If you’re craving a dessert that’s as easy as it is irresistible, Chewy Snickerdoodle Cookie Bars are here to answer your sweet tooth’s call. This classic treat transforms everyone’s favorite cinnamon-sugar cookie into thick, bakery-style bars with a deeply satisfying chew. With a golden, crackly cinnamon topping and a buttery, soft interior, each bite delivers pure comfort. Better still, they come together in a single pan, no scooping or chilling dough required—making them perfect for busy days, after-school treats, or any occasion that needs a little extra joy.
Ingredients You’ll Need
With a handful of pantry staples, you can whip up Chewy Snickerdoodle Cookie Bars in no time. Each ingredient plays an important role in building the bars’ signature soft texture, cozy flavor, and gorgeous cinnamon-dusted top layer.
- All-purpose flour: This gives the bars their sturdy yet tender crumb and ensures each square holds together well when sliced.
- Cream of tartar: The secret to classic snickerdoodle tang and chew—don’t skip it for that authentic flavor!
- Baking soda: This helps the bars rise and keeps the texture light and slightly cakey in the best way.
- Salt: Just the right amount sharpens all the flavors and balances out the sweetness.
- Unsalted butter (softened): Room temp butter is key for creamy, dreamy dough and deliciously rich flavor.
- Granulated sugar: For the dough and for the topping, sugar keeps the bars sweet and helps create the signature crunchy topping.
- Light brown sugar (packed): Adds extra moisture and a hint of caramel flavor for that irresistible chewy bite.
- Large eggs: Eggs bring moisture, richness, and structure to these bars, ensuring they stay satisfyingly thick.
- Vanilla extract: The warm vanilla note brings all the other flavors together perfectly.
- Granulated sugar (for topping): It’s sprinkled on top and caramelizes beautifully in the oven for that satisfying sweet crunch.
- Ground cinnamon (for topping): The star snickerdoodle flavor—don’t be shy dusting the top so everyone gets that classic bite.
How to Make Chewy Snickerdoodle Cookie Bars
Step 1: Prep the Pan and Preheat
Get started by preheating your oven to 350°F. Line a 9×13-inch baking pan with parchment paper or give it a light greasing so the bars lift out with ease. This little step makes all the difference when it’s time to slice and serve Chewy Snickerdoodle Cookie Bars—no crumbles left behind!
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Whisking helps distribute the leavening and salt evenly, ensuring every bite is fluffy and full of flavor.
Step 3: Cream Butter and Sugars
In a large bowl, use an electric mixer (or some good old-fashioned elbow grease) to cream the softened butter with the granulated sugar and packed brown sugar. Mix until it’s pale, light, and fluffy—this aerates the dough for a perfect, soft crumb in every bar.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and continue mixing until everything’s smooth and glossy. This step locks in moisture and sets the stage for those luscious, chewy bars.
Step 5: Combine Wet and Dry Ingredients
Gradually add the whisked dry ingredients into the butter mixture, mixing just until a soft, cohesive dough forms. Don’t over-mix—stop as soon as no flour streaks remain. Overworking can lead to tough bars, and we want every bite of Chewy Snickerdoodle Cookie Bars to be wonderfully tender!
Step 6: Spread and Top with Cinnamon Sugar
Using a spatula or clean hands, spread the dough evenly into your prepared pan, smoothing the surface as best as you can. In a small bowl, stir together the 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon. Sprinkle this mixture generously over the top of the dough for that crave-worthy snickerdoodle finish.
Step 7: Bake to Perfection
Pop the pan in the oven and bake for 22–25 minutes, just until the edges look lightly golden and the center is just set. Don’t overbake—err on the side of slightly underdone for ultimate chewiness. Remove from the oven and let the bars cool completely in the pan before slicing into squares.
How to Serve Chewy Snickerdoodle Cookie Bars
Garnishes
Once cooled, you can serve the bars as they are for pure snickerdoodle bliss. Or, if you want to turn them into a showstopper, dust lightly with extra cinnamon sugar or a little powdered sugar for a pretty wintery look. For extra indulgence, a drizzle of melted white chocolate or a scoop of vanilla ice cream on top adds a special-occasion touch.
