Name: Snickerdoodle Cookie Bars Recipe
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 16
Cuisine: American
Ingredients: 2 large eggs; 2 cups (240 g) all-purpose flour; 1 cup (200 g) granulated sugar; ¾ cup (150 g) packed brown sugar; ¾ cup (170 g) fully melted unsalted butter; ¼ cup (50 g) granulated sugar (for topping); 2 tsps pure vanilla extract; 2 tsps ground cinnamon; 1 tsp baking powder; 1 tsp cream of tartar; ½ tsp fine salt

Craving a delightful twist on classic snickerdoodle cookie bars that melts in your palate?

Soft cinnamon-swirled squares promise pure comfort with every delectable bite.

Childhood memories dance through these sweet treats, conjuring warmth from grandma’s kitchen.

Cinnamon and sugar create magic when blended into these irresistible bars.

Perfectly balanced between crisp edges and tender centers, each morsel delivers pure bliss.

Home bakers will adore how simple ingredients transform into something extraordinary.

One taste, and you’ll understand why these bars become instant favorites.

Warm ovens and sweet aromas await, let’s bake something memorable!

Create Crowd-Pleasing Dessert: These Snickerdoodle Cookie Bars deliver pure comfort with their classic cinnamon-sugar twist, making them an instant hit for family gatherings and potlucks.

Simplify Baking Process: Forget individual cookie rolling – this bar version streamlines preparation, allowing you to mix, spread, and bake in one simple pan without tedious shaping.

Universally Loved Flavor Profile: Combining the beloved warmth of cinnamon with buttery sweetness, these bars capture the nostalgic taste that appeals to kids and adults alike, ensuring everyone asks for seconds.

Versatile Serving Option: Perfect for casual weekend treats, school bake sales, picnics, or unexpected dessert cravings, these bars adapt beautifully to any casual or special occasion without complex preparation.

Wet Ingredients:

Unsalted Butter: A rich and creamy base that provides moisture and depth of flavor to the cookie bars.
Granulated Sugar, Brown Sugar: These sugars create sweetness and help develop a soft, chewy texture.
Eggs: They bind the ingredients together and contribute to the structure of the bars.
Vanilla Extract: Adds a warm, aromatic flavor that enhances the overall taste of the dessert.

Dry Ingredients:

All-Purpose Flour: The primary structural component that gives the bars their body and texture.
Baking Powder: Helps the bars rise and become light and fluffy.
Cream of Tartar: Provides a subtle tanginess and helps stabilize the egg whites.
Salt: Balances the sweetness and enhances the other flavors in the recipe.

Topping:

Granulated Sugar, Ground Cinnamon: A classic combination that creates a sweet and aromatic coating for the Snickerdoodle cookie bars, adding a signature cinnamon-sugar crunch.

Step 1: Prepare the Oven and Pan

Warm up the oven to 350°F and get your 9×13 inch baking pan ready by coating it with a generous layer of butter or cooking spray to prevent sticking.

Step 2: Mix Wet Ingredients

Grab a large mixing bowl and combine the melted butter with granulated and brown sugars.

Whisk these ingredients until they blend into a smooth, creamy mixture. Add eggs one at a time, stirring thoroughly after each addition.

Pour in the vanilla extract and mix well.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together:

All-purpose flour
Baking powder
Cream of tartar
Salt

Slowly fold the dry ingredients into the wet mixture, stirring until you create a silky, consistent batter.

Step 4: Spread the Batter

Pour the batter into the prepared pan, using a spatula to spread it evenly across the entire surface.

Step 5: Create the Cinnamon Topping

In a small bowl, combine:

Granulated sugar
Ground cinnamon

Sprinkle this magical mixture generously over the top of the batter, creating a tantalizing cinnamon layer.

Step 6: Bake to Perfection

Slide the pan into the preheated oven and bake for 20-25 minutes. You’ll know they’re done when the top turns a beautiful golden brown and the edges start to pull away from the pan’s sides.

Step 7: Cool and Serve

Remove the pan from the oven and let the bars cool completely for about 30 minutes. This waiting time allows the bars to set and makes cutting easier.

