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These Snickerdoodle Cookie Bars are a simple way to get the flavor of everyone’s favorite chewy cookie in a delicious and easy to make bar. No rolling required!
Snickerdoodle Bars are much easier to make than regular Snickerdoodle Cookies, and they are just as delicious! They are soft and chewy with that signature crisp cinnamon sugar topping. So good!
For more Snickerdoodle inspired recipes, try my Snickerdoodle Brownies, Caramel Stuffed Snickerdoodle Cookies or my Snickerdoodle Apple Cobbler.
Recipe Walk-through
Before You Begin
Gather your ingredients, preheat the oven to 350℉ and grease a 9×13″ baking dish with nonstick cooking spray.
How to Make Snickerdoodle Cookie Bars
- Mix dry ingredients. In a medium sized bowl, whisk the flour, baking powder and salt until well combined.
- Mix wet ingredients. Beat the butter and sugars until light and fluffy, then add eggs and vanilla. Enlist your stand mixer for this step if you have one; the batter will be thick. A hand mixer works too.
- Mix together. Add the dry ingredients to the wet and stir just until combined. The flour should just barely disappear. Do not overmix or you will get a dense Snickerdoodle bar instead of a light and fluffy one.
- Bake. Pour the batter into the prepared baking dish. Sprinkle cinnamon sugar all over the top and bake for about 25 minutes.
- Cool and Enjoy!
These Snickerdoodle Bars are a dessert that I will be making over and over, and once you try them, I bet you will too!
Storage Tips
The Best Way to Store Cookie Bars
Store in an airtight container at room temperature. I live to add a sheet of parchment between layers if I have to stack them to keep them from sticking together. They will stay fresh for 4-5 days.
I do not recommend refrigerating as this will cause the bars to harden.
More Dessert Bars to Try
- Spiced Gingerbread Bars
- Carrot Cake Bars
- Milky Way Cookie Bars
- Chocolate Chip Cookie Bars
- Magic Layer Brownie Bars
- Monster Cookie Bars
Snickerdoodle Bars
Ingredients
Batter
- 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 Large eggs
- 1 teaspoon Vanilla extract
Topping
- 1 tablespoon Granulated sugar
- 1 tablespoon Ground cinnamon
Instructions
- Preheat the oven to 350℉ 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.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Can you make half of the recipe?
Of course!
Hello Kristin:
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?