This Snickerdoodle Bars recipe first appeared on Savory Experiments, where I am a contributor.
These cinnamon-sugar bars are a fun twist on the classic cookie! These bar cookies are easy to make, call for a handful of pantry ingredients and don’t require chilling. Whether you’re making them for an occasion or just because, Snickerdoodle Bars are fluffy, cinnamony and delicious! Makes 16 bars.
Love bar cookies? Don’t miss Chocolate Chip Cookie Bars and Boozy Bacon Pretzel Peanut Butter Bars!
Would you believe I’d never made a Snickerdoodle before my 30s?
I’m a cookie lover and boast tons of cookie recipes on my site, but somehow, I’ve always left the Snickerdoodle baking for other people.
Well, I’ve now done it as research for these cookie bars, and y’all, let me go on the record saying that there is something so charming about a Snickerdoodle.
Why I love this recipe:
Classic Snickerdoodles are a classic drop cookie that’s made for all occasions.
These cookies are traditionally rolled in cinnamon-sugar and have a unique texture that sets them apart from a classic sugar cookie.
The origin of these cookies is unknown, but it’s generally thought that they are of German descent. (I’ve also read that they could be Dutch and could’ve also come into being in New England, so who really knows?)
This Snickerdoodle Bar recipe is a twist on that classic, taking the loved dough and transforming them into a bar cookie. To me, one of the best things about these bar cookies, other than the taste, is the fact that the dough doesn’t need to chill before baking!
So if you’re in the market for a cookie bar that bakes up quickly, this recipe has your name on it!
Other easy cookie recipes to bake ASAP: Pecan Chocolate Chip Cookies | M&M Sugar Cookies | No Bake Scotcheroo Cookies | Shortbread Brown Butter Cookies | Quebec Maple Pecan Drops
Need baked good inspo? Check out my Desserts recipe index for some ideas!
What you need to this recipe:
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These Snickerdoodle Bars couldn’t be easier to make at home. You’re going to need some ingredients—both found in your pantry and in your fridge—to make this cookie bar recipe happen.
Here’s what you’ll need:
- All-purpose flour—this serves as the base of our recipe. We keep unbleached AP flour in our house, but the regular kind works, too. I do not suggest using a gluten-free flour blend in place of this, as I have not tested it.
- Cream of tartar—an integral ingredient, cream of tartar sets snickerdoodles apart from sugar cookies. It’s used in stabilizing egg whites (hello, meringues!), but it can also be used in cookies like these. It’s an acid that prevents sugar from crystallizing, so it makes for light, fluffy cookie bars.
- Baking soda—this is our leavener for these cookies. It’s not the same thing as baking powder, so please don’t substitute that.
- Kosher salt—I like to use a medium grain salt for this one. You could also use a similarly sized sea salt. If you have a fine salt, use ¾ teaspoon instead to ensure the meatloaf is not too salty.
- Unsalted butter—we’re using a full stick of unsalted butter. Make sure to remove it from the fridge 45-55 minutes before mixing the ingredients so it’s softened.
- Granulated sugar—commonly known as white sugar, this is our sweetener of choice. There is no substitute. We use this in the bars themselves, as well as a cinnamon-sugar topping.
- Egg—this is our binder which also gives the cookie bars a little lift
- Ground cinnamon—this is the final touch to the bars, and it’s necessary! Traditional snickerdoodle cookies are rolled in cinnamon-sugar, so we’re sprinkling this on top!
Let’s talk about substitutions…
I’m not one to suggest making substitutions in recipes for baking, but you can have some fun with them for these Snickerdoodle Bars.
- Spice swap? Make these Pumpkin Spice Snickerdoodle Bars, swap out the cinnamon for an equal amount of pumpkin pie spice.
- Add frosting. These bars would be totally dreamy with a cream cheese frosting drizzled or spread over them after baking.
- Dairy free? Swap the same amount of room temperature vegetable shortening for the butter.
