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
Wow! I’m so happy to hear that you did bake these and I’m so glad you enjoy them! Thank you so much! xo
I’ve Been looking for recipes with no baking soda, powder or cream tartar because I never bake ????????????????♀️ So this was easy fun & delicious for whenever my family ask for a snack.
I would check it at 22 minutes and then every 2-3 minutes after that. Hope you enjoy!!
If you double and use a 9 x 13 pan, do you change the cook time?
I’m so thrilled your whole family loved them! Easy, peasy recipe, so glad you enjoyed and thank you so much for your awesome review! xo
I’m so happy to hear that Shannon! Thank you so much for the awesome rating and comment! So kind! xo
These were so good, and so simple. My family gobbled them right up. The crust was divine❤ I double the recipe and baked in a 9 by 13. It took about 30 minutes or so to bake.
Sure, I just like easy removal and easier clean up. Enjoy! xo
Can we skip the aluminum foil lining and just grease the pan well? Why do we need the foil lining.
Hi Connie, yes if you double the recipe you do use a 9×13 pan. I believe her issue was, she would have to figure out the time to bake, since I didn’t put it in the notes along with the doubling the recipe. Sorry to cause confusion. I hope it worked out for you! xo
The LAST line of the instructions says double the recipe and use a 9×13 pan! I’m confused by your answer to Josie. But I doubled, and it looks just right in a 9×13.
Stephanie! That’s so awesome you are making more for your son and friends and I’m so thrilled to hear you’re a new follower! That is the best news! xo
Omg these are soo amazing and very simple!
My teen son told me i did not make enuf for when his friends are over so im making more tonight ????. Im hoping this will motivate him to do the dishes .Thanks i am a new follower of yours ..Happy baking .
Easy and delicious! I made them for a bake sale at church. We had to make our baked goods with Fair Trade sugar. And these bars turned out awesome! Chewy and snickerdoodley. Thank you!!!
Yes you could, they’ll just be brown sugar Snickerdoodle bars, probably more like blondies, but still good. Hope you enjoy.
Can you use brown sugar instead of white? Thanks!!
Tasted more like a coffee cake to me rather than a bar. I let it cook 25 min instead of 30 so i wouldnt think it overcooked…
Great idea with the road trip snackin’! These really are perfect for that. Thank you so much for the awesome review and hope there’s many more road trips to come! xo
This is my third time making a double batch of these, and they are amazing! They even freeze well. They’ve become our family’s official road trip snack. They last in a Ziploc bag for a couple of days, there’s no chocolate chips to melt and get everywhere, and they’re such a welcome break from fast food. The classic snickerdoodle flavor in a snap. Thank you so much for sharing! <3
Now you know what I go through Pam and I can’t resist sweets on a daily basis! Thank you so much for the awesome review, these are always a hit anytime of the year and I’m so glad you enjoyed them. xo
Oh my stars!!!! Talk about YUM!!!! Just finished making these. I did the double batch in a 9×13 and they turned out great. I was initially concerned because there is so much butter compared to the amount of flour, but it works fine. I baked them approximately the same as the time for the 8×8. Just do what’s recommended and look for the slightly browned edges and they will be perfect. Soooo easy! Thanks for the recipe…. now about the 4 pounds I gained recently…..yikes!! These cookie bars aren’t helping ??
I’m so happy you loved them!! Thank you so much for following, that’s so awesome! xo Makes my day!
Loved it!!! Now following
It’s just to get them out of the pan easier when you cut the bars on a cutting surface. Hope that helps and you enjoy! xo
Making these now, was wondering what the aluminum foil does?
Yay! I’m so glad you all enjoyed it! Thank you so much for sharing!
Wow, these were amazing! Also, so quick and easy! I had the batter mixed and ready to put in the oven in 8 mins. I doubled the recipe and did the 9 by 13 pan you suggested, and I’m so glad I did bc the crowd I made them for ate every single one of them and still wanted more! I will be making this for again. Thanks for shari g this recipe with us.
What rudeness! These are delicious!!
Yes you can just double the recipe and put it in a 9×13 pan or 2 8×8 pans. Timing may vary a little if using a 9×13 pan and bake a couple minutes more. Enjoy!
Is there any instructions for doubling the recipe? Or just double up on everything?
Just made these as a late snack for me and my husband because we wanted something sweet. Although when I opened the fridge I realized we were out of eggs ? a quick google search let me know I could mix 1tablespoon of flax seed and 3 tablespoons water as an egg replacement. I was worried it’d change the texture but it worked out perfectly. These are amazing
The 8×8 bars are thicker than the 9×13 bars, so they require just a little more time when you are doubling the recipe, you would not double the recipe for the 8×8 bars. Hope that helps and hope you enjoy! 🙂
I’m confused… baking time on the recipe (for an 8×8 pan) says 30 mins. Baking time provided in comments for a doubled recipe (9×13) is only 22-25 mins??? Wont more batter need more baking time?
Hi Harriett! I would say 3-5 days! Thank you so much!!
Great recipe! They are delicious! I was wondering how long these will stay fresh refrigerated in a sealed container?
These came out so soft and tasty!!! They also berley came out of the oven
Yes you can. Just place them in a single layer in a bag or airtight container and freeze for up to a month. xo
Sorry…I want to make these for my sons graduation party.
Do they freeze well?
Yea let me know how it works out! 🙂
I used all purpose, I’m going to try again tonight. Regardless of how it came out everyone liked the “cake” hehehe
I’m so glad you enjoyed them Christine! Great to know about the gluten flour! Awesome!! Thank you so much. 🙂
It is not too often that I post a review, but I made these today & needed to let you know that they were delicious! I used gf flour and they were perfect! Quick, easy, buttery & perfectly cinnamon sweet! Thank you!
Cristal, did you use self-rising flour? I’ve made these plenty of times and never had that issue.
Followed the receipe exactly and doubled the batch, used a 9×13 pan. They came out like cake, very fluffy and about 1.5 inches thick. Not sure what I did wrong
Has anyone tried making these without lining the pan with foil? I’m wondering how necessary that is. I had so much trouble spreading the dough in my foil lined 9×13 (I doubled the recipe). The foil was moving around so much and the dough wouldn’t spread nicely- nearly drove me crazy trying to get it even!
These are excellent! Chewy and crispy and delicious!
Hey Frani! 🙂 25 minutes or so in a 9×13 pan if you are doubling it. I wouldn’t double it and put it in one 8×8 pan though, you would have to use 2 8×8 pans, just in case you were wondering that. Thanks and hope you enjoy!
If I want to double ingredients,, is the cooking time still 30 min. Or is it going to have to cook longer??
Carmen, they were made to be fudgy and chewy. Just bake them longer, no need for more flour.