Fluffy, cinnamony Snickerdoodle Bars are a fun twist on the classic loved cookie! These bar cookies are easy to make, need a handful of pantry ingredients and don’t require chilling before baking.
What are Snickerdoodles?
They are drop cookies that are made for all occasions. They are traditionally rolled in cinnamon-sugar and have a unique texture that sets them apart from a classic sugar cookie. This is created by the addition of cream of tartar. Snickerdoodle cookie bars also have cream of tartar to give that chewy texture.
The origin is unknown, but it’s generally thought that they are of German descent. (I’ve also read that they could be Dutch and could’ve also come into being in New England, so who really knows?)
Fun fact: Snickerdoodle loosely translates from the German word, “Schneckennudeln,” which means snail dumpling.
This Snickerdoodle Bar recipe is a twist on that classic, taking the beloved cookie and transforming them into a bar. To me, one of the best things about these, other than the taste, is the fact that the dough doesn’t need to chill before baking!
What You’ll Need
These Snickerdoodle Bars couldn’t be easier to make at home. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Cream of tartar—an integral ingredient, cream of tartar sets snickerdoodles apart from sugar cookies. It’s used in stabilizing egg whites (hello, meringues!), but it can also be used in cookies like these. It’s an acid that prevents sugar from crystallizing, so it makes for light, fluffy cookie bars.
- All purpose flour
- Baking soda
- Kosher salt
- Unsalted butter
- Granulated sugar
- Egg
- Ground cinnamon
5S Philosophy 👩🏻
- Salt – I like to use kosher salt to bring out the other flavors of these snickerdoodle bars. If using salted butter, you can omit this extra salt.
- Seasonings – Make Pumpkin Spice Snickerdoodle Bars. Simply swap out the cinnamon for an equal amount of pumpkin pie spice. You could also make chai-sugar to go on top, as well.
- Sauces – These bars would be totally dreamy with a cream cheese frosting drizzled or spread over them after baking. You could add in a splash of vanilla extract to the dough for even more warmth.
- Swaps – Swap the same amount of room temperature vegetable shortening for the butter if you’re dairy free.
- Senses – Soft and chewy, snickerdoodle bars fill the air with warm cinnamon, melt into buttery sweetness, and leave a cozy spice lingering on your tongue.
Snickerdoodle Bar Recipe
Ingredients
- 1 1/3 cup all-purpose flour
- 2 teaspoons cream of tartar
- ½ teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- ½ cup unsalted butter , softened
- ¾ cup + 1 ½ tablespoons granulated sugar , divided
- 1 egg , at room temperature
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F. Line a 9”x9” metal baking pan with parchment paper. Set aside.
- In a medium bowl, whisk or soft together the flour, cream of tartar, baking soda and salt. Set aside.
- In another bowl, cream together the butter, ¾ cup of the granulated sugar and the egg with a hand mixer (or a stand mixer) until light and fluffy.
- Combine the dry ingredients with the wet ingredients, mixing until just combined.
- Spoon the cookie dough into the prepared pan and press to evenly cover the bottom.
- In a small bowl, stir together the cinnamon and 1 ½ tablespoons of the remaining sugar on top.
- Bake for 18-20 minutes, or until an inserted toothpick comes out clean.
- Let cool for 20-30 minutes before slicing.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
Nutrition
Storage and Freezing
If you’ve got extra chewy snickerdoodle bars, store them in an airtight container at room temperature for 2-3 days.
Freezing these bars is easy! Bake them as instructed, and let them cool completely before slicing. Line a sheet pan with wax paper, and place the sliced bars onto it, spacing them out so they don’t touch. Freeze for 4-5 hours, or until frozen solid, and transfer to a freezer bag for up to 3 months. Let defrost in the fridge, then enjoy!
More Cookie Bars
I don’t know about you- but my cookies never come out looking perfectly round and gorgeous, so cookie bars are a fantastic answer!
Can I double the recipe and use two 8×8 pans?
Yep! I would rotate pans while baking so they bake evenly.
Thanks so much!
Snickerdoodles are the best! I love the cinnamon spice and so perfect to have with my coffee!
I love snickerdoodles so I know I’m gonna love these! They look so soft and delicious!
Wow! These taste just like the ones our lunch lady used to make from scratch (way) back in the day. So delicious!
Enjoyed these for an afternoon treat and the do not disappoint! Quick, easy and delicious; exactly what I needed to cure my sweet tooth!
I love Snickerdoodles, and turning them into bars is genius!! Can’t wait to try your recipe soon!