Chewy Snickerdoodle Bars
Chewy snickerdoodle bars are the best. They taste just like the cinnamon cookies, but are made in a 9×13 pan so they serve a crowd!
Cookie bars are one of the easiest desserts because they are baked in one pan, then you just cut and serve. They are great for sharing with friends and family. Kids will especially love these snickerdoodle bars with the cinnamon sugar on top! The bars are perfectly soft and chewy with that one-of-a-kind snickerdoodle taste (just like my snickerdoodle cupcakes).
Why This Recipe Works
- Soft and chewy. Inspired by my snickerdoodle cookies, these bars have the right ratio of ingredients to make soft cookie bars without brown sugar.
- Quick and easy to make. The dough comes together in minutes, then all you need to do is bake! No scooping individual cookies, just slice and serve.
- Perfect snickerdoodle taste. The cream of tartar and cinnamon creates that unique, tangy flavor.
- Great for sharing. You can bring the bars to a picnic, share them at work or bring them to a holiday party!
- Butter: Use unsalted butter that is softened to room temperature. Salt is added separately to activate the baking soda.
- Sugar: You will need sugar for the dough as well as the cinnamon sugar topping.
- Cinnamon: Check that your spices are fresh and not expired for best flavor.
- Cream of tartar: This unique ingredient gives snickerdoodles their unique tangy flavor. You can find it at your local grocery store or online.
Refer to the recipe card for ingredient details and measurements.
Add some frosting. I think buttercream or cream cheese frosting would be delicious! For cream cheese, mix 1 cup block-style cream cheese and 1/4 cup unsalted butter until creamy. Add 2 1/2 cups confectioners’ sugar and 1 teaspoon vanilla. Mix until combined and spread over cooled bars.
Add some mix-ins. Chocolate chips, nuts or dried fruit are good mix-ins for this dough. I suggest about 1 cup to mix in after adding the flour to the dough.
Halve the recipe and bake it in an 8×8 pan. Baking time will be about 5 minutes shorter.
How to Make Snickerdoodle Bars
- Whisk together the dry ingredients—flour, cream of tartar, baking soda, salt and cinnamon. Set aside.
- Beat the butter and sugar until light and fluffy. Mix in the eggs and vanilla. Add dry ingredients and mix just until combined.
- Transfer dough to a 9×13 pan. Sprinkle cinnamon sugar on top.
- Bake snickerdoodle bars at 350 F for 25 to 28 minutes. Cool in the pan, cut and serve.
Snickerdoodle bars get their unique flavor from the cream of tartar so don’t omit it. Otherwise you’ll just have cinnamon cookie bars, which will still taste great, but won’t taste like snickerdoodle.
To avoid dry cookies, be sure to weigh your flour with a kitchen scale or aerate it before measuring it. It also helps to use room temperature butter and eggs for a consistent texture in the dough.
The most important tip is not to over-bake these snickerdoodle bars. The bars are done baking when the center is still soft, but the edges are set, about 25 minutes.
Make Ahead and Storage Tips
Store bars in an airtight container at room temperature for up to 5 days.
Freeze snickerdoodle bars after they have cooled completely. Then, wrap the entire bar or cut bars in plastic wrap, then aluminum foil to prevent freezer burn. Freeze for up to 3 months. Defrost in the refrigerator before bringing to room temperature and serving.
Make ahead the dough and store covered in the refrigerator for up to 48 hours. Bring to room temperature so it easy to transfer and press into the pan.
Cream of tartar is an acidic white powder found in the baking aisle or spice aisle at grocery stores. It’s a byproduct of winemaking and used in various baking recipes. It helps stabilize egg whites in meringue, gives cakes more leavening capabilities and provides snickerdoodles with their tangy taste.
Yes, but you can also use my snickerdoodle cookie recipe for that!
Most likely they were over-baked. Check your oven temperature and take the bars out when the center is still soft. Alternatively, there may have been too much flour added (use a kitchen scale for accurate measuring).
Dessert bars are a fan favorite around here. Here are some more you will surely love!
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Get the Recipe: Chewy Snickerdoodle Bars
- 2 ¾ cups (344 g) all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Cinnamon sugar topping
- 3 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 350° F. Grease and flour (or line with parchment paper) a 9×13 baking pan. Set aside.
- In a large bowl, whisk together flour, cream of tartar, baking soda, cinnamon and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on medium high speed until light and fluffy, about 3 minutes. Add eggs and vanilla and mix until combined. Scrape down the sides and bottom of the bowl as necessary. Add flour mixture and mix just until combined.
- Transfer dough to prepared baking pan and press down firmly. In a small bowl, whisk together sugar and cinnamon for the topping. Sprinkle evenly over the dough. It helps to sprinkle from at least a foot above the pan so the cinnamon sugar is dispersed evenly.
- Bake snickerdoodle bars at 350° F for 25-28 minutes (don’t over bake). The bars are done when the edges are set and the center is still soft. Let the bars cool completely before cutting and serving.