Snickerdoodle Bars
These Snickerdoodle Bars are your favorite snickerdoodle cookies conveniently made in bar form!
I have a confession: I am a cookie bar addict. I like to be efficient in the kitchen, so the idea of individually scooping out cookie dough does not sound like a fun task to me. If I have the choice between making a cookie and a cookie bar, hands down, I’ll pick the cookie bar.
So join me in my fun “addiction” and make these delicious Snickerdoodle Bars! They’re chewy, sweet, and cinnamony just like snickerdoodle cookies should be.
Why You Will Love Snickerdoodle Bars
Ingredients Needed for Snickerdoodle Cookie Bars
Ingredient quantities for this snickerdoodle cookie bars are located in the recipe card at the end of the post.
- Salted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cinnamon
- Cream of tartar
- Baking soda
- Salt
Tools You Will Need for This Recipe
These are some of my favorite kitchen tools to use for this recipe!
How To Make Snickerdoodle Bars (Quick Overview)
The steps below are just a quick overview of how to make snickerdoodle cookie bars. The full process in detail is located in the recipe card at the end of the post.
- Preheat oven, then use a large bowl or a stand mixer to combine the butter, cream cheese, granulated sugar, and brown sugar.
- Mix on medium-high until fluffy.
- On low, add eggs one at a time, and beat well after each addition.
- Next add vanilla extract. Scrape down the sides of the bowl and mix well on low until well-combined.
- In a small bowl, thoroughly combine the flour, cinnamon, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
- Lightly spray the bottom of a casserole dish (I used 7″ ×11″ dish) with non-stick cooking spray, then spread batter evenly into the dish.
- Immediately before baking, mix equal amounts of granulated sugar and cinnamon in a bowl, then dust the top of your cookie bars until your heart is happy. 💗
- Place baking dish in the oven and bake for 15-20 minutes until the edges begin to lightly brown and a toothpick inserted into the middle comes out clean. Be careful not to overbake! The snickerdoodle bars will firm up as they cool.
Tip: Be Careful Not to Overbake!
Unlike traditional cookies that can be removed from the baking sheet and transferred to a cooling rack immediately, you can’t remove cookie bars immediately from the baking dish. That means they will continue to cook after they’re removed from the oven, so be careful not to overbake your bars!
- Let the bars cool completely on a wire cooling rack, then cut into 10 even pieces and serve.
More of My Cookie Bar Recipes
How to Store Snickerdoodle Cookie Bars
- Store in an airtight container
- Countertop: up to 3 days
- Refrigerator: up to 2 weeks
- Freezer: up to 3 months
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Snickerdoodle Bars
Ingredients
- 1/2 cup salted butter (softened)
- 3/4 cup granulated sugar (plus more for topping)
- 1/3 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cinnamon (plus more for topping)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350 F.
- Use a large bowl or a stand mixer to combine the butter, cream cheese, sugar, and brown sugar.
- Mix on medium-high for 5-6 minutes (until fluffy).
- On low, add eggs one at a time, and beat well after each addition.
- Next add vanilla extract. Scrape down the sides of the bowl and mix well on low until well-combined.
- In a small bowl, thoroughly combine the flour, cinnamon, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
- Lightly spray the bottom of a casserole dish (I used 7" ×11" dish) with non-stick cooking spray, then spread batter evenly into the dish.
- Immediately before baking, mix equal amounts of sugar and cinnamon in a bowl, then dust the top of your cookie bars with as much of the mixture as desired.
- Place baking dish in the oven and bake for 15-20 minutes until the edges begin to lightly brown and a toothpick inserted into the middle comes out clean. Be careful not to overbake! The bars will firm up as they cool.
- Let the bars cool completely on a wire cooling rack, then cut into 10 even pieces and serve.
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.
