There’s something undeniably nostalgic about snickerdoodles. That crackly cinnamon-sugar topping, the soft and chewy center, and that subtle tang you just can’t get from any other cookie—it’s a classic for a reason. But when you take all of that flavor and turn it into cookie bars, you’ve got something truly magical. These Irresistible Snickerdoodle Cookie Bars are the best of both worlds: all the taste and texture of your favorite cookie, with the ease and simplicity of a one-pan dessert.

I first made these bars on a whim for a bake sale, mainly because I was short on time and didn’t want to roll individual cookies. What I didn’t expect was that they’d disappear faster than anything else on the table—and people kept asking me for the recipe. Now, they’re my go-to whenever I need something quick, crowd-pleasing, and just a little bit special.

These bars come together with pantry staples, and the dough is super easy to work with. No chilling, no scooping, no fuss. Just spread, sprinkle, and bake. Whether you’re baking for a party, a family night in, or just to satisfy that afternoon sweet tooth, these bars hit the spot every time.

INGREDIENTS YOU’LL NEED:

Let’s break it down into two parts: the dough and that irresistible cinnamon-sugar topping.

For the dough:

• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract

For the cinnamon sugar topping:

• 2 tbsp granulated sugar
• 1 ½ tsp ground cinnamon

These ingredients come together in just a few simple steps, and the result is a tray of perfectly soft, chewy cookie bars with that signature snickerdoodle flavor.

STEP 1: PREHEAT THE OVEN AND PREP THE PAN

Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and either lightly grease it or line it with parchment paper for easy removal later. If you’re going with parchment, leave a little overhang on the sides—it makes lifting the bars out of the pan a breeze once they’re cool.

STEP 2: WHISK THE DRY INGREDIENTS

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set this mixture aside for now. Cream of tartar is what gives snickerdoodles their signature tang and texture—it’s a must for that authentic flavor, so don’t skip it.

STEP 3: CREAM THE BUTTER AND SUGARS

In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with an electric mixer on medium speed. The brown sugar adds a subtle richness and depth that really makes these bars stand out.

STEP 4: ADD EGGS AND VANILLA

Next, beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. Stir in the vanilla extract and mix until smooth. At this point, the dough should be creamy and well-blended.

STEP 5: MIX IN THE DRY INGREDIENTS

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Don’t overmix here—you want everything fully incorporated, but overworking the dough can lead to tougher bars. The dough will be thick, but that’s exactly what you want.

Now that the dough is ready, it’s time to press it into the pan and add that irresistible cinnamon-sugar topping.

SPREAD, SPRINKLE, AND BAKE — THE EASY WAY TO SNICKERDOODLE BLISS:

Now that your dough is ready, it’s time to bring everything together in the pan and finish off these irresistible bars. This part is so simple and satisfying—just spread the dough, give it that signature cinnamon-sugar sprinkle, and pop it into the oven. You don’t have to fuss with shaping or chilling like traditional cookies, and the result is just as delicious, if not more.

These Snickerdoodle Cookie Bars bake up soft in the center with golden edges and that classic cinnamon-sugar top that adds the perfect crunch and flavor. Let’s get into the final steps that make this dessert a guaranteed crowd-pleaser.

STEP 6: SPREAD THE DOUGH INTO THE PAN

Take your prepared baking pan and scoop the cookie dough into it. The dough is thick, so use a spatula or the back of a spoon to press it evenly into the pan. Make sure to get it into all the corners and smooth out the top as much as you can. You want an even layer so the bars bake up uniform and consistent.

If the dough sticks to your spatula, lightly dampen it with water or spray it with a bit of nonstick cooking spray—it’ll make spreading much easier.

STEP 7: ADD THE CINNAMON-SUGAR TOPPING

In a small bowl, mix together 2 tablespoons of granulated sugar with 1½ teaspoons of ground cinnamon. This is the classic topping that gives snickerdoodles their signature look and flavor.

Sprinkle the cinnamon-sugar mixture evenly over the top of the dough. It might seem like a lot at first, but trust me—this is what creates that crackly, golden crust that makes these bars so irresistible. Don’t skip this step. It’s the finishing touch that transforms a simple cookie bar into a snickerdoodle bar.

STEP 8: BAKE TO GOLDEN PERFECTION

Place the pan in your preheated oven and bake for 22 to 26 minutes. Every oven is a little different, so start checking around the 22-minute mark. You’re looking for lightly golden edges and a center that’s set but still soft.

To test for doneness, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, your bars are ready. You don’t want to overbake them—keeping the center soft is key to that chewy, tender texture we all love in a good snickerdoodle.

STEP 9: COOL AND SLICE

Once baked, remove the pan from the oven and let the bars cool completely in the pan. This allows them to set up properly so they don’t fall apart when you cut them.

