Imagine the warm, comforting aroma of cinnamon sugar wafting through your kitchen as a tray of golden-brown Snickerdoodle Cookie Bars bakes to perfection. These delightful treats transform the classic snickerdoodle cookie into convenient bar form, giving you all that cinnamon-sugar goodness without having to roll individual cookies. They’re soft in the center with a slight chew at the edges and that signature crackly top that snickerdoodle lovers crave.
Perfect for busy weeknights or weekend gatherings, these bars come together in just 45 minutes from start to finish. The buttery, vanilla-scented base topped with the perfect ratio of cinnamon and sugar creates an irresistible treat that’s sure to become a family favorite.
Why You’ll Love This
- Easier than traditional snickerdoodles – no rolling individual cookies required!
- Perfect texture with soft centers and slightly chewy edges
- Quick 45-minute total preparation and baking time
- Family-friendly dessert that both kids and adults will love
- Makes just enough for 4 servings – no overwhelming leftovers
Ingredients
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter, softened
- 1 3/4 cups granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt until well combined.
- In a large bowl, cream together the softened butter and 1 3/4 cups sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla extract.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Spread the batter evenly in the prepared baking pan, smoothing the top with a spatula.
- In a small bowl, mix together 2 tablespoons sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bars to cool completely in the pan before cutting into squares and serving.
Tips & Variations
- For extra richness, brown the butter before using it in the recipe.
- Add 1/2 teaspoon of nutmeg to the cinnamon-sugar topping for a warm, spiced variation.
- White chocolate chips (1/2 cup) make a delicious addition to the dough.
- For a tangier flavor profile, increase the cream of tartar to 1/2 teaspoon.
- Make ahead: prepare the dough up to 24 hours in advance and refrigerate before baking.
- For thinner, chewier bars, use a 9×9-inch pan instead of an 8×8-inch.
Serving Suggestions
These Snickerdoodle Cookie Bars are delicious on their own, but for an extra-special dessert, serve them slightly warm with a scoop of vanilla ice cream on top. The contrast between the warm, cinnamon-spiced bar and cold, creamy ice cream is absolutely divine.
They also pair wonderfully with a mug of hot coffee, chai tea, or a cold glass of milk. For a festive touch during the holidays, serve with a dollop of cinnamon-spiced whipped cream.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Bars are done when the edges are golden but the center still looks slightly soft.
- For the best texture, don’t overbake – they’ll continue to set as they cool.
- These bars freeze well for up to 3 months when wrapped tightly.
FAQs
Can I double this recipe for a larger crowd?
Yes! Double all ingredients and bake in a 9×13-inch pan, adding 5-7 minutes to the baking time.
Why is cream of tartar used in snickerdoodles?
Cream of tartar gives snickerdoodles their distinctive tangy flavor and helps create that signature soft, chewy texture.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for similar results.
Why did my bars crack on top?
A crackly top is characteristic of snickerdoodles! This happens as the sugar crystallizes during baking and is actually a sign of perfect snickerdoodle bars.
[recipe_card]
