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Snickerdoodle Bars transform classic snickerdoodle cookies into easy-to-make blondies. Thick, soft, buttery cookie bars are topped with plenty of cinnamon-sugar. These flavorful, melt-in-your-mouth dessert bars make enough to serve a crowd. Perfect for potlucks, picnics, and parties.
The BEST snickerdoodles are slightly crisp on the outside, soft and buttery on the inside, with plenty of cinnamon-sugar. These snickerdoodle bars transform that classic cookie into a super easy bar dessert.
I love that cinnamon-sugar snickerdoodle flavor so much! I’ve made several similar recipes, including chocolate snickerdoodles and cinnamon brown sugar bars that are almost identical to these snickerdoodle bars. You merely swap the granulated sugar for brown sugar.
I’ve also used snickerdoodle cookie dough as a topping for apple pie filling and even stuffed Rolos in the middle for ooey gooey cookies. Cinnamon-sugar treats are definitely some of the best kind.
There’s no rolling cookie dough balls and coating them in cinnamon-sugar for these snickerdoodle bars. Simply press the cookie dough into a pan and sprinkle the cinnamon-sugar on top. (Using a mini rolling pin makes it super easy and smooth.)
The soft, buttery texture of a snickerdoodle cookie is still prevalent in these bars, and the cinnamon-sugar flavor is undeniable. Probably even more flavorful than regular snickerdoodle cookies because you can really cake it on thick.
These snickerdoodle bars are also known as blondies — bar cookies we should all be baking more often. They have the soft, chewy satisfaction of a brownie, with the sweet buttery taste of a cookie.
These blondies are baked in a 13×9-inch pan. I like to use parchment paper to pull the cookie bars out of the pan for easy cutting and serving. I will cut off a sliver of the crusty edges and then cut squares, so each bar is like a middle piece. Of course we still eat the crusty edges too.
TIP: Sometimes the edges of cookie bars rise slightly higher than the center. I like to use a serving spatula to press the edges down immediately after removing the hot pan from the oven to even things out before it cools.
If you’re a fan of classic snickerdoodles, throw the dough in a pan for snickerdoodle bars next time. They are addicting and so easy!
Thick, soft, buttery cookie bars are topped with plenty of cinnamon-sugar.
- 1 cup (2 sticks) butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour (stir, spoon, and level)
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp granulated sugar
- 1 1/2 tsp ground cinnamon
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 13x9-inch baking dish with cooking spray, or line with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the eggs and vanilla. Mix well. Scrape bowl.
- Combine the flour, cream of tartar, baking soda, and salt in a separate bowl. Add dry ingredients to wet ingredients and mix until incorporated.
- Press dough onto the bottom of the prepared baking dish. Smooth with a mini rolling pin that has been lightly greased with cooking spray to prevent sticking. Combine the cinnamon-sugar topping. Sprinkle evenly over the top of the dough.
- Bake at 350˚F for 25-30 minutes. Remove from oven and immediately use a serving spatula to press the edges down while still hot, if they are higher than the center. (For even looking bars.)
- Allow to cool completely. Then cut bars and enjoy.
*I like to use parchment paper to pull the snickerdoodle bars out of the pan for easy cutting and serving. I will cut off a sliver of the crusty edges and then cut squares, so each bar is like a middle piece. Of course we still eat the crusty edges too.
2 Comments on “Snickerdoodle Bars”
I grew up making Snicker Doodle cookies. This looks like a wonderful idea to try and save some time, have them as a bar type cookie.
Definitely! You’ll have to try it!