Homemade bars and blondies are always so much better than store-bought, and these soft and chewy snickerdoodle bars are no exception. Try this simple and easy recipe based on the classic snickerdoodle cookies and you’ll never go back to store-bought again.
Snickerdoodles are a beloved classic, known for their soft, chewy texture and the irresistible combination of cinnamon and sugar that coats each bite. Thanks to a touch of cream of tartar, these cookies have a delightful tang, which sets them apart from your average sugar cookie. But why stick to just cookies when you can elevate this favorite into Snickerdoodle Bars?
Turning snickerdoodles into bars gives you all the delicious flavor you love in a more substantial, shareable form. Snickerdoodle bars are thicker, chewier, and perfect for cutting into squares or rectangles, making them ideal for serving at gatherings or gifting during the holiday season. Plus, they’re incredibly easy to make—no need to roll individual cookies! If you’re a fan of snickerdoodles, these bars are a must-try, offering a fun and convenient way to enjoy this timeless treat.
Why make these bars?
- These bars are soft and chewy, with a light cinnamon flavor. This simple recipe makes the best snickerdoodles ever.
- And most of the ingredients are simple pantry staples or easy to find.
- These are kids’ favorite bars, so make sure to double the recipe.
- Also, one of the secret ingredients in these bars is cream of tartar. This is what gives these snickerdoodle bars that slightly tangy flavor.
- In addition, they are easy to make. I am using a stand mixer (or hand mixer) but you can also use a large bowl with a whisk or spatula.
Ingredients and substitutes
- Unsalted butter – I like to use unsalted butter in all my baking, so I can control the amount of salt. And yet, if you must use salted butter, omit the salt in the recipe.
- All-purpose flour – I always use all-purpose flour with great success. You do not need any other flour.
- Cinnamon – Use a good-quality cinnamon powder from a trusted source. Cheap brands don’t give the best flavor.
- Sugar – I’ve used both white and light brown sugar. White sugar adds a nice crispness, while the brown sugar will keep them soft and chewy.
- Vanilla extract – You can use a teaspoon of vanilla extract, vanilla bean paste, or substitute some sugar for vanilla sugar.
Step-by-step: How to make snickerdoodle bars
- Preheat the oven to 375°F / 190°C / Gas Mark 5. Prepare a 9 x 9-inch square pan with cooking spray or line with parchment paper.
- Cinnamon sugar – Combine the granulated sugar and ground cinnamon in a small bowl. Set aside.
- Dry ingredients – In a medium bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment(or hand mixer), cream the unsalted butter with both the white and brown sugar until light and fluffy.
Pro tip – The butter must be at room temperature, not too soft. And you want the sugar to almost dissolve in the butter.
- Add the eggs, one at a time, followed by the flour mixture. Combine well, but do not overmix.
Pro tip – We do not want to activate the gluten in our flour, so do not overmix.
- Transfer half the dough to the prepared baking pan. Spread the dough evenly. Sprinkle half the cinnamon-sugar mixture. Then, top with the remaining dough and more cinnamon-sugar mixture.
Pro tip – The cookie dough can be kept in the fridge for 2 to 3 days. You can even freeze it for up to 3 months.
- Bake for about 30 minutes. Then, cool in the pan for another 10 minutes.
- When cooled, cut into 16 squares as shown in the video
Pro tip – Transfer to an airtight container. - These bars will stay fresh for up to 7 days at room temperature. They can also be frozen for up to 3 months.
- Variations:
- Chocolate chips – Add 1/2 cup of white chocolate or bittersweet chocolate chips to the bars.
- Glaze – Drizzle some melted chocolate over the bars before or after cutting them into squares or bars.
Tips for success
- Use room temperature butter, but make sure it’s not too soft or melted. Otherwise, the cookies will spread too much.
- And I like using a combination of white and brown sugar for the best flavor. But you can also use all light brown sugar.