Slice into squares and enjoy the warm, comforting flavors of these irresistible Snickerdoodle Cookie Bars.

Let butter soften at room temperature for easier mixing and smoother texture in the cookie bars.
Use fresh cream of tartar for authentic snickerdoodle flavor and optimal tangy undertones.
Avoid overmixing the batter to prevent tough, dense bars; stir just until ingredients combine.
Check doneness by inserting a toothpick near the center – it should come out with a few moist crumbs.
Store bars in an airtight container at room temperature for up to 5 days to maintain freshness and soft texture.

Gluten-Free Snickerdoodle Bars: Replace all-purpose flour with a blend of almond flour and gluten-free baking mix for a celiac-friendly version that maintains the classic cinnamon-sugar flavor profile.
Vegan Cinnamon Cookie Bars: Swap butter with coconut oil, use flax eggs instead of regular eggs, and select a plant-based vanilla extract to create a dairy-free, egg-free alternative that preserves the original texture.
Reduced-Sugar Snickerdoodle Bars: Substitute half the sugar with monk fruit sweetener or stevia, and use whole wheat flour to increase fiber content while lowering overall sugar levels for a more health-conscious treat.

Complement the warm cinnamon notes with a smooth, rich vanilla latte that echoes the cookie's sweet essence and provides a luxurious beverage counterpoint.
Enhance the dessert's spicy undertones by serving a warm caramel apple cider, which brings out the cinnamon's depth and offers a cozy, autumnal drinking experience.
Match the cookie bars with a spiced chai tea that amplifies the cinnamon profile, creating a seamless flavor connection and adding layers of warming aromatics.
Balance the cookie's soft texture with a scoop of maple pecan ice cream, introducing complementary nutty and sweet dimensions that elevate the dessert's overall taste experience.

Refrigerate: Store cooled cookie bars in an airtight container, layered between parchment paper, for up to 5 days in the refrigerator. Seal tightly to prevent moisture loss and maintain freshness.
Freeze: Wrap individual bars or the entire batch in plastic wrap, then place in a freezer-safe container. Freeze for maximum 3 months. Label with the date to track storage time.
Thaw Refrigerator Method: Transfer frozen bars from freezer to refrigerator overnight. Allow gradual defrosting to preserve texture and prevent sogginess.
Reheat Oven Method: Warm refrigerated or thawed bars at 300°F for 5-7 minutes. Place on a baking sheet, cover loosely with foil to prevent over-browning, and restore original soft texture.

FAQs

What makes cream of tartar important in this recipe?

Cream of tartar provides the signature tangy flavor and helps create the classic soft texture of snickerdoodles by stabilizing the egg whites and preventing sugar crystallization.

Can I substitute brown sugar with white sugar?

No, brown sugar adds moisture and a deeper caramel-like flavor that contributes to the soft, chewy texture of the cookie bars. Using only white sugar will change the overall taste and consistency.

Why do I need to sift the dry ingredients?

Sifting helps break up any lumps in flour, cream of tartar, and baking powder, ensuring a smoother, more even batter and preventing clumps that could affect the texture of the cookie bars.

Mike Reynolds

Founder & Recipe Developer

Expertise

Farm-to-table cuisine, Seasonal recipe development, Sustainable cooking techniques, Food photography

Education

Asheville-Buncombe Technical Community College (A-B Tech)
Associate Degree in Culinary Arts

Mike studied culinary arts with a strong focus on farm-to-table principles and sustainable cooking. His training emphasized the importance of fresh, local ingredients and environmentally responsible practices in the kitchen.

Mike’s food journey began deep in the Blue Ridge Mountains, where weekends at farmers’ markets and home-cooked meals sparked a lifelong obsession with simple, seasonal eating.
After earning his Associate Degree in Culinary Arts from Asheville-Buncombe Technical Community College, he set out to bring farm-to-table cooking into everyday kitchens, without the fuss.
Mike’s philosophy is all about keeping it fresh, unfussy, and full of heart. When he’s not crafting new single-serving recipes, he’s hiking mountain trails, chatting with local farmers, or experimenting with wild ingredients in his backyard kitchen.