There's something magical about the warm, comforting aroma of snickerdoodles filling your kitchen. This recipe for Chewy Snickerdoodle Bars takes everyone's favorite cookie recipe to a whole new level.
Regular Snickerdoodle cookies are a favorite in our house. We love the chewy texture, the cinnamon sugar topping and the simplicity of this delicious treat make them a staple in our house. But sometimes, if I'm feeling a little lazy, I'll make these easy Snickerdoodle bars instead.
Making a Snickerdoodle in bar form is a game-changer if you're short on time. They're just as delicious, and make creating this sweet treat incredibly easy - no scooping cookie dough into individually shaped cookies. These are sort of like snickerdoodle blondies - simple, classic, and delicious.
Why This Recipe Works
- Easy. These easy Snickerdoodle bars are a cinch to make - no making individual cookie dough balls. Simply mix the batter, place it in a baking pan, and bake until you have delicious, chewy bars.
- Delicious. This snickerdoodle bar recipe has the classic chewy texture that traditional snickerdoodles have, and they of course incorporate that cinnamon sugar topping that gives the exterior of these bars a slight crunch. The combination of brown sugar and white sugar provides the perfect balance of sweetness, while the cream of tartar and baking soda work together to achieve that iconic chewy texture. The addition of nutmeg adds a hint of warmth and depth, elevating these bars to a whole new level of deliciousness.
- Crowd pleaser. There's a reason traditional Snickerdoodle cookies are such a hit. The delicious sugar cookie taste, with a satisfying chewy texture, topped with a cinnamon-sugar mixture makes these cookies delicious. This Snickerdoodle bar recipe makes it easy to make a big batch of these delicious cinnamon cookie bars in a snap. Maximum taste, with minimal effort, equals a win in my book.
- A holiday classic. We always incorporate Snickerdoodle cookies onto our holiday cookie platter. These bars make adding them a breeze during the busy holiday season.
Before we dive into the step-by-step process, let's take a closer look at the key ingredients that make these Snickerdoodle Cookie Bars so irresistible:
- Sugar. A blend of white sugar and brown sugar gives these cookies a rich flavor.
- All-purpose flour.
- Cream of tartar and baking soda. The cream of tartar gives these cookies that tangy flavor and chewy texture we all know and love in a Snickerdoodle.
- Spices. Vanilla extract, cinnamon, and nutmeg provide a nice warmth to these cookies.
- Cinnamon sugar topping. The iconic topping that Snickerdoodle cookies are known for.
How To Make Snickerdoodle Cookie Bars
This recipe is so easy to make - it only takes about 30 minutes!
- Preheat and prepare. Preheat your oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan with butter to prevent bars from sticking.
- Cream and mix. In a large bowl, cream together the butter, white sugar, and brown sugar with an electric hand mixer until light and fluffy. (Alternatively, you can use the bowl of a stand mixer with the paddle attachment.) Mix in the egg and vanilla until thoroughly combined.
- Mix the dry ingredients. Add the dry ingredients - the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg - to a medium bowl and stir to combine.
- Make the dough. Slowly add the dry ingredients to the wet ingredients. Mix until a dough just begins to form.
- Press and sprinkle. Place the dough into the prepared pan. Using lightly floured hands, press the dough firmly and evenly into the bottom of the pan. In a small bowl, mix 1 tablespoon white sugar and ½ teaspoon cinnamon. Sprinkle the cinnamon sugar mixture evenly over the top of the bars.
- Bake and cool. Bake in the preheated oven until the center feels barely set, about 20 to 23 minutes. Be cautious not to overbake. Allow the bars to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Cut into bars. Cut into 16 bars and savor the chewy goodness!
Variations and Substitutions
- Make chocolate chip Snickerdoodle bars. For a delightful twist, fold in a cup of chocolate chips into the dough before pressing it into the pan. The combination of cinnamon and chocolate is truly unbeatable.
- Add some nuts. Add a cup of chopped nuts such as pecans or walnuts to the dough for an extra crunch. The nutty undertones complement the chewiness of the bars perfectly.
- Add some frosting. A cream cheese frosting or a light sugar glaze would go well with these delicious chewy snickerdoodles.
Frequently Asked Questions
Absolutely! Place the cooled bars in a freezer-safe container, separated by parchment paper, and freeze for up to three months. Thaw at room temperature before enjoying.
Sure! Just be sure to adjust the added salt accordingly.
The cream of tartar is the classic ingredient that gives snickerdoodles their tang and chewy texture so don't omit it. Pressing the dough firmly into the pan and ensuring not to over-bake are also crucial steps. The result should be a golden brown exterior with chewy centers.
This can occur for two reasons - using too much flour, or over-baking. For the best results - watch your bars closely and don't over-bake. The bars are done with the center is still soft. You may also wish to use a kitchen scale to accurately measure the flour.
Allow the cookies to cool to room temperature and store in an airtight container for about a week.
These Easy, Chewy Snickerdoodle Cookie Bars offer a delightful twist on the classic Snickerdoodle cookie. If you try these easy bars, let me know what you think in the comments below. And don't forget to tag me with a pic @frontrangefed on Instagram. I love to see your creations!
More Easy Bar Recipes
- 7 Layer Bars
- Peanut Butter-Banana Oatmeal Bars
- Easy Peanut Butter Blondies
- Brown Butter Rice Krispie Treats
- Smore's Rice Krispie Treats With Graham Crackers
- Lemon Biscotti With Pistachios And Lemon Glaze
Easy, Chewy Snickerdoodle Cookie Bars
- 10 tablespoon unsalted butter at room temperature
- ½ cup white sugar
- ¼ cup brown sugar firmly packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Cinnamon Sugar Topping
- ½ tablespoon white sugar
- ¼ teaspoon ground cinnamon
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan with butter or use parchment paper to line the pan.
- Cream together butter, white sugar, and brown sugar in a bowl with an electric mixer. (You can also do this in the bowl of a mixing stand with the paddle attachment.) Mix in egg and vanilla until thoroughly combined. Mix the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg in a separate bowl and stir until combined. Slowly add the dry ingredients to the wet ingredients and mix until a dough just begins to form.
- Carefully press the dough into the prepared pan. You can lightly flour your hands, or use the flat end of a spatula to press the dough firmly and evenly into the bottom of the pan.
- In a small bowl, mix the cinnamon and sugar for the cinnamon sugar topping. Sprinkle the cinnamon-sugar mixture evenly over the top of the dough.
- Bake the bars until the dough in the center of the pan feels just set, About 18-20 minutes. Do not overbake.
- Allow the bars to cool slightly before cutting and removing them from the pan.
- Don't overbake the bars - this will result in them losing their chewy texture. Bars should be just barely set in the middle when done.
- Store Snickerdoodle bars in an airtight container for up to a week.