After they’ve cooled, use a sharp knife to slice them into bars. You can make them as big or small as you like—whether you’re going for generous bakery-style squares or bite-sized treats for a party platter. If you used parchment paper with overhang, you can lift the whole slab out of the pan before cutting for even easier slicing.

TIPS AND VARIATIONS TO MAKE THESE BARS YOUR OWN

These cookie bars are fantastic as-is, but if you’re feeling creative, here are a few easy ways to switch things up:

Add a little spice: Mix a pinch of nutmeg or cardamom into the cinnamon-sugar topping for a twist on the classic flavor.

Try brown butter: If you want to deepen the flavor, brown your butter before mixing the dough. Let it cool slightly before creaming with the sugars. This adds a rich, nutty note that takes these bars to the next level.

Frost them: For a little extra indulgence, drizzle with a vanilla glaze or spread a thin layer of cream cheese frosting once they’ve cooled.

Make them gluten-free: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. These bars hold up well to the swap.

Add-ins: A handful of white chocolate chips or a swirl of dulce de leche in the batter can give these bars a bakery-style flair. Just don’t go overboard—you don’t want to overpower that classic snickerdoodle taste.

These Snickerdoodle Cookie Bars are one of those treats that’s impossible to eat just one of—and the fact that they’re so easy to make doesn’t help. In the next section, I’ll answer some common questions and share a few final thoughts on why this is a recipe you’ll want to keep in your regular baking rotation.

YOUR SNICKERDOODLE BAR QUESTIONS ANSWERED + A SWEET FINAL THOUGHT:

You’ve mixed, spread, sprinkled, and baked your way to a tray of warm, golden Snickerdoodle Cookie Bars—and if your kitchen smells anything like mine did the first time I made these, you’re probably already hooked.

Before we wrap things up, I want to answer some of the most common questions people have about these bars. Whether you’re baking them for the first time or coming back for round two (or three), these quick answers can help you feel confident every time.

1. CAN I MAKE SNICKERDOODLE COOKIE BARS AHEAD OF TIME?

Yes! These bars can be made a day in advance and stored in an airtight container at room temperature. They actually taste even better the next day once the flavors have had time to settle.

2. HOW SHOULD I STORE THE LEFTOVERS?

Keep them in an airtight container at room temperature for up to 4 days. If you want them to last a little longer, you can store them in the fridge for up to a week, but allow them to come to room temperature before serving for the best texture.

3. CAN I FREEZE SNICKERDOODLE COOKIE BARS?

Absolutely. Once cooled, wrap the bars tightly in plastic wrap, then foil, and place in a freezer-safe container. They’ll keep well in the freezer for up to 2 months. To thaw, let them sit at room temperature for a couple of hours.

4. WHAT DOES CREAM OF TARTAR DO IN THIS RECIPE?

Cream of tartar is what gives snickerdoodles their signature tangy flavor and helps keep the texture soft and chewy. It also works with the baking soda to give the bars a light, tender crumb. It’s an essential part of what makes these bars taste like true snickerdoodles.

5. WHAT’S THE BEST WAY TO CUT CLEAN BARS?

Make sure the bars are completely cooled before cutting. Use a sharp knife, and wipe it clean between cuts to get neat edges. You can also chill the bars slightly before slicing if you want super clean lines for serving or gifting.

6. CAN I DOUBLE THE RECIPE FOR A CROWD?

Yes, this recipe can be doubled and baked in two 9×13 pans, or scaled for a large sheet pan. Just keep an eye on baking time, as the thickness may vary depending on your pan size.

7. CAN I TURN THESE INTO SNICKERDOODLE BLONDIES?

While these bars already have that chewy, buttery blondie texture, you can mix in extras like white chocolate chips or chopped cinnamon chips if you want to lean more into blondie territory. Just remember: less is more to keep the classic snickerdoodle flavor in the spotlight.

FINAL THOUGHTS: SIMPLE, SATISFYING, AND SERIOUSLY DELICIOUS

There’s something incredibly comforting about a warm snickerdoodle, and turning it into a soft, buttery bar just makes life that much easier. These Snickerdoodle Cookie Bars are everything you love about the original cookie—warm spice, chewy center, crisp sugary top—without the extra work of scooping and baking batches.

They’re perfect for bake sales, birthdays, casual get-togethers, or a quiet night in when you just need a little something sweet. And let’s be honest—they also make a pretty great excuse to enjoy a treat with your afternoon coffee.

If you try this recipe, I’d love to hear how it went for you. Did you add a twist? Serve them at a party? Stash a few away for later (no judgment)? Share your baking wins and your own variations—I always enjoy seeing how you bring these recipes to life in your own kitchens.

This one’s a keeper, so save it, print it, pin it—because once you make these Snickerdoodle Cookie Bars, they’re going to earn a permanent spot in your dessert rotation.

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