How to make Snickerdoodle Bars
Prep to bake. This means, preheat the oven and line a 9”x9” metal baking pan with parchment paper. This is considered a sling and will help you lift the cookie bars out of the pan. I like to spray it with nonstick baking spray, too, just to ensure they don’t stick.
Mix the dry ingredients. In a medium bowl, stir together the flour, cream of tartar, baking soda and kosher salt. This will ensure they are evenly dispersed throughout the cookie bars.
Cream together the wet ingredients. Measure out the softened butter, ¾ cup granulated sugar and the egg into a large bowl. Mix them with a hand mixer (or a stand mixer) until light and fluffy.
Don’t overmix the Snickerdoodle batter, or the bars will not be as fluffy.
Make the cookie bar batter. Sprinkle the dry ingredients on top of the wet ingredients, and mix until just combined.
Form the cookie bars. Press the cookie batter into the prepared baking pan. While you can use a rubber spatula or an offset spatula to spread the dough, I suggest using your hands because the dough is pretty soft and malleable.
Add the cinnamon-sugar. Sprinkle the remaining sugar and the ground cinnamon on top of the cookie bars to give it the final touch.
Bake for 18-20 minutes in the preheated oven. When done, the bars should be a light golden brown and an inserted toothpick should come out clean.
Cool for 20-30 minutes before slicing and enjoying.
Frequently Asked Questions
Snickerdoodles are coated with cinnamon and granulated sugar.
Generally speaking, Snickerdoodles are supposed to be more cakey than a traditional cookie, like a Chocolate Chip cookie. It could also be possible that you added too much flour to the batter.
Snickerdoodles taste similar to a sugar cookie, but they have a little more tanginess in them, thanks to the cream of tartar. They are coated in decadent cinnamon-sugar and smell divine.
Quick tips and tricks to the best bars cookies
- Make sure your butter and egg are at room temperature. This will make the blending of the cookie bar batter easy as pie.
- How to store: If you’ve got extra Snickerdoodle Bars, store them in an airtight container at room temperature for 2-3 days.
- How to freeze: Bake the bars as instructed, and let them cool completely before slicing. Line a sheet pan with wax paper, and place the sliced bars onto it, spacing them out so they don’t touch. Freeze for 4-5 hours, or until frozen solid, and transfer to a freezer bag for up to 3 months. Let defrost in the fridge, then enjoy!
More bar cookies you might enjoy:
Snickerdoodle Bars are a fun twist on the classic loved cookie! These bar cookies are easy to make, need a handful of pantry ingredients and don't require chilling before baking. Whether you're making them for an occasion or just because, these Snickerdoodle Bars are fluffy, cinnamony and delicious!
- 1 1/3 cup all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ¾ cup + 1 ½ tablespoons granulated sugar, divided
- 1 egg, at room temperature
- 1 teaspoon ground cinnamon
- Preheat the oven to 400°F. Line a 9”x9” metal baking pan with parchment paper, and spritz with nonstick baking spray. Set aside.
- In a medium bowl, stir together the flour, cream of tartar, baking soda and kosher salt. (These are your dry ingredients.) Set aside.
- In another bowl, cream together the softened butter, ¾ cup granulated sugar and the egg with a hand mixer (or a stand mixer) until light and fluffy.
- Sprinkle the dry ingredients into the wet ingredients, mixing until just combined.
- Using your hands, press the cookie batter into the prepared baking pan.
- Once the batter is evenly spread throughout the pan, sprinkle the mixture of cinnamon and the remaining 1 ½ tablespoons of sugar on top.
- Bake in the preheated oven for 18-20 minutes, or until an inserted toothpick comes out clean.
- Let cool for 20-30 minutes before slicing and enjoying.
How to store leftovers: Store the cookie bars in an airtight container at room temperature for 2-3 days tops.
How to freeze: Bake the cookie bars as instructed, and let them cool completely before slicing. Line a sheet pan with wax paper, and place the sliced bars onto it, spacing them out so they don’t touch. Freeze for 4-5 hours, or until frozen solid, and transfer to a freezer bag for up to 3 months. Let defrost in the fridge, then enjoy!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 99Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 65mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.