These snickerdoodle cookie bars are soft and chewy with a rich buttery flavor and a crunchy cinnamon-sugar topping. Easier than making individual cookies and no mixer required, this recipe is ideal if you prefer extra-thick, chewy treats.
Classic snickerdoodles pair buttery vanilla notes with a cinnamon-sugar coating that provides a pleasant crunch against a chewy interior. If you like the flavor of snickerdoodles but want a simpler method with less hands-on work, these snickerdoodle cookie bars are a perfect alternative.
Cookie bars are one of my favorite shortcuts. They require less effort than rolling individual cookies, and they yield thick, chewy bars that capture that homemade cookie texture. Instead of shaping and rolling each dough ball in cinnamon sugar, you press the dough into an 8-inch (20-cm) pan, sprinkle the cinnamon-sugar on top, and bake—saving time while still delivering all the classic flavor.
Making Snickerdoodle Cookie Bars
This recipe is straightforward and includes step-by-step instructions so you know what to expect at each stage.
- Preheat the oven to 350°F (180°C) and prepare an 8×8 inch (20×20 cm) pan. Line the pan with parchment paper leaving an overhang, or use lightly greased aluminum foil. You can also simply grease the pan directly.
- Pro Tip: If you line the pan with parchment, lightly grease the pan first so the paper sticks and doesn’t shift while you spread the dough.
- Mix the cinnamon-sugar topping in a small bowl: 1/4 cup granulated sugar, 1 tablespoon cinnamon, and 1/2 teaspoon (or 1/4 teaspoon as recipe variations indicate) nutmeg. Set aside.
- In a large bowl whisk together the melted, slightly cooled butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until there are no visible pools of butter.
- Whisk in 1 large room-temperature egg and 1 1/2 teaspoons vanilla extract.
- In a separate bowl whisk together 1 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon cream of tartar, and 1/4 teaspoon salt. The cornstarch helps make the bars extra chewy. Cream of tartar provides the subtle tang that distinguishes snickerdoodles from plain sugar cookies—if you want the classic snickerdoodle flavor, include it.
- Combine the dry ingredients with the butter mixture, mixing until smooth and free of flour lumps. A wire whisk works fine since the dough is thinner than traditional cookie dough, but an electric mixer may also be used.
- Spread the dough evenly in the prepared pan.
- Evenly sprinkle the cinnamon-sugar mixture over the top. It may seem like a lot at first, but some sugar will melt into the dough during baking. Use less if you prefer a lighter topping.
- Bake in the preheated oven for 20–23 minutes (22 minutes worked for me) or until a toothpick inserted into the center comes out clean.
- Cool in the pan. If you used parchment with an overhang, lift the bars out and transfer to a cutting board to slice. If you only greased the pan, slice directly in the pan.
Baking Tips & Things to Note
- This recipe is formulated for bars—the dough is thinner and too sticky for rolled snickerdoodle cookies. For traditional snickerdoodles, use a dedicated cookie recipe.
- Do not use a 9×9 inch (23×23 cm) pan for this exact ingredient amount; the bars will be too thin. Use an 8×8 inch (20×20 cm) pan as directed.
- If you omit the cream of tartar, the bars will still be tasty but will lack the faint tang that defines classic snickerdoodles; they’ll taste more like cinnamon sugar cookie bars.
- To double the recipe, double all ingredients and bake in a greased 9×13 inch (23×33 cm) pan. I recommend greasing rather than lining for a double batch, since removing a larger slab can be difficult. A double batch will be thicker and will require a longer bake time—about 25–30 minutes.
These snickerdoodle cookie bars come out thick, chewy, buttery, and perfectly soft with the classic cinnamon-sugar finish. If you enjoy extra-chewy cookie-style bars with plenty of cinnamon sugar, this recipe is an excellent, time-saving choice.
Chewy Snickerdoodle Cookie Bars
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
Cinnamon Sugar Topping
- 1/4 cup granulated sugar (50 grams)
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
Cookie Dough
- 1/2 cup unsalted butter (112 grams), melted and cooled
- 1/2 cup granulated sugar (100 grams)
- 1/4 cup brown sugar (50 grams), light preferred
- 1 and 1/2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 1/4 cups all-purpose flour (156 grams)
- 2 teaspoons cornstarch
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8 inch pan with parchment leaving an overhang, or lightly grease the pan.
- Whisk together the cinnamon-sugar topping and set aside.
- In a large bowl, whisk melted butter with granulated and brown sugars until no butter pools remain.
- Whisk in the egg and vanilla.
- In a separate bowl, whisk flour, cornstarch, cream of tartar, and salt.
- Combine the dry ingredients with the butter mixture until smooth.
- Spread the dough evenly in the prepared pan.
- Sprinkle the cinnamon-sugar on top, using as much as you like.
- Bake for 20–23 minutes until a toothpick comes out clean.
- Cool, then lift out using the parchment overhang and slice. If the pan wasn’t lined, slice directly in the pan.
Notes
- Storage: Keep bars in an airtight container for up to 4 days.
- Nutrition: Nutrition facts are estimates per bar when sliced into 9 equal pieces and assuming all topping is used.
Nutrition
Carbohydrates: 37 g,
Protein: 3 g,
Fat: 11 g