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 1/2 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 1/2 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
My favorite cookie transformed into the BEST soft and chewy Snickerdoodle Bars! No rolling or chilling; these couldn't be easier to make.
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Servings: 24
Calories: 182kcal
Cost: 3
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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 1/2 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 1/2 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
Freezing Instructions: Freeze snickerdoodle bars for up to 3 months in a freezer-safe container. Bring to room temperature before eating.
Recipe for Snickerdoodle Cookies.
Nutrition
Calories: 182kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 109mg | Potassium: 51mg | Sugar: 13g | Vitamin A: 140IU | Calcium: 6mg | Iron: 0.7mg
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I originally shared this recipe July 2017. Updated December 2020.
Jill says
I made exactly as recipe is written with one small exception – I added about a tsp of cinnamon and sugar to the batter so that flavor is actually IN the cookie vs just on the top. I had the same issue as a few others with the center collapsing. I did a little research and learned the outer edges will cook more quickly and be set more than the center in a bar cookie/brownie recipe. That’s just the nature of a bar cookie I guess? Fortunately I wasn’t taking them anywhere 🙂 they were just for my family to enjoy [devour].
GREAT RECIPE