Snickerdoodle Cookie Bars
Snickerdoodle Cookie Dough Bars are soft, chewy dessert bars topped with a classic cinnamon-sugar layer. Easy to make in one pan, these bars are buttery, cozy, and perfect for holidays, bake sales, or anytime you crave snickerdoodles without the extra work.
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.
Notes
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
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!
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.
Nutrition
Calories: 143kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 32mgSodium: 78mgPotassium: 32mgFiber: 0.3gSugar: 12gVitamin A: 177IUVitamin C: 0.005mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!
