Snickerdoodle Cookie Bars
Snickerdoodle Cookie Bars are soft, chewy, and infused with the classic cinnamon-sugar flavor of traditional snickerdoodle cookies. They have a rich, buttery base and are topped with a generous layer of cinnamon sugar for a warm, comforting treat.
Snickerdoodle Cookies
While we love our traditional Soft Snickerdoodle Cookies and our flaky Snickerdoodle Scones, this recipe is great because it’s made in one pan and requires no rolling and baking multiple batches. Simple and still so delish!
When I think of snickerdoodle treats, I think holidays! The warm cinnamon flavor and nostalgic appeal make them a popular choice for holiday baking. Let’s fill those cookie trays y’all!
Why This Recipe Works:
- NO CHILL – This recipe doesn’t require you to chill the cookie dough before baking. Just press the dough into the pan, and cinnamon and sugar mixture, and bake.
- SOFT AND CHEWY – These cookie bars are soft and chewy, just like a great snickerdoodle cookie should be. Make sure you avoid over-baking!
- DELICIOUS FLAVOR – We love the cinnamon and sugar flavor of these cookies. Plus the cream of tartar adds a nice tang too.
- FREEZE WELL – You can freeze these bars BEFORE you add the glaze. Great for the holiday rush!
What You’ll Need:
For the cookie layer:
- Butter – We’re browning the butter for this snickerdoodle recipe.
- Sugar – A combo of brown sugar and granulated sugar.
- Egg – Two eggs, at room temp.
- Vanilla Extract – I prefer Watkin’s brand.
- Flour – All-purpose flour works best in these bars.
- Baking Soda – The leavener for these.
- Cream of Tartar – Adds the tang.
- Ground Cinnamon – There is cinnamon in the cookies and cinnamon in the topping.
- Salt – Kosher salt is used.
For the toppings:
- Sugar and Cinnamon Topping – a combo of granulated sugar and cinnamon
- Powdered Sugar Icing – a combo of melted butter, vanilla extract, powdered sugar, and half and half
How to make Snickerdoodle Cookie Bars:
Step 1
Prep. Preheat your oven to 350 degrees. Add parchment paper to a 9×13 pan (linked below) so you can easily lift the bars out of the pan.
Step 2
Brown the butter. Add butter to a saucepan over medium heat. Let the butter melt, and when it starts sizzling, start stirring with a spatula. Keep the heat at medium, and stir gently, keeping the butter moving in the pan.
After about 10-15 minutes, you should see some brown bits starting to form on the bottom. When you see this, stir for about 20 seconds longer and then remove the pan from the heat. Pour the butter immediately into a large mixing bowl.
Step 3
Mix wet ingredients. Add both sugars to the bowl and whisk together. Then add the eggs and vanilla, and whisk again.
Step 4
Add dry ingredients. Add the dry ingredients (flour, baking soda, cornstarch, cinnamon, and salt) to the wet, and mix until just combined. Be careful to not over-mix.
Step 5
Press into pan. Then press the sugar cookie dough into the prepared baking pan, using a spoon to get an even layer.
Step 6
Bake. Bake the bars for 15-16 minutes, or until the top is just browned. You’ll want to slightly under-bake these bars so they are nice and soft.
Step 7
Cool. Remove the bars from the oven and let sit for about 10 minutes. Then carefully use the parchment paper to remove the sugar cookie bars to a cooling rack. Let cool completely.
Step 8
Make icing. Combine the melted butter, vanilla extract, half and half, and powdered sugar. Stir well to combine.
Step 9
Add icing to bars. Drizzle the icing over the cooled bars. Slice and serve.
Storing and Freezing Snickerdoodle Bars:
- Leftover sugar cookie bars stay fresh if stored in an airtight container on the counter for 3-4 days.
- You can freeze the sugar cookie bars BEFORE frosting them. Or you can freeze the dough and let thaw before pressing it into the pan to bake. Don’t freeze the frosting.
Recipe FAQs:
Brown butter takes a regular cookie and makes it gourmet. It creates a nutty aroma and flavor profile that is like no other, especially in a cookie.
When the butter melts, water evaporates out of the butter and the butterfat and milk solids separate. The solids sink to the bottom of the pan and eventually begin to brown. The butter then turns into a heavenly rich fat that will transform your cookies.
Making sugar cookie bars is quicker and easier than making cookies. They require no chill time in the refrigerator and are quicker to make because you bake only one pan.
Cream of tartar adds a tangy flavor and helps create the signature soft and chewy texture by reacting with baking soda.
Other Cookie Bars:
We love a variety of cookie bars because they’re so dang simple to make. Try one of the following next!
xoxo ~Sue
Snickerdoodle Cookie Bars Recipe
Ingredients
For the cookie bars:
- 1 cup unsalted butter – browned
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons cream of tartar
- 1 ½ teaspoons ground cinnamon
For the topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the icing:
- 1 Tablespoon unsalted butter – melted
- 1 teaspoon vanilla extract
- 2 Tablespoons half and half
- 1 ¼ cup powdered sugar
Instructions
- Prep. Preheat your oven to 350 degrees. Add parchment paper to a 9×13 pan (linked below) so you can easily lift the bars out of the pan.
- Brown the butter. Add butter to a saucepan over medium heat. Let the butter melt, and when it starts sizzling, start stirring with a spatula. Keep the heat at medium, and stir gently, keeping the butter moving in the pan.After about 10-15 minutes, you should see some brown bits starting to form on the bottom. When you see this, stir for about 20 seconds longer and then remove the pan from the heat. Pour the butter immediately into a large mixing bowl.
- Mix wet ingredients. Add both sugars to the bowl and whisk together. Then add the eggs and vanilla, and whisk again.
- Add dry ingredients. Add the dry ingredients (flour, baking soda, cornstarch, cinnamon, and salt) to the wet, and mix until just combined. Be careful to not over-mix.
- Press into pan. Then press the sugar cookie dough into the prepared baking pan, using a spoon to get an even layer.
- Add cinnamon sugar mixture. Sprinkle the cinnamon and sugar mixture evenly over the cookie dough.
- Bake. Bake the bars for 15-16 minutes, or until the top is just browned. You’ll want to slightly under-bake these bars so they are nice and soft.
- Cool. Remove the bars from the oven and let sit for about 10 minutes. Then carefully use the parchment paper to remove the sugar cookie bars to a cooling rack. Let cool completely.
- Make icing. Combine the melted butter, vanilla extract, half and half, and powdered sugar. Stir well to combine.
- Add icing to bars. Drizzle the icing over the cooled bars. Slice and serve.
Notes
- Leftover sugar cookie bars stay fresh if stored in an airtight container on the counter for 3-4 days.
- You can freeze the sugar cookie bars BEFORE frosting them. Or you can freeze the dough and let thaw before pressing it into the pan to bake. Don’t freeze the frosting.