Irresistibly Chewy Snickerdoodle Cookie Bars: Your Ultimate Guide
Step aside, classic snickerdoodle cookies! While we adore the timeless charm of their individual, delicate swirls of cinnamon sugar, sometimes a more efficient and equally delicious dessert is in order. Enter these phenomenal Snickerdoodle Cookie Bars, a fantastic twist that delivers all the sweet, buttery, and spicy goodness you love, but in a thick, ultra-chewy bar form. They’re undeniably perfect for the holidays, those bustling Christmas cookie exchanges, or simply anytime you’re craving that comforting snickerdoodle magic.
Crafted with the same beloved buttery, sugary, and signature cinnamon Snickerdoodle flavors, these bars eliminate the tedious task of scooping and rolling individual cookies. Instead, we transform the rich cookie dough into a large batch, spreading it seamlessly into a baking pan. The result? Thick, wonderfully chewy, and perfectly golden bars that echo the delightful ease of my popular M&M cookie bars and decadent chocolate chip cookie bars with peanut butter! This method ensures a consistently soft interior with those slightly crisp, cinnamon-dusted edges we all adore.
This snickerdoodle bar recipe has become my go-to whenever I need to bake a substantial amount – think two dozen Snickerdoodles – without any of the usual fuss. The beauty of it lies in its simplicity: no intricate dough handling, no messy hands from rolling, just straightforward preparation. You simply prepare the dough, press it evenly into your baking pan, and let the oven work its magic. It’s a truly “easy peasy” approach to baking, saving you precious time and effort, especially during busy seasons.
For those times you might prefer a quick drop cookie version, these snickerdoodle cake mix cookies offer another incredibly simple solution. However, for a truly satisfying, thick, and chewy experience that feeds a crowd, these bars are unrivaled.
Why You’ll Fall in Love with This Snickerdoodle Bar Recipe
These snickerdoodle cookie bars aren’t just a dessert; they’re a celebration of flavor and convenience. Here’s why this recipe will quickly become a cherished favorite in your kitchen:
- Made with Basic Pantry Staples: You won’t need any obscure ingredients for this recipe. Everything you need is likely already in your kitchen, making it incredibly accessible and budget-friendly. This means less time shopping and more time baking!
- Quick and Easy: No Scooping or Rolling: This is arguably the biggest selling point. Forget the repetitive task of portioning and rolling individual cookies. Simply press the dough into a pan, and you’re halfway there. It’s ideal for busy weeknights or when you need a crowd-pleasing dessert in a hurry.
- Yummy Cinnamon Sugar Flavors in a Chewy, Buttery Cookie: These bars capture the quintessential snickerdoodle flavor profile – a perfect balance of sweet, rich butter, and aromatic cinnamon, all wrapped up in a satisfyingly chewy texture. Each bite is a comforting embrace of classic taste.
- Perfect for the Holidays (But Also Year-Round!): While their warm, spicy notes make them a natural fit for fall and winter celebrations like Thanksgiving and Christmas, these bars are so delicious they deserve to be enjoyed all year. They’re fantastic for potlucks, bake sales, family gatherings, or just an indulgent treat.
- Feeds a Crowd Effortlessly: One 9×13 inch pan yields approximately 24 generous bars, making it an excellent choice for parties, school events, or whenever you need to serve a larger group without extra baking time.
- Consistent Perfection: Because the dough is baked as a single slab, you get a wonderfully even texture throughout. Every bar promises that soft, chewy center and a delightful cinnamon-sugar crust.
Key Ingredients for the Best Snickerdoodle Bars
This section provides detailed ingredient notes, highlighting their roles and offering substitution options where applicable. For precise measurements and step-by-step instructions, please refer to the complete printable recipe card located at the end of this post.
- Unsalted Butter (Room Temperature): Butter is the foundation of flavor and texture. Using unsalted butter allows you to control the total salt content in the recipe. Crucially, ensure your butter is at room temperature (soft enough to indent with a finger, but not melted). This allows it to cream properly with the sugar, incorporating air for a light, tender crumb.
