My Snickerdoodle Cookie Dough Bars are soft, chewy, and full of that classic cinnamon-sugar flavor we all love. Instead of rolling out dough ball by ball, these bars are baked in one pan and sliced—easy, quick, and just as delicious.
I love making these when I’m craving snickerdoodles but don’t want to fuss with multiple trays of cookies or rolling cookie dough balls in sugar. They’re buttery, cinnamon-y, and the kind of treat you can whip up for almost any occasion with ingredients you already have in your pantry.
Snickerdoodle Cookie Dough Bars are soft, chewy, and full of that classic cinnamon-sugar flavor we all love. Instead of rolling out dough ball by ball, these bars are baked in one pan and sliced—easy, quick, and just as delicious.
I love making these when I’m craving snickerdoodles but don’t want to fuss with multiple trays of cookies. They’re buttery, cinnamon-y, and the kind of treat you can whip up for almost any occasion with ingredients you already have in your pantry.
If you enjoyed these Snickerdoodle Cookie Dough Bars, you’ll love my Pumpkin Cream Cheese Cookies for a fall twist, my Brown Butter Snickerdoodles for a more traditional variation, and my Apple Pie Crumble Bars for another easy, fall bake.
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Ingredients
Cookie Bar Dough
- unsalted butter, melted
- light brown sugar, packed
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- baking powder
- cream of tartar
- fine sea salt
Cinnamon Sugar Topping
- granulated sugar
- ground cinnamon
See recipe card for quantities.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Melt & mix: Combine butter, sugars, eggs, and vanilla.
Step 2: Add dry: Stir in flour, leavening, cream of tartar, and salt.
Step 3: Top & bake: Spread into pan, sprinkle cinnamon sugar, and bake.
Step 4: Cool & slice: Let cool completely before cutting.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Butter: Use plant-based butter for a dairy-free option.
- Flour: Swap for a 1:1 gluten-free flour blend.
- Sugar: Use all brown sugar for a deeper, caramel-like flavor.
- Cream of tartar: Replace with ½ teaspoon lemon juice or white vinegar if needed.
Variations
- Add-ins: Stir in white chocolate chips or chopped pecans for extra texture.
- Glaze: Drizzle with a simple vanilla glaze for added sweetness.
- Thicker bars: Bake in a smaller 8x8 pan for tall, bakery-style bars (increase bake time slightly).
- Extra spice: Add a pinch of nutmeg or cardamom to the cinnamon sugar for a flavor boost.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Kitchen scale
- 9x13-inch metal baking pan
- Parchment paper
- Wire cooling rack
Storage
These bars keep well in an airtight container at room temperature for 3–4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
To freeze, wrap the bars tightly in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before serving.
Audrey's Tip
If you like a gooier center, pull them at the 25-minute mark and let them cool in the pan. Prefer them firmer and cookie-like? Give them the full 30. Either way—don’t skip the cream of tartar. It gives that signature snickerdoodle tang!
Related
Looking for other fall recipes like this? Try these:
Snickerdoodle Cookie Bars
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Kitchen Scale
- 9x13-inch metal baking pan
- Parchment Paper
- Wire cooling rack
Ingredients
Cookie Bar Dough
- 170 g unsalted butter melted and slightly cooled (¾ cup)
- 150 g brown sugar packed, (¾ cup) -- (I used dark brown)
- 100 g granulated sugar ½ cup
- 2 large eggs
- 2 teaspoons vanilla extract
- 240 g all-purpose flour 2 cups
- 1 ½ teaspoons baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon fine sea salt
Cinnamon Sugar Topping
- 50 g granulated sugar ¼ cup
- 1 ½ teaspoons ground cinnamon
Instructions
- Prep the pan: Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper.
- Make cinnamon sugar: In a small bowl, stir together the sugar and cinnamon. Set aside.
- Mix the wet ingredients: In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla; whisk until glossy and fully combined.
- Stir in dry ingredients: Add flour, baking powder, cream of tartar, and salt. Fold until a thick dough forms.
- Assemble: Spread the dough evenly into the prepared pan. Sprinkle cinnamon sugar generously over the top.
- Bake: Bake for 25–30 minutes, or until edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Cool & slice: Let cool completely in the pan, then lift out and slice into bars.
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