Soft and buttery with cinnamon sugar in every bite these easy Snickerdoodle Cookie Bars have everything you love about classic snickerdoodle cookies.  These cookie bars come together quickly without the hassle of scooping individual cookies, no rolling or chilling needed! They’re perfect for holiday baking, cookie exchanges, or anytime you’re craving an easy cinnamon dessert that’s sure to disappear fast.
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These chewy snickerdoodle cookie bars give you all the flavors of your favorite cookie without the hassle of rolling out individual cookies. I love making bar versions of both cookies and pies (like my Maple Pecan Pie Bars and Smores Bars) in order to make a delicious dessert that can feed a crowd with a fraction of the time an effort.
I’ve brought everything you love about a traditional snickerdoodle cookie into these snickerdoodle bars. Cream of tarter bring both the chewy texture and tangy flavor that are a signiture of a classic snickerdoodle. I’ve also got a double dose of cinnamon both in the dough and the topping. For more great cookie recipes take a look at my Pumpkin Snickerdoodle Cookies, Three Ingredient Peanut Butter Cookies and Cranberry White Chocolate Oatmeal Cookies.
Ingredients
- All purpose flour
- Ground cinnamon
- Cream of tartar
- Kosher salt
- Baking powder
- Baking soda
- Unsalted butter softened
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
For the topping
- Granulated sugar
- Ground cinnamon
Baking Tips
- When mixing the butter with the granulated and brown sugar (a process known as creaming) mix long enough that the sugars are incorporated and the texture is light and fluffy.
- To ensure a softer texture be sure to avoid over-mixing the dough after adding the flour mixture to the butter.
- Also take care not to overbake so you don’t end up with dry cookie bars.
- Really love that cinnamon sugar top? Feel free to double the topping for more cinnamon flavors in every bite.
How to Make Snickerdoodle Cookie Bars
Preheat the oven to 350 degrees F and prepare an 8 inch square baking pan by spraying it with cooking spray and lining with parchment paper. In a large mixing bowl whisk together the all purpose flour, cinnamon, cream of tartar, salt, baking powder and baking soda.
In a separate bowl beat together the butter, granuated sugar and brown sugar on medium speed until creamy (about 1-2 minutes). Add in the eggs and vanilla and beat on medium speed until combined. Add the dry ingredients to the butter mixture and beat on medium-low speed until just combined.
Transfer the the dough to the prepared baking pan and pat flat with your hands or a silicon spatula. For the topping stir together the granulated sugar and cinnamon and the sprinkle liberally over the snickerdoodle dough.
Bake at 350 degrees F for 20-23 minutes, or until the top is set and edges are slightly golden. Cool completely on a wire rack. Transfer the bars to a cutting board and slice into 16 pieces. Serve as desired.
Storage
Store cookie bars in an airtight container at room temperature for up to 3 days. To freeze allow the bars to cool completely and wrap with plastic wrap, then transfer to an airtight freezer bag or freezer-safe container. Freeze up to 3 months. Allow frozen cookie bars to thaw completely in the plastic wrap at room temperature prior to serving.
If you like these Snickerdoodle Cookie Bars be sure to take a look at some of my other recipes!
Peppermint Hot Chocolate Cookies
Cranberry Pistachio Shortbread Cookies
If you make these Snickerdoodle Cookie Bars please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram or Tiktok, I’d love to see what you guys are making!
Snickerdoodle Cookie Bars
Equipment
- 1 8 inch square baking pan
- mixing bowls
- hand mixer or stand mixer
Ingredients
- 2 ¼ cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
For the topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F and prepare an 8 inch square baking pan by spraying it with cooking spray and lining with parchment paper.
- In a large mixing bowl whisk together the all purpose flour, cinnamon, cream of tartar, salt, baking powder and baking soda.
- In a separate bowl beat together the butter, granuated sugar and brown sugar on medium speed until creamy (about 1-2 minutes). Add in the eggs and vanilla and beat on medium speed until combined.
- Add the dry ingredients to the butter mixture and beat on medium-low speed until just combined.
- Transfer the the dough to the prepared baking pan and pat flat with your hands or a silicon spatula.
- For the topping stir together the granulated sugar and cinnamon and the sprinkle liberally over the snickerdoodle dough.
- Bake at 350 degrees F for 20-23 minutes, or until the top is set and edges are slightly golden.
- Cool completely on a wire rack. Transfer the bars to a cutting board and slice into 16 pieces. Serve as desired.
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