Snickerdoodle Cookie Bars Recipe

If you love the classic taste of snickerdoodle cookies—soft, chewy, with a sparkling cinnamon-sugar top—these Snickerdoodle Cookie Bars will be your new go-to treat.

They deliver all the nostalgic flavors you crave, but in a super-easy bar form that’s ideal for sharing, gifting, or satisfying a cinnamon craving in a hurry.

Skip the dough-scooping and enjoy thick, buttery bars with a melt-in-your-mouth texture and signature snickerdoodle tang.

Ingredients Checklist

To create these irresistible bars, gather the following:

Dry Ingredients

• 2 3/4 cups (345g) all-purpose flour

• 1 1/2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 1/4 teaspoon salt

Wet Ingredients

• 1 cup (226g) unsalted butter, softened

• 1 1/2 cups (300g) granulated sugar

• 2 large eggs, at room temperature

• 2 teaspoons vanilla extract

Cinnamon-Sugar Topping

• 1/4 cup granulated sugar

• 1 tablespoon ground cinnamon

Optional Mix-Ins and Toppings

• 1 cup white chocolate chips (stir into dough or melt for drizzling)

• Caramel sauce for drizzling

• Festive sprinkles for color and crunch

Equipment Needed

• Large and medium mixing bowls

• Hand or stand mixer (for creaming butter and sugar)

• Whisk and spatula

• 9×13-inch baking pan (greased or lined with parchment)

• Measuring cups and spoons

• Cooling rack

• Knife for slicing bars

• Optional: sifter for flour, offset spatula for spreading dough

Step-by-Step Instructions

1. Prep Your Pan and Ingredients

• Preheat oven to 350°F (175°C).

• Line a 9×13-inch baking pan with parchment paper or grease well for easy removal.

• Make sure butter and eggs are at room temperature for smooth mixing.

2. Mix the Dough

• In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.

• In a large mixing bowl, cream the softened butter and sugar on medium speed for 2–3 minutes, until light and fluffy.

• Beat in eggs one at a time, mixing well after each. Add vanilla extract.

• Gradually add the dry ingredients, mixing on low just until combined. Don’t overmix—stop when you no longer see streaks of flour.

• If using white chocolate chips or other mix-ins, fold them in now.

3. Spread and Top

• Using a spatula (or your clean hands), press the dough evenly into your prepared pan.

• In a small bowl, stir together the cinnamon and sugar for topping.

• Sprinkle the cinnamon-sugar mixture evenly over the dough. Don’t skimp—this is what gives that iconic snickerdoodle finish.

4. Bake

• Bake for 20–25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Don’t overbake; bars will continue to set as they cool.

• Cool completely in the pan on a rack for clean slices and best texture.

5. Slice and Serve

• Once cool, lift the bars out using the parchment paper (if used) and cut into squares or rectangles.

• For an extra touch, drizzle with melted white chocolate, caramel, or add sprinkles before serving.

Tips for Perfect Bars

• Measure flour correctly: Spoon flour into your measuring cup, then level off for accurate amounts. Too much flour = dry bars.

• Room temperature butter and eggs: This ensures the dough mixes smoothly and the bars bake up tender.

• Don’t overbake: Slightly underbaked bars are soft and chewy. The centers should look set but not dry.

• Cinnamon-sugar: Apply generously—this is what sets snickerdoodles apart!

• Easy cutting: For clean edges, chill the cooled bars for 30 minutes before slicing with a sharp knife.

Variations & Adaptations

• Gluten-Free: Use a 1:1 gluten-free flour blend and check all other ingredients for gluten content.

• Thinner, crispier bars: Use an 11×17-inch pan, reduce baking time, and spread the dough thinner.

• Mix-ins: Add white chocolate chips, toffee bits, or swirl a bit of Nutella or dulce de leche before baking.

• Holiday version: Top with cinnamon-sugar and festive sprinkles or crushed peppermint candy.

Storage & Freezing

• Room temperature: Store cooled bars in an airtight container for up to 4 days. Place parchment between layers if stacking.

• Longer storage: Bars freeze beautifully! Wrap individual bars in plastic and place in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.

• Keep bars soft: Add a slice of sandwich bread to the container; it’ll help keep the bars moist.

Serving Suggestions

• Serve as an after-school snack, with coffee or tea, or as a quick dessert for gatherings.

• Pair with a scoop of vanilla ice cream and a caramel drizzle for a snickerdoodle sundae.

• Cut into small squares and add to holiday cookie trays or party platters.

Final Thoughts

Snickerdoodle Cookie Bars are the best of both worlds—classic cookie flavor, chewy bar convenience, and plenty of cinnamon-sugar in every bite.

They’re easy, adaptable, and guaranteed to be a hit whether you keep them simple or dress them up with your favorite toppings. Make a pan today and watch them disappear!