Cinnamon Sugar Snickerdoodle Bars

A stack of three snickerdoodle bars, with the top bar having a bite out of it, on a serving plate with the pan of bars and cinnamon sticks in the background.

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Thick, soft, and chewy snickerdoodle bars with a crackly cinnamon sugar top. All the flavors you love from the classic cookie without scooping a single dough ball.

Prep Time5

Cook Time25

Cooling Time30

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Bars

Calories: 268kcal

Author: Meredith

Equipment

9x9 Metal Baking Pan
Stand Mixer with Paddle Attachment -OR- Large Bowl + Wooden Spoon
Measuring Cups
Measuring Spoons

Ingredients

Snickerdoodle Dough

1 Cup salted butter, softened
1 + ½ Cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
1 + ½ teaspoons cream of tartar
2 + ½ Cups all-purpose flour

Cinnamon-Sugar Topping

4 Tablespoons granulated sugar
1 Tablespoon cinnamon

Instructions

Preheat the oven to 350°F. Grease a 9x9 metal baking pan and set aside.
*Tip: adding parchment paper to the greased pan makes removal much easier if you plan to pull these out to cut and put on a cookie tray.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a wooden spoon), cream together the softened butter and granulated sugar until light and fluffy.
1 Cup salted butter, softened, 1 + ½ Cup granulated sugar
Add the remaining wet ingredients and mix until combined.
2 large eggs, 2 teaspoons vanilla extract
Slowly stir in the dry ingredients until a dough forms.
1 teaspoon baking powder, 1 + ½ teaspoons cream of tartar, 2 + ½ Cups all-purpose flour
Press the dough into an even layer in the prepared pan. The dough is thick, so take a minute to work it all the way into the corners.
In a small bowl, stir together the granulated sugar and ground cinnamon until combined. Sprinkle evenly over the top of the dough.
4 Tablespoons granulated sugar, 1 Tablespoon cinnamon
Bake for 22 to 28 minutes, until the bars have puffed up and the top is beginning to turn light golden brown.
Let the bars cool completely in the pan before slicing.
Cut into 16 squares and enjoy.

Notes

Storage: Store cooled bars in an airtight container at room temperature for up to 1 week. Option to freeze cooled bars too, full details above in the blog post.

Variation Ideas:

Make a thinner, more cookie-like bar. This was my first test, and it is genuinely good, just a different experience. Cut every ingredient in half (except the cinnamon-sugar topping, we used about ¾ of it), and press it into the same 9x9 pan. You will get a thinner bar with more of a classic cookie texture. Check the oven around the 15 minute mark (mine took 18 minutes when I made the thinner versions)
Add white chocolate chips. Fold a cup into the dough before pressing it into the pan. White chocolate and cinnamon are a great pairing.
Drizzle with a vanilla glaze. A simple powdered sugar and milk glaze over the cooled bars makes them feel a little more dressed up for a holiday tray.
Mix in cinnamon chips. If you can find them, cinnamon baking chips double down on the cinnamon flavor and make little pockets of extra fun throughout.

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