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
Inspired by my snickerdoodle cookies, these bars have the right ratio of ingredients to make soft cookie bars without brown sugar. The cream of tartar and cinnamon creates that unique, tangy snickerdoodle flavor.
How to make snickerdoodle bars
- Preheat oven to 350 F. Line a 9×13 pan with parchment paper and set aside.
- 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 prepared pan. Sprinkle cinnamon sugar on top.
- Bake snickerdoodle bars 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.
To freeze snickerdoodle bars, first let them cool completely. Then, wrap the entire bar in plastic wrap, then aluminum foil to prevent freezer burn. Freeze for up to 1 month. Defrost in the refrigerator before bringing to room temperature and serving. Alternatively, you can individually wrap each bar and store in an airtight container or freezer bag.
Frequently Asked Questions
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!
Keep bars in an airtight container at room temperature for up to 5 days.
If you cut the recipe in half, the dough will fit in a 8×8 pan, but the bars will be slightly thinner and will need a shorter baking time, around 20 minutes.
More dessert bar recipes
Dessert bars are a fan favorite around here, especially sugar cookie bars. They are so soft and chewy and topped with the most delicious buttercream frosting. Another popular recipe is for chocolate chip cookie bars, which are easy to cut up and share with friends. If you’re looking for some classics, then try my super fudgy brownies or these buttery blondies with pecans.
I love a good cinnamon-filled dessert, but especially snickerdoodles. The flavor is loved by many and easy to make if you have cream of tartar on hand. Even so, it’s always available in the baking aisle at your local grocery store.
Try making these snickerdoodle bars next time you have the urge to bake. You can bring the bars to a picnic, share them at work or bring them to a holiday party! These bars are made for a crowd. If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.
- 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.