If you love snickerdoodle cookies, you’ll want to try these easy snickerdoodle bars. This delicious cinnamon-y treat is ready in just over a half hour!
Cinnamon sugar coated snickerdoodle cookies are so popular and one of my most requested recipes, along with chewy chocolate chip cookies and ginger sparkles. But sometimes you just don’t have time to hassle with making cookies.
I’ve come to the rescue with these easy snickerdoodle bars. Cinnamon sugar goodness is wrapped up in a soft buttery bar. It’s kind of like a cinnamon blondie. These yummy bars melt in your mouth with just the right amount of crunch. I think you’ll love them! We sure do!
About this recipe
What’s unique about snickerdoodles is that slightly acidic flavor that comes from adding cream of tartar. Otherwise, they would be just regular sugar cookies rolled in cinnamon sugar. We’ve replicated that flavor in these snickerdoodle bars so you won’t miss the familiar tang. You’ll find it in scrumptious snickerdoodle bread, too.
You can stir the dough up all in one bowl — you won’t need a mixer. Just melt butter, stir in an egg, sugar, and vanilla, and then add the flour, salt, and cream of tartar. Stir until all the ingredients are completely combined; then spread the dough in an 8-inch square pan. Make a mixture of cinnamon and sugar and sprinkle it liberally over the top of the bars.
Pop the pan in the oven, and you’ll have delicious bars in no time. They smell heavenly while they’re baking — they’re almost worth making just for the smell!
I know how tempting those snickerdoodle bars are when they come out of the oven but resist the temptation to try one for fifteen minutes or so. They really need to cool and firm up a bit before serving.
Make a pot of coffee or tea to enjoy with these buttery cinnamon bars. Or try an iced vanilla latte!
What you need
One thing you’ll really like about these bars is that you probably have the ingredients on hand, all waiting to be turned into a delicious treat. As always, you can find the printable recipe at the bottom of this post.
- Wet Ingredients: All you need is butter, egg, and vanilla extract!
- Dry Ingredients: We keep it simple here, too. Grab your all-purpose flour, granulated white sugar, brown sugar, and the ingredient that adds that signature snickerdoodle tang, cream of tartar.
- For the topping: The topping is comprised of additional sugar and lots of ground cinnamon!
As I mentioned above, cream of tartar adds the signature tangy flavor to snickerdoodles. If you don’t care for the flavor, go ahead and skip the cream of tartar, no problem!
You’ll notice a lot of cinnamon flavor in snickerdoodles because they are basically a buttery sugar cookie rolled in cinnamon sugar instead of plain sugar. Additionally, they have a slight tang due to the cream of tartar.
How to make these bars your own
- Make more! These bars are so good, maybe you want twice as many. Double all the ingredients to make a 9×13 inch pan.
Cool bars completely and store in an airtight container for up to one week at room temperature, or in the freezer for up to 6 months.
More buttery, delicious bars
I think of bars as a no-fuss way to make cookies. No messing with little dough balls or baking individual sheets of cookies, bars are made in one pan and with only one baking time. Presto, they’re ready! Try:
- Easiest Blondie Recipe
- Raspberry White Chocolate Blondies
- Chocolate Chip Blondies
- Caramel Biscoff Blondies
- Frosted Oreo Cookie Bars
- Oh Henry Bars with nut-free option
- Red Velvet Gooey Butter Bars
- Sky High Cream Cheese Brownies
- Seven Layer Cookie Bars by Shugary Sweets
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1 large egg
- 3/4 cup granulated sugar, divided
- 1/3 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- Preheat oven to 350°F. Prepare an 8-by-8-inch baking pan by spraying it lightly with non-stick spray, lining it with parchment paper so that the paper slightly overhangs, and spraying lightly again; set aside.
- In a large bowl, combine melted butter, egg, ½ cup granulated sugar, brown sugar, and vanilla, and stir or whisk until smooth.
- Add flour, cream of tartar, andl salt; stir until just combined.
- Scrape batter into prepared pan, smoothing the top; set aside.
- In the same bowl, combine ¼ cup sugar and cinnamon. Sprinkle cinnamon sugar evenly over the top of the dough.
- Bake 24 to 25 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs.
- Place pan on wire rack to cool for at least 15 minutes. Lift bars out of pan using parchment paper, and cut into 16 servings.
- If desired, double all ingredients and use a 9×13 inch pan. Increase cooking time to 30-35 minutes or until a toothpick inserted in the center comes out clean, or with a few moist crumbs.
- Bars can be frozen up to 3 months in airtight container.
- Adapted from Averie Cooks
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.