- Granulated Sugar: This provides the primary sweetness and contributes to the crispness of the edges and the chewiness of the bar. While some snickerdoodle variations might use light brown sugar for added moisture and a slight caramel note, we stick with granulated sugar in this recipe to maintain the classic, bright snickerdoodle profile.
- Large Eggs (Room Temperature): Eggs act as a binder, provide structure, and add richness and moisture to the dough. Like butter, bringing your eggs to room temperature helps them emulsify better with the other ingredients, leading to a smoother, more uniform dough.
- Vanilla Extract: A staple in most baked goods, vanilla extract enhances and complements the other flavors, particularly the butter and cinnamon. Use good quality pure vanilla extract for the best results.
- All-Purpose Flour: This forms the bulk and structure of our cookie bars. Make sure to measure your flour correctly – spoon it into your measuring cup and then level it off with a straight edge – to avoid a dense or dry bar.
- Cream of Tartar: This is the *secret weapon* and a non-negotiable ingredient for authentic snickerdoodles. Cream of tartar is an acidic salt that reacts with baking soda to create the characteristic tangy flavor and wonderfully soft, chewy texture. It also helps prevent the sugar in the cookies from crystallizing, contributing to that signature “crinkly” top. Do not skip or substitute this ingredient for the true snickerdoodle experience!
- Baking Soda: Working in tandem with the cream of tartar, baking soda is a leavening agent that helps the bars rise, giving them a delightful thickness and a tender crumb.
- Salt: A small amount of salt is vital. It balances the sweetness of the sugar, enhances the cinnamon, and generally brightens all the flavors in the recipe.
- Ground Cinnamon: The star of the show! Cinnamon is the defining flavor of a snickerdoodle. Use fresh, aromatic ground cinnamon for both the dough and the generous cinnamon-sugar topping.
- For the Topping: A simple mix of granulated sugar and ground cinnamon creates that iconic, sparkling, and flavorful crust that makes snickerdoodle bars instantly recognizable and irresistible. The ratio of cinnamon to sugar here is key for that perfect blend of warmth and sweetness.
How to Craft Your Perfect Snickerdoodle Cookie Bars
This section guides you through the process of making these delicious bars with easy-to-follow steps and helpful tips. For a comprehensive printable version of the recipe, complete with exact measurements and detailed instructions, please see the recipe card provided below.
Follow these simple steps to create a batch of the most delicious snickerdoodle cookie bars:
Step 1: Prepare Your Wet Ingredients. Begin by adding your room temperature unsalted butter and granulated sugar to a large mixing bowl. If you have a stand mixer, use the paddle attachment for the best results. Beat these two ingredients together on medium-high speed until the mixture becomes wonderfully light and fluffy, about 2-3 minutes. This creaming process is crucial as it incorporates air, which contributes to the bars’ tender texture. Next, beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the vanilla extract until just combined. Set this wet mixture aside.
Step 2: Combine Dry Ingredients. In a separate medium-sized bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon. Whisking dry ingredients separately ensures that the leavening agents and spices are evenly distributed throughout the flour, preventing any pockets of unmixed ingredients in your final dough.
Step 3: Gently Mix Wet and Dry. With your stand mixer on low speed, gradually add the dry ingredients mixture to the wet ingredients. Mix until just combined. Be careful not to overmix the dough, as overmixing can develop the gluten in the flour too much, leading to tough, dense cookie bars rather than soft and chewy ones. Pause as needed to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly incorporated.
Step 4: Press into Pan & Apply Topping. Transfer the thick cookie dough into your prepared 9×13 inch metal baking pan, which should be lined with parchment paper with an overhang. Press the dough into an even layer across the entire bottom of the pan. Uniform thickness is key for even baking. In a small bowl, quickly whisk together the granulated sugar and ground cinnamon for the topping. Sprinkle this generous amount of cinnamon sugar topping evenly over the surface of the pressed dough. This not only adds the iconic snickerdoodle flavor but also creates that beautiful, crinkly top. Bake as directed in the recipe card below. Remove the bars from the oven when the edges are set and the center is just barely set and still looks a little soft. They will continue to set and firm up as they cool.
