Snickerdoodle Bars

Prep 10 minutes
Cook 30 minutes
Servings 15

These easy Snickerdoodle Bars are everyone’s favorite snickerdoodle cookie in square bar form. They’re chewy, buttery, cinnamon-y, and amazing. Good luck only eating one!

More of a traditionalist? Don’t miss our classic Snickerdoodle Cookies recipe.

snickerdoodle bars piled high on a white plate

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Snickerdoodle Bars Recipe

Snickerdoodle Cookies are my all-time favorite! What could possibly be better? Um, Snickerdoodle Bars, that’s what!

They’re chewy and tender, sweet and cinnamon-y, and just so irresistible, plus no need to scoop balls of dough – just press the dough into the pan and bake.

If you love Snickerdoodle cookies, or really anything with cinnamon and sugar, these are a must!

Ingredients Needed

Like classic snickerdoodle cookies, these cookie bars are made with just a handful of basic ingredients including sugar, cinnamon, and cream of tartar.
(Scroll below to the printable recipe card for details and measurements.)

  • Butter – It should be melted and cooled slightly.
  • Shortening – Shortening is 100% fat, containing no water. This traps more air bubbles and has a higher melting point than butter, which helps the baked bars rise a bit more and provides a softer interior texture.
  • Sugar – Equal parts brown sugar and granulated sugar are used for the best flavor and tender crumb.
  • Eggs – The binder that holds the dough together.
  • Vanilla extract – For flavor.
  • All-purpose flour – Spooned and leveled to avoid excess flour and a dry, crumbly cookie bar.
  • Baking powder – A leavening agent used to give the bars a little lift.
  • Cream of Tartar – This is what gives the cookie bars a chewy, pillow-y texture, plus that signature tangy flavor. See more below.
  • Cinnamon – A key warm spice always included when making Snickerdoodles.
  • Salt – To balance out the sweetness.

Can I Omit the Cream of Tartar?

stack of cinnamon-sugar cookie bars

How to Make Snickerdoodle Bars

This snickerdoodle cookie bars recipe is incredibly easy to make. Here’s a summary:
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)

  1. Prep the pan. Line a 9×13 baking dish with parchment paper, leaving some overhang on the two longer sides for easy removal.
  2. Make the dough. Cream together the melted butter, shortening, both sugars, egg, and vanilla. Add in the dry ingredients. Continue to mix until well blended. (Batter will be thick.)
  3. Transfer dough to pan. Evenly spread the mixture into the prepared pan. Mix together sugar and cinnamon; sprinkle it over the top.
  4. Bake. Bake at 350F for 30 minutes or until a toothpick comes out clean.
  5. Cool. Remove from the oven and allow to cool completely before separating from the parchment paper. Cut into bars and enjoy!

Line The Pan

tall stack of snickerdoodle cookie bars

Video: Snickerdoodle Bars

Proper Storage

  • Room temperature. Snickerdoodle cookie bars can be stored at room temperature in an airtight container for up to 2 days. Make sure they are away from sun, heat, moisture, or humidity.
  • Fridge. They can also be kept in the refrigerator for up to 5 days. If you do store them in the fridge, let them come close to room temperature once ready to serve.
  • Freezer. You can also freeze them for up to 2 months. Wrap tightly in plastic wrap and pack in freezer-safe plastic bags, removing as much air as possible. Thaw overnight in the refrigerator, then let them come close to room temperature once ready to serve.

More Dessert Bars:

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTokFacebook, Instagram, Pinterest, and YouTube!

5 from 16

Snickerdoodle Bars

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 15
These easy Snickerdoodle Bars are everyone’s favorite snickerdoodle cookie in square bar form. They’re chewy, buttery, cinnamon-y, and amazing. Good luck only eating one!

Ingredients 

For the Bars

  • 1/2 cup unsalted butter, , melted and cooled slightly
  • 1/2 cup shortening, , such as Crisco (see note below)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 & 1/4 cups all-purpose flour, , spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon cream of tartar, (see note below)
  • 1/2 teaspoon kosher salt

For the Topping

  • 1/8 cup granulated sugar
  • 1 teaspoon cinnamon

Instructions 

  • Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper, leaving some overhang on the two longer sides for easy removal.
  • Pour melted butter into a large mixing bowl. Add in shortening, both sugars, eggs, and vanilla. Beat with a handheld mixer until combined. Add in flour, baking powder, cream of tartar, and salt. Continue to mix until well blended. (Batter will be thick.)
  • Using a spatula, transfer batter to the prepared dish and press/spread it out evenly. Mix together the 1/8 cup of sugar and cinnamon; sprinkle it over the top.
  • Bake for 30 minutes until a toothpick inserted in the center comes out almost clean.
  • Remove from the oven and allow to cook completely before separating from the parchment paper. Cut into bars and enjoy!

