These snickerdoodle cookie bars are chewy on the outside, tender inside, and finished with a crisp cinnamon-sugar crust—everything you love about classic snickerdoodles, but in an easy bar form that’s quick to make and impossible to stop eating.
Snickerdoodle Cookie Bars
Few treats carry as much nostalgia as a snickerdoodle. For many of us, the warm, cinnamon-scented sugar cookie brings back memories of grandparents’ kitchens and childhood desserts. These bars capture that familiar flavor and texture—soft and slightly chewy in the middle with a crackly cinnamon-sugar top—while simplifying the process into a single pan recipe.
Traditional snickerdoodles are delightful, but rolling individual cookies isn’t always the most convenient option when a late-night craving hits or you want something quick to share. That’s where cookie bars shine: you mix a single dough, press it into a pan, sprinkle on cinnamon sugar, bake, and slice. No shaping, chilling, or multiple baking sheets required.
Snickerdoodle Bars
Bar cookies offer convenience plus several practical advantages. They’re easier to slice and package, making them a great choice for shipping in care packages or stacking in a tin. Because these bake as a single sheet, they remain softer and more uniform than individually baked cookies that can dry out in the oven.
This batter uses a combination of butter and shortening. While classic snickerdoodles are often butter-only, adding some shortening helps the large, single-pan cookie retain tender, soft texture across the whole batch.
For a cozy pairing, enjoy these bars with a warm spiced tea or a creamy hot chocolate—any comforting beverage complements the cinnamon-sugar crust beautifully.
Snickerdoodle Cookie Bars
Rebecca Lindamood
Equipment
-
1 hand mixer or stand mixer
-
mixing bowl
-
Silicone spatula
-
9×13-inch pan
-
parchment paper optional
-
knife
Ingredients
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour 11 2/3 ounces
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- nonstick cooking spray
Snickerdoodle Topping:
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
-
Preheat the oven to 350º F. Lightly spray a 9×13-inch pan with nonstick cooking spray or line it with parchment paper and spray the paper; set aside.
-
In a bowl, cream together the softened butter, shortening, 1/2 cup granulated sugar, and brown sugar using a mixer or sturdy spoon. Add the eggs and vanilla and mix until combined. In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt, then add the dry ingredients to the butter mixture and stir until a uniform dough forms.
-
Press the dough into an even layer in the prepared pan.
-
In a small bowl, whisk together the 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Sprinkle the mixture evenly over the top of the dough.
-
Bake for 22–26 minutes, or until a knife inserted near the center comes out clean. Avoid overbaking so the bars remain tender. Let cool completely in the pan before cutting into 24 bars.
-
Store leftovers in an airtight container at room temperature for up to one week.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with your actual ingredients if needed.
Did you make this recipe?
Share your creations on Instagram and tag @foodiewithfam so the author can see your photos.
