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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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