My favorite cookie recipe transformed into the BEST super soft and chewy snickerdoodle bars! No rolling or chilling the dough. These couldn’t be easier to make.
I have a serious sweet tooth problem when the weekend comes. Give me all the sweeeeets! Usually I want to relax on the weekends so I want a treat that’s easy, has simple ingredients so I don’t have to run to the store, and obviously a treat that’s delicious!
I can always count on my favorite cookie bar recipes to meet these requirements. I’ll take a oatmeal chocolate chip cookie bar any time 😉
The dough for these cookie bars is just like snickerdoodle cookie dough. After you make it, you press it into the bottom of a 9×13” pan. Then sprinkle cinnamon sugar on top, and they’re ready to go in the oven.
These snickerdoodle bars fit the bill in every way. Easy? CHECK. Super simple ingredients you probably have in your pantry already? CHECK. The easiest, tastiest snickerdoodle cookie bars ever? Triple check.
If you are a fan of snickerdoodle cookies then you will LOVE these. Thick, soft and chewy and irresistible.
Consider trying some of my other favorite “cookie-bar” recipes:
- Butterfinger Cookie Bars
- M&M Cookie Bars
- Perfect Lemon Bars
- Oreo Cookie Bars
- Chocolate Peanut Butter Pretzel Bars
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My favorite cookie recipe transformed into the BEST super soft and chewy snickerdoodle bars! No rolling or chilling--these couldn't be easier to make.
- 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
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.
Recipe Video
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Judi Mac says
I substituted 1/4 cup light olive oil for the shortening trying to make these healthier. The were wonderful..didn’t miss the shortening.
Colleen Connolly says
Thank you. Have you substituted almond flour?
Tanije says
I made this wonderful recipe yesterday. I followed the recipe as is. Thanks Lauren for this recipe, it was so easy and I had every ingredient already on hand
Elizabeth Kadavi says
Made these last weekend,and they were scarfed up immediately.GREAT recipe!!!!
Barb says
Oh my gosh! These are fabulous! Taste just like Smickerdoodle cookies but without all the rolling and coating. ???. I substituted coconut oil for the shortening as I don’t use that stuff. ?
Thanks for a great recipe.
Doreen says
Can these be made a day or two ahead of time?
Lauren Allen says
Hi Doreen, I think 1 day ahead would be fine! More than that and I would suggest freezing them.
Donna says
Could you just use all butter instead of adding shortening?
Lauren Allen says
You can but it will change the texture of them.
Tina Bowes says
just made these exactly as recipe called for…Awesome flavor!! The edges cooked a bit more, crispier than the body, but nonetheless, delicious… Any idea how to adjust recipe for a cookie sheet pan>
So good..thank you for sharing! Will definitely make these again and again:-)
Lauren Allen says
Hi Tina,
I suppose it’s possible to do them in a cookie sheet pan (possibly 1 1/2 times the recipes). I think they might lose some of their thick, chewy goodness :). I’d love to know if you try it!
Katherine says
I have made these using vegan : using 1/2 cup of yogurt instead of the 2 eggs and it turned out Absolutely Delicious . I could not stop eating these. I also used vegan butter.
Lauren Allen says
I haven’t tried making this vegan and I’m so happy you shared your adaptations. Thanks Katherine!