snickerdoodle Bread,Ā 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
- Ā½ cup unsalted butter, melted
- 1 large egg
- Ā½ cup granulated sugar
- ā cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- Ā¼ teaspoon cream of tartar
- Ā¼ teaspoon salt, optional and to taste
For Sprinkling
- Ā¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Batter āĀ 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 donāt scramble it. Add the egg, sugars, vanilla, and whisk until smooth.
- Add the flour, cream of tartar, optional salt and stir until just combined, donāt overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
- For SprinklingĀ āĀ 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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