Chewy Snickerdoodle Cookie Bars

Posted on May 21, 2025

Chewy Snickerdoodle Cookie Bars – the ultimate treat when you’re craving something sweet, soft, and cinnamon-kissed! These bars are everything you love about classic snickerdoodle cookies—only easier. No rolling dough or waiting between batches. Just one pan, one bake, and you’ve got a whole batch of golden, chewy, melt-in-your-mouth goodness. Perfect for lunchboxes, potlucks, or a cozy night in with a cup of tea. Trust me—once you try these, they’ll become a staple in your dessert rotation.

Why You’ll Love This Recipe

If you’re a fan of all things soft, chewy, and cinnamon-spiced, you’re going to fall in love with these Chewy Snickerdoodle Cookie Bars. They pack all the flavor of the classic cookie but skip the extra work—no scooping or rolling needed! Just mix, spread, and bake. They’re quick, pantry-friendly, and come out perfect every time. These bars are a hit with kids and adults alike, and they’re ideal for sharing at gatherings or indulging solo.

Ingredients

These chewy snickerdoodle cookie bars are made with simple ingredients you probably already have in your kitchen. No fancy stuff—just cozy, familiar flavors that come together fast.

What You’ll Need:

2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract

For the cinnamon-sugar topping:

2 tablespoons granulated sugar
2 teaspoons ground cinnamon

Instructions

These bars come together in a snap! Just mix, press, sprinkle, and bake. Here’s how to make your kitchen smell like cinnamon heaven:

Step-by-Step:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Mix dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 2–3 minutes.
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
Combine wet and dry: Gradually add the dry mixture to the wet mixture, mixing just until combined. Don’t overmix!
Spread dough: Press the dough evenly into the prepared pan. Use a spatula or your hands (lightly floured) to smooth the surface.
Add topping: In a small bowl, stir together the cinnamon and sugar. Sprinkle evenly over the top of the dough.
Bake for 22–26 minutes, or until the edges are lightly golden and the center is set. A toothpick inserted in the middle should come out clean.
Cool and cut: Let the bars cool completely in the pan before slicing into squares or rectangles.

Servings and Timing

These chewy snickerdoodle cookie bars are perfect for sharing—or not, we won’t judge! They make a great treat for any occasion, from casual coffee dates to holiday dessert tables.

Yield:

Makes about 24 bars, depending on how you slice them.

Time Breakdown:

Prep time: 10 minutes
Bake time: 22–26 minutes
Cooling time: 30–40 minutes (if you can wait that long!)
Total time: Just over an hour from start to snack.

Tips and Variations

Want to make these snickerdoodle cookie bars your own? Here are a few easy twists and helpful tips to get the most out of every batch:

Tips & Tricks:

Don’t skip the cream of tartar — it gives snickerdoodles their classic tang and chewiness.
For cleaner cuts, let the bars cool completely before slicing (or chill them briefly).
Line your pan with parchment paper for easy removal and zero sticking.

Variations to Try:

Add white chocolate chips for a sweet, melty twist.
Brown butter the butter first for a deeper, nutty flavor.
Make it festive with a sprinkle of colored sugar or drizzle of icing on top.
Go gluten-free using a 1:1 gluten-free flour blend.

Storage

These chewy snickerdoodle cookie bars store beautifully, making them great for make-ahead treats or grab-and-go snacks all week long.

How to Store:

Room Temperature: Keep bars in an airtight container for up to 4–5 days. Store with a piece of bread to help maintain softness.
Refrigerator: If you prefer a firmer bite, you can refrigerate them for up to a week. Let them come to room temp before serving.
Freezer: These bars freeze like a dream! Wrap tightly and freeze for up to 2 months. Thaw overnight or microwave for 10–15 seconds to enjoy warm.

Frequently Asked Questions

1. Can I make these without cream of tartar?

You can substitute with 2 teaspoons of lemon juice or white vinegar, but cream of tartar gives that signature tangy chew.

2. Can I use brown sugar instead of white sugar?

You can, but it will change the flavor and texture slightly—making the bars richer and softer.

3. How do I know when the bars are done baking?

The edges should be golden, and the center should look set. A toothpick should come out with a few moist crumbs, not wet batter.

4. Can I double the recipe?

Absolutely! Just bake in a larger pan or two 9×13 pans. Keep an eye on bake time—it may need a few extra minutes.

5. What’s the best way to cut them cleanly?

Let the bars cool completely, then use a sharp knife. Wiping the knife between cuts helps too.

6. Can I make this recipe dairy-free?

Yes! Substitute plant-based butter and make sure any mix-ins (like chocolate chips) are dairy-free too.

7. Do I need to chill the dough before baking?

Nope! That’s one of the perks of this recipe—no chilling required.

Conclusion

Chewy Snickerdoodle Cookie Bars are the ultimate easy-bake treat—packed with cozy cinnamon flavor, a soft and chewy center, and that irresistible sugar-crusted top. Whether you’re baking for a crowd or just to satisfy a late-night craving, these bars come together quickly and disappear even faster. Perfect for holidays, lunchboxes, or just because.

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Chewy Snickerdoodle Cookie Bars

Why You’ll Love This Recipe