Pro Tip: Achieving a Perfectly Smooth Dough Layer
Pressing thick cookie dough evenly into a pan can sometimes be a bit tricky. For a smooth and consistent layer, which is essential for uniform baking, try using a greased offset spatula or even placing a sheet of parchment paper directly on top of the dough and pressing down with your hands. The greased surface or the parchment prevents the dough from sticking and helps you achieve a beautifully even foundation for your bars.
Step 5: Cool Completely and Slice. The most challenging part is waiting! Allow the bars to cool completely in the pan on a wire rack. This is crucial for their structural integrity and for achieving clean cuts. Once fully cooled, use the overhanging parchment paper to gently lift the baked slab out of the pan. Transfer it to a cutting board. Use a sharp knife (a serrated knife can also work well) to cut them into your desired bar size. Enjoy your perfectly baked, chewy snickerdoodle bars!
Storing Your Snickerdoodle Cookie Bars
Proper storage is key to keeping your snickerdoodle bars fresh, chewy, and delicious for as long as possible. Luckily, these bars are quite robust and store wonderfully:
Keep these wonderfully chewy snickerdoodle bars in an airtight container at room temperature for up to 4 days. It’s important to use an airtight container to prevent them from drying out and losing their delightful chewiness. There’s no need for refrigeration, which can sometimes alter the texture of baked goods, making them firmer than desired.
For longer enjoyment, these bars also freeze beautifully for up to 3 months. To freeze, you can either wrap the entire cooled slab (before cutting) tightly in plastic wrap and then foil, or cut them into individual bars. If freezing individual bars, arrange them in a single layer on a baking sheet to freeze solid first, then transfer them to a freezer bag or freezer-safe container. For best results and to prevent sticking, place small squares of parchment paper between layers of bars. When you’re ready to enjoy them, simply thaw at room temperature for a few hours. They’ll taste almost as good as fresh out of the oven!
Expert Tips for Baking the Best Snickerdoodle Bars
Achieving bakery-quality snickerdoodle bars is easy with a few insider tricks:
- Do Not Overbake for Ultimate Chewiness: This is perhaps the most critical tip for any bar cookie! Your snickerdoodle bars are ready to come out of the oven when the edges appear set and lightly golden, but the center still looks just barely set, possibly even a tiny bit soft or jiggly. Remember, they will continue to cook and firm up as they cool in the hot pan. Overbaking is the quickest way to end up with dry, crumbly bars instead of delightfully chewy ones.
- Opt for a Metal Baking Dish Over Glass: For superior results, I highly recommend using a metal baking pan, specifically a light-colored one, rather than a glass dish. Metal conducts heat more evenly and efficiently, promoting consistent baking and better browning on the bottom and sides of your bars. Glass can heat up and cool down unevenly, sometimes leading to overcooked edges and undercooked centers.
- Press the Dough Smoothly and Evenly: The snickerdoodle dough doesn’t spread significantly during baking. This means that whatever your dough looks like going into the oven is largely how it will look coming out. Take a little extra time to press the dough into an even, smooth layer across the pan. This ensures uniform thickness, which is crucial for even baking and a consistent chewy texture in every bite.
- Don’t Worry About Imperfect Tops – Enhance Them! If, despite your best efforts, the tops of your baked bars look a little “wonky” or uneven, don’t fret! Simply add a little more fresh cinnamon-sugar mixture over the warm bars immediately after they come out of the oven. The warmth will help it adhere, and it will effortlessly cover up any imperfections, adding an extra layer of delicious flavor and sparkle.
- Room Temperature Ingredients Make a Difference: Ensure your butter and eggs are at room temperature. This allows them to cream together more smoothly, incorporating more air into the dough, which leads to a lighter, more tender crumb.
- Don’t Skip the Cream of Tartar: As mentioned, cream of tartar is essential for the classic snickerdoodle tang and chewiness. It’s not just for leavening; it’s for flavor and texture.
- Cool Completely Before Cutting: Patience is a virtue, especially when it comes to cutting bar cookies. Allowing the bars to cool completely in the pan allows them to fully set, making them easier to lift out and slice cleanly without crumbling.
