Snickerdoodle Cookie Bars are a soft and chewy twist on classic snickerdoodle cookies. They are flavored with cinnamon and sprinkled with cinnamon sugar before baking. These delicious cookie bars can be ready in about 30 minutes!
Cookie bars are quickly climbing the list of my favorite dessert recipes. They require no resting time and no scooping of individual cookies so I can enjoy them in less time and with less effort than a traditional cookie. These chewy snickerdoodle cookie bars are so simple, quick, and delicious!
If you're looking for delicious bar recipes check out my Lemon Brownies, Chocolate Chip Cookie Bars, or Brownies with Strawberry!
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Why You'll Love This Recipe
- The bars are thicker than normal cookies making them extra soft and chewy. My Brownie Mix Cookies are also extra thick and gooey!
- The classic cinnamon and sugar flavor combination is irresistible. Get more of the cinnamon and sugar flavor profile in my Cinnamon Rolls with Heavy Cream.
- The Snickerdoodle Cookie Bars require no resting time, until regular cookies, so you can enjoy them even sooner. These Banana Chocolate Chunk Muffins also require no resting time.
- They are the perfect handheld treat for sharing. I feel the same way about my Sourdough Chocolate Chip Cookies!
- You can easily add more flavor to the, by adding different types of chocolate or more spices. My Italian Cream Cake uses coconut and pecans to add flavor.
Ingredients
Ingredient Notes
- Cinnamon will add flavor and warmth to the cookie dough. I also use cinnamon in my Cinnamon Streusel Muffins.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Baking soda and baking powder are used to give the cookie bars a bit of rise and help make them tender.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Add white chocolate chips to make these bars richer. I use white chocolate in my Raspberry and White Chocolate Cookies.
- Add a frosting or a glaze on top for some added sweetness and flavor. Like the simple icing I use on my Strawberry Cinnamon Rolls.
- For a snickerdoodle twist on pumpkin bars add pumpkin puree to the wet ingredients. I also use pumpkin puree in my Pumpkin Skillet Cookie.
- Use different spices to change up the flavor, like cardamom, allspice, or nutmeg. Get more warm spices in my Ginger Cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 350 degrees (F). Spray a 9x13 pan with non-stick spray and set aside.
STEP 2: In a medium bowl combine the flour, baking soda, baking powder, salt, and cinnamon. Whisk to combine.
STEP 3: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter and granulated sugar until light and fluffy.
STEP 4: Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 5: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix.
STEP 7: Press the cookie dough into the prepared pan.
STEP 8: In a small bowl combine the granulated sugar and cinnamon.
STEP 9: Sprinkle the cinnamon and sugar mixture evenly over the cookie dough.
STEP 10: Bake the cookie bars for 22-25 minutes. Bake for 5 minutes longer if you don't want the cookie bars to be as gooey.
STEP 9: Remove the Snickerdoodle Cookie Bars from the oven and allow them to cool.
Expert Baking Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your bars at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookie bars. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookie bars.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
Recipe FAQ's
Room Temperature: The Snickerdoodle Cookie Bars can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the bars will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer.
They are! The cookie dough doesn't need to rest like it does for regular cookies, so they are quicker, and you don't have to scoop each individual cookie.
More Recipes You'll Love
If you tried these Snickerdoodle Cookie Bars or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Snickerdoodle Cookie Bars
Ingredients
For Cookie Bars:
- 2 sticks (266 grams) unsalted butter softened
- 1 ½ cup (298 grams) granulated sugar
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups (330 grams) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
For Topping:
- 2 tablespoons (25 grams) granulated sugar
- ½ teaspoon ground cinnamon
Instructions
For Cookie Bars:
- Preheat your oven to 350 degrees (F). Spray a 9x13 pan with non-stick spray and set aside.
- In a stand mixer or in a large bowl with a hand mixer beat the softened butter and sugar until light and fluffy.
- Add the eggs and vanilla. Beat to combine.
- Combine the flour, baking soda, baking powder, salt, and cinnamon. Whisk to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Press the cookie dough into the prepared pan.
- Combine the cinnamon and sugar for the topping in a small bowl.
- Sprinkle the mixture evenly over the cookie dough.
- Bake the cookie bars for 22-25 minutes. Bake for 5 minutes longer if you don't want the cookie bars to be as gooey.
- Remove the snickerdoodle cookie bars from the oven and allow them to cool.
Notes
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookie bars. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookie bars.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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