Chewy Cinnamon Bars with Brown Sugar Glaze

Cinnamon Bars are made from a rich brown sugar cookie dough and finished with a generous sprinkle of cinnamon-sugar for a soft, chewy dessert bar. The balance of sweetness and warm spice makes them a cozy treat any time of year.

Why You Should Make These Cinnamon Bars

• Easy and quick: Made with familiar pantry ingredients and minimal prep, these bars come together fast and fill your kitchen with a wonderful aroma while baking.
• Crowd-pleasing flavor: The classic cinnamon-sugar profile appeals to many tastes, making these bars perfect for parties, potlucks, and family gatherings.
• Versatile: Enjoy them as a snack, a dessert, or alongside coffee or tea for an everyday indulgence.
• Great for gifting: They pack and travel well, so they make a thoughtful homemade gift for friends, neighbors, or coworkers.

The difference between Cinnamon Bars and Snickerdoodle Bars

These cinnamon bars may resemble snickerdoodles in appearance, but there are a few key differences. The bar dough uses brown sugar, which yields a darker, richer color and flavor compared with snickerdoodle bars made with granulated sugar. A small amount of cinnamon in the dough also contributes to the deeper hue.

Another distinction is the absence of cream of tartar in this recipe. Cream of tartar gives snickerdoodle cookies their characteristic tang, so without it the texture and flavor differ slightly—hence the separate name for this treat.

Ingredients You’ll Need

*Full ingredient amounts and the printable recipe card appear in the recipe section below.

• All-purpose flour – Measure accurately by stirring, spooning, and leveling or by weighing for best results.
• Baking powder – Helps lighten and lift the bars.
• Salt – Enhances the overall flavor.
• Ground cinnamon – Adds warm spice to the dough and topping.
• Unsalted butter – Using unsalted butter lets you control the salt level.
• Light brown sugar – Provides moisture and a deep, caramel-like sweetness.
• Eggs – Bind the dough and add structure.
• Vanilla extract – Rounds and elevates the flavors.
• Cinnamon-sugar – A simple top coating of granulated sugar and cinnamon to finish the bars.

How to Make Cinnamon Bars

*Full ingredient amounts and the printable recipe card appear in the recipe section below.

• Preheat the oven to 350°F. Lightly grease a 9×13-inch (13×9) baking pan or line it with parchment paper, leaving an overhang to lift the finished bars from the pan.

• Cream the softened butter and brown sugar with an electric mixer until smooth.
• Add the eggs and vanilla, then beat until the mixture is light and fluffy. Scrape the bowl as needed so everything is evenly mixed.
• In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
• Gradually add the dry ingredients to the butter mixture and mix until just combined—avoid overmixing.
• Press the cookie dough evenly into the prepared pan. A lightly floured rolling pin or your hands can help get a smooth, even surface.

• Mix granulated sugar and cinnamon together and sprinkle it evenly over the dough. Use a pastry brush or your hands to distribute it if needed.
• Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges may rise higher than the center; while the bars are still warm you can gently press the edges down with a spatula to level them.

Serving and Storing

• Allow the bars to cool completely before cutting so they hold their shape.
• Cut into 15 pieces (3 rows by 5 rows) for even servings.
• If you lined the pan with parchment, lift the whole slab out using the overhang and transfer it to a cutting board to slice more cleanly.
• Store leftovers tightly covered with plastic wrap or foil in the pan, or transfer bars to an airtight container.
• Keep at room temperature for 3–4 days for best texture and flavor.

More Dessert Bars To Try

• Caramelitas
• Blueberry Pie Bars
• S’mores Cookie Bars
• Cherry Pie Bars
• Sopapilla Cheesecake Bars

If you make this recipe, please leave a rating and review in the comments—thanks!