Easy Snickerdoodle Cookie Bars are the answer when you’re craving something warm, cozy, and cinnamon-sugary but don’t want to scoop cookie dough for ages. I’ve been there. You want a treat that feels homemade without the fuss, and you want it fast. These bars deliver soft, buttery bites with that classic tang and cinnamon crust. They’re perfect for bake sales, last-minute company, or those nights you just need dessert. Stick with me, and I’ll show you exactly how to make them foolproof.
How to Make Snickerdoodle Cookie Bars
What you’ll need
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temp
- 2 teaspoons pure vanilla extract
- For the cinnamon sugar topping: 3 tablespoons granulated sugar + 2 teaspoons ground cinnamon
Directions
- Prep the pan: Line a 9×13 inch baking pan with parchment and lightly grease. Preheat oven to 350°F.
- Whisk dry ingredients: In a bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.
- Cream butter and sugars: Beat butter, granulated sugar, and brown sugar until fluffy and light in color, about 2 to 3 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla. Scrape the bowl so everything blends.
- Mix dough: Add the dry mix to the wet ingredients and stir just until combined. Don’t overmix.
- Press and top: Spread dough evenly in the pan. Sprinkle the cinnamon sugar topping all over.
- Bake: 18 to 23 minutes, until the top looks set and a toothpick comes out with a few moist crumbs.
- Cool and cut: Let bars cool in the pan at least 20 minutes, then lift out with the parchment and slice.
Tips for guaranteed success
Use room temp butter and eggs so the dough mixes smoothly. If your kitchen is warm, chill the dough for 10 minutes before pressing into the pan. That helps prevent extra spreading and keeps the middle plush. Don’t skip the cream of tartar. It’s the classic tang in snickerdoodles and gives these bars a soft, slightly chewy bite.
The Story Behind This Recipe
Here’s why I love this Easy Snickerdoodle Cookie Bars: it’s budget-friendly and it tastes like a weekend dinner. Easy Snickerdoodle Cookie Bars are the answer when you’re craving something warm, cozy, and cinnamon-sugary but don’t want to scoop cookie dough for ages. I’ve been…
If you love easy bar desserts, you might also try these chewy layers in the Magic Cookie Bars I posted earlier. They’re another reliable crowd favorite when you need something low-effort and sweet.
“Made these for my kid’s school event and the pan came home empty. I sliced them small and everyone went back for seconds. Definitely keeping this recipe on repeat.”
What is the History Behind the Snickerdoodle Cookie?
Where the name came from
Snickerdoodles go way back. Most sources trace them to New England bakers in the late 1800s, with roots in German or Dutch baking. The name sounds playful and a little silly, which fits the cookie’s cheerful personality. Some say the name came from a mispronounced German word, others argue it was just a fun, made-up name that stuck. Either way, it’s been a cozy kitchen staple for generations.
The hallmark tang comes from cream of tartar, an ingredient that gives snickerdoodles their signature flavor and soft texture. When you translate all that into bar form, you get the same classic taste with less hands-on time. That’s why I’m obsessed with these Easy Snickerdoodle Cookie Bars. They’re nostalgic, simple, and perfect for sharing.
If you’re into classic cookies with a twist, you might like the crinkly tops on these Chocolate Crinkle Cookies. They’re rich, cakey, and bake up beautifully cracked on top.
Snickerdoodle Cookie Bars vs. Snickerdoodle Cookies
Both are delicious, but they’re not the same experience. Cookies bake individually, so you get more pronounced edges and a slightly drier rim with a soft center. Bars bake as one sheet, which keeps more moisture inside. The result is a plush, even crumb throughout with a lightly crisp cinnamon sugar top. If you’re serving a crowd, bars are practical and super quick to slice and pack.
Cookies also require scooping and often two sheet pans. Bars are all-in-one. That matters when you’re short on time or don’t want to babysit oven batches. The flavor is identical as long as you use cream of tartar and a firm cinnamon sugar topping. This is exactly why I keep the recipe for Easy Snickerdoodle Cookie Bars taped inside my pantry door. When friends text that they’re stopping by, I can pull these together fast and still look like I planned it.
