Easy Snickerdoodle Cookie Bars
These soft, chewy snickerdoodle cookie bars deliver classic cinnamon-sugar flavor without the hassle of rolling individual cookies. Perfect for potlucks, parties, or weeknight desserts – ready in just 35 minutes!
Ingredients
- For the Bars:
- 1 cup unsalted butter softened to room temperature
- 1½ cups granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract pure vanilla preferred
- 2¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- For the Topping:
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly or line with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar using an electric mixer for 3-4 minutes until light and fluffy.
- Add Wet Ingredients: Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Mix Dough: Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix – stop as soon as everything comes together.
- Spread in Pan: Press the thick dough evenly into the prepared pan using a spatula or offset spatula.
- Add Topping: Mix cinnamon with 3 tablespoons granulated sugar. Sprinkle generously over the dough surface.
- Bake: Bake for 25-30 minutes until edges are lightly golden and center looks set but still soft. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool and Cut: Let bars rest in the pan for at least 20 minutes before cutting into 24 squares.
Notes
Essential Tips: Room temperature ingredients blend more easily. Remove eggs and butter from refrigerator 2 hours before baking.
Don't overbake – bars should look slightly underdone when removed from oven. They'll continue cooking as they cool.
Use an offset spatula for even dough distribution to prevent uneven baking.
Cream of tartar is essential for authentic snickerdoodle flavor and cannot be omitted. Variations: Chocolate Chip: Fold in 1 cup mini chocolate chips before spreading dough
Maple Glaze: Drizzle cooled bars with glaze made from ½ cup powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon milk
Cream Cheese Swirl: Drop spoonfuls of mixture (4 oz cream cheese + ¼ cup sugar) over dough and swirl before topping Storage: Room temperature: Store in airtight container for up to 5 days
Freezer: Wrap individual portions in plastic wrap, store in freezer bags for up to 3 months
Place parchment paper between layers to prevent sticking Substitutions: Gluten-free: Use 1:1 gluten-free flour blend with xanthan gum
Cream of tartar substitute: 1 teaspoon lemon juice (flavor will differ slightly)
Don't overbake – bars should look slightly underdone when removed from oven. They'll continue cooking as they cool.
Use an offset spatula for even dough distribution to prevent uneven baking.
Cream of tartar is essential for authentic snickerdoodle flavor and cannot be omitted. Variations: Chocolate Chip: Fold in 1 cup mini chocolate chips before spreading dough
Maple Glaze: Drizzle cooled bars with glaze made from ½ cup powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon milk
Cream Cheese Swirl: Drop spoonfuls of mixture (4 oz cream cheese + ¼ cup sugar) over dough and swirl before topping Storage: Room temperature: Store in airtight container for up to 5 days
Freezer: Wrap individual portions in plastic wrap, store in freezer bags for up to 3 months
Place parchment paper between layers to prevent sticking Substitutions: Gluten-free: Use 1:1 gluten-free flour blend with xanthan gum
Cream of tartar substitute: 1 teaspoon lemon juice (flavor will differ slightly)
