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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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