Chewy Snickerdoodle Cookie Bars

Name: Chewy Snickerdoodle Cookie Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1.5 cups All-purpose flour; 0.5 teaspoon Baking soda; 0.5 teaspoon Cream of tartar; 0.5 teaspoon Salt; 0.5 cup Unsalted butter, softened; 1 cup Sugar; 1 large Egg; 1 teaspoon Vanilla extract; 1 tablespoon Cinnamon sugar (for topping)

Chewy snickerdoodle cookie bars topped with cinnamon sugar

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These chewy snickerdoodle cookie bars are the perfect comfort-baking moment: soft, buttery, warmly spiced, and topped with a crackly cinnamon sugar finish. If you love cookies but want something you can slice and share, these bars give you all the nostalgia of a classic snickerdoodle with a fuss-free pan-bake twist. Fun fact: snickerdoodles were once believed to cure melancholy—so baking a pan could double as a mood booster. This recipe stands out for its simplicity and family-friendly appeal, coming together quickly with pantry staples. If you enjoy other easy treats, you might also like my take on chewy banana oatmeal cookies, which use a similar mix-and-spread method. Get your oven ready—these bars are irresistible.

What is Chewy Snickerdoodle Cookie Bars?

What’s in a name? Why call them cookie bars instead of cookies? Think of a snickerdoodle’s classic cinnamon-sugar personality pressed into a single, shareable slab—chewy in the middle, lightly crisp at the edges. Who decided to mash “snickerdoodle” and “bar” together? Was someone in a hurry to feed a crowd? Maybe. Could it be that the way to a man’s heart is through his stomach? Absolutely—especially when there’s cinnamon and butter involved. Try them once and you’ll see why they earned the name: all the cozy charm of a cookie, simplified into easy-to-slice bars. Go ahead—bake a pan and see who they win over first.

Why You’ll Love This:

Chewy, soft center with a warm cinnamon-sugar top: each bite gives you that classic snickerdoodle flavor with a delightful, tender chew.
Cost-effective and fast: made from common pantry staples, these bars save money compared to store-bought sweets and take very little active time to prep.
Crowd-pleasing and versatile: perfect for school lunches, potlucks, or a comforting dessert after dinner; top them with a drizzle or ice cream for extra flair.
Compared to a classic sugar cookie, these bars are quicker to produce for a crowd and deliver a more focused cinnamon flavor. If you like the texture contrast in soft and chewy raspberry sugar cookies, you’ll appreciate how these snickerdoodle bars balance chew and crunch. Make them and share—your guests will ask for the recipe.

How to Make:

Quick Overview
This recipe is straightforward: a simple creaming method produces a tender, chewy bar with a golden edge. It’s ideal for beginner bakers—no chilling required, no fancy tools. Prep time is about 10 minutes, bake time 20–25 minutes, so you’ll have bars ready in under 40 minutes. The standout element is the cinnamon-sugar topping that gives a crackly, aromatic finish.

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon cinnamon sugar (for topping)

Directions

Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper. Lining makes removal and slicing much easier.
In a bowl, whisk together the flour, baking soda, cream of tartar, and salt. Make sure everything is evenly combined to avoid pockets of leavening.
In another bowl, cream the butter and sugar together until light and fluffy—about 2 to 3 minutes with a hand mixer or 4 to 5 minutes by hand. This step traps air for a tender crumb.
Beat in the egg and vanilla extract until fully combined and smooth. Scrape the bowl down once so everything mixes evenly.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing; stop as soon as the flour streaks disappear.
Spread the dough evenly into the prepared baking pan. Use a spatula or lightly dampened hands to smooth the surface for even baking.
Sprinkle cinnamon sugar over the top. Be generous—this is the flavor that makes them snickerdoodles.
Bake for 20–25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. Rotate the pan halfway through if your oven has hot spots.
Allow to cool before slicing into bars. Cooling helps them set so slices hold their shape. Enjoy!

Chewy Snickerdoodle Cookie Bars

What to Serve With:

A scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
A mug of coffee, chai, or warm milk—these bars pair beautifully with spiced drinks.
Fresh fruit like sliced apples or berries to add bright contrast and balance the sweetness.
For a party, serve alongside cookies or small cakes for a mixed dessert platter.

Top Tips for Perfecting:

Ingredient substitutions: swap half the all-purpose flour with whole wheat pastry flour for a heartier texture, or use 1/2 teaspoon almond extract instead of vanilla for a nutty twist.
Butter temperature: use properly softened butter (not melted) for the best texture—press with a finger and it should give without being oily.
Don’t overmix: once you add the flour, stop mixing as soon as incorporated to keep the bars tender.
Even baking: line the pan with parchment and allow a little overhang to lift the bars cleanly. If edges brown too fast, tent with foil for the last few minutes.
Flavor boost: add a pinch of nutmeg or cardamom to the dry mix for a warm, layered spice profile.

Storing and Reheating Tips:

Room temperature: store cooled bars in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
Refrigeration: keep in the fridge up to 7 days in an airtight container; allow bars to come to room temperature before serving for softer texture.
Freezing: wrap bars individually in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or on the counter.
Reheating: warm a slice for 10–15 seconds in the microwave, or 5–7 minutes in a 300°F oven until just warmed—this revives softness and brings out cinnamon aroma.

FAQs

Can I make these bars gluten-free?
Yes. Substitute a 1:1 gluten-free baking flour blend that contains xanthan gum and measure carefully. Texture may be slightly different but still delicious.

Can I double the recipe?
Yes—double all ingredients and bake in a 9×13-inch pan, but check baking time (start checking at 18 minutes and expect up to 30 minutes).

What if I don’t have cream of tartar?
Cream of tartar gives snickerdoodles their tang. If you don’t have it, use 3/4 teaspoon baking powder instead (reduce baking soda to 1/4 teaspoon) and expect a milder tang.

Can I make the dough ahead of time?
You can prepare the dough and refrigerate it for up to 24 hours. Bring to room temperature slightly before pressing into the pan for even spreading.

How do I get chewier bars?
Underbake by a minute or two so the center remains soft, and use slightly more brown sugar (replace up to 1/4 cup of granulated sugar with brown sugar) to increase chewiness.

Conclusion

These Chewy Snickerdoodle Cookie Bars are an easy, comforting bake that combines classic flavors with simple pan-baking convenience—perfect for sharing with family and friends. They’re quick to prepare, forgiving for beginner bakers, and endlessly customizable. For another perspective on this recipe’s variations and inspiration, see this version at Chewy Snickerdoodle Cookie Bars – The Salted Sweets. Give them a try, slice a warm piece, and enjoy the cozy cinnamon hug in every bite.