Snickerdoodle Bars are thick and chewy bars with a soft center and warm cinnamon flavor. They’re the ultimate way to enjoy a snickerdoodle cookie!
Ah, snickerdoodles. Their appearance is enough to tell you what you’re going to get — soft, buttery cookies with the warmth of cinnamon.
What’s even better than a snickerdoodle cookie? A snickerdoodle bar.
These Snickerdoodle Bars are everything you love about its cookie counterpart and more.
I can’t tell you how many times I’ve set out to bake thick, chewy cookies and ended up with thin and crispy ones instead.
Baking bar cookies is the sure fire way to get ultra thick, chewy cookies, and they’re so much easier to make as well.
These Snickerdoodle Bars don’t require rolling the dough into balls, then coating them in cinnamon sugar.
Spread half of the dough out in a greased pan, and sprinkle on half of the cinnamon sugar mixture.
From there, dollop the rest of the dough over the top and sprinkle the remaining cinnamon sugar mixture over that. Then bake and enjoy!
The warm scent of cinnamon will fill your kitchen and the hardest part about making these is waiting for them cool a bit before cutting them into bars.
I love that these Snickerdoodle Bars are thick and chewy yet still soft in the middle. Pour yourself a nice, big glass of milk and enjoy a warm Snickerdoodle Bar.
It really doesn’t get much better. 🙂
More cookie recipes you’ll love!
- Greek Butter Cookies (Kourabiedes)
- Chocolate Chunk Skillet Cookie
- Chocolate Chip Cookies
- Snickerdoodles by Sally’s Baking Addiction
For the snickerdoodle cookie dough:
- 2⅓ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the cinnamon sugar filling:
- 1 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
- Preheat the oven to 350 degrees. Grease a 13×9″ baking dish with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt. Set aside.
- In a large bowl, beat the butter and the sugars until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating on low speed until incorporated. Beat in the vanilla. Beat in the dry ingredients on low speed until just combined.
- Pour half of the batter into the prepared baking dish. The batter will be sticky, but spread it as evenly as you can. Sprinkle half of the cinnamon-sugar mixture over the batter.
- Using a teaspoon, drop dollops of the remaining batter over the cinnamon-sugar mixture. The cinnamon-sugar mixture will still be visible in many areas. Sprinkle with the remaining cinnamon-sugar.
- Bake for 25 minutes on the center rack of the oven. Remove from heat and cool on a wire rack for 1 hour. Cut into squares and enjoy!
- Store bars in an air tight container at room temperature for 5-7 days.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.