Side Dishes
Chewy Snickerdoodle Cookie Bars are delightful with a tall glass of cold milk, but if you’re hosting or simply treating yourself, pair them alongside a warm mug of chai, coffee, or hot cocoa. Their cozy cinnamon flavor is right at home in any dessert spread with fresh fruit or creamy desserts like pudding and custard.
Creative Ways to Present
For parties or gatherings, slice your Chewy Snickerdoodle Cookie Bars extra small for bite-sized treats or cut them into fun shapes with cookie cutters. Stack on a tiered dessert tray, wrap individually for lunchboxes, or tuck them into gift boxes for a homemade present everyone will love. They’re sturdy enough for potlucks and flexible enough for an after-dinner treat!
Make Ahead and Storage
Storing Leftovers
To keep your Chewy Snickerdoodle Cookie Bars soft and fresh, store them in an airtight container at room temperature. They’ll stay chewy and delicious for up to 4 days—if they last that long! Stack them with a layer of parchment between each row to prevent sticking.
Freezing
If you want snickerdoodle goodness on demand, these bars freeze beautifully. Once completely cooled, slice and wrap them tightly in plastic wrap, then place in a freezer-safe container or zip-top bag. They’ll keep their lovely texture for up to 3 months. Just be sure to thaw at room temperature whenever a craving hits!
Reheating
While Chewy Snickerdoodle Cookie Bars are delicious at room temperature, a quick zap in the microwave (10–15 seconds) brings back their just-baked warmth and softness. If reheating several at once, you can place them on a baking sheet and warm gently in a 300°F oven for 5–7 minutes.
FAQs
Do I have to use cream of tartar?
Cream of tartar is what gives snickerdoodles their signature tang and chewy texture. If you omit it, the flavor and chew won’t be quite the same, but you can substitute with 2 teaspoons of lemon juice or vinegar in a pinch.
Can I make these gluten-free?
Absolutely! Try swapping in your favorite cup-for-cup gluten-free flour blend. The bars will still come out soft and chewy, though texture may be slightly different depending on your flour choice.
Why did my bars turn out dry?
The most common culprit for dry cookie bars is overbaking. Remove the pan from the oven as soon as the center is set but still looks a little soft—the residual heat will finish the cooking as they cool.
How do I get perfectly clean slices?
Let the Chewy Snickerdoodle Cookie Bars cool completely in the pan before cutting, then use a sharp knife wiped clean between slices. For extra clean edges, chill the bars in the fridge before slicing.
Can I add mix-ins to this recipe?
Definitely! Chopped white chocolate, cinnamon chips, or even a handful of toasted pecans would be delicious additions to switch things up. Fold them in after combining the wet and dry ingredients for best results.
Final Thoughts
There’s something magical about the way Chewy Snickerdoodle Cookie Bars capture all the best things about home baking: rich cinnamon warmth, melt-in-your-mouth texture, and zero fuss. Give them a try—you won’t believe how quickly they come together, and they just might earn a permanent spot in your dessert lineup!
Print
Chewy Snickerdoodle Cookie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these irresistible Chewy Snickerdoodle Cookie Bars that combine the classic flavors of snickerdoodle cookies in a convenient bar form. These bars are easy to make and perfect for satisfying your sweet cravings.
Ingredients
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Topping:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare a 9×13-inch baking pan with parchment paper or greasing it lightly.
- Mix dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Add wet ingredients: Beat in the eggs and vanilla until well combined.
- Combine ingredients: Gradually mix in the dry ingredients until a soft dough forms.
- Spread in pan: Spread the dough evenly into the prepared pan.
- Add topping: In a small bowl, mix the 2 tablespoons of sugar with 2 teaspoons of cinnamon and sprinkle it over the dough.
- Bake: Bake for 22–25 minutes until lightly golden on the edges and set in the center.
- Cool and slice: Allow to cool completely in the pan before cutting into bars.
Notes
- For chewier bars, avoid overbaking.
- Store in an airtight container for up to 4 days at room temperature or freeze for longer storage.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
