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My favorite cookie transformed into the BEST soft and chewy Snickerdoodle Bars! No rolling or chilling; these couldn't be easier to make.
I can always count on my favorite cookie bar recipes when I'm looking for a quick and easy treat, and these Snickerdoodle Bars are way easier than regular snickerdoodle cookies, and just as delicious!
How to Make Snickerdoodle Bars:
- Preheat oven to 350 degrees F.
- Cream together butter, shortening, and 1 ½ cups granulated sugar. Add eggs and vanilla and mix well. Add the flour, cream of tartar, baking soda and salt and stir until combined.
- Lightly grease a 9×13” pan. Press the dough into an even layer on the bottom the pan.
- In a small cup or bowl, mix the 1 ½ tablespoons granulated sugar and 1 teaspoon cinnamon. Sprinkle mixture evenly over the top of the dough.
- Bake for 22-26 minutes (don't over bake!). Remove and allow to cool completely before cutting and serving.
Freezing Instructions: Freeze snickerdoodle bars for up to 3 months in a freezer-safe container. Bring to room temperature before eating.
Consider trying my other favorite “cookie bars”:
- Butterfinger Cookie Bars
- M&M Cookie Bars
- Perfect Lemon Bars
- Oreo Cookie Bars
- Chocolate Peanut Butter Pretzel Bars
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Snickerdoodle Bars
Ingredients
- 1/2 cup butter, , softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Cream together butter, shortening, and 1 ½ cups granulated sugar. Add eggs and vanilla and mix well. Add the flour, cream of tartar, baking soda and salt and stir until combined.
- Lightly grease a 9x13'' pan. Press the dough into an even layer on the bottom the pan.
- In a small cup or bowl, mix the 1 ½ tablespoons granulated sugar and 1 teaspoon cinnamon. Sprinkle mixture evenly over the top of the dough.
- Bake for 22-26 minutes (don't over bake!). Remove and allow to cool completely before cutting and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe July 2017. Updated December 2020.
Just made these in a 12 X 9 X 3 stainless steel pan. Baked for 30 mins. A very delicious and easy cookie bar recipe! Thanks!
Is there something else I can use as a substitute for cream of tartar?
If you don’t have cream of tartar, you can substitute 1½ teaspoons lemon juice or white vinegar
Unfortunately these turned out crunchy instead of soft
Salted or unsalted butter?
In this recipe, we use salted butter
I would love to make these, is there anything I could substitute for the shortening? I don’t care to buy some just for these bars but would love to try them!
You can use all butter
-Stacy
This’s what I was looking for the answer to as well, my daughter has a soy allergy so I bake a lot! I’ll lyk how it goes!
Excellent! All the favor of traditional snickerdoodle cookies without the hassle of rolling in each cookie in sugar/cinnamon before baking.
I’ve made this at least a dozen times and a pan never lasts long! Delicious!
This is not a very good recipe
I made these bars and added King Arthur baking cinnamon chips to the dough. Delicious and easy. Next time I will double the recipe!