Snickerdoodle Bars
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These soft and chewy Snickerdoodle bars with icing are fluffy and buttery cookie bars bathed in cinnamon sugar and drizzled with a creamy glaze.
I love a good cookie bar and I love a good snickerdoodle. Why not combine the best of both worlds and make these out-of-this-world snickerdoodle bars recipe?
If you like to bake, then you should check out these other favorite cookie bar recipes: Chocolate Chip Cookie Cheesecake Bars, Peanut Butter Bars with Chocolate Frosting, and Peanut Butter Cup Cookie Bars.
❤️Why You’ll Love This Recipe
These easy Snickerdoodle bars are a delicious treat with a chewy texture and slight crunch. They are the classic Snickerdoodle cookie made into Snickerdoodle cookie bars but made even better because they are drizzled with yummy icing.
They are the best of both worlds. You get to enjoy the classic cookie flavor in bar form! This snickerdoodle bar recipe makes a big batch of cinnamon cookie bars and it takes less time than individually rolling out the cinnamon cookies.
If you love a good soft cinnamon cookie, you are going to love these cinnamon roll blondies!
📋Ingredients
To make Snickerdoodle bars, you will need the following ingredients:
Cream of Tartar: Very important! Do not skip this ingredient as it gives you that classic chewy snickerdoodle texture.
Eggs: Use large eggs to get the measurements just right. Room-temperature eggs are best.
Butter: Unsalted softened butter is key for this recipe!
Scroll to the bottom for the complete list of ingredient measurements and printable recipe card.
📖 Ingredient Swaps
Flour
I have not tried making this recipe using whole wheat flour. If you want to experiment, I recommend using 50% whole wheat and 50% all-purpose to start.
Brown Sugar
I used light brown sugar to make these bars. However, swapping it out for dark brown sugar (if that’s what you have on hand) won’t make much of a difference to the overall flavor.
Cinnamon-Sugar
I include directions on making your own cinnamon sugar. But you can buy cinnamon sugar in the spice aisle. Feel free to do so if you want to skip this step.
The measurement of the cinnamon sugar on the cookie bars is not hard and fast. Just sprinkle until you think you have enough. It will be delicious!
🔪Step-by-Step Instructions
👩🏻🍳Expert Cooking Tips
#1 Tip for building the Snickerdoodle bars
The biggest challenge I’ve run into when making these bars is keeping the cinnamon sugar in the center.
To combat this, I use a cookie scoop to scoop out the second half of the batter (as pictured above in the step-by-step section) and then spread it out very gently with the back of a spoon. This keeps the cinnamon sugar in place, so it’s nicely centered after coming out of the oven.
Room Temp Ingredients
For the very best results, pull your butter and eggs out of the fridge 30-60 minutes ahead of time. The butter may need more time, depending on the temperature of your house. You want the eggs to be at room temperature and the butter to be softened before you start baking.
If you need to soften your butter quickly, try this trick from The Toasted Pine Nut. If you’re curious why we start with room-temperature ingredients, this article is fascinating and very informative.
Freezing and Storing
Leftover bars can be stored in an airtight container at room temperature for up to 1 week. They can be stored in the freezer for up to 3 months.
You can absolutely freeze Snickerdoodle bars to enjoy later! I like to flash-freeze leftover bars so they can all be in the same container but don’t stick together. Here is what you do:
- Place cut-up bars on a cookie sheet – spaced out so they aren’t touching.
- Put the entire cookie sheet into the freezer for 1 hour.
- Remove the cookie sheet from the freezer and place the frozen bars into a freezer-safe bag or container.
- Place back into the freezer and enjoy later!
If you don’t want to go through the trouble of flash freezing, you can wrap each bar in foil or plastic wrap before placing it inside a freezer bag.
How do you know when cookie bars are done?
The snickerdoodle blondies are done when they are no longer jiggly in the center. You can also test them by inserting a toothpick in the center. If the toothpick comes out clean, they are all done.
💭Recipe FAQs
A 9×13 pan makes 15 cookie bars. They can be cut into smaller pieces to serve a larger crowd.
Some people think snickerdoodles originate from Germany and come from the word shneckennudel which is a German word for a type of cinnamon bun. However, others think snickerdoodles originated from New England and their love of whimsical cookie names.
Cream of tartar is what gives snickerdoodles and these snickerdoodle bars that chewy texture we all love. It also adds a slightly tangy flavor.
🍪 More Cookie Recipes
If you tried this Snickerdoodle Bars Recipe or any other recipe on my website, I would love it if you could leave me a 🌟 star rating and let me know how you liked it in the 📝 comments below. ❤️
Snickerdoodle Bars Recipe
Ingredients
- 2 1/3 cup all-purpose flour
- 1 teaspoon cream of tartar
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/4 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Cinnamon sugar
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Icing
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 inch pan and set aside.
- Mix together flour, cream of tartar, baking powder, and salt. Set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar. Whisk until light and fluffy.
- Mix in eggs and vanilla extract, mixing well after each addition.
- Add 1/3 of the dry ingredients and mix well. Continue with remaining dry ingreditiens until fully combined.
- Make the cinnamon sugar by stirring together 1/4 cup granulated sugar and 1 tablespoon cinnamon.
- Pour half of the snickerdoodle dough into the prepared baking dish.
- Sprinkle half of the cinnamon sugar over the snickerdoodle bar dough.
- Scoop the remaining dough and arrange it over the cinnamon sugar.
- Slowly spread it out using the back of a spoon until it covers the cinnamon sugar and is in an even layer.
- Top with remaining cinnamon sugar.
- Bake for 25 minutes, until a toothpick inserted in the center of the snickerdoodle bars comes out clean.
- Let fully cool.
- Mix together powdered sugar and milk to create a glaze and drizzle over the cooled snickerdoodle bars.
- Cut into squares and enjoy.
Notes
#1 Tip for building the Snickerdoodle bars
The biggest challenge I’ve run into when making these bars is keeping the cinnamon sugar in the center. To combat this, I use a cookie scoop to scoop out the second half of the batter (as pictured above in the step-by-step section) and then spread it out very gently with the back of a spoon. This keeps the cinnamon sugar in place, so it’s nicely centered after coming out of the oven.Room Temp Ingredients
For the very best results, pull your butter and eggs out of the fridge 30-60 minutes ahead of time. The butter may need more time, depending on the temperature of your house. You want the eggs to be at room temperature and the butter to be softened before you start baking. If you need to soften your butter quickly, try this trick from The Toasted Pine Nut. If you’re curious why we start with room-temperature ingredients, this article is fascinating and very informative.Freezing and Storing
Leftover bars can be stored in an airtight container at room temperature for up to 1 week. They can be stored in the freezer for up to 3 months. You can absolutely freeze Snickerdoodle bars to enjoy later! I like to flash-freeze leftover bars so they can all be in the same container but don’t stick together. Here is what you do:- Place cut-up bars on a cookie sheet – spaced out so they aren’t touching.
- Put the entire cookie sheet into the freezer for 1 hour.
- Remove the cookie sheet from the freezer and place the frozen bars into a freezer-safe bag or container.
- Place back into the freezer and enjoy later!
How do you know when cookie bars are done?
The snickerdoodle blondies are done when they are no longer jiggly in the center. You can also test them by inserting a toothpick in the center. If the toothpick comes outNutrition
