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