Snickerdoodle Bars

I’ve tested, tweaked, and perfected this Snickerdoodle Bars recipe so you don’t have to. It’s thick, soft, and packed with that classic cinnamon-sugar flavor. Everything’s been figured out for you, so it turns out perfectly every time.

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Snickerdoodle Bars Recipe Ingredients

• Salted Butter
• White Sugar
• Large Eggs
• Pure Vanilla Extract
• Baking Powder
• Salt
• Unbleached All Purpose Flour
• Ground Cinnamon

These chewy snickerdoodle bars have all the flavors of the classic snickerdoodle cookie but in a simple bar form. An easy dessert recipe for the most perfect treat.

How to Make Snickerdoodle Cookie Bars

1. First, heat oven to 350°F and grease a (15x10) jelly roll pan with nonstick cooking spray or line with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with hand mixer, cream together the softened butter and granulated sugar until fluffy. This will take about 2-3 minutes.
3. Next, beat in the eggs one at a time, beating well after each egg and scraping the sides of the bowl as needed.
4. Then beat in the vanilla extract.

5. Now add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed just until completely combined.
6. Pat the dough into an even layer in the prepared pan.
7. In a small bowl, mix together the ¼ cup sugar and tablespoon of cinnamon. Sprinkle the cinnamon-sugar mixture over top of the dough.

8. Bake in preheated oven on center rack for 24-26 minutes until the top of the bars are set and the edges are golden brown and started to pull away from the pan. You can also stick a toothpick in the center of the bars, and if it comes out clean or with a few crumbs the bars are done.
9. Let the bars cool for at least an hour before slicing and serving.
10. Then slice into 24 bars, serve and enjoy!

If you love snickerdoodles, don't miss my Gourmet Snickerdoodle Cookie recipe. Large bakery style cookies coated in cinnamon sugar make them irresistible.

Storing Snickerdoodle Bars

Storing: Store these bars in an airtight container at room temperature for 4-5 days.

Freezing: Place the bars in a freezer safe airtight container or freezer bag, label, date and freeze for up to 4 months.

Thawing: Thaw the bars at room temperature for at least 30 minutes.

Tips for Snickerdoodle Cookie Bars

• Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
• Always read the recipe from start to finish before you start. Again, I am speaking from experience. 
• Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
• Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour from being added and ultimately making the bars dry.
• Don't overmix the dough. Overmixing will make the bars tough instead of soft and chewy.
• Don't overbake. The cookie bars are done when the edges are golden brown and just starting to pull away from the edges and the top is set or when a toothpick inserted in the center comes out clean or with a few damp crumbs.

More Cookie Bar Recipes:

• Chocolate Chip Cookie Bars
• Brookie Bars
• Monster Cookie Bars
• Peanut Butter and Jelly Bars
• Gingerbread Cookie Bars
• Sugar Cookie Bars
• S'mores Bars