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Snickerdoodle Bars

These Snickerdoodle Bars are soft and cinnamon-y just like the cookies, but brown sugar gives them more depth and a delightfully chewy texture!

Stack of snickerdoodle bars on plate

It’s hard to improve upon the classic snickerdoodle recipe, with its soft, buttery cookie and irresistible cinnamon sugar coating, but this recipe transforms the cookie into a chewy dessert bar with delicious results!

If you are fan of snickerdoodles, then these snickerdoodle bars are a must-make recipe. Imagine the texture of a blondie, but with a generous dusting of cinnamon sugar on top. Even with the sugar topping, these bars aren’t overly sweet, though—you’ll find that they have the perfect balance of sugar, spice, and buttery flavor.

While the original recipe suggests using a teaspoon of cinnamon-sugar for dusting on top of the baked bars, I can’t resist using a good bit more than that. It’s a matter of taste, so use however much you want. If you’re making your own cinnamon sugar, use sanding sugar for extra sparkle.

What makes bar cookies chewy?

A combination of butter and sugar gives these snickerdoodle bars a soft, chewy texture, but the fact that they’re baked in a dish instead of formed into cookies helps contribute to their soft, chewy texture too. Because they don’t have the opportunity to spread on a baking sheet, they’re naturally going to be thicker and softer.

Overhead view of ingredients for snickerdoodle bars

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

How to Make Snickerdoodle Bars

You probably have all the ingredients in your kitchen already, so all that’s left to do is mix everything up!

Prepare. Preheat your oven to 350°F and grease a 9″x 13″ x 2″ baking pan with butter or cooking spray.

Make the dough. Use an electric mixer on medium speed to beat the butter, brown sugar, and granulated sugar until the mixture is fluffy. Beat in the baking soda, cinnamon, and salt, followed by the eggs and vanilla. Turn the mixer speed to low and add the flour, beating until just combined.

Snickerdoodle bar dough in baking pan

Bake. Scoop the dough into the prepared pan, spreading it evenly. Bake for about 30 minutes, or until the bars are set and lightly golden.

Cool and finish. Place the pan on a wire rack and sprinkle the bars with cinnamon sugar. Cool completely, then cut and serve.

Overhead view of snickerdoodle bars on white board

Tips for Success

Here are some simple tips for perfect snickerdoodle bars!

  • Let the butter and eggs come to room temperature. Set them on the counter for at least 30 minutes before you begin baking. The butter should be soft so it’s easy to incorporate into the other ingredients. Remember that butter begins to melt at 68°F, so don’t let it get all the way to room temperature.
  • Easy bar removal. If you’re making these for a party or cookie tray, you can line the bottom of the pan with parchment paper so you can lift the bars out easily and cut them on a cutting board.
  • Make sure your cinnamon is fresh. Over time, spices lose their flavor. If you open your jar of cinnamon and it doesn’t have a strong aroma, it might be time to replace it.
Stacks of snickerdoodle bars on white board

How do you cut perfect dessert squares?

I recommend getting out a ruler and measuring your bars, then deciding exactly where you want to make cuts for even squares. Then, use your knife to make small score marks where you plan on cutting. Once this is done, cut along the marks with firm, confident cuts, dragging the knife towards you.

Stack of 5 snickerdoodle bars on plate

How to Store

You can store these Snickerdoodle Bars in an airtight container or wrapped in the pan at room temperature for 3 to 4 days. 

Can This Recipe Be Frozen?

Yes, you can freeze this recipe for up to 3 months. Transfer the bars to an airtight container or freezer bag, using parchment paper to separate the layers if needed. The bars can be thawed at room temperature before you eat them.

Plate with mug and snickerdoodle bars, with remaining bars in background

Snickerdoodle Bars

Yield 24 2-inch bars
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

These soft, chewy snickerdoodle bars have everything you love about the classic cookie in dessert bar form!

Stacks of snickerdoodle bars on white board

Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 & 1/4 cups (270g) all-purpose flour
  • cinnamon-sugar*

Instructions

  1. Preheat oven to 350°F. Grease a 9″x 13″ x 2" baking pan.
  2. Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until fluffy. Add the baking soda, cinnamon, and salt, and mix until combined. Add the eggs and vanilla, and mix just until combined.
  3. Add the flour, mixing on low speed just until combined.
  4. Transfer the dough to the prepared pan, spreading evenly. Bake 30 to 35 minutes, or until set and lightly golden.
  5. Place the pan on a wire rack to cool. Sprinkle the warm bars with cinnamon-sugar. Cool completely before cutting into bars.

Notes

*To make your own cinnamon-sugar, combine 1/4 cup granulated sugar and 1 tablespoon cinnamon. Store any leftovers in airtight container. 

Recipe adapted from My Recipes.

To store: You can store these snickerdoodle bars in an airtight container or wrapped in the pan at room temperature for 3 to 4 days, or freeze them for up to 3 months. Let them thaw at room temperature before serving.

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    12 Comments on “Snickerdoodle Bars”

  1. These sound so yummy! Love this!

  2. These look great! I love making cookies in bar form, but I’ve got to say that I’ve never tried it with Snickerdoodles! Definitely planning on making these.

  3. I imagined them to be chocolatey. They do sound good though, even without chocolate 🙂

  4. Your snickerdoodle bars look amazing! I made a snickerdoodle blondie version that I found on the web a couple of years ago. Still one of my favorite bar cookie recipes. http://madebymike.wordpress.com/2011/04/27/snickerdoodle-blondies-blog-blast-from-the-past/

  5. I just made snickerdoodles, and these look gorgeous!!!!

  6. I think this is more delicious than my version of snickerdoodles. I’ll try your recipe when i’m back home. I like your idea of using sanding sugar for extra sparkle. These bar cookies will look great on 9.5 inch modern square plastic plate.

  7. These look incredible! I normally gravitate towards chocolatey or peanut buttery desserts, but snickerdoodles are another classic favorite. Definitely saving this recipe!

  8. These are soon to be my hubby’s favorite I’m sure of it.

  9. I can’t believe I used to think Snickerdoodles had something to do with snickers! Until I found you fab blog. Now I gotta try them.

  10. This snickerdoodle looks amazing. I have made it couple of times a year ago. These are my favourites. I always pour some hot chocolate on it to give them a chocolate flavour. So, I would to tell Jacqueline that you can still the chocolate flavour with these snickerdoodle. It tastes yummy.

  11. I made two batches of these yesterday and they are amazing. Simple ingredients and something different than just brownies (which we love too). A definite keeper!

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