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
They do taste good but they are very fudge, need more flour.
I just use foil or parchment paper because I like to take the bars out of the pan by pulling the tin foil or parchment paper ends and then leaving them on it so I can cut nice even squares in stead of cutting it in the pan, but you don’t have to use it if you don’t want to, but you do have to use the non-stick spray. 🙂 Hope you enjoy! Happy Holidays!
Why use foil and no stick spray?
I’m so glad you enjoyed them Steph! Thanks so much and Happy Holidays!
That is soooo awesome Gail! Woohoo! Sounds like you might have more chilly weather this weekend. Stay warm and I love the idea of giving these. Easy to make and they’re yummy like you said! 🙂 Thank you Gail for the rating! 🙂 Happy Holidays!
I was in the mood for something cinnamon today. It’s a chilly day in Florida. I had all of the ingredients, so I figured “why not?” What I didn’t expect, was the party in my mouth that just happened! These are exceptional!!! They might be my new favorite….and I am a seasoned baker. I was thinking about making baklava or assorted Italian cookies to give away this Christmas. Guess what! I’m giving these!!!
I’m so glad Mic! This is such a great recipe like you said for ingredients right in your pantry to make this! Thank you so much!
Soooo good! Doubled it used a 13×9 pan for 28 minutes and they were perfect… with ingredients always on hand is a plus!
I’m so glad you found it here! Thank you so much Gavin for commenting!
I was looking for a QUICK snickerdoodle substitute and found it. This is an AWESOME recipe. It’s very similar to the wedding cake cookies with an egg added in. Impressive!!!
Cream of tartar makes them a little chewier and tangier. If you were to use it, I would use 1 teaspoon cream of tartar with 1/2 teaspoon baking soda. I haven’t tried it with this recipe but I make snickerdoodles with them. I’m so happy everyone love them! Thanks so much for sharing and your rating! xo
I made these & my coworkers DEMOLISHED them!I was just wondering if cream of tartar would change the taste or texture much…I’ve never made regular snickerdoodles, so I’m just wondering!Thanks for this yummy, quick, & painless recipe!
I’m so glad you tried them!! I like making a double batch especially because of that reason you speak of! 🙂
Mada half a batch of cookie bars this week end ! I will NEVER repeat that kind of mistake again ! Gone in a flash of light ! Thank you for this delicacy !
Yes, just double recipe Cassandra! If you want to add cream of tartar feel free. Enjoy!
How can this be made into a 9×13? And add some cream of tartar
Thank you so much Amy! 🙂
You are so sweet!! *hugs* I really hope you enjoy them and enjoy your week as well!! 🙂
Dear Kim, snickerdoodle dessert is on my list for a long time because before I started blogging, I even did not know they exist. Holy Cow ! It seems to be the right time to do them. Will let you know how it worked. Promise. And, you know, I really enjoy your place: very comfortable 🙂 Enjoy the week end, dear !
These look absolutely addictive! I love the idea of making these into a thick bar. Yum!
So glad you enjoyed them Joceylyn. One of the things I do when I make them is cut them while they are still warm and then I put them in a ziplock bag right away. After sitting a 4 days in the ziplock, when I tried them, I noticed they stayed really moist and chewy. 🙂
Was craving dessert last night, didn’t have much on hand but thought about snickerdoodles and didn’t have cream of tartar. This was a great recipe in exchange!! So delicious. My significant other loved them too! They were great while still warm, and chewy which is our favorite. They got fairly hard overnight but I’m sure they’ll be great warmed back up. Thank you for sharing!
Drop cookies and I have a love-hate thing–I love to make them but UGH dropping them onto baking sheets is too much sometimes. I love that these are so much quicker!
Yum!! I have made something similar and they are always a hit at parties!! Who doesn’t love snickerdoodles with the added benefit of not rolling 10,000 cookies in the topping hehehehe. Yum!! Pinned!
I love your description Lauren! Thank you so much!! xo
Just made these and they are the BOMBEST snickerdoodle bars ever!!! New favorite.
So glad you enjoyed them JC!! Awesome!!
I made these today! They were very easy to make and tasty!
I’m so glad you enjoyed she enjoyed them! Thank you so much for letting me know!! xo
I made these for a friend’s house warming gift. These are so good, she absolutely loved them! 30 mins to bake is spot on, they came out perfect! Thanks for the great recipe!
What a great idea Alice! Perfect for the occasion! Happy Easter dear!!
Made these two weeks ago – had a serious sweet tooth and had all the ingredients. Family loved them. Now baking two batches for Easter Celebration.
Thank you Phyllis! I am so glad you enjoyed! 🙂 Happy 2018!
Thank you! Wonderful recipie. I will for sure double next time!
OH MY YUM!!!! So easy and SO good! I just baked a batch and sat down with a glass of milk! Made them for a friend and wanted a small batch so I wouldn’t keep some and be tempted! You can bet next time I will double the recipie. Thank you!
Afton, you are soooo welcome and I’m so glad you loved them! Aren’t they the best and easy!!?! Yes!!
I absolutely loved the way these turned out! Delicious taste and texture! Thank you. ??☺️
Yes, that will work! 🙂 Enjoy!
Making the bars this weekend in 9×13 pan—is baking time 22-25 minutes for doubling the recipe? Thank you !!!
22-25 minutes, but don’t overbake for moist cookie bars! 🙂 Happy Baking!
Baking time for doubling recipe in 9×13 pan please!!
Josie, you use an 8×8 if you want to half it. (it’s in the first line of the Instructions). I hope that helps, I hope you love them and don’t overbake for the fudgy! Thanks so much for stopping by!
The drawback to telling me I can double the recipe and use a 9×13 means I have to guess the new baking time! Hopefully I’ll figure it out on the first try;)
Can’t wait to try these with my son! Thanks for sharing. 🙂
Thanks Grace! 🙂
Another great recipe. Thanks for sharing it over at the linky party. Have a great week.
Hi Renee,
I thought so too, but tasting is believing and there are substitutions for Cream of Tartar if you don’t have it. Cream of Tartar is an leavening agent. If cream of tartar is added, the taste won’t change, but the texture would be a little less dense, and a a little more cake-like. Once you’ve made these, you won’t want to go back to the cookie form. Hope you try them and judge for yourself! Happy Baking!
Snickerdoodles aren’t Snickerdoodles without Cream of Tartar.