Snickerdoodle Bar Cookies

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!

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Based on my snickerdoodle cookie recipe, these chewy snickerdoodle bars are perfect to bake when you crave the cozy, comforting taste of freshly baked snickerdoodles.

Made with pantry staples, the dough comes together in minutes with a stand or hand mixer. Press the soft dough into an 8-inch baking pan, top with a generous sprinkle of cinnamon-sugar, and you’re ready to bake!

These crowd-pleasing dessert bars bake up soft and chewy with crinkly tops, and freeze beautifully too.

More favorite snickerdoodle desserts: Easy snickerdoodle bundt cake, chewy snickerdoodle blondies, and soft baked pumpkin snickerdoodles!

Key Ingredients

• Flour – Use all-purpose flour in this recipe.
• Cream of tartar – Adds tangy flavor and makes the bars perfectly chewy!
• Baking powder and baking soda – Gives the bars a lift and promotes browning.
• Cinnamon – To really bring out the cinnamon spice flavor, I add ground cinnamon to the snickerdoodle dough.
• Salt – Brings out the flavors.
• Butter – Use unsalted butter, at room temperature.
• Sugar – Granulated sugar sweetens the bars. You’ll also sprinkle the bars with cinnamon-sugar before baking.
• Brown sugar – Light brown sugar adds moisture, ensuring that the snickerdoodle bars bake up with a soft texture.
• Egg – One large egg brings the dough together.
• Egg yolk – The additional egg yolk adds richness and makes the bars tender.
• Vanilla – Pure vanilla extract complements the snickerdoodle flavor.

Snickerdoodle Bar Cookies, Step by Step

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:

• Salted Caramel Rice Krispie Treats
• Chocolate Toffee Cookie Bars
• Salted Caramel Crumb Bars
• Chocolate Chip Nutella Cookie Bars

Did you try these Snickerdoodle Cookie Bars? Let me know by leaving a comment and rating below!

Snickerdoodle Bar Cookies (Soft, Chewy)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Laura Kasavan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 bars
• Category: Dessert
• Method: Bake
• Cuisine: American

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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!

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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

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Instructions

1. Preheat oven to 350°F and spray an 8-inch square metal baking pan lightly with nonstick spray. Line the pan with parchment paper.
2. 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).
3. 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.
4. 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.
5. 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.

Equipment

Square Baking Pan

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Stand Mixer

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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.