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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Recipe
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
Did You Make This Recipe?
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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.
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I made these bars and added King Arthur baking cinnamon chips to the dough. Delicious and easy. Next time I will double the recipe!
I made these a few weeks ago and they disappeared quicker than I thought they would. My roommate told me to make them again, because they were so good.
Love these bars, and so does everyone else who tries them!
I followed the recipe with no changes. The bars turned out great ! This will definitely go into my saved recipes.
I love all of your recipes but would ask if you could list the ingredients in grams and not just in volume units. I much prefer weighing the flour, sugar etc.
Thanks!
Delicious recipe! Just as a personal flare, The second time I made these I added 1/4 cup white chocolate chunks and it was phenomenal. 5 of 5 stars. Would recommend.
This recipe turned out amazing! So easy and delicious! Not sure I will ever roll a snickerdoodle cookie again…it’s all about the snickerdoodle squares now!! Thank you for this great recipe.
wait you commented this at 1:00 in the morning?
I’ve made this recipe at home and we all love them!!!
But I would love to make these in big batches! Do you think using a full sheet pan (18″ x 26″) would work?
I’ll also be baking them in a convection oven
These are to die for! I went a little crazy my second batch and added a 1/2 tsp of Almond Extract and substituted 1/2c white sugar with dark brown instead. They turned out pretty good I have to say.
Made these today, so yummy. There is a little mistake in the recipe, talks about sprinkles in the cookie. Everything else is wonderful, my husband can’t stop eating them!
I think ” sprinkle” in the recipe refers to sprinkling cinnamon sugar over bars before cooking
Can the shortening be replaced with butter?
I made these in Culinary and they were amazing! But I must admit that when i tasted these cookie bars, the Mexican in me thought of churros 😛 Still very delicious, i think you should give these a try!
Mine came out very dry 🙁 even took them out early so they would be nice an chewy but nope 🙁
After making “tradional snickerdoodles” in December 2022 I wanted to try a snickerdoodle bar cookie recipe in January 2023. These cookies are delicious and to make them a bit helathier I used 1 3/4 cup of whole wheat flour and 1 cup of white flour and I also used 1 2/3 cups of white sugar instead of 1 3/4 of white sugar. I also used my electric mix on the lowest speed to mix the flour mixture into the bowl of butter, shortening, eggs, etc. because M my hands are not strong enough to mix ingredeints very well.
Made them just like the recipe except used coconut oil instead of shortening… DELICIOUS!!!
glass pan- 25 minutes
I made the snickerdoodle bars and the peanut butter bars! Both are YUMMY! Both are keepers! Thanks Lauren for these great recipes!
When making this can you substitute the butter and shortening with butter crisco flavor
Sure!
These are a favorite at our house. They freeze well, if they last that long.
This came out great, and everyone seemed to love them. I followed the recipe exactly. they were just the right balance between crumbly and chewy.
You’re right everything does taste better from scratch!
Great recipes thanks for sharing
Do you have to use shortening, I never buy it and don’t have any, what can I use instead?
You can use butter but it will change the outcome a little. Lauren hasn’t tested coconut oil but other people (in the reviews) have used it successfully.
This is my new favorite cookie bar recipe! Delicious flavor, super easy….I went right by the recipe, 22 minutes in 350 oven in metal pan…perfection!! My husband can’t stay out of them!
I doubled the recipe and it tasted like flour
These are Amazing added a little more cinnamon and sugar ⭐️⭐️⭐️⭐️🥇❤️🥰
What kind of shortening do you use? Can it be the white crisco?
Yes, white vegetable crisco.
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!
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!
What size dimensions pan did you use? I think a smaller pan might be the solution as well! Thank you for your tip
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!
so good
Very dry and crumbly
Mine came out this way as well 🙁
Great recipe
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!
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
The flavor is amazing and my family keeps asking me to make more. I do keep running into an issue with the center collapsing after I take it out to cool. What am I doing wrong? I follow the recipe exactly. I’d love to take them to parties they just don’t ever look as good as the picture.
Did you ever figure this out? I just made these and had the same issue!
The bars have to be cooked for much longer than 26 minutes. Mine cooked for 40 minutes and are just barely done.
These weren’t even close to done after 24 minutes of cooking. So had to put them back in for about 20 more minutes…. But flavor is great! Will definitely make them again and adjust the cooking time.
The cooking time just depends on the oven you use.
I do not agree- think the cooking time depends on the type of pan you use. A metal baking dish probably would be done at 26 minutes, not a glass dish. Mine needed 40 minutes of cooking to be just barely done.
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.
I haven’t tried making this vegan and I’m so happy you shared your adaptations. Thanks Katherine!
If you used yogurt then the aren’t vegan.
vegan yogurt.
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:-)
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!
Could you just use all butter instead of adding shortening?
You can but it will change the texture of them.
Can these be made a day or two ahead of time?
Hi Doreen, I think 1 day ahead would be fine! More than that and I would suggest freezing them.
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.
Made these last weekend,and they were scarfed up immediately.GREAT recipe!!!!
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
I substituted 1/4 cup light olive oil for the shortening trying to make these healthier. The were wonderful..didn’t miss the shortening.
Thank you. Have you substituted almond flour?
Mine came out crumbly & a bit hard BUT I substituted avocado oil for shortening, swerve for sugar because trying to make sugar free, used 1:1 ratio gluten free flour because I have celiacs. Pretty sure I overmixed as well. Baked in a ceramic dish at 350 for 26 min so could’ve been a number of things but they still tasted good & just like snickerdoodle just more like a crumbly cookie. Any other comments to help me make this sugar free, gluten free w a bit healthier option for shortening would be great!