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Soft, chewy, buttery, and cinnamon-sugar coated, these snickerdoodle bar cookies are a must bake for snickerdoodle cookie fans. With plenty of sweet cinnamon-spice flavor, the easy one-pan bars are ready in 40 minutes, no dough scooping or rolling required!
Inspired by my classic snickerdoodle cookie recipe, these chewy snickerdoodle bars are the perfect treat when you crave the cozy, comforting taste of freshly baked snickerdoodles.
The soft dough comes together in minutes with pantry staples and a mixer. Press it into an 8-inch baking pan, top with a generous sprinkle of cinnamon-sugar, and you’re ready to bake! The crowd-pleasing dessert bars bake up soft and chewy with crinkly tops. They’re freezer-friendly too!
More favorite snickerdoodle desserts: Easy snickerdoodle bundt cake, chewy snickerdoodle blondies, and soft baked pumpkin snickerdoodles!
Step by Step: Snickerdoodle Cookie Bars
Combine flour, cream of tartar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk well to combine.
Beat unsalted butter, granulated sugar, and light brown sugar in a stand mixer fitted with the paddle attachment until soft and creamy, about 2 minutes.
Add egg, egg yolk, and vanilla extract to the mixer bowl and beat until combined.
Gradually add dry ingredients and mix on low speed just until incorporated and a soft snickerdoodle dough forms.
Transfer cookie dough to a parchment-lined square baking pan and press into an even layer. Sprinkle the top of the dough generously with cinnamon-sugar mixture.
Bake snickerdoodle bars for 24 to 25 minutes, until the top is set, edges are golden, and a toothpick comes out clean (for soft cookie bars, do not overtake). Cool completely in baking pan on a wire rack, then slice into squares.
More easy dessert bar recipes:
- Caramel Rice Krispie Treats
- Chocolate Chip Cookie Bars
- Brown Butter Rice Krispie Treats
- Salted Caramel Crumb Bars
Snickerdoodle Bar Cookies (Soft, Chewy)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Soft, chewy, buttery, and cinnamon-sugar coated, these snickerdoodle bar cookies are a must bake for snickerdoodle cookie fans. With plenty of sweet cinnamon-spice flavor, the easy one-pan bars are ready in 40 minutes, no dough scooping or rolling required!
Ingredients
Cookie Bars
- 2 1/4 cups (315 g) all-purpose flour
- 2 tsp (8 g) cream of tartar
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 2 tsp (4 g) ground cinnamon
- 1/2 tsp (3 g) salt
- 1 cup (224 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 1 large egg (50 g)
- 1 large egg yolk (18 g)
- 1 1/2 tsp (6 g) vanilla extract
Topping
- 2 Tbsp (25 g) granulated sugar
- 1/2 tsp (1 g) ground cinnamon
Instructions
- Preheat oven to 350°F and spray an 8-inch square metal baking pan lightly with nonstick spray. Line the pan with parchment paper.
- Make dough: Whisk together flour, cream of tartar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy (about 2 minutes). Beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add dry ingredients; beat just until incorporated (the dough will be soft).
- Scrape dough into prepared pan and use a piece of parchment paper or wax paper to press dough evenly into pan. Gently tap pan once to remove air bubbles. Combine sugar and cinnamon in a small bowl, and sprinkle topping evenly over the snickerdoodle dough.
- Bake bars for 24 to 25 minutes, until edges are golden, top is set, and a toothpick inserted in the center comes out clean. Cool completely in baking pan on a wire rack.
- Lift parchment and place bars on a cutting board. Cut into squares with a sharp knife. Store leftover cookie bars in an airtight container at room temperature.
Notes
Larger batch: For a larger batch of cookie bars, double the recipe and bake in a 9 x 13-inch rectangular baking pan.
Freeze cookie bars: To freeze bars, cool completely before wrapping with plastic wrap and placing in a freezer bag. Freeze up to 2 months. Thaw bars at room temperature (still wrapped to prevent condensation from forming) before serving.
Hi there! I made this today.. followed your recipe exactly as written.. baked until toothpick came out clean, 27 minutes.. cooled and cut. They weren’t cooked completely inside. Thoughts or suggestions?
Hi Diana, did you use a metal or glass baking pan? If you used a glass or ceramic pan, you may need to extend the baking time by approximately 5 minutes (or until baked through). Other possibilities that can affect baking time: the oven temperature runs cool or baking at altitude.
Hi Laura! I used a metal pan, and my oven temp is ok. I do live at 5,500ft in Colorado… what suggestions do you have?
I don’t have personal experience adjusting recipes for altitude considerations. I know some other readers have found this high altitude baking chart from King Arthur helpful.
Amazing
These bars are so easy and delicious. A huge hit with my family!
Great to hear, thank you Melissa! 🙂