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 turned out great after refrigerating for about 3 hours ! I waited to put the cinnamon sugar topping on until right before I baked it! I’m not sure I what the difference would be if you put the cinnamon sugar on and then refrigerated the dough. My husband and in laws loved it! Thanks for an amazing recipe!
Although I’ve never done this, I think it would be fine. It would basically be like cookie dough you put in the fridge or freezer, you may have to bake an additional few minutes though. Let us know how it works out if you do.
Would it affect the batter of the cookies if I make it ahead of time and store in the refrigerator for a few hours until ready to bake?
30 minutes, then check and add an additional 5 if needed, but better not to overbake. xo
If I’m doubling the recipe how long should I bake it ?
I’m so excited you and the boys loved them! Thank you so much for commenting and the awesome rating Mommyof3!! xo
These are amazing. I sprinkled brown sugar instead of regular sugar and cinnamon on top. They taste like those butter cookies in the tin but so much better. Thank you for this ! My boys loved it and I can’t wait to have some with coffee in the morning.
Awesome to hear! Thank you so much for commenting and the great review! 🙂
hi we made these tonight and we all loved them we ran out or sugar so we just used cinnamon on top and they were still delicious i would definitely recommend this recipe.
A general tip for baking and cooking using salted or unsalted butter doesn’t really make a huge difference so you should use salted butter. Salted butter has salt which enhances other flavors like sugar. Buying only salted butter is cheaper since you only are buying one time as well. I hope this was helpful.
Hi Alana! I used unsalted, but you could use salted as well, just omit the salt. I use stick butter. I haven’t tried it with tub butter but if it’s real butter, I don’t see where there would be a problem! Hope you love them!! xo
Hi! I was wondering what kind of butter you use? Unsalted or salted? Stick butter or can I use any tub butter? Thanks for your reply in advance! Super excited to make these:)
Hi Alison, sorry to hear that. It sounds like you over-baked them or added to much flour? I’m not sure since I wasn’t there, but I’ve heard placing a slice of bread in the cookie jar or by placed in a zip-lock can soften cookies that are too hard; change the slice every other day. A bread slice will also keep soft cookies soft, just as it softens hardened brown sugar, so maybe try this? Bars in general should not be over-baked, or this is what will happen. Hope this helps and I hope you try making them again and take them out a few minutes earlier. 🙂 Thanks for your feedback!
they turned out very well when they came out of the oven, but now they have gotten hard. What should I do?
I’m soooo happy to hear this Tammy! Thank you from the bottom of my heart! ❤️❤️❤️
Gone in minutes. Easy to make. Can’t wait to make a couple more batches for my daughter.
not needed, no.
No cream if tartar??
Hi, I just baked these blondies with some cashew nuts mixed in and turned it out well ????. I really like the buttery taste in it.. will definitely bake it again..
Yay! Toaster ovens rock! My mom uses hers for everything! Glad to hear they were a success for you Jimi! Thank you so much for the rave review! xo
Made these exactly like the recipe said. Only difference I made was used a toaster oven, baked at 325° for 30 minutes. Amazing! So yummy!
Yes for sure! Enjoy!
Just wondering, can parchment paper be used in this recipe rather than aluminum foil?
Sounds wonderful! Thank you Kassandra for wanting to make it again! 🙂
made this recipe and they came out perfect!! I even shaved down some abuelita chocolate and added it with the flour and it came out delicious!! even sprinkled some on top!! will make again !!!
That’s great to hear Lauren! Wootwoot! Thank you so much!! That makes my day!
Tried the toaster oven and it turned soo good! Thank you! I even did your No Bake Cookie Dough Bars and they were sooo delicious! Definitely going to try more of your recipes!!
It works the same as an oven so I would think you could, although I haven’t tried it. Hope you enjoy Lauren! Happy New Year!
Can these be baked in a toaster oven??
Either you didn’t bake long enough or after you baked they set up. How did they turn out once they were cooled?
i doubled recipe for 9 x 13 pan and thecdough came out gooey
That’s awesome! So happy to hear that you are loving them. They are definitely the quickest, easiest dessert to please. Thankyou so much for commenting. Happy Holidays to you Leigh Ann! xo
These bars are amazing! Thanks for sharing this recipe. I’ve made them twice in a month already.
Awesome Ticia! I’m so happy to hear that you enjoyed them and shared them! Thank you for commenting! Happy HOlidays! xo
We made these today for our neighbors! Delicious and Kid friendly as well. Thanks!
The caramel extract sounds good actually! So happy they turned out for you Ruth! Thank you so much for trying them! xo
I’ve been wanting to make these for a little while, so I got busy today and made them. Amazing – even though I messed them up! I have been using caramel flavor/extract and I grabbed my “vanilla” really quickly to put it in the dough. Oooops! It was the caramel. I put 1 1/4 tsp. of vanilla in it also.
These turned out really good! I love Snickerdoodles – my favorite cookies!!
You are so sweet! Thank you so much Becky! We love them too!!
I can’t tell you how many times I have made these and they always turn out wonderfully! They are my grandkids lunch box favorites.
Yes you can Doug. Layer the cookies or bars in a single layer inside your gallon size bag. You’ll probably fit about 12-15 cookies or bars to a layer, then place a paper towel on top (inside the bag) and add another layer. Seal and freeze.
To defrost: Let them set on the counter to come to room temperature. Don’t remove the paper towel, that will absorb the moisture as they thaw. Enjoy! xo
An you freeze these?
Wow! That’s amazing! I’m so happy to hear that Josh and thank you so much for sharing your experience. xo
Amazing i baked them on my pellet grill and they rocked
Erin, yes that is a great hack! Love it and thank you!! xo
Great recipe!
life hack: use your butter wrapper to press down and spread with.
I’m so happy to hear that Jenny! Thank you so much for trying it and your review! xo
These are marvelous! I added a tad more of the topping, but I love the texture of the cookie itself. Thank you so much for this recipe! 🙂
Lulu, It sounds like you over-baked them; maybe added too much flour or maybe the temperature on the oven is a little off? These would be better to add less than more flour, so when making them next time, I would use a tablespoon less and underbake them. It’s a little better to underbake, so even if they look underbaked, take them out at 27 minutes and let them continue baking and set up. Hopefully this will work for you? xo
Just made a batch of these. They were great when they first came out of the oven but after they cooled became super hard (even though I had put them in a tightly sealed tupperware!). I wonder what I did wrong?