Want more bar-tray inspiration for potlucks or bake swaps? Don’t sleep on these nutty, caramel-kissed Easy Turtle Bars. They slice like a dream and disappear fast.
When Are Snickerdoodle Bars Done Baking?
Look for edges that are set and slightly pulling from the pan. The center should look matte, not shiny, and the cinnamon sugar should look dry on top. A toothpick poked near the center will come out mostly clean with a few moist crumbs, not wet batter. If you’ve got an instant-read thermometer, aim for about 200 to 205°F in the center for that tender, in-between texture.
It’s better to pull them slightly under than over. They’ll continue to cook in the hot pan as they cool. Overbaking will push them into cakey territory and they’ll lose that lovely chew. If you’d like to finish your cooled bars with a delicate drizzle, try my favorite firm-setting icing from this guide on buttercream frosting that hardens. A thin zigzag looks pretty and stacks well for gifting.
How to Store Snickerdoodle Bars
Once the bars are fully cool, store them in an airtight container. The cinnamon sugar topping stays crisp for a day or two, and the centers stay soft for several days.
- Room temperature: 3 to 4 days in a sealed container, with parchment between layers.
- Refrigerator: Not necessary unless your kitchen is hot. If you do, bring to room temp before serving.
- Freezer: Wrap bars individually, then seal in a freezer bag. Freeze up to 2 months. Thaw at room temp in the wrapper to keep moisture in.
For school mornings or quick snacks, I’ll freeze slices and tuck them into lunchboxes. They thaw by noon and taste freshly baked. If you love grab-and-go sweets, you might also enjoy these hearty Breakfast Cookies for a slightly more wholesome bite. They’re great when you want something sweet but still practical.
Common Questions
Can I make the dough ahead? Yes. Press it into the lined pan, cover, and chill up to 24 hours. Sprinkle cinnamon sugar right before baking.
What if I don’t have cream of tartar? You can swap the cream of tartar plus baking soda for 2 teaspoons baking powder. The flavor won’t be exactly the same, but it’ll still be tasty.
Can I halve the recipe? Yes. Bake in an 8×8 pan for about 18 to 22 minutes. Watch the center so it doesn’t overbake.
Why are my bars dry? They likely baked a few minutes too long. Next time, pull them when the center is just set and let them finish cooking in the pan.
Can I add mix-ins? A handful of white chocolate chips or chopped pecans is lovely. Keep it modest so the cinnamon sugar topping still shines.
Cozy, cinnamon-sugar dessert you’ll actually make
If you want the joy of snickerdoodles without the scooping, these Easy Snickerdoodle Cookie Bars are the fastest route to warm cinnamon comfort. The texture is soft and chewy, the topping is crisp and sweet, and you can cut them small for a crowd or big for a movie night. If you’re browsing and want more cookie inspo, check out these nostalgic Chicago Public School Butter Cookies or go nutty with Almond Joy Bars for a coconut-chocolate twist.
For extra ideas and reliable baking cues, I like skimming recipes like Snickerdoodle Cookie Bars at 12 Tomatoes and the tips in Easy Snickerdoodle Bars from Tastes Better From Scratch. They’re great sanity checks when you want a second look at bake times and texture. Now grab your cinnamon and make a pan tonight. You’ll be glad you did.
Snickerdoodle Cookie Bars
Ingredients
Method
- Preheat the oven to 350°F and line a 9×13 inch baking pan with parchment paper and lightly grease it.
- In a bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy and light in color, about 2 to 3 minutes.
- Beat in the eggs one at a time, adding the vanilla and scraping the bowl to ensure everything is well mixed.
- Gradually add the dry mix to the wet ingredients and stir just until combined. Do not overmix.
- Spread the dough evenly in the prepared pan and sprinkle the cinnamon sugar topping all over.
- Bake in the preheated oven for 18 to 23 minutes, until the top looks set and a toothpick comes out with a few moist crumbs.
- Allow the bars to cool in the pan for at least 20 minutes, then lift out with the parchment and slice into pieces.
