Easy Snickerdoodle Bars
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These Easy Snickerdoodle Bars are soft, chewy, and topped with a generous layer of cinnamon sugar. They’re perfect for the holidays!
These Easy Snickerdoodle Bars are a simpler alternative to classic snickerdoodles. For this recipe you simply have to make the dough, press it into a pan then sprinkle on a delicious layer of cinnamon sugar! They’re soft, chewy and full of that classic snickerdoodle tang.
Looking for more snickerdoodle recipes? Try my Gingerbread Snickerdoodles, Brown Butter Pumpkin Snickerdoodles or Small Batch Snickerdoodles!
Why You’ll Love These Snickerdoodle Bars
- They’re quick and easy to make.
- No chill time or scooping required. Just press the dough in a pan and bake right away!
- They’re perfect for gift giving and would make a great addition to any holiday cookie box!
- They’re soft, thick and topped with a layer of cinnamon sugar.
- The recipe can be easily doubled and baked in a 9×13 inch pan.
Ingredient Breakdown
All-purpose flour – this gives the cookie bars structure.
Cream of tartar – works with the baking soda to make the snickerdoodle bars soft and chewy. Also gives them that signature snickerdoodle tanginess.
Baking soda – works with the cream of tartar to make the cookie bars rise.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar and brown sugar – sweetens and softens cookies. Brown sugar is added for extra chewiness.
Egg – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Cinnamon – combined with a bit of granulated sugar to create the cinnamon sugar topping for the cookie bars.
How To Make Easy Snickerdoodle Bars
1. In a small bowl whisk all-purpose flour, cream of tartar, baking soda and salt.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add the egg and vanilla extract then mix until just combined. Scrape the sides of the bowl as needed.
4. Add the dry ingredients to the bowl all at once then mix on low until just combined. Do not over mix the dough because it will make the cookie bars tough.
5. Press the snickerdoodle dough into the prepared 8×8 inch pan using clean hands or the back of a measuring cup to smooth it out. Combine the granulated sugar and cinnamon in a small bowl then evenly sprinkle on top of the dough.
6. Bake the snickerdoodle cookie bars at 350°F for 20-22 minutes. Let cookie bars cool completely on a wire rack. Store Easy Snickerdoodle Bars in an airtight container for up to 5 days at room temperature.
Pro Tips For Easy Snickerdoodle Bars
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies bars. We don’t want any tough cookies here!
- Don’t over bake them otherwise they won’t be soft!
Frequently Asked Questions
Can You Make These Snickerdoodle Bars Without Cream of Tartar?
No! The key ingredient that separates snickerdoodles from plain old sugar cookies is the cream of tartar! It gives the cookie bars their signature texture and flavor.
Can This Recipe Be Doubled?
Yes, these snickerdoodle bars can be doubled and baked in a 9×13 inch pan. You will likely need to bake them for a few minutes longer.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Easy Snickerdoodle Bars
Equipment
- Stand mixer or hand mixer
- 8×8 inch pan
Ingredients
Snickerdoodle Dough
- 160 g (1 1/3 cups) all-purpose flour
- ¾ tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- 113 g (1/2 cup) unsalted butter, softened
- 100 g (1/2 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 1 egg
- 1 tsp vanilla extract
Cinnamon Sugar
- 25 g (2 tbsp) granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350°F. Grease an 8×8 pan and line with parchment paper.
- In a small bowl whisk all-purpose flour, cream of tartar, baking soda and salt.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar and brown sugar until light and fluffy.
- Add the egg and vanilla extract then mix until just combined. Scrape the sides of the bowl as needed.
- Add the dry ingredients to the bowl all at once then mix on low until just combined. Do not over mix the dough because it will make the cookie bars tough.
- Press the snickerdoodle dough into the prepared 8×8 inch pan using clean hands or the back of a measuring cup to smooth it out. Combine the granulated sugar and cinnamon in a small bowl then evenly sprinkle on top of the dough.
- Bake the snickerdoodle cookie bars for 20-22 minutes. Let cookie bars cool completely on a wire rack.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Easy Snickerdoodle Bars in an airtight container for up to 5 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
These bars came out so delicious. My family loved them.
I added a scoop of chocolate icecream and whipped cream!!
Thank you so much, I’m glad to hear it! And that sounds so delicious!!