Make-Ahead Options for Convenience
These snickerdoodle cookie bars are wonderfully adaptable for make-ahead baking, giving you more flexibility, especially when preparing for events or simply managing a busy schedule.
You can prepare the cookie dough up to 24 hours in advance. After mixing, simply cover the bowl tightly with plastic wrap and refrigerate. When you’re ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes. This allows it to soften slightly, making it easier to press evenly into the pan. You can even mix the cinnamon-sugar topping ahead of time and store it in a small airtight container.
Serving Suggestions: Perfect Pairings
Snickerdoodle cookie bars are incredibly versatile and shine on their own, but they also play well with others! Here are some ideas to elevate your dessert experience:
When it comes to holiday dessert tables, you truly can’t have just one type of treat! These snickerdoodle bars would be a magnificent addition, sitting proudly alongside decadent 7 layer bars and festive Christmas sugar cookie bars. The variety in flavors and textures will delight all your guests.
Of course, these bars are fantastic all on their own as a standalone treat. There’s truly nothing more comforting than a warm, chewy Snickerdoodle bar paired with a tall, cold glass of milk – it’s a match made in heaven! For an extra touch of indulgence, a scoop of creamy vanilla ice cream (or even cinnamon ice cream if you can find it!) on the side never hurt anyone. The contrast between the warm, spiced bar and the cold, sweet ice cream is simply divine. Consider also serving them with a hot cup of coffee, a soothing herbal tea, or even a spiced apple cider during colder months for the ultimate cozy experience.
More Irresistible Dessert Bar Recipes to Try
If you’ve fallen in love with the convenience and deliciousness of cookie bars, here are some other fantastic bar recipes from our collection that you’ll want to add to your baking list:
- Zesty Lemon Bars with a Buttery Shortbread Crust
- Decadent Homemade Twix Bars
- Comforting Harvest Spice Bars
- Fudgy Brookie Bars: The Ultimate Brownie & Cookie Hybrid
Or, explore our complete collection of top-rated cookie bar recipes for endless baking inspiration.
Snickerdoodle Cookie Bars
Author: Jaclyn
Ingredients
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
For the topping
- 3 Tablespoons granulated sugar
- ½ Tablespoon ground cinnamon
Instructions
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Preheat the oven to 350°F (175°C). Line a 9×13 inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl with a hand mixer), cream the room temperature butter and granulated sugar together until the mixture is light, pale, and fluffy, about 2-3 minutes.
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Add the large eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until just combined. Scrape down the sides of the bowl as needed.
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In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 1 teaspoon of ground cinnamon until thoroughly combined. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix the dough. Again, scrape down the sides and bottom of the bowl to ensure even mixing.
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Transfer the cookie dough into the prepared 9×13 inch pan. Press the dough into an even layer using your hands, a greased offset spatula, or by placing another sheet of parchment paper on top and pressing down. This helps create a smooth, consistent base for your bars.
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In a small bowl, whisk together the 3 Tablespoons of granulated sugar and ½ Tablespoon of ground cinnamon for the topping. Sprinkle this cinnamon-sugar mixture generously and evenly over the pressed dough, ensuring it’s completely covered.
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Bake for 24-28 minutes, or until the edges are lightly golden and set, and the center of the dough is just barely set and still looks a little soft. It’s crucial not to overbake, as this will result in dry bars. The bars will continue to firm up as they cool.
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Allow the snickerdoodle bars to cool completely in the pan on a wire rack before attempting to cut them. This ensures they firm up properly and allows for clean, easy slicing. Once cooled, use the parchment paper overhang to lift the entire slab out of the pan. Cut into squares or bars and serve.
Notes
Take the time to smooth the top of the dough as much as possible before baking. The dough does not flatten significantly while baking, so its initial appearance will closely match the final baked product. If you find the top of your bars a bit bumpy after baking, a quick fix is to sprinkle a little extra cinnamon-sugar mixture over any uneven spots while the bars are still warm to cover them up beautifully.
Store your snickerdoodle cookie bars in an airtight container at room temperature for up to 4 days to maintain their freshness and chewy texture. For longer storage, they freeze wonderfully for up to 3 months when properly wrapped.
Nutrition
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