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These Snickerdoodle Cookie Bars are a simple way to get the flavor of everyone’s favorite cookie in a delicious and easy to make bar. No rolling required!
Snickerdoodle Bars are a new favorite! They fit right in with some of our other favorite dessert recipes, like Chocolate Chip Cookie Bars, Magic Layer Brownie Bars and Monster Cookie Bars.
Snickerdoodle Bars Recipe
I made these Snickerdoodle Bars for the first time a couple of years ago when my daughter was begging to bake. At 5, she had become quite the cook, always with us in the kitchen, wanting to crack the eggs, pour in the flour or stir the pot. I remember being her age and loving every minute of being in the kitchen, too. She may grow to take over the blog one day!
Scrolling back through some of my older recipes, I realized it’s been a while since I made these so I decided to revisit. I made a few minor changes and it resulted in an even better (if that’s even possible!) Snickerdoodle Cookie Bar. Just look at that crunchy cinnamon sugar topping!
How to Make Snickerdoodle Cookie Bars
The base of this recipe is similar to blondies, which are the texture and density of a brownie without the chocolate. I made a few adjustments to the original Snickerdoodle Cookie recipe to get them into bar form.
- I changed the sugar ratio, adding a little more brown sugar and a little less white sugar and also added baking powder to make them a little fluffier.
- Snickerdoodle cookies require rolling the dough into balls and then rolling each ball in a mixture of cinnamon and sugar. The dough for these snickerdoodle bars is simply spread into a pan and covered (and I really do mean covered!) in cinnamon sugar which is how you get that crunchy top.
- Let them cool in the pan to set; they are a little chewy with a slight crunch from the buttery topping that’s so yummy.
These Snickerdoodle Bars are a dessert that I will be making over and over, and once you try them, I bet you will too!
What to do with leftovers
Just like brownies, these Snickerdoodle Bars should be kept in an airtight container. I like to add sheets of parchment paper or wax paper in between if I have to stack them to keep them from sticking to each other. Stored properly they will stay fresh about 4-5 days.
For even more Snickerdoodle recipes, try these:
You’ll love these other dessert bars, too!
- Spiced Gingerbread Bars
- Carrot Cake Bars with Cream Cheese Frosting
- Chocolate Cake Mix Milky Way Cookie Bars
- Fluffernutter Bars
- 2⅓ cups all purpose flour
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter softened
- 1 cup granulated sugar
- 3/4 cup light brown sugar packed
- 3 eggs
- 1 teaspoon vanilla
- 1 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
- Preheat the oven to 350 degrees F and lightly grease a 13"x9" baking dish with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl of a stand mixer, beat the butter and the sugars until light in color and fluffy, about 3 minutes. Add the eggs and vanilla, beating on low speed until incorporated.
- Stir in the dry ingredients on low speed until just combined.
- Pour the batter into the prepared baking dish and spread as evenly as possible. It will be thick, but will spread out as it bakes.
- Combine cinnamon and sugar for the topping. Sprinkle the cinnamon-sugar mixture over the batter.
- Bake for 25 minutes.
- Cool on a wire rack for 1 hour before cutting into squares.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Can you make half of the recipe?
My oven is broke, so I have to use my toaster oven. These look so good, can I halve the recipe? Thanks!
These are delicious! Soft, chewy, easy to make. I had to make a second batch the same day as most of the first batch was eaten before I even got them out of the pan!
Nice! Thanks for stopping by Sheree.
I made these for my husband and his coworkers. They now calling me the baking “Goddess “. They are amazing.
The recipe says bake 25 minutes. However, when I did that, a toothpick inserted in the middle had liquid batter on it! So, I gave it 5 more and they were perfect. (I did use Pamela’s Artisan Blend gluten-free flour.) Could you add an instruction about how the end product should appear, so you can tell when it’s done? Thanks!
REVIEW: Very tasty and addictive! Much better the second day, when they develop a moist chewy quality. Family loved them! It will become our new staple.
Sure, I can add something. The toothpick test is definitely the best indication. And baking time can vary among ovens, altitudes and weather. So glad you enjoyed them!
I’m confused about the sugar ratio. You said add more brown sugar than white. How much of each sugar do you use?
The ratio is correct in the recipe as stated. The original recipe had a different ratio (more white, less brown)
how much sugar for the batter? and how much for the topping?