Snickerdoodle Cookie Bars

These Snickerdoodle Cookie Bars are everything you love about the classic cookie—soft, buttery, and loaded with cinnamon—baked into thick, chewy squares. Made without cream of tartar and baked in a simple 8×8 pan, they’re a hassle-free treat perfect for sharing or indulging all on your own. Serve them plain with a crunchy cinnamon-sugar top, or dress them up with a swirl of cinnamon buttercream.

Why You’ll Love This Recipe

• No cream of tartar: All the snickerdoodle flavor without any specialty ingredients.

• Thick and chewy: Soft centers and crisp edges give the perfect cookie bar texture.

• Easy to make: Just one bowl and an 8×8 pan—no scooping or chilling required.

• Versatile: Serve plain or frosted depending on the occasion.

• Great for make-ahead: Stays soft and flavorful for days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups all-purpose flour
1⅛ teaspoons ground cinnamon (divided)
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (12 tablespoons) unsalted butter, softened
¾ cup + 2 teaspoons granulated sugar (divided)
1 large egg, room temperature
1 teaspoon vanilla extract

Optional
Cinnamon buttercream, for topping

Directions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper for easy removal.

2. In a medium bowl, whisk together the flour, 1 teaspoon cinnamon, baking powder, and salt.

3. In a large mixing bowl, beat the softened butter and ¾ cup sugar together on medium-high speed until light and creamy, about 1 minute.

4. Add the egg and vanilla extract, and beat until smooth.

5. Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined—do not overmix.

6. In a small bowl, stir together the remaining 2 teaspoons sugar and ⅛ teaspoon cinnamon.

7. Spread the cookie dough evenly into the prepared pan. Sprinkle the cinnamon-sugar mixture over the top.

8. Bake for 30–35 minutes, or until the top is golden brown, the edges pull slightly from the pan, and a toothpick inserted into the center comes out clean.

9. Cool completely in the pan before slicing. Frost with cinnamon buttercream if desired, or enjoy as is.

Servings and timing

Servings: 12 bars
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Frosted version: Top with cinnamon buttercream once cooled for extra indulgence.

• Spiced up: Add a pinch of nutmeg or allspice to the batter for a seasonal twist.

• Add-ins: Mix in white chocolate chips or a swirl of caramel for added richness.

• Brown butter: Use browned butter for a deeper, nutty flavor.

• Larger batch: Double the recipe and bake in a 9×13 pan for more servings (adjust bake time as needed).

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 1 week. If frosted, refrigerate and bring to room temperature before serving.

Freezing: Freeze unfrosted bars in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Reheating: For a warm treat, microwave a bar for 10–15 seconds before eating.

FAQs

Do I need cream of tartar for snickerdoodle bars?

No. This recipe is specifically designed to skip cream of tartar while still giving you that classic snickerdoodle taste.

Can I double this recipe?

Yes, double all ingredients and bake in a 9×13-inch pan. Add a few extra minutes to the bake time.

Can I use salted butter?

Yes, but reduce the added salt to a pinch to balance the flavors.

Can I make these gluten-free?

Use a 1:1 gluten-free flour blend for baking. The texture may be slightly different but still delicious.

What can I use instead of cinnamon buttercream?

Vanilla buttercream or a dusting of powdered sugar work great, or enjoy them plain with the cinnamon-sugar topping.

Why are my bars dry?

They may have been overbaked. Check doneness early by inserting a toothpick in the center; it should come out clean with a few moist crumbs.

Can I use a metal pan instead of glass?

Yes. Just keep an eye on the bars as metal pans can bake slightly faster than glass.

How thick should the batter be?

The batter is thick and should be spreadable with a spatula. It won’t pour like cake batter.

Can I make this without an electric mixer?

Yes, you can cream the butter and sugar by hand using a wooden spoon or whisk—just ensure it’s well combined and fluffy.

Are these bars freezer-friendly?

Yes. Wrap individual bars in plastic wrap and store in a freezer-safe container for up to 2 months.

Conclusion

Snickerdoodle Cookie Bars are a simple, crowd-pleasing dessert that offers all the nostalgia of the classic cookie in an easy-to-bake format. With their soft, chewy texture and cinnamon-sugar topping, these bars are perfect for any occasion—from lunchboxes to holiday gatherings. Bake a batch and enjoy the warm, spiced flavor of snickerdoodles with minimal effort.