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Snickerdoodle Cookie Bars
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Snickerdoodle Cookie Bars

These Snickerdoodle Cookie Bars offer the classic cinnamon-sugar flavor in a soft, chewy bar form that’s easy to make and perfect for sharing. They combine a tender crumb with a caramelized cinnamon-sugar crust for a delicious twist on traditional snickerdoodle cookies.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Chewy, Cinnamon, Cookie Bars, Easy, Snickerdoodle
Servings: 12 servings

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract

For the cinnamon-sugar topping:

  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  • Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  • Using a stand mixer or hand mixer, beat the softened butter and 1 ½ cups granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  • Spread the dough evenly into the prepared baking pan. Use a spatula to smooth the top.
  • In a small bowl, combine the ¼ cup granulated sugar and 2 teaspoons cinnamon. Sprinkle this mixture evenly over the top of the dough.
  • Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for the softest bars.
  • Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift out using the parchment paper and slice into squares.

Equipment

  • 9x13-inch baking pan
  • Parchment Paper
  • Mixing Bowls
  • Stand mixer or hand mixer
  • Spatula
  • Wire Rack

Notes

Use room temperature eggs and butter for best texture. Don’t skip the cream of tartar for classic tang. Slightly underbake for extra soft bars. Line pan with parchment paper for easy removal. Toast cinnamon for more flavor. Use a sharp knife for clean slices.
Variations include adding chocolate chips, browning the butter, gluten-free flour substitution, vegan alternatives, adding nuts, or warming spices like nutmeg or cardamom.
Store bars airtight at room temperature up to 4 days, refrigerate up to a week, or freeze for up to 3 months.