Chewy Snickerdoodle Cookie Bars
All the classic buttery, cinnamon-sugar flavor of a snickerdoodle cookie in an incredibly easy, beginner-friendly bar form. No chilling or rolling required, just bake, slice, and share!
Equipment
- 9x13 inch baking pan
- parchment paper
- large mixing bowl
- medium mixing bowl
- hand mixer or stand mixer
- spatula
Ingredients
Dough
- 1 cup unsalted butter — melted and cooled slightly
- 1.5 cups light brown sugar — packed
- 0.5 cup granulated sugar
- 2 whole large eggs — room temperature
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour — spooned and leveled
- 1 teaspoon cream of tartar — essential for the classic snickerdoodle tang
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Dough
| 1 cup | unsalted butter | melted and cooled slightly |
| 1.5 cups | light brown sugar | packed |
| 0.5 cup | granulated sugar | |
| 2 whole | large eggs | room temperature |
| 2 teaspoons | vanilla extract | |
| 2.5 cups | all-purpose flour | spooned and leveled |
| 1 teaspoon | cream of tartar | essential for the classic snickerdoodle tang |
| 1 teaspoon | baking powder | |
| 0.5 teaspoon | salt |
Cinnamon-Sugar Topping
| 2 tablespoons | granulated sugar | |
| 1 tablespoon | ground cinnamon |
Instructions
-
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Spray lightly with non-stick cooking spray.
~5 minThe parchment paper overhang acts as a sling, making it incredibly easy to lift the bars out for clean cutting. -
In a small bowl, whisk together the 2 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon for the topping. Set aside.
~2 min -
In a large mixing bowl, beat the melted butter, brown sugar, and granulated sugar together until smooth and well combined.
~3 minUsing melted butter ensures the bars turn out dense and wonderfully chewy rather than cakey. -
Add the eggs and vanilla extract to the butter-sugar mixture. Beat on medium speed until the mixture is lightened in color and smooth.
~2 min -
In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking powder, and salt.
~2 min -
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms. Do not overmix.
~2 minOvermixing can lead to tough bars. Stop mixing as soon as you no longer see streaks of dry flour. -
Transfer the dough to the prepared baking pan. Using a rubber spatula or your hands (lightly greased or floured), press the dough evenly into the bottom of the pan.
~3 min -
Sprinkle the cinnamon-sugar topping evenly over the entire surface of the dough.
~1 min -
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
~25 minFor the chewiest texture, err on the side of underbaking. They will continue to set as they cool. -
Allow the bars to cool completely in the pan placed on a wire rack before using the parchment paper sling to lift them out and slice into 16 squares.
~30 minCutting them while warm will result in crumbly, messy squares. Patience is key for perfect slices!
Tips & Storage
- Don't skip the cream of tartar! It provides the signature tangy flavor that distinguishes a snickerdoodle from a standard sugar cookie.
- For exceptionally clean cuts, you can chill the cooled pan in the refrigerator for 20 minutes before slicing.
- Wipe your knife clean with a damp paper towel between cuts for a bakery-worthy presentation.
- Storage: Store leftover bars in an airtight container at room temperature for up to 5 days. They can also be frozen in a freezer-safe bag or container for up to 3 months; thaw at room temperature before eating.