Snickerdoodle Bars
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Published
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.
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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?
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.)
- Prep the pan. Line a 9×13 baking dish with parchment paper, leaving some overhang on the two longer sides for easy removal.
- 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.)
- Transfer dough to pan. Evenly spread the mixture into the prepared pan. Mix together sugar and cinnamon; sprinkle it over the top.
- Bake. Bake at 350F for 30 minutes or until a toothpick comes out clean.
- Cool. Remove from the oven and allow to cool completely before separating from the parchment paper. Cut into bars and enjoy!
Line The Pan
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:
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Snickerdoodle Bars
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
Nutrition
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.
Did you make this? Leave a rating below!
Yummy and easy to make.
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.
The best!!
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!
I cut mine into smaller bars for portion control…because I want to eat ALL OF THEM. Ugh. LOL. So delicious!
I like Snickerdoodle real good
I don’t keep shortening, could I use all butter?
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.
I’ve made these 2 times. Delicious! Much easier than making individual cookies.
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.
I love these bars! Everyone has been going crazy over them!
Would it work using a jelly roll pan ?
For optimal results, use a 9×13 pan
These were SO YUMMY!! I loved not having to portion the dough out to make cookies.
Could these be made as cookies instead of the bar? Or is it the thickness/surface area the reason they’re chewy?
I do keto. Subbing almond/ coconut flour n xyitol and lard. No crisco available. Makor less carbs
Could you use a yellow cake mix instead of making the dough from scratch?
I’ve never made this any other way than as written. You could try it, but I can’t speak to the results.
I made these with all butter instead of shortening.
Does anyone know the carb count for a bar?
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!!
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!
Is there something that can be substituted for the eggs??? Highly allergic to eggs. :-(
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 :(
Apple sauce!
These are amazing! I made them for snack day at work today. Big hit!
LOVE these so much! Bar cookies are the best.
These are amazing! I love that they’re basically super thick, super chewy cookies. Yum!