Chewy Snickerdoodle Bars with Cinnamon Sugar Crust

Snickerdoodle Bars turn the beloved snickerdoodle cookie into an easy-to-make blondie. Thick, soft, buttery bars are generously coated with cinnamon-sugar for a warm, melt-in-your-mouth dessert that’s perfect for potlucks, picnics, or serving a crowd.

The best snickerdoodles are slightly crisp at the edge, soft and buttery inside, and rolled in plenty of cinnamon-sugar. These snickerdoodle bars capture that flavor without the fuss of rolling individual cookies—press the dough into a pan, sprinkle cinnamon-sugar on top, and bake.

If you love cinnamon-sugar treats, these bars are for you. They’re similar to other favorites—swap granulated sugar for brown sugar for a deeper caramel note—or use this dough as a topping for fruit desserts. The flavor is classic snickerdoodle, but the format makes it simpler to serve a larger group.

Snickerdoodle Bars

These bars eliminate rolling cookie dough balls and coating them one by one. Press the dough into a 13×9-inch pan, smooth it, and sprinkle the cinnamon-sugar topping. A lightly greased mini rolling pin can help create an even surface before baking.

The result keeps the soft, buttery texture of a snickerdoodle while letting you pile on more cinnamon-sugar than you could with individual cookies. The bars bake up with a tender, chewy interior and slightly crisp edges—the best of both worlds.

Also known as blondies, these bar cookies combine the chew of a brownie with the buttery sweetness of a classic cookie. Baking in a 13×9-inch pan yields generous squares—lining the pan with parchment paper makes it easy to lift the bars out for clean slicing. Trim the edges if you prefer uniformly square pieces, though the edges are delicious too.

Tip: Sometimes the edges rise higher than the center. Press the edges down gently with a spatula while the bars are still hot to even the surface before cooling.

These snickerdoodle bars are addictive and require much less effort than rolling and baking dozens of cookies—perfect for when you want that classic cinnamon-sugar flavor without the time commitment.

4.37 from 11 ratings

Snickerdoodle Bars

Created by Amber Brady

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Thick, soft, buttery cookie bars topped with plenty of cinnamon-sugar.

Ingredients

Cookie Dough:

• 1 cup (226 g) butter, (2 sticks) room temperature
• 1 ½ cups (300 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups (360 g) all-purpose flour, (stir, spoon, and level)
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt

Cinnamon-Sugar Topping:

• 2 Tbsp granulated sugar
• 1 ½ tsp ground cinnamon

Instructions

• Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish or line with parchment paper.
• In a stand mixer fitted with the paddle, cream the butter and sugar. Add the eggs and vanilla, mixing until combined. Scrape the bowl as needed.
• Whisk the flour, cream of tartar, baking soda, and salt in a separate bowl. Add the dry ingredients to the wet and mix until just incorporated.
• Press the dough evenly into the prepared pan. Smooth the surface with a lightly greased mini rolling pin if desired. Combine the cinnamon and sugar for the topping and sprinkle evenly over the dough.
• Bake at 350°F for 25–30 minutes, until set and lightly golden. If the edges rise above the center, press them down gently with a spatula while the pan is still hot to level the surface.
• Cool completely in the pan, then lift out on the parchment and cut into bars.

Notes

I like using parchment to lift the bars from the pan for easy slicing. Trim a thin strip from the edges for neat squares, or enjoy the crusty pieces with the rest.

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