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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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.
Yes mine too. And didn’t over cook them