Homemade Snickerdoodle Cookie Bars
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These soft, thick, buttery, moist, cinnamon-sugar Homemade Snickerdoodle Cookie Bars are to die for! Very few ingredients, plus it’s a quick and super easy recipe to make when you’re craving something sweet, like these sugar and cinnamon cookie bars!
You’ll wish you’d have made a second batch of this snickerdoodle bar recipe! Just sayin’…LOL! Just like these Cinnamon Roll Blondies and these 25 Snickerdoodle-Palooza Party Desserts!
What is the History Behind the Snickerdoodle Cookie?
The snickerdoodle cookie is most commonly thought to have originated in Germany, and its name is derived from the German word “schneckennudeln,” which means “snail dumpling.” A schneckennudeln is a German cookie that is crunchy and sprinkled with cinnamon.
What Flavor is Snickerdoodle?
If you love lots of cinnamon-sugar flavor in cookies, that pretty much sums up the flavor of snickerdoodles!
More Snickerdoodle recipes? You’ll definitely be craving these Snickerdoodle Cinnamon Chip Cookies, these Apple Cinnamon Snickerdoodle Cookie Bars, these Snickerdoodle Mini Donut Muffins and this “Bisquick” Chocolate Cinnamon Greek Yogurt Banana Coffee Cake!
Snickerdoodle Cookie Bars vs. Snickerdoodle Cookies
- Let me tell you upfront, these yummy homemade bars tastes exactly like your classic, old-fashioned Snickerdoodles Cookies you know so well.
- It’s definitely a family favorite cookie bar recipe, only these Snickerdoodles are in a yummy cinnamon cookie ‘blondie bar’ version!
- Most importantly…making bars are always a “Time-saver“. Basically, you are mixing up the cookie dough. and spreading it into as 8×8 pan. Once that is done, sprinkle the top with the cinnamon-sugar. Pop it into the oven and presto – you’re baking!
Make Snickerdoodle Cookies into Easy Bars
Remember all that rolling of the dough into balls and then dipping each one into the cinnamon-sugar mixture?
Yes, it’s fun or boring, depending on the person (s) making them, but more than anything, it can be a little time consuming with the whole assembly process. (I love snickerdoodles, but I hate the whole process of rolling and rolling sometimes.)
If you are looking for ‘simple jack’ easy, but still want quality, some of the steps can be omitted with this snickerdoodle bar recipe. Lucky you! Now you’ve eliminated all that time involved rolling those balls and rolling them in cinnamon-sugar!
Awe….Yeahhhh!!! Yippee! I love easy and simple!
This Homemade Snickerdoodle Cookie Bars Recipe has 7 Total Ingredients and has NO Leaveners!
This recipe is so simple that even a novice baker can do it. All you need is a few basic ingredients and with just a few basic steps, you can easily make this delicious and comforting snack at home.
Every single ingredient you need for this recipe is in your pantry and fridge right now! This cinnamon-sugar topping bar recipe only requires, unsalted butter, sugar
However, if you are one of those that just cannot bear not adding cream of tartar in your snickerdoodles, because of tradition or whatever, just add 1/4 teaspoon in already.
Some have said that snickerdoodles aren’t snickerdoodles if you don’t have cream of tartar
Cream of Tartar
Besides, nothing else matters, because these bad boys are so moist and fudgy tasting! Just don’t overbake, for a fudgy, soft texture!
Ingredients You Need
Snickerdoodle Cookie Dough
- unsalted butter, softened
- granulated sugar
- salt
- egg
- vanilla extract
- all purpose flour
- optional: cream of tartar
Cinnamon-Sugar Topping
How to Make Homemade Snickerdoodle Cookie Bars
- Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil or parchment paper, and spray with non-stick cooking spray.
- In a large bowl, using mixer, cream together butter and sugar until pale and light.
- And in salt, egg and vanilla extract and beat until well combined.
- Add in flour and stir until no streaks of dry ingredients remain.
- Scoop thick dough into prepared pan and smooth it into an even layer.
- Stir together remaining 1 tablespoon sugar and 1 teaspoon ground cinnamon.
- Sprinkle dough evenly with cinnamon sugar mixture.
- Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Don’t overbake! You want the cookies to be soft and moist.
- Cool in the pan before slicing.
- Store in sealed container to stay fresh! Bet they won’t last long!
When Are Snickerdoodle Bars Done Baking?
When you make cookie bars or bars in general, it’s always a good rule of thumb to slightly under-bake. The bars will continue to bake while they are still hot out of the oven for a few minutes, which will give them that soft, chewy cookie blondie texture you’re looking for!
How to Store Snickerdoodle Bars
- Storing – Store snickerdoodle bars in an airtight container at room temperature for up to 3 to 4 days.
- Freezing – Freeze them for up to 3 months in freezer. Let them thaw at room temperature before serving.
These homemade chewy snickerdoodle bars that are a delicious treat that are simple, versatile, and fun to make. With their crumbly, sugar-coated cinnamon topping, these bars are like a traditional snickerdoodle cookie in bar form, and they’re guaranteed to be a hit with everyone who tries them. The best treats are homemade, especially these!
