Snickerdoodle Bars are the no fuss, low maintenance cousin of the snickerdoodle classic cookie that you already know and love but in the form of bars!
These thick, moist and deliciously chewy snickerdoodle bars are so easy to make and are packed with sugary cinnamon taste.
If you love cinnamon desserts then look no further!
No need to get out the stand mixer for these snickerdoodle cookie bars, this is a quick and simple melt and mix recipe.
There is also no shaping and rolling cookies - just tip the batter into the pan, sprinkle over some cinnamon sugar granules and bake.
Cookies (or bars) are done!
Table of Contents
Why you will love this snickerdoodle bars recipe
- Easy melt and mix recipe.
- Classic snickerdoodle cinnamon cookie flavour made quicker and easier as a bar cookie .
What you need to make snickerdoodle bars
- plain (all purpose flour)
- white (granulated) sugar
- light brown sugar
- salted butter
- a large egg
- cream of tartar
- vanilla extract
- ground cinnamon
*Please see the recipe card below for exact quantities and detailed instructions
How to make snickerdoodle bars
- Place the butter in a large bowl, then melt in the microwave.
- Stir in white sugar, light brown sugar and vanilla extract.
- Add the egg and mix well.
- Add dry ingredients - plain (all purpose) flour and cream of tartar and mix until combined.
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- Pour batter into a greased and lined baking tin, and smooth the top.
- Combine extra white sugar and cinnamon in a small bowl, then sprinkle over the top of the batter and bake in the oven.
Top tips
- If you don't have salted butter on hand, just use unsalted butter and add a pinch of salt.
- I grease and line the baking pan or tin with butter (or cooking spray) and parchment paper (baking paper) rather than aluminium foil as I find it doesn't tear as easily when I'm putting it in or getting the bars out of the tin once they are baked.
- The best snickerdoodles bars aren't overbaked. Just like other baked goods such as brownies or blondies, this will help them stay moist.
Storage
- You can store the cooked bars in an airtight container in the fridge or at room temperature for up to a week.
- These cookie bars are at their best when eaten at room temperature.
- You can also put these bars in the freezer.
Frequently asked questions
Yes.
To give them a slight lift and tangy taste.
Other recipes you may enjoy
Apple Cinnamon Slice - a buttery base, with layers of apples and sour cream and then lightly dusted with cinnamon sugar.
Banana Bread Bars With Cream Cheese Frosting - a rich and moist banana bread bar with dates, topped off with fluffy cream cheese icing.
Peanut Butter Rice Krispies - peanut butter and chocolate meet up in rice krispie treats!
Peanut Butter Fudge - super easy 2 ingredient frosting fudge!
📖 Recipe
Snickerdoodle Bars
Ingredients
- 110 g salted butter
- 100 g white (granulated) sugar
- 65 g light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 140 g plain (all-purpose) flour
- ¼ teaspoon cream of tartar
Cinnamon Sugar Topping
- 1½ tablespoon white (granulated) sugar
- 1 teaspoon ground cinnamon
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- Grease and line a 20cm square pan (8-inch) with baking paper and set aside.
- Place the salted butter in a large bowl and microwave to melt.110 g salted butter
- Add white sugar, light brown sugar and vanilla extract to the melted butter and mix to incorporate.100 g white (granulated) sugar65 g light brown sugar1 teaspoon vanilla extract
- Add the egg and mix well.1 large egg
- Add plain flour and cream of tartar and mix until combined.140 g plain (all-purpose) flour¼ teaspoon cream of tartar
- Pour batter into the greased and lined baking tin, and smooth the top.
- Combine extra white sugar and cinnamon in a small bowl, then sprinkle the cinnamon-sugar mixture evenly over the top of the batter and bake for 20 to 22 minutes.1½ tablespoon white (granulated) sugar1 teaspoon ground cinnamon
Notes
- If you don't have salted butter, just use unsalted butter and add a pinch of salt.
- I grease and line the baking pan or tin with butter (or cooking spray) and parchment paper (baking paper) rather than aluminium foil as I find it doesn't tear as easily.
- The best snickerdoodles aren't overbaked. Just like other baked goods such as brownies or blondies, this will help them stay moist.
Want to save this recipe?
Email yourself a link to this page and come back later.
I love simple recipes
Me too Attie!
Loved these, big snickerdoodle fan! Easy to make too.
That's great Tes!