Incredibly EASY, thick, soft and chewy, buttery Snickerdoodle Bars taste just like the cookie but so much easier and less time consuming! The cinnamon and sugar crackle top is to live for!
These Snickerdoodle Bars taste like your classic snickerdoodle cookie – thick, soft and chewy, loaded with cinnamon and sugar but instead of rolling dough into every single cookie and rolling all those cookies in cinnamon and sugar, we have no hassle bar form that are almost effortless. If you can spread batter into a pan, you can make these bars!
I know there are quite a few Snickerdoodle Bar recipes out there but I slightly adapted this recipe form a magazine and I think it is perfection.
The bars are not only buttery, thick and chewy with the classic slight tang from the cream of tartar, but they get enveloped in cinnamon and sugar by sprinkling it on the bottom, middle and top of the bars – so you have cinnamon and sugar through and through instead of just topping – although the topping is incredible.
These Snickerdoodle Bars are so good, in fact, Patrick and I could not stay away. They stayed moist on the counter for a couple days and then they were seen no more. I think its time for another batch.
How to Make Snickerdoodle Bars
To make these Snickerdoodle Bars, you sprinkle some cinnamon and sugar on bottom of your baking dish. Next, top with half of the dough, then sprinkle with 3 more tablespoons cinnamon and sugar.
Next, drop remaining dough by spoonfuls over the Cinnamon Sugar layer – it will be thick – which is why we melt butter, then dip our spatula in the melted butter in order to help it spread, and dip in butter again and again, mmmmmm…..
Finally, shower top with remaining cinnamon and sugar and bake for about 30 minutes then let cool before slicing. The waiting with the wafting of cinnamon and sugar throughout your kitchen will be the most difficult part of making these no hassle, no fuss, Snickerdoodle Cookie Bars.
Aside from the wonderfully buttery, soft and chewy texture of the bars themselves, my favorite part is the slight crystallized granule texture of the cinnamon and sugar topping.
And my other favorite part is how much Patrick loves these bars. He is not effusive about every single recipe I make, as I cook ALL. THE. TIME. but he was in love with these bars. And you will be in love too. Just in time for Valentines. xo
Do Snickerdoodle Bars need to be refrigerated?
Snickerdoodle Bars or any cookie bars don’ need to be refrigerated unless they have a cream cheese frosting. These Snickerdoodle Bars can be stored at room temperature in an airtight container for about one week.
Can I freeze Snickerdoodle Bars?
Yes! To freeze Snickerdoodle Bars:
- Let bars cool completely before slicing.
- Line bars on a parchment/nonstick mat lined baking sheet without touching.
- Place the baking sheet in the freezer and freeze until solid (about 1 hour), this prevents the bars from freezing together later when stored. Alternatively, you can skip this step and freeze bars individually in their own plastic bag.
- Transfer bars to a freezer size plastic bag, and place parchment paper in between each row.
- Freeze for up to 3 months.
- When ready to eat, warm Snickerdoodle Bars in the microwave at 20 second intervals until warmed through.
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- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 cup unsalted butter (2 sticks), softened
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1/4 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons melted butter
Cinnamon & Sugar Topping
- 2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- Preheat oven to 375 degrees F. Line a 9×13” baking dish with parchment paper. Spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cream of tartar and baking soda. Set aside.
- Cream softened butter, brown sugar and ¾ cup granulated sugar in a large bowl with a hand mixer on medium speed until light and fluffy, about 5 minutes.
- Add eggs, one at a time, beating on medium speed until blended. Beat in buttermilk and vanilla. Add flour mixture to creamed mixture and beat just until combined.
- In a separate bowl, whisk together the Cinnamon and Sugar Topping
- Sprinkle 2 tablespoons cinnamon sugar in the bottom of prepared dish. Drop half the batter by the spoonfuls evenly over cinnamon sugar then spread into an even layer (its okay if the cinnamon sugar spreads), then . If you are having an extra hard time spreading the batter, then coat a piece of wax paper with nonstick spray and lay it on top of the dough and use your hands to spread out the dough. (thanks to reader Pia for this awesome tip!) Sprinkle 3 more tablespoons cinnamon sugar over dough.
- Drop remaining dough by spoonfuls over the cinnamon sugar layer (it will be thick). Dip a spatula in the melted butter and carefully spread dough in an even layer, repeatedly dipping spatula in butter as necessary. Sprinkle top with remaining cinnamon and sugar.
- Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let cool completely in the dish, then cut into 24 bars.
- Cover bars and store at room temperature.
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