Snickerdoodle Bars are a delicious version of your favorite cookie treat. With this simple cookie recipe you can make several servings in less time.
These bar cookies let you have total control over portion sizes too!
With easy cookie bar recipes being such a breeze to make, you’d think more people would try them.
They take all of the portioned scoops, rolling, and evenly placed dough right out of the equation.
Sounds good so far, right? Wait until you try them!
Snickerdoodles have a unique flavor that makes them different from just any other cookie.
Even the texture is a little different from your traditional sugar cookie.
Ask any cookie lover and they’ll tell you- you can’t just put cinnamon sugar on a sugar cookie and call it a snickerdoodle.
Thankfully, these snickerdoodle bars contain all of the same flavors and textures that you’d expect from a round cookie.
So same great flavors and textures, without all the work! Obviously, this bar cookie recipe is a winner!
But, if you want to try something a little different, you can’t go wrong with my magic cookie bars!
Snickerdoodle Bars Ingredients
Wet Ingredients. Softened Butter, Eggs, Vanilla Extract
Dry Ingredients. All Purpose Flour, Granulated Sugar, Baking Soda, Cream of Tartar
Topping. Granulated Sugar and Cinnamon
How to Make Snickerdoodle Bars
This is a quick recipe to make, which I of course love. Snickerdoodle Cookies are always a favorite. In fact, my boys always called them Sugardoodle cookies growing up.
Preheat oven to 375 F Degrees and spray baking sheet with cooking spray or line with parchment paper. Set that aside as we make the cookie dough.
Allow the butter to soften by sitting out on the counter for an hour. Do not use butter that has turned to mush. That is way too soft.
Cream together the butter and granulated sugar until light and fluffy. Scrape sides of bowl as needed to include all ingredients.
Add eggs and vanilla extract and continue to cream together for another minute or two. The mixture will be a pale yellow color and so light and fluffy too.
In a separate bowl combine all purpose flour with baking soda and cream of tartar. Then gradually add about half the flour mixture to the butter mixture making sure all ingredients are combined.
Add remaining flour and combine ingredients. Do not over mix. Just mix ingredients until fully combined.
Spread Snickerdoodle cookie dough into 9x13 baking dish sprayed with cooking spray or line with parchment paper.
Mix together the remaining sugar with cinnamon and sprinkle over the top of the cookie dough.
Bake at 375 F Degrees for 18 to 20 minutes or until golden around the edges. Do not over bake or the cookie bar becomes dry.
Allow bar cookies to fully cool in pan before slicing into squares
Why are they called Snickerdoodle?
Sweet Cinnamon Sugar topped cookies known as Snickerdoodles have been around since possibly back in the 1800's
It’s thought that they could originate from German descent and come from the German word Schneckennudeln, which means “snail dumpling” but the jury is still out.
Others claim it’s a cookie of Dutch descent, so its true origin may difficult or impossible to track down. We do know that it’s delicious though!
Favorite Kitchen Supplies for Baking
I'm glad you asked! Of course I have favorites, don't we all? Although this list doesn't include everything that I use on a regular basis, it does have my top favorites.
- Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful
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How to Store and Freeze
After letting the cookies cool completely and cutting into portioned sized, you can store them in a Ziploc bag or airtight container like a Tupperware style container.
Cookie Bars are best if enjoyed within 3 to 4 days but will last up to 2 weeks when properly stored.
Freeze cookie bars by placing in an airtight container. Adding parchment paper between layers will help prevent sticking.
Bars can be frozen for up to 3 months when properly sealed.
Have you tried this recipe? Please let me know! Tag @devourdinner on social channels and Please leave a comment below for others to read. It's a simple thing you can do to help others.
What does a Snickerdoodle Taste Like?
Snickerdoodle cookies are a soft, crispy, chewy, and crinkly cookie texture that melts in your mouth with every bite.
They have a slightly tangy flavor to them that adds to the overall depth making them the perfect cookie to enjoy anytime.
What does Cream of Tarter do in Cookies?
Cream of tartar is a stabilizer in many recipes and works to help activate the baking soda. In snickerdoodles it does this and also adds to the overall tanginess of the cookie.
In other words, it’s what separates snickerdoodles from sugar cookies and makes them what they are. (So, it’s the most important part of the recipe).
SAVE these Recipes, you will LOVE them!
- Monster Cookies
- Homemade Oreos
- Snickerdoodle Cookies
- Easy Chocolate Chip Cookies
- Peanut Butter Brownies
- Magic Cookie Bars
- Blonde Brownies
- Peanut Butter Oatmeal Bars
- Sugar Cream Pie
- Peanut Butter Chocolate No Bake Pie
- 1 cup Butter - softened
- 3 cups Flour
- 2 cups Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- ½ cup Sugar
- 2 teaspoon Cinnamon
- ½ Cup Sugar
- 2 teaspoon Cinnamon - I use 1 ½ to 2 teaspoon depending on how much cinnamon you prefer
- Preheat your oven to 375 degrees F.
- In a mixing bowl beat the butter on medium to high speed for 1 minute
- Add in the sugar and mix to combine
- Add in the eggs one at a time
- Whip the mixture for 1-2 minutes
- Add in half of the flour
- Mix in the vanilla, baking soda and cream of tartar
- Mix in the remaining flour
- Spray 9x13 baking dish with spray
- Add cookie mixture to baking dish making sure to spread evenly
- Combine ½ cup sugar and 2 teaspoon Cinnamon in a bowl and stir to combine. Sprinkle mixture over cookie dough
- Bake at 375 degrees for 18-20 minutes or until golden brown
- Allow to completely cool before cutting
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.