If you love the classic flavor of snickerdoodle cookies but crave the ease and extra chew of a cookie bar, these Chewy Snickerdoodle Cookie Bars will become your new go-to treat. Imagine a thick, buttery cookie base with that signature cinnamon-sugar crackle on top, all baked into one irresistible pan. Perfect for bake sales, potlucks, or cozy evenings at home, these bars capture everything we adore about snickerdoodles—only easier, chewier, and even more satisfying in every bite.
Ingredients You’ll Need
The magic of Chewy Snickerdoodle Cookie Bars comes from a handful of pantry staples, each playing its part to create tender, flavorful bars with that classic cinnamon-sugar sparkle. Here’s what you’ll need and why each ingredient matters:
- Unsalted Butter (1 cup, softened): Butter gives the bars their rich flavor and chewy texture—make sure it’s softened for easy mixing.
- Granulated Sugar (1 1/4 cups + 1 tablespoon for topping): Adds sweetness to the dough and creates the crackly cinnamon-sugar topping.
- Brown Sugar (1/2 cup, packed): Brings a hint of molasses and extra moisture for that signature chew.
- Eggs (2 large): Bind everything together and add structure and richness.
- Vanilla Extract (2 teaspoons): Enhances the warm, cozy flavors throughout the bars.
- All-Purpose Flour (2 3/4 cups): The base of the dough, giving the bars their sturdy but tender bite.
- Cream of Tartar (1 1/2 teaspoons): Essential for that authentic snickerdoodle tang and a soft, chewy crumb.
- Baking Soda (1/2 teaspoon): Helps the bars rise just enough to stay tender.
- Salt (1/2 teaspoon): Balances the sweetness and deepens the overall flavor.
- Ground Cinnamon (2 teaspoons, for topping): The star spice that makes snickerdoodles so irresistible—mixed with sugar for the classic topping.
How to Make Chewy Snickerdoodle Cookie Bars
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, making sure the paper hangs over the edges for easy removal. This step ensures your Chewy Snickerdoodle Cookie Bars release cleanly, and cleanup is a breeze.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This takes about 2–3 minutes with a hand mixer or stand mixer. Creaming properly incorporates air, which helps create a soft, tender base for your bars.
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is fully combined. The eggs give structure, while the vanilla infuses the dough with warmth and depth.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures everything is evenly distributed so your Chewy Snickerdoodle Cookie Bars bake up just right—tender, chewy, and perfectly spiced.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until a soft dough forms. Don’t overmix—just stir until there are no streaks of flour. The dough will be thick, but that’s exactly what you want for dense, chewy bars.
Step 6: Spread the Dough and Add the Topping
Transfer the dough to your prepared pan, and use a spatula or clean hands to press it into an even layer. In a small bowl, mix the remaining tablespoon of sugar with the ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top, making sure every inch is covered for that signature snickerdoodle sparkle.
Step 7: Bake to Perfection
Bake for 22–25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Be careful not to overbake—this is the secret to keeping your Chewy Snickerdoodle Cookie Bars irresistibly soft and chewy. Let the bars cool completely in the pan before slicing.
How to Serve Chewy Snickerdoodle Cookie Bars
Garnishes
For a simple yet stunning finishing touch, dust your bars with a bit of extra cinnamon-sugar just before serving. A drizzle of white chocolate or a scoop of vanilla ice cream also takes them over the top for those special occasions—these little extras make your Chewy Snickerdoodle Cookie Bars look and taste bakery-worthy.
Side Dishes
Pair your bars with a cold glass of milk or a steaming mug of coffee for a classic treat. If you’re serving them at a gathering, add fresh fruit or a fruit salad for a light, refreshing contrast to the sweet, spicy richness of the bars.
Creative Ways to Present
Stack the bars on a tiered dessert stand for a party-worthy display, or wrap individual squares in parchment and tie with twine for adorable lunchbox treats. For a festive touch, cut the bars into fun shapes using cookie cutters—kids and adults alike will love these playful Chewy Snickerdoodle Cookie Bars.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chewy Snickerdoodle Cookie Bars in an airtight container at room temperature for up to five days. They stay surprisingly soft and delicious, making them perfect for lunchboxes, snacking, or a quick dessert all week long.
Freezing
To freeze, wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to three months. When a craving hits, just let them thaw at room temperature—no need to heat them up unless you want a warm, gooey treat.
Reheating
If you prefer your bars warm, pop one in the microwave for about 10 seconds. This revives their fresh-baked texture and makes the cinnamon aroma extra tempting. Just be careful not to overheat, or you’ll lose that beloved chewiness.
FAQs
Can I double the recipe for a bigger crowd?
Absolutely! Simply double the ingredients and bake in two 9×13-inch pans, or use a larger rimmed baking sheet. Just keep an eye on the baking time, as thicker bars may need a couple of extra minutes.
What can I use if I don’t have cream of tartar?
Cream of tartar is key for that classic snickerdoodle tang, but if you don’t have it, you can substitute with 2 teaspoons of lemon juice or white vinegar. The flavor will be slightly different, but still delicious.
Can I add mix-ins like chocolate chips or nuts?
Definitely! White chocolate chips, chopped pecans, or even toffee bits are fantastic additions. Just fold about 1 cup of your chosen mix-in into the dough before spreading it in the pan for a fun twist on Chewy Snickerdoodle Cookie Bars.
How do I know when the bars are done baking?
You’ll know your bars are ready when the edges are set and lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs. For extra chewy bars, slightly underbake and let them finish setting as they cool.
Are Chewy Snickerdoodle Cookie Bars suitable for gifting?
They make wonderful gifts! Slice the cooled bars, wrap them in parchment, and tuck them into a cute box or tin. They travel well and stay fresh for days, making them a sweet surprise for friends, teachers, or neighbors.
Final Thoughts
It’s hard to beat the cozy, nostalgic flavor of Chewy Snickerdoodle Cookie Bars—especially when they’re this easy to make and share. Whether you’re baking for a crowd or just treating yourself, these bars promise chewy, cinnamon-kissed bliss in every bite. Give them a try and see why they’re a favorite in so many kitchens!
Print
Chewy Snickerdoodle Cookie Bars Recipe
- Total Time: 40 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
These Chewy Snickerdoodle Cookie Bars bring all the delightful flavors of classic snickerdoodle cookies in an easy-to-make, shareable bar form. Soft, cinnamon-sugar coated, and perfectly chewy, they are a delicious dessert perfect for any occasion.
Ingredients
For the Cookie Bars
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Cinnamon Sugar Topping
- 1 tablespoon granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, 1 1/4 cups granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth base for the bars.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them fully, then stir in the vanilla extract for aromatic flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms, being careful not to overmix.
- Spread Dough in Pan: Evenly spread the dough into the prepared baking pan, smoothing the top with a spatula for an even bake.
- Prepare Topping: In a small bowl, mix together 1 tablespoon granulated sugar and 2 teaspoons ground cinnamon until well combined.
- Sprinkle Topping: Evenly sprinkle the cinnamon-sugar mixture over the surface of the dough to create the classic snickerdoodle flavor crust.
- Bake: Bake for 22–25 minutes, or until the edges turn lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the bars to cool completely in the pan; this helps them set properly before cutting into 24 bars for serving.
Notes
- For extra softness, slightly underbake and let the bars finish setting as they cool in the pan.
- Add white chocolate chips to the dough for a sweet, creamy variation.
- Store the bars in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
