Snickerdoodle bars are just as tasty as the cookies but easier to make. Soft and chewy on the inside with a cinnamon and sugar crunch on the outside!
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.
They’re perfect for a quick treat because there is no rolling or chilling dough required. The means that you don’t have to scoop out tiny balls of dough, roll them up and dip into cinnamon sugar.
While I love eating snickerdoodle cookies, making them requires a good level of patience. I think that we can all agree that the rolling and dipping part of the recipes were time-consuming and messy.
No matter how hard you try to stay clean, you end up with hands covered in soft dough and sugar. Then after baking, you still have to clean the cookie sheets. No way, not anymore.
Snickerdoodle cookie bars remove all of that unnecessary hassle by helping you out by giving you less to clean up. And you all know me, I’m all for less clean-up!
Snickerdoodle bars recipe
- In a bowl, whisk together flour, salt, baking soda, and cream of tartar until they are well blended.
- In another bowl, (preferably a larger one) cream together butter and sugar. Mixing them until fluffy, this should take about 2 minutes.
- After that, add in the eggs, one at a time. Beating the mixture after each egg has been added.
- Then add in the milk and the vanilla extract, and beat the mixture again until it is smooth and everything is well combined.
- Once the wet ingredients are finished mixing together, slowly add in the dry ingredients. Stirring it together until everything has come together to form cookie dough.
- Take your ready-to-bake cookie dough and press it into the bottom of a greased 9×13 baking pan. Spreading it flat so it can bake evenly.
- Generously sprinkle the top with your cinnamon sugar mixture over the top. The next step is important- gently press the sugar mixture into the cookie dough with your fingers or the back of a spoon so that it can get better adhesion to the mix.
- If you don’t, you risk losing some of that delicious cinnamon sugar when you cut or begin to eat the snickerdoodle bars.
- After that, all you have to do is bake your snickerdoodle cookie bars for about 15-20 minutes. You’ll know that they’re ready when you can have a toothpick inserted and it comes out clean.
Looking for more delicious cookie recipes?
- The Best Snickerdoodle Cookie Recipe
- Browned Butter Snickerdoodles
- Homemade Chocolate Chip Cookies
- Soft Almond Sugar Cookies
- Soft Sugar Cookie Recipe
- Chewy Oatmeal Cookies
- Homemade Brownie Cookies
- Soft Peanut Butter Cookies
- Molasses Ginger Cookies
- Soft Pumpkin Sugar Cookies
- The Best Pumpkin Cookie Recipe
- White Chocolate Chip Cookies
- Browned Butter Chocolate Chip Cookies
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
- 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 9x13 pan.
- Spread cookie dough into the 9x13 pan on top of the cinnamon sugar.
- Press into and even layer. Sprinkle 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.