- This recipe uses cream of tartar and baking soda instead of baking powder. While you can use 1 1/2 tsp of baking powder with 1/2 tsp of baking soda instead, the true flavor of a snickerdoodle comes with the addition of cream of tartar. It adds tartness as well as softness to the cookies and increases the power of leavening in the bars.
- Make-ahead bars – You can keep the dough in the refrigerator for up to 3 days. Or freeze the dough for up to three months in the freezer. When baked from frozen, it may require 5 to 8 minutes more.
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- Recipe for Pecan Pie Brownies or Pecan Blondies
- See all bars and blondies or brownies
Frequently asked questions
These bars will keep in the fridge for a week. You can also keep the dough in the refrigerator for up to 3 days. Or freeze the dough for up to three months in the freezer. When baked from frozen, it may require 5 to 8 minutes more.
These cookies use cream of tartar and baking soda instead of baking powder. While you can use 1 ½ teaspoons of baking powder with ½ teaspoon of baking soda instead, the true flavor of a snickerdoodle comes with the addition of cream of tartar. It adds tartness as well as softness to the cookies and increases the power of leavening in the cookies.
You can freeze the cookie dough or dough balls in a freezer bag for up to three months in the freezer. The baked cookies can be frozen for up to a month.
Snickerdoodle Bars Recipe
Homemade bars and blondies are always so much better than store-bought, and these soft and chewy snickerdoodle bars are no exception. Try this simple and easy recipe based on the classic snickerdoodle cookies and you'll never go back to store-bought again.
Video
Ingredients
- 1 cup (227 g) Unsalted Butter
- ½ cup (110 g) Light brown sugar
- ¾ cup (150 g) White sugar
- 2 large Eggs
- 2¾ cups (345 g) All-purpose flour
- 1 tsp Baking soda
- 1 tsp Cream of Tartar
- ½ tsp Sea salt
- ¼ cup (50 g) Sugar
- 1 tbsp Ground cinnamon
Method
- Preheat the oven at 375°F / 190°C / Gas Mark 5. Prepare a 9 x 9-inch square pan with cooking spray or line with parchment paper.
- Cinnamon sugar mixture – Combine the granulated sugar and ground cinnamon in a small bowl. Set aside.
- Dry ingredients – In a medium bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment(or hand mixer) on medium speed, cream the unsalted butter with both the white and brown sugar until light and fluffy. Pro tip – The butter must be room temperature, not too soft. And you want the sugar to almost dissolve in the butter.
- Add the eggs, one at a time, followed by the flour mixture. Combine well but do not overmix. Pro tip – We do not want to activate the gluten in our flour. So do not overmix.
- Transfer half the dough to the prepared baking pan. Spread the dough evenly. Sprinkle half the cinnamon-sugar mixture. Then, top with the remaining dough and more cinnamon-sugar mixture.Pro tip – The cookie dough can be kept in the fridge for 2 to 3 days. You can even freeze it for up to 3 months.
- Bake for about 30 minutes. Then, cool in the pan for another 10 minutes.
- When cooled, cut into 16 squares as shown in the video.Pro tip – Transfer to an airtight container. These bars will stay fresh for up to 7 days at room temperature. They can also be frozen for up to 3 months.
Notes
- Use room temperature butter but make sure it’s not too soft or melted otherwise the cookies will spread too much
- I like using a combination of white and brown sugar for the best flavor. But, you can also use all light brown sugar.
- This recipe use cream of tartar and baking soda instead of baking powder. While you can use 1 1/2 tsp of baking powder with 1/2 tsp of baking soda instead, the true flavor of a snickerdoodle comes with the addition of cream of tartar. It adds tartness as well as softness to the cookies and increases the power of leavening in the bars.
- Make-a-head bars – you can keep the dough in the refrigerator for up to 3 days Or freeze the dough for up to three months in the freezer. When baked from frozen it may take 5 to 8 minutes more.
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
L love all your recipes, and the bonus is that we can watch them on video. Thank you very much. You are a star.
Thank you so much for the feedbck. Happy you enjoyed this recipe, Sue.