Snickerdoodle bars are just as tasty as the cookies, but easier to make. Soft and chewy on the inside with a cinnamon sugar crunch on the outside.
They’re perfect for a quick treat because no rolling or chilling dough is required. This means that you don’t have to scoop out tiny balls of dough, roll them up and dip them into cinnamon sugar.
All of the deliciousness of a snickerdoodle cookie, without all of the work. If you enjoy the traditional snickerdoodle cookie, you’ll enjoy these snickerdoodle bars.
Ingredients for Snickerdoodle Cookie Bars
For the Cookie Bars
- 3 3/4 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup butter softened
- 2 cups sugar
- 2 eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
For the Cinnamon & Sugar Mixture
- 1/3 cup sugar
- 1 tablespoon cinnamon
How to Make Snickerdoodle Bars
- Preheat the oven to 350ºF.
- Whisk together flour, salt, baking soda, and cream of tartar.
- Cream together butter and sugar until light and fluffy, about 2 minutes.
- Add eggs, one at a time, beating well between each addition.
- Add milk and vanilla extract, and beat until combined.
- Slowly add dry ingredients into the creamed mixture.
- Mix until everything just comes together, scraping down the bowl as needed.
- Combine cinnamon and sugar until it is mixed well.
- Sprinkle half in the bottom of a greased 9×13 pan.
- Spread cookie dough into the 9×13 pan on top of the cinnamon sugar.
- Press into an even layer. Sprinkle the remaining cinnamon-sugar mixture evenly on top.
- Bake for 15-20 minutes, or until the top is golden brown and a toothpick comes out slightly wet.
Yes, you can freeze snickerdoodle bars. They will be easier to thaw and eat if they are frozen individually and then placed in a freezer-safe container or bag. To thaw, leave at room temperature overnight.
A snickerdoodle is just a type of cookie, so there is no difference between a snickerdoodle and a cookie. They are the same. For this recipe, we are making bars instead of individual cookies.
A cookie bar is done when the top is crispy and golden brown and the center is puffed and slightly soft.
Looking for more delicious cookie recipes?
Snickerdoodle Bars
Equipment
Ingredients
For the Cookie Bars
- 3 3/4 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup butter softened
- 2 cups sugar
- 2 eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
For the Cinnamon & Sugar Mixture
- 1/3 cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350ºF.
- Whisk together flour, salt, baking soda, and cream of tartar.
- Cream together butter and sugar until light and fluffy, about 2 minutes.
- Add eggs, one at a time, beating well between each addition.
- Add milk and vanilla extract, beat until combined.
- Slowly add dry ingredients into the creamed mixture.
- Mix until everything just comes together, scraping down the bowl as needed.
- Combine cinnamon and sugar.
- Sprinkle half in the bottom of a greased 9×13 pan. See note.
- Spread cookie dough into the 9×13 pan on top of the cinnamon sugar.
- Press into and even layer. Sprinkle remaining cinnamon sugar mixture evenly on top.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick comes out slightly wet.
Nancy Baas says
I want to try these snickerdoodle bars. When you were talking about the bars, you didn’t state to put half of cinnamon sugar on bottom of greased pan. Yet in the instructions it says to do that. So the question is, does ALL the sugar mixture go on top of dough or do I split it?
Alli says
Hi Nancy, split the mixture as instructed in the recipe card. Thanks for pointing out the error in the post, it has been fixed.
Rachel >> Strangers on a Plain says
Well these look amazing. Even though it’s summer I can feel myself hording recipes for the colder months when I can stand to have the oven on.
Alli says
Such an easy way to make snickerdoodle bars!