My favorite cookie transformed into the BEST soft and chewy Snickerdoodle Bars! No rolling or chilling; these couldn’t be easier to make.

Snickerdoodle Bars cut into squares, on a baking sheet.

 

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.

Two process photos of mixed snickerdoodles dough in a mixing bowl, then spread into a baking dish and cinnamon and sugar sprinkled on top.

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”:

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Recipe

Snickerdoodle Bars cut into squares, on a baking sheet.
Prep 7 mins
Cook 23 mins
Total 30 mins
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Video

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.
    Dough for snickerdoodles, in a mixing bowl.
  • 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

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: 182kcalCarbohydrates: 24gProtein: 1gFat: 8gSaturated Fat: 3gCholesterol: 23mgSodium: 109mgPotassium: 51mgSugar: 13gVitamin A: 140IUCalcium: 6mgIron: 0.7mg

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I originally shared this recipe July 2017. Updated December 2020.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    These are delicious! I substituted 2 TSP baking powder for the cream of tartar as I didn’t have it on hand (you also need to remove the baking soda) and they came out great. Chewy and soft. I also used a metal pan as glass seems to take too long in my oven. 26 mins was perfect cook time in the metal pan. Thanks for the recipe. It’s a keeper!

  2. 5 stars
    So great! I made mine in a smaller pan. They are thicker, but the center didn’t seem to fall! Also added a lot more cinnamon and sugar to the too and plenty of cinnamon in the batter. YUM!

  3. 5 stars
    Just made these Snickerdoodle Bars. So good!!
    I was going to make the same brownies to take to the car club meeting and thought there must be something different. So I went right to your website. Made no changes for high altitude baking.
    Thanks!

  4. 5 stars
    Like the previous reviewer I added cinnamon to the batter because we like extra cinnamon flavor, and I was also generous with the vanilla. I’m at high altitude and baking in an RV combo convection oven/microwave, and this is one of the few recipes that actually works! The bars are more well-done around the edges but that’s perfect as my husband likes the cakier edges and I like the more moist middle. These are delicious! I’ve made then 3x now. I accidentally used a different recipe once, and we threw them out they were so disappointing. This is my go-to. 5 stars!

  5. 4 stars
    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

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