Chewy snickerdoodle bars are the ultimate treat for anyone who loves the classic snickerdoodle cookie. With all the cinnamon-sugar goodness of the beloved cookie, these bars are made in a convenient 9×13 pan, making them perfect for sharing with a crowd. Whether you’re hosting a picnic, a holiday party, or just want a quick dessert, these bars deliver the same comforting flavor and texture as traditional snickerdoodles, but in an easier-to-serve form.

Chewy Snickerdoodle Bars

Why You’ll Love This Recipe

These chewy snickerdoodle bars combine the beloved tangy flavor of snickerdoodles with the convenience of a bar cookie. Here’s why you’ll fall in love with this recipe:

Soft and chewy texture: These bars have the perfect balance of softness and chewiness, just like your favorite snickerdoodle cookies.
Quick and easy: No need to scoop individual cookies! The dough is prepared in minutes and baked in one pan, making cleanup a breeze.
Classic flavor: The combination of cinnamon, sugar, and cream of tartar gives these bars that distinct snickerdoodle flavor everyone loves.
Great for sharing: These bars are baked in a 9×13 pan, so they’re ideal for bringing to family gatherings, potlucks, or work parties.

Ingredients

2 ¾ cups all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract

Cinnamon sugar topping:

3 tablespoons granulated sugar
1 teaspoon ground cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F. Grease and flour a 9×13 baking pan or line it with parchment paper.
In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
Using a stand mixer or hand mixer, beat the butter and sugar on medium-high speed for about 3 minutes until light and fluffy.
Add the eggs and vanilla extract to the butter mixture, beating until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Transfer the dough into the prepared baking pan and press it down evenly.
In a small bowl, whisk together the sugar and cinnamon for the topping. Sprinkle the cinnamon sugar evenly over the dough.
Bake for 25-28 minutes, or until the edges are set and the center is still soft. Be careful not to overbake.
Allow the bars to cool completely in the pan before cutting and serving.

Servings and Timing

Servings: This recipe yields about 24 bars.
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes

Variations

Frosting: Add a layer of frosting for extra richness. Cream cheese or buttercream frosting pairs wonderfully with these bars. For cream cheese frosting, beat 1 cup block-style cream cheese with ¼ cup unsalted butter until smooth, then add 2 ½ cups powdered sugar and 1 teaspoon vanilla extract.
Mix-ins: Chocolate chips, chopped nuts, or dried fruits (such as cranberries or raisins) can be added for extra texture and flavor. About 1 cup of mix-ins should be enough.
Smaller batch: If you want fewer bars, halve the recipe and bake in an 8×8 pan. You’ll need to adjust the baking time by about 5 minutes.

Storage/Reheating

Storage: Keep the bars in an airtight container at room temperature for up to 5 days.
Freezing: To freeze, wrap the cooled bars (whole or cut) tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Defrost in the refrigerator before bringing to room temperature and serving.
Dough Storage: You can refrigerate the dough for up to 48 hours before baking. Bring it to room temperature before pressing it into the pan.

FAQs

1. Can I use salted butter instead of unsalted butter?

While salted butter can be used, it’s best to use unsalted butter to control the salt content. If you use salted butter, omit the extra salt from the recipe.

2. Can I make these bars without cream of tartar?

Cream of tartar is essential for achieving the unique tangy flavor of snickerdoodles. If omitted, the bars will lack that signature taste and may be closer to a regular cinnamon sugar cookie.

3. Can I use brown sugar in this recipe?

No, the recipe relies on granulated sugar to give the bars their chewy texture. Brown sugar may alter the texture and flavor.

4. Can I add chocolate chips to the dough?

Yes! About 1 cup of chocolate chips can be mixed into the dough for a fun twist on traditional snickerdoodle bars.

5. How can I tell when the snickerdoodle bars are done?

The bars are done when the edges are set, and the center is still slightly soft. You should avoid overbaking them to ensure they stay chewy.

6. Can I double the recipe?

Yes, you can double the recipe and bake it in a larger pan (like a 10×15-inch pan). Adjust the baking time slightly, checking for doneness by the same method.

7. Can I make these bars ahead of time?

Yes, you can prepare the dough up to 48 hours in advance and store it in the refrigerator. Bake the bars as directed when you’re ready to serve.

8. How should I store leftovers?

Store the bars in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.

9. Can I make these bars gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make these bars gluten-free.

10. Can I add frosting to these bars?

Yes, frosting can be a delicious addition! Buttercream or cream cheese frosting works great, just be sure to allow the bars to cool completely before frosting them.

Conclusion

Chewy snickerdoodle bars are a fun, easy-to-make dessert that brings all the classic flavors of snickerdoodle cookies in a convenient, crowd-pleasing form. Whether you’re serving them at a party or simply enjoying them as a treat, these bars are sure to be a hit. Soft, chewy, and coated with cinnamon-sugar goodness, they’re perfect for sharing with friends and family. Don’t forget to store any leftovers (if there are any!) for later enjoyment!