These Chewy Snickerdoodle Cookie Bars are everyone’s favorite snickerdoodle cookie in bar form. Chewy, buttery, and cinnamon-y. Good luck only eating one!
Snickerdoodle Cookies are my all-time favorite! What could possibly be better? Um, Snickerdoodle Cookie Bars, that’s what!
Cookie Bars are almost better than actual cookies because you eliminate all that scooping, but with the same amazing taste.
So, the difference between a blondie and a bar…do you know? I spent more time trying to find out, then it actually took me to make these. Seriously, what was life before Google?? Ha.
What is the difference between a blondie and a bar
Consensus seems to be that:
1. If you could scoop the dough and make cookies, then it’s a cookie bar.
2. A blondie doesn’t include any chips or add-ins.
3. If the butter is melted first, before mixing with the sugar, then it’s a blondie.
4. Blondies are made with only brown sugar. NO white sugar.
So, up until #4, I was certain these were blondies. But, I do use brown sugar AND white sugar. So, bars it is!
It doesn’t really matter. Just make them! If you love Snickerdoodle cookies, or really anything with cinnamon and sugar, these are a must!
How To Store these cookie bars
These can be stored for up to four days at room temperature in an airtight container.
other dessert bars we love!
watch the video for snickerdoodle cookie bars
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Chewy Snickerdoodle Cookie Bars
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup Crisco shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/8 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper, leaving some overhang for easy removal.
- Place butter in a large microwave safe mixing bowl and microwave on high for a minute, and then in 20 seconds intervals (if necessary) until melted, making sure it doesn’t boil. 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 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!
Video
Notes
Nutrition
Laura says
What does the cream of tartar do? Is there a substitute?
Amy @Belly Full says
Hi Laura – 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 – the results won’t be optimal, but still yummy.
Sheila says
I like Snickerdoodle real good
Pat says
I don’t keep shortening, could I use all butter?
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.
Karen says
I’ve made these 2 times. Delicious! Much easier than making individual cookies.
Dawn says
I love these cookies! Everyone has been going crazy over them! My question, can you freeze these.
Brenda Fauth says
Would it work using a jelly roll pan ?
Amy @Belly Full says
For optimal results, use a 9×13 pan
Patti says
Looks like there is some crust on the bottom?
Amy @Belly Full says
Nope. Just the way it bakes.
sara says
Could these be made as cookies instead of the bar? Or is it the thickness/surface area the reason they’re chewy?
Whitedove says
I do keto. Subbing almond/ coconut flour n xyitol and lard. No crisco available. Makor less carbs
Susan Davison says
Could you use a yellow cake mix instead of making the dough from scratch?
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.
Ursula says
Is shortening needed? Can it be subbed for butter? Is there something the shortening does for the bars?
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.
Brenda Hoyle says
Does anyone know the carb count for a bar?
Kaley says
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!!
Tina says
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!
Debbie says
Is there something that can be substituted for the eggs??? Highly allergic to eggs. :-(
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 :(
Michele says
Apple sauce!
Hope says
These are amazing! I made them for snack day at work today. Big hit!
Amy @Belly Full says
So happy to hear it, Hope! Can’t say I’m surprised. HA.
Heather Kinnaird says
LOVE these So much! bar cookies are the best
Amy @Belly Full says
Thanks, Heather! They’re my absolute favorite cookie!
Valentina | The Baking Fairy says
These look amazing! I love that they’re basically super thick, super chewy cookies. Yum!
Amy @Belly Full says
Yes, exactly! And so much easier to make!