Notes

Shortening is 100% fat, containing no water. This traps more air bubbles and has a higher melting point than butter, which helps the baked bars rise a bit more and provide a softer interior texture.
Cream of Tartar is an acidic dry powder (found where all the spices are) and is a key ingredient when making snickerdoodles. It gives them their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness. There really isn’t a substitute. You can simply omit it, but the results won’t be optimal.

Nutrition

Calories: 310kcal | Carbohydrates: 44g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 94mg | Potassium: 120mg | Sugar: 29g | Vitamin A: 230IU | Calcium: 45mg | Iron: 1.2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If you’re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, you’ve come to the right place.

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28 Comments

  1. Jen L says:

    5 stars
    Yummy and easy to make.

  2. Cindy R. says:

    5 stars
    This recipe checked all my boxes! Simple, time efficient (compared to cookies) and delicious! I did not use the parchment paper and had no problem cutting and removing them from the pan while still warm.

  3. CC Kipp says:

    5 stars
    The best!!

  4. ConsueloBonito says:

    5 stars
    This is a great recipe and a yummy treat! I found it in a magazine and have made it several times. Each time everyone has loved the bars, and I eat more than I should! The edges are THE BEST, so it would be a good one to make in a brownie pan where each is separate. Need to look into that. Try it. It’s very easy and you will LOVE them!

  5. Laura says:

    5 stars
    I cut mine into smaller bars for portion control…because I want to eat ALL OF THEM. Ugh. LOL. So delicious!

  6. Sheila says:

    5 stars
    I like Snickerdoodle real good

  7. Pat says:

    I don’t keep shortening, could I use all butter?

    1. Amy @Belly Full says:

      Shortening typically yields higher, lighter-textured baked goods. Butter has some water in it; shortening doesn’t. You could use butter instead, but for optimal results, use shortening.

  8. Karen says:

    5 stars
    I’ve made these 2 times. Delicious! Much easier than making individual cookies.

    1. CC Kipp says:

      5 stars
      So much easier than making individual cookies and they taste amazing. The entire pan was gone in a day. I’m going to try subbing chocolate chips this round.

  9. Dawn says:

    5 stars
    I love these bars! Everyone has been going crazy over them!

  10. Brenda Fauth says:

    Would it work using a jelly roll pan ?

    1. Amy @Belly Full says:

      For optimal results, use a 9×13 pan

  11. Patti says:

    5 stars
    These were SO YUMMY!! I loved not having to portion the dough out to make cookies.

  12. sara says:

    Could these be made as cookies instead of the bar? Or is it the thickness/surface area the reason they’re chewy?

  13. Whitedove says:

    I do keto. Subbing almond/ coconut flour n xyitol and lard. No crisco available. Makor less carbs

  14. Susan Davison says:

    Could you use a yellow cake mix instead of making the dough from scratch?

    1. Amy @Belly Full says:

      I’ve never made this any other way than as written. You could try it, but I can’t speak to the results.

  15. Ursula says:

    5 stars
    I made these with all butter instead of shortening.

  16. Brenda Hoyle says:

    Does anyone know the carb count for a bar?

  17. Kaley says:

    5 stars
    Made these today for a Superbowl party, which we’re heading to in a bit. Of course I had to taste test them first. LOL. I don’t want to part with any of them. SO GOOD!!

    1. Tina says:

      5 stars
      OMG this is so funny! I just came to write the same thing. Snickerdoodles are my favorite cookie, so I knew I’d love these bars. They’re amazing. And so much easier!

  18. Debbie says:

    Is there something that can be substituted for the eggs??? Highly allergic to eggs. :-(

    1. Amy @Belly Full says:

      Oh, bummer Debbie! I’m not comfortable recommending subs in baked goods unless I’ve tried it first, since there’s so much room for error. Unfortunately, I’ve only made these with eggs. Sorry :(

    2. Michele says:

      Apple sauce!

  19. Hope says:

    5 stars
    These are amazing! I made them for snack day at work today. Big hit!

  20. Heather Kinnaird says:

    5 stars
    LOVE these so much! Bar cookies are the best.

  21. Valentina says:

    5 stars
    These are amazing! I love that they’re basically super thick, super chewy cookies. Yum!