Snickerdoodle Cookie Bars
There’s just something magical about cinnamon sugar that brings comfort with every bite, isn’t there? These Snickerdoodle Cookie Bars are a sweet little gem I stumbled into baking on a chilly Sunday when I wanted something easy but undeniably satisfying. I love traditional snickerdoodles, but honestly, scooping out individual cookies when the kids are running around, laundry is piling up, and dinner is half-prepped? Not happening. These bars were the perfect solution: all the cozy, chewy, buttery goodness of the classic cookie, but baked in one pan and cut into squares. Brilliant, right?
What I especially adore about this recipe is how it delivers that soft, cinnamon-swirled middle with just the right touch of sugary crisp on top. It’s got that homemade charm but feels a little elevated—and it smells like a cinnamon-sugar hug while baking. The first time I made them, my husband asked if I’d bought them from a bakery (a huge compliment in my book), and both kids demanded seconds. The next day? I had texts from two moms asking for the recipe after I sent some in the school lunchbox. That’s when I knew: this one’s a keeper.
So if you’re looking for a go-to treat that feels nostalgic, comes together fast, and makes everyone happy—you’ve found it. Let’s bake!
Questions I Often Get Asked About This Recipe
Can I double this recipe for a crowd?
Absolutely! Just use a 9×13 pan and bake a little longer—about 30–35 minutes, but keep an eye on it.
Do I need cream of tartar like traditional snickerdoodles?
Nope! That’s the beauty of this version—same flavor, less fuss.
Can I freeze these?
Yes! Cut into bars, wrap individually, and freeze in a sealed container for up to 2 months.
Can I use a different sugar for the topping?
Granulated is best for that classic crunch, but a cinnamon-coconut sugar blend works too for a slightly deeper flavor.
Do they taste good the next day?
They taste even better! The flavors settle in overnight, making them extra chewy and flavorful.
What You Need to Make Snickerdoodle Cookie Bars
Ingredients:
1 cup (2 sticks) unsalted butter, melted
1 ½ cups granulated sugar
2 large eggs
1 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
Cinnamon-Sugar Topping:
2 tbsp granulated sugar
1 tbsp ground cinnamon
Tools You’ll Need:
8×8 or 9×9 baking pan
Mixing bowls
Rubber spatula or wooden spoon
Parchment paper (optional, for easy cleanup)
How to Make Snickerdoodle Cookie Bars
Preheat your oven to 350°F (175°C). Lightly grease your baking pan or line it with parchment paper.
Mix the wet ingredients. In a large bowl, combine the melted butter and sugar. Stir until smooth, then mix in the eggs and vanilla extract.
Add the dry ingredients. Stir in flour, baking soda, and salt until just combined—don’t overmix!
Spread the batter. Pour the dough into your prepared pan and smooth it out evenly.
Sprinkle the topping. In a small bowl, mix the 2 tbsp sugar with the cinnamon. Sprinkle it evenly over the top of the batter.
Bake. Place in the oven and bake for 22–25 minutes, or until the edges are set and the top is lightly golden. A toothpick inserted in the center should come out mostly clean.
Cool and cut. Let them cool in the pan before slicing into squares.
Tips for Making the Best Snickerdoodle Cookie Bars
Use melted butter for a fudgier, chewy texture and richer flavor.
Don’t overbake! The bars should look slightly soft in the center when you take them out—they’ll firm up as they cool.
For cleaner cuts, chill the bars slightly before slicing.
Want a little twist? Add a pinch of nutmeg or a swirl of cream cheese frosting on top once cooled.
Make it gluten-free by swapping in a 1:1 gluten-free flour blend.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were absolutely delish. Both people I gave them to called me for the recipe. That’s when you know you’ve got a keeper!”
⭐️⭐️⭐️⭐️ “Easy to make and my kids devoured them. Next time I might try adding a cream cheese glaze!”
⭐️⭐️⭐️⭐️⭐️ “Perfect for school lunches or bake sales. They cut beautifully and don’t fall apart.”
⭐️⭐️⭐️⭐️⭐️ “This is my third time baking these. They’ve officially replaced my regular snickerdoodle cookie recipe.”
⭐️⭐️⭐️⭐️ “Great flavor, though mine came out a bit cakier than expected—will bake a few minutes less next time.”
Printable Recipe
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Snickerdoodle Cookie Bars
These chewy Snickerdoodle Cookie Bars are everything you love about the classic cookie, simplified into a no-fuss, single-pan treat. Perfect for busy weeknights, school lunches, bake sales, or cozy weekends, this recipe delivers rich buttery flavor and a cinnamon-sugar crunch in every bite.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- Cinnamon-Sugar Topping:
- 2 tbsp granulated sugar
- 1 tbsp ground cinnamon
- Tools You'll Need:
- 8x8 or 9x9 baking pan
- Mixing bowls
- Rubber spatula or wooden spoon
- Parchment paper (optional, for easy cleanup)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your baking pan or line it with parchment paper.
- Mix the wet ingredients. In a large bowl, combine the melted butter and sugar. Stir until smooth, then mix in the eggs and vanilla extract.
- Add the dry ingredients. Stir in flour, baking soda, and salt until just combined—don’t overmix!
- Spread the batter. Pour the dough into your prepared pan and smooth it out evenly.
- Sprinkle the topping. In a small bowl, mix the 2 tbsp sugar with the cinnamon. Sprinkle it evenly over the top of the batter.
- Bake. Place in the oven and bake for 22–25 minutes, or until the edges are set and the top is lightly golden. A toothpick inserted in the center should come out mostly clean.
- Cool and cut. Let them cool in the pan before slicing into squares.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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