Snickerdoodle Cookie Bars

Name: Snickerdoodle Cookie Bars
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 14 tbsp Salted Butter; 1/2 tbsp Vegetable Oil; 1 cup Brown Sugar; 1/4 cup Sugar; 1 Egg; 1 Egg Yolk; 1 1/2 tsp Vanilla Extract; 2 1/4 cups All Purpose Flour; 2 tsp Cornstarch; 1 1/2 tsp Ground Cinnamon; 1 tsp Cream of Tartar; 1/2 tsp Baking Powder; 1/2 tsp Kosher Salt; 1/2 cup Brown Sugar; 1 tbsp Cinnamon; 2 tbsp All Purpose Flour; 3 tbsp Salted Butter ((melted))

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These soft and chewy Snickerdoodle Cookie Bars will melt in your mouth with their buttery texture, perfectly balanced sweetness, and a warm cinnamon flavor in every bite! Topped with a crunchy, cinnamon sugar streusel, they are the perfect treat when you’re craving a quick and easy dessert!

For a fun spin on this recipe, try my cinnamon cookies and chocolate chip cookie bars!

snickerdoodle cookie bars stacked on top of one another on a serving tray.

Idk who came up with the idea to turn cookies into cookie bars, but whoever they are – they’re a genius. There’s no scooping the cookies or rolling the balls of dough into perfect spheres. Just plop the cookie dough right into the pan and bake.

This snickerdoodle bar recipe is a super easy recipe that comes together in about 20 minutes and bakes in just 30 minutes. So, you can have delicious, soft, and chewy cinnamon cookie bars in hand

Oh, and for this recipe, top with a cinnamon-sugar mixture – because it’s cozy season and who doesn’t love cinnamon and pumpkin everything right now?!

Ok rant over! This snickerdoodle cookie bars turns your classic snickerdoodle cookie (my favorite cookie might I add) into a thick bars with a chewy texture with moist crumbs. Couple that with the cinnamon sugar mixture on top of the bars for a slight crunch and you’ve got an incredibly delicious dessert.

And while you’re here, make my snickerdoodle cheesecake next!

Snickerdoodle Cookie Bar Ingredients
Variations
How to make Snickerdoodle Cookie Bars
Tips for Success
Recipe FAQs
More Cookie Recipes
Snickerdoodle Cookie Bars Recipe

ingredients to make snickerdoodle cookie bars - sugar, brown sugar, butter, flour, baking powder, cream of tartar, vanilla extract, cinnamon, and kosher salt.

(full list of ingredients in the recipe card)

All Purpose Flour – flour gives the bars their structure. Be sure to sift the flour to prevent any clumps.
Cornstarch – it makes the snickerdoodle cookie bars nice and chewy!
Cream of Tartar – the traditional snickerdoodle cookie has cream of tartar. It has a tangy flavor, yes, but it also is technically a leavening agent and helps the cookie bars to rise.
Egg and Egg yolk – to bind the cookies together and also add richness! The extra egg yolk makes them nice and chewy snickerdoodle bars.
Salted Butter – Butter plays a crucial role in cookies by helping them spread and become tender. It also adds richness and flavor by enhancing the overall taste. Chewy snickerdoodles are my fave so I wanted to make them into a chewy bar for the same effect. You can use unsalted butter if you’d like, just add an additional 1/4 tsp of kosher salt.
Sugar and Brown Sugar – to add sweetness, flavor, and give the bars their chewy texture.
Vanilla Extract – use quality vanilla extract or even vanilla bean paste for the best results.
Spices – ground cinnamon makes these snickerdoodle cookies perfectly spiced!

Variations

Add Mix-Ins: Incorporate white chocolate chips, cinnamon chips, or chopped pecans into the batter for extra flavor and a nice crunch.

Frosted Bars: Top the cooled bars with a layer of cream cheese frosting to make them extra indulgent! Use the frosting from my sweet potato pound cake and drizzle it on top!

Brown Butter Snickerdoodle Bars: Use browned butter instead of regular butter to deepen the flavor and add nutty richness. Just make sure you allow the browned butter to solidify to room temperature prior to assembling the batter.

butter, sugar, and brown butter mixed together in a bowl.

Step 1: Preheat the oven to 350 degrees F. Line an 8×8 square pan with parchment paper. In a small bowl, combine cinnamon and sugar and set aside. Add room temperature butter to the bowl of a stand mixer fitted with the paddle attachment. Mix together on low speed, then add brown sugar and sugar and mix for an additional 2 minutes on medium speed. Scrape down the sides of the bowl and add vanilla extract, whole egg, and egg yolk. Mix for an additional 1-2 minutes, until everything is well incorporated.

snickerdoodle cookie bar batter in a bowl.

Step 2: Mix together the dry ingredients in a large mixing bowl – all purpose flour, cream of tartar, baking powder, ground cinnamon, and kosher salt. Give it a good whisk and set aside. Add the dry ingredients to the bowl and mix for 30 seconds to 1 minute, until there are no streaks of flour and a thick, soft dough forms. Scoop the cookie dough into the prepared pan and smooth into an even layer (it’s help to use an offset spatula).

cinnamon streusel mixed together in a bowl.

Step 3: Then make the cinnamon sugar topping. Mix together flour, brown sugar, and cinnamon in a bowl. Pour in melted butter and mix until a sandy mixture forms. Sprinkle on top of the cookie dough in an even layer.

cookie bars in a parchment lined baking dish.

Step 4: Bake in the preheated oven for 30-34 minutes, until the top of the cookie bars are golden brown and the edges are set. Allow the bars to cool in the pan for 10 minutes, then remove onto a wire rack to cool completely prior to cutting into them!

Tips for Success

Use room temperature ingredients: Softened butter and room-temperature eggs mix more evenly, resulting in a smooth batter with a uniform texture.

Line the pan with parchment paper: This makes it easier to remove the bars from the pan and cut them into clean squares.

Don’t skip the cinnamon-sugar topping: This streusel creates the snickerdoodle flavor and adds a nice crust-like texture on top of the bars. It’s SO good.

Check for doneness: The bars are ready when the edges are set, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking to maintain their chewy texture.

up close photo of snickerdoodle cookie bars on a book.

Recipe FAQs

How should snickerdoodle bars be stored?

These bars can usually be kept in an airtight container at room temperature for up to a week, refrigerated for two weeks, or frozen for longer storage.

Can snickerdoodle cookie bars be made without cream of tartar?

Yes, snickerdoodle cookie bars can be made without cream of tartar, though the flavor and texture might change slightly. To substitute, you can use 2 tsp lemon juice, vinegar, or add an additional tsp of baking powder to provide the acidity and leavening properties cream of tartar typically offers. While the bars will still be delicious, they may lack the traditional tanginess and slight chew of classic snickerdoodles.

How to make them gluten-free?

Use gluten-free all-purpose flour in place of all purpose flour.