This Snickerdoodle Bars recipe is an indulgence in the perfect blend of cinnamon-spiced delight and buttery, chewy goodness. These bars are a tantalizing treat that will satisfy your sweet cravings and leave your taste buds craving for more.
Why You’ll Love These
Who can resist a chewy cinnamon sugar cookie bar? These will be a huge hit with your friends and family.
- Easy to Make – Enjoy all the flavors of classic Snickerdoodle cookies without the hassle of individual baking. They are like Snickerdoodle Blondie Bars that are sure to be a crowd pleaser. These bars are easy to make, no need for an electric mixer or stand mixer!
- Irresistible Cinnamon Flavor – These Snickerdoodle bars are packed with the warm, comforting essence of cinnamon, a cozy and satisfying taste that’s perfect for the holidays or any occasion.
- Buttery and Chewy Texture – A delightful combination of a buttery-rich chewy cookie base that melts in your mouth.
See the recipe card below for a full list of ingredients and instructions for Chewy Snickerdoodle Bars.
- Dry Ingredients – All-purpose flour, baking powder, cream of tartar, and kosher salt. Cream of tartar and baking powder are key ingredients in creating the signature tangy flavor and distinctive crackled appearance of snickerdoodles. Cream of tartar also helps activate the baking powder for proper leavening.
- Wet Ingredients – Unsalted butter, granulated sugar, dark brown sugar, eggs, and vanilla extract.
- Topping – Granulated sugar and ground cinnamon are the stars of the show, infusing the bars with its warm, spicy-sweet flavor. It’s what gives snickerdoodles their distinctive taste and aroma.
How to Make Snickerdoodle Bars
These Snickerdoodle Bars are sure to become a favorite treat for anyone who loves the classic snickerdoodle flavor in a convenient, bar form.
- Snickerdoodle cookies get their signature tang from the cream of tartar. DO NOT OMIT the cream of tartar, otherwise, they are just cinnamon cookie bars.
- Aerate, spoon, and swoop level the flour when measuring.
- Use room temperature eggs. Room temperature ingredients incorporate better.
- Be sure to let the melted butter cool slightly before adding it to the sugars. Melted butter that is too hot can melt the sugars resulting in a greasy dough that won’t bake properly.
- Use a metal baking pan instead of glass if possible. Metal pans are better heat conductors, meaning the food inside cooks more evenly. Glass tends to hold the heat, resulting in overbaked edges.
- You can divide the recipe in half and bake them in an 8×8 baking pan for 20 minutes or until set.
The top will be set and a tester inserted in the middle will come out clean. Check at 25 minutes, it’s best to underbake a little because they continue to bake while cooling in the pan.
This recipe is designed for bars, the dough is too thin for cookies. But we have a Snickerdoodle Cookies recipe for you!
Place completely cooled bars in an airtight container and store at room temperature for up to 4 days.
I like to wrap each slice individually in plastic wrap, place them in a freezer safe bag or container, and freeze them for up to 3 months. Thaw in the refrigerator overnight.
More Delicious Bar Recipes
- 2 cups All-purpose flour
- 1/2 tsp Cream of tartar
- 1 tsp Baking powder
- 1/2 tsp Kosher salt
- 3/4 cup Unsalted butter melted, slightly cooled
- 1 cup Granulated sugar
- 3/4 cup Dark brown sugar or light brown
- 2 large Eggs room temperature
- 1 1/2 tsp Vanilla extract
- 1/4 cup Granulated sugar
- 1 1/2 tsp Ground cinnamon
- Preheat the oven to 350 degrees F. Line a 9×13 baking pan with parchment paper leaving overhang to use as handles for easy removal. Grease the exposed areas of the baking pan.
- In a medium bowl whisk together the flour, cream of tartar, baking powder, and kosher salt. Set aside.2 cups All-purpose flour, 1/2 tsp Cream of tartar, 1 tsp Baking powder, 1/2 tsp Kosher salt
- In a large bowl, mix the melted butter and sugars until combined. Add the eggs and vanilla extract and mix until fully incorporated.3/4 cup Unsalted butter, 1 cup Granulated sugar, 3/4 cup Dark brown sugar, 2 large Eggs, 1 1/2 tsp Vanilla extract
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- In a small bowl mix together the granulated sugar and ground cinnamon.1/4 cup Granulated sugar, 1 1/2 tsp Ground cinnamon
- Spread the batter evenly into the prepared pan. Using a spoon sprinkle the cinnamon topping evenly over the top.
- Bake for 25-30 minutes, until it’s golden brown and a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely on a wire rack, remove them using the overhang handles, and slice into desired size servings.