These thick and chewy Snickerdoodle Bars are a fun twist on my favorite cinnamon sugar cookie. They’re everything you love about the classic cookie, but waayyyyy easier to make. No scooping, no rolling, zero chilling. Dusted with a crunchy layer of cinnamon sugar, these bars will be on repeat in your kitchen all year long!
What makes these bars so good?
These easy one pan bars are so simple to make and they’re always a crowd pleaser. Here’s what makes these bars so good:
Easy to make. You’ll just need 30 minutes and a handful of simple ingredients to make these bars. No rolling, zero chilling. They’re the perfect after school treat or dessert for last minute houseguests.
Feeds a crowd. Anything dusted in cinnamon sugar is a fan favorite at my house and these snickerdoodle bars are no exception. Pro-tip: double the recipe because they won’t last long!
Delicious, cozy Fall flavors. Perfect for pairing with a tall glass of milk or a cup of warm apple cider.
You’ll need just a handful of simple ingredients to make these snickerdoodle bars. Here’s your shopping list:
- Cream of tartar
- Baking powder
How to make snickerdoodle bars
These bars are easy to whip together in under an hour. To make the dough you can use a stand mixer fitted with the paddle attachment or an electric hand mixer. Follow this easy step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Preheat the oven to 350°F. Line an 8 x 8 baking pan with parchment paper, allowing the paper to extend over the sides of the pan for easy removal of the bars once baked. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
Step 3: Add the egg, followed by the egg yolk and mix to combine well. Add the vanilla and mix until incorporated.
Step 4: In a separate bowl, whisk together the flour, baking powder, cream of tartar, cornstarch, cinnamon and salt. Add the dry ingredients to the butter and egg mixture in two additions.
Step 5: Mix on low speed until just combined. Step when a few streaks of flour remain. Do not overmix the dough.
Step 6: Transfer the dough to the prepared baking pan, smoothing the top with an offset spatula.
Step 7: In a small bowl, combine the cinnamon and sugar. Sprinkle the cinnamon sugar topping generously over the dough.
Step 8: Bake for 23 to 25 minutes or until the edges are set and the top is golden brown. A toothpick inserted into the center of the pan should come out clean.
Step 9: Remove the pan from the oven and cool completely on a wire rack before slicing into squares.
Tips for the best bars
For picture perfect snickerdoodle bars, follow these simple tips and tricks.
Use room temperature ingredients. Make sure your butter and eggs are at room temperature before you begin mixing the dough. This well help ensure that the ingredients incorporate well, giving you a thick and chewy texture.
Do not over mix the dough. Once you’ve added the dry ingredients, only mix until a few streaks of flour remain. Over mixing the dough will lead to a tough, dense cookie bar.
Do not over bake. Keep an eye on your oven and remove the bars when the edges are golden brown and the center is set. A toothpick inserted into the center of the bars should come out clean or with a few moist crumbs remaining.
How to store
These bars are so scrumptious that I’m willing to bet you won’t have a single crumb left over. If you do have a few pieces leftover, store them tightly covered at room temperature for up to 4 days. To freeze the bars, cool completely and then wrap in two layers of plastic wrap. Store in a large freezer bag for up to 2 months. Defrost at room temperature before serving.
Yes! Substitute the all-purpose flour for you favorite gluten free flour blend. Make sure it contains xanthan gum.
To get that signature texture and tang that we all know and love from a snickerdoodle cookie, you’ll need to use cream of tartar.
Absolutely! Double the recipe and bake in a 9 x 13 inch pan.
Looking for more easy and delicious Fall recipes?
Delightfully thick and chewy snickerdoodle bars dusted with a crunchy cinnamon sugar topping. An easy one pan dessert ready in 30 minutes.
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1/3 cup (65 g) light brown sugar, packed
- 1 large egg, plus 1 egg yolk, room temperature
- 1 teaspoon vanilla
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Cinnamon Sugar Topping
- 1/4 cup (50 g) granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper. Allow the paper to extend over the sides of the pan by 1-2 inches for easy removal of the bars once baked. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes.
- Add the egg, followed by the egg yolk, mixing well after each addition.
- Add the vanilla and mix until incorporated. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, cream of tartar, cinnamon and salt.
- Add the dry ingredients to the butter and egg mixture in two additions. Mix only until a few streaks of flour remain. Do not over mix.
- Transfer the dough to the prepared pan and use an offset spatula to level the top.
- Whisk together the remaining sugar and cinnamon. Sprinkle generously over the top of the dough.
- Bake in the center rack of the oven for 23-25 minutes or until the edges are set and the top is golden brown. A toothpick inserted into the center of the bars should come out clean or with a few crumbs remaining.
- Remove the pan from the oven and cool completely on a wire rack before slicing into squares.
Store tightly covered at room temperature for up to 4 days.
May be frozen.
Keywords: snickerdoodle bars, snickerdoodle blondies