Here’s the recipe for our delish and easy soft & chewy Snickerdoodle Cookie Bar recipe! Happy Baking!
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More Cinnamon!!
- Cinnamon Roll Pancakes (Cream Cheese Glaze Included)
- Sinful ‘Cinnabon’ Cinnamon Roll Cake! Who could resist? <3
- Who Needs 25 Snickerdoodle-Palooza Party Desserts?
- Easy Caramel Apple Galette
- Cinnamon Pumpkin Rolls with Cream Cheese Frosting
- Cinnamon Roll Blondies
- Easy Apple Cinnamon Biscuit Bake
- Pumpkin Snickerdoodle Cookies Recipe
Homemade Snickerdoodle Cookie Bars
Ingredients
Cookie Dough
- ½ cup unsalted butter softened
- 1 cup sugar
- ¼ teaspoon salt
- 1 large egg
- 1 & 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
Topping
- 1 tablespoon sugar + 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil or parchment paper, and spray with non-stick cooking spray.
- In a large bowl, using mixer, cream together butter and sugar until pale and light.
- And in salt, egg and vanilla extract and beat until well combined.
- Add in flour and stir until no streaks of dry ingredients remain.
- Scoop thick dough into prepared pan and smooth it into an even layer.
- Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon.
- Sprinkle dough evenly with cinnamon sugar mixture.
- Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Don't overbake! You want the cookies to be soft and moist.
- Cool in the pan before slicing.
- Store in sealed container to stay fresh! Bet they won't last long! 🙂
Video
Notes
Nutrition
Thank you so much Jimmy!
tasty
Thank you for the 5 star rating and finding how to modify them to make them perfect for you! You are welcome!! xo
These are too good not to double. I made a 9 x13 twice so far and have another in the oven right now. I use one bowl and do not even use a mixer. The first time I followed the recipe exactly and added a little cream of tartar. I baked only 30 minutes, so I would not over bake. They seemed a little undercooked, however, they were good. The next time I did not use the cream of tartar, used about 1 3/4 cup of butter and about 1 3/4 cup of sugar, and baked them 35 minutes. They turned out perfect. That is why I have another one in the oven. Those disappeared quickly. These are so simple and so good. Thank you for this delicious, but simple recipe.
Yes it’s perfectly fine to leave out the vanilla extract Shakera. Still amazing!
Is it possible to make without vanilla extract? would it still be sweet ?
Thank you for trying it Nancy! I’m so glad to hear they were a huge hit! xo
These are AMAZING!!! And so easy, they are a huge hit wherever I take them! Thank you for such a great tasting AND easy recipe!!
You could actually double it since it’s in the actual cookie dough portion, it’s whatever preference you want. You could always do the happy medium of 2 teaspoons. 🙂 I was so happy to hear you have made these so many times Kathleen! Thank you so much for your support and loving the recipe!! xo
Hi Kim. I’m making these delicious snickerdoodle bars for the 10th time at least. We just love them. I have one question. I have been making double the recipe (by doubling everything) but just noticed that in you don’t double the vanilla for cinnamon when doubling. What would you recommend? Thanks
You are so welcome Leah! I’m so happy to hear how easy it was to make! 😉
Just made this it was super good! i found it on supercook when i was looking for something to make with stuff i already had. really quick & easy to make, thanks for the recipe 🙂
You could halve the recipe in half and bake in a 9×5 pan, baking time could vary, bars will be thicker. Or make the batch and freeze some of them for later. Hope you try them Violet! xo
Would I be able to size the recipe down
Yessss! That sounds great to me too! Thank you so much!
Excellent! Gonna make it for the second time tonight! Thank you !
Nothing happens if you don’t use salt, some people like the addition of salt to bring out the flavors more.
is salt optional? what happens if you dont use salt??
No baking powder in this recipe, but if you did it would just puff up a little and might not be as fudgy.
do you use baking powder in this? and if not what happens if you do?
It will be a light and fluffy texture
What consistency is the butter mixed with the sugar?
It’s amazing and it’s not had to make
Absolutely fantastic recipe! We like to double it and serve it hot under vanilla ice cream.
I haven’t tried it, but I don’t think it would work out. I know you can substitute applesauce for the egg.
Can I use applesauce as a substitute of butter?
I don’t know Lor. Sorry!
Could this be made with almond flour?
I’ve never tried it, but yes you could, but not sure how many you would need for a recipe, maybe 4 to 6 and definitely reduce the time down. Hope that helps Jackie!
Can you make these in mini loaf pans?
I know the feeling! Thank you so much Shannen!! Happy Holidays! xo
Delicious! I don’t even like to share them! Lol
Thank you so much Navaeh! xo
this recipe is amazing .
I’ve not tried it, but I think you could spread batter in pan, refrigerate overnight, sealed with saran wrap and bake next day. If you try it let us know how it works out. Happy Holidays!
Are you able to store the batter in the fridge overnight?
Yes you could Deb. 1 /2 teaspoon to 1 teaspoon. Enjoy!
Can you add cream of tartar to make them more like snickerdoodles.?
You can do either Kathleen. Great to hear the whole family loves them!! That makes me so happy and thank you so much for commenting! xo