There’s something magical about the simplicity of a Snickerdoodle. That soft, chewy center and the irresistible cinnamon-sugar coating—it’s a cookie that brings back memories of home, warmth, and comfort. But what if I told you that you could enjoy all of that in a bar form? Enter Easy Snickerdoodle Cookie Bars, where the classic flavors you love come together in a no-fuss, easy-to-make dessert that’s perfect for any occasion.

These cookie bars are everything you adore about Snickerdoodles, but with the added bonus of convenience. No rolling dough into balls or multiple batches in the oven. Instead, you get one big, beautiful batch of cookie bars that are perfectly spiced, wonderfully soft, and just the right amount of chewy. They’re the kind of treat that disappears quickly, leaving everyone asking for the recipe.

Whether you’re baking for a crowd, prepping for a bake sale, or simply indulging in some cozy, cinnamon goodness, these Easy Snickerdoodle Cookie Bars are the answer. They’ll fill your kitchen with the sweet aroma of cinnamon and make your taste buds dance with every bite.

Recipe Summary in Todd Wilbur’s Style

Experience the nostalgic flavor of Snickerdoodles in a whole new way with these Easy Snickerdoodle Cookie Bars. They’re soft, chewy, and topped with a generous sprinkle of cinnamon sugar, making them the ultimate crowd-pleaser. No need to roll individual cookies—just spread the dough in a pan, bake, and enjoy!

When I first made these Easy Snickerdoodle Cookie Bars, I was looking for something quick and easy to bring to a family gathering. My husband, who’s a big fan of the classic cookie, was skeptical at first—“A Snickerdoodle that’s not a cookie?” he asked. But one bite was all it took to win him over. Now, these bars are a staple in our home. They’re perfect for those times when you want the taste of a Snickerdoodle but need something that’s a little less time-consuming to make.

Why These Easy Snickerdoodle Cookie Bars Are a Must-Try

Selling Points

• Classic Snickerdoodle Flavor: All the cinnamon-sugar goodness you love, now in an easy bar form.
• Soft and Chewy Texture: These bars are perfectly soft with just the right amount of chewiness.
• Quick and Easy: No need to roll dough into individual cookies—just spread in a pan and bake.
• Great for Sharing: Ideal for bake sales, potlucks, or simply enjoying with family and friends.

How to Make Easy Snickerdoodle Cookie Bars

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal, and lightly grease it.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3-4 minutes.
4. Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Prepare the Cinnamon-Sugar Topping: In a small bowl, mix the granulated sugar and ground cinnamon together.
7. Assemble and Bake: Spread the dough evenly into the prepared baking dish. Sprinkle the cinnamon-sugar mixture generously over the top.
8. Bake: Bake for 25-30 minutes, or until the bars are lightly golden and a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the bars to cool completely in the pan. Once cool, use the parchment overhang to lift the bars out of the pan, then cut into squares and serve.

Tips For Easy Snickerdoodle Cookie Bars

• Don’t Overbake: Keep an eye on the bars towards the end of baking; they should be set but not overly firm to maintain that soft, chewy texture.
• Topping Variations: Add a touch of nutmeg to the cinnamon-sugar topping for an extra spice kick.
• Storage: Store leftover bars in an airtight container at room temperature for up to 4 days.

Substitutions and Variations

• Gluten-Free: Substitute with a 1:1 gluten-free baking flour for a gluten-free version.
• Add Some Crunch: Mix in some chopped pecans or walnuts for added texture.
• Dairy-Free: Use a dairy-free butter alternative to make these bars dairy-free.

Make a Healthier Version

• Lower Sugar: Use a sugar substitute like monk fruit sweetener for a lower-sugar option.
• Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a slightly healthier version.

Closing in Todd Wilbur’s Style

And there you have it—Easy Snickerdoodle Cookie Bars that bring all the warm, comforting flavors of the classic cookie into an easy-to-make dessert. These bars are perfect for any occasion, and they’re sure to become a favorite in your home. Try them out, and don’t forget to check out our other delicious recipes!

Frequently Asked Questions For Easy Snickerdoodle Cookie Bars

1. Can I make these bars ahead of time? Yes, you can make them a day in advance. Store them in an airtight container at room temperature.
2. What’s the best way to cut the bars? Use a sharp knife and make sure the bars are completely cool before cutting for clean edges.
3. Can I freeze these cookie bars? Absolutely! Wrap them tightly and freeze for up to 2 months
4. What if I don’t have cream of tartar? You can substitute the cream of tartar and baking soda with 2 teaspoons of baking powder, though it may slightly alter the flavor.
5. Can I add other spices to the cinnamon-sugar topping? Yes, you can experiment with adding a pinch of nutmeg, allspice, or even cardamom for a unique twist.
6. How do I know when the bars are done baking? The edges should be lightly golden, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
7. Can I use this recipe to make individual cookies instead of bars? Yes, you can scoop the dough onto a baking sheet to make cookies. Bake at 350°F (175°C) for 8-10 minutes or until the edges are set.
8. What type of sugar works best for the topping? Regular granulated sugar works perfectly, but you can also try turbinado sugar for a bit of extra crunch.
9. Can I add a glaze or frosting to these bars? While they’re delicious on their own, you can drizzle a simple vanilla glaze over the top if you’d like to make them extra special.
10. Are these bars suitable for a bake sale? Absolutely! They’re easy to transport, slice neatly, and are sure to be a hit with anyone who loves cinnamon-sugar treats.

Easy Snickerdoodle Cookie Bars

Recipe by CutsfoodCourse: Cookies Recipe, Snacks, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 3/4 cups all-purpose flour

• 1 1/2 tsp cream of tartar

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 1/2 cup brown sugar, packed

• 2 large eggs

• 1 tsp vanilla extract

• Topping:

• 1/4 cup granulated sugar

• 1 1/2 tsp ground cinnamon

Directions

• Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal, and lightly grease it.
• Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
• Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3-4 minutes.
• Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Prepare the Cinnamon-Sugar Topping: In a small bowl, mix the granulated sugar and ground cinnamon together.
• Assemble and Bake: Spread the dough evenly into the prepared baking dish. Sprinkle the cinnamon-sugar mixture generously over the top.
• Bake: Bake for 25-30 minutes, or until the bars are lightly golden and a toothpick inserted into the center comes out clean.
• Cool and Serve: Allow the bars to cool completely in the pan. Once cool, use the parchment overhang to lift the bars out of the pan, then cut into squares and serve.