Name: Snickerdoodle Cookie Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 24
Cuisine: American
Ingredients: 1 cup butter (2 sticks), softened; 1 1/2 cups sugar, divided; 2 eggs; 2 teaspoons pure vanilla; 3 cups AP flour; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 2 tablespoons ground cinnamon

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These Snickerdoodle Cookie Bars are the perfect sugar cookies with tons of cinnamon and sugar, but baked in a sheet pan and served up as a bar instead cookie.

Snickerdoodle Cookie Bars

These cookies couldn’t be any simpler. I started out with my classic sugar cookie recipe and then had fun by topping with loads of cinnamon and sugar. They are similar to a classic snickerdoodle cookie, but WAY easier.

Electric Mixer
Cookie Scoop (I used size 40, medium)
Rimmed Baking Sheet (9×13 size is best)

Cream butter and sugar in a mixer on medium speed. Add in eggs and vanilla. Mix until well combined. Add in flour, baking soda, and cream of tartar and continue on medium speed until well combined. Stop mixing and scrape sides of the bowl a few times to make sure everything is mixed in.

Mixing the Snickerdoodle Cookie Bars ingredients

Line a baking pan with parchment paper and then (use your kids to) press the cookie dough into the pan. Making sure it’s as even as possible, so that it bakes evenly.

pressing the Snickerdoodle Cookie Bars ingredients in a pan

Combine cinnamon and sugar in a small bowl and then sprinkle (okay…who am I kidding, add gobs and gobs) on the cinnamon and sugar mixture over all of the cookie dough.

sprinkling cinnamon and sugar on cookie dough

Bake just until the middle has set. Then let cool completely in the pan. Y’all letting it cool is the hardest part of this recipe!

snickerdoodle cookie bars on parchment paper

TIPS FOR THE PERFECT SUGAR COOKIES

These tips work for any sugar cookie recipe you might have.

Always spray the pan with cooking spray, no matter what the instructions say (or line baking pans with parchment paper).
When making individual cookies, scoop dough balls using a cookie scoop for consistent size which means even baking.
Take cookies out of oven just as the sides are beginning to set up for a moist, chewy sugar cookie as they will finish setting up as they cool.
Use the best vanilla you can get your hands on. You will be able to taste the difference, promise.

cut snickerdoodle cookie bars on a wood table

💡 TIME SAVING TIP:
You can make this dough in advance and freeze it. Just let it thaw and come to room temperature before pressing into the pan (or scooping for cookies) and adding the cinnamon/sugar mixture.

Snickerdoodle Cookie Bars

Yield: 24

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

These Snickerdoodle Cookie Bars are the perfect sugar cookies with tons of cinnamon and sugar, but baked in a sheet pan and served up as a bar instead cookie.

Ingredients

1 cup butter (2 sticks), softened
1 1/2 cups sugar, divided
2 eggs
2 teaspoons pure vanilla
3 cups AP flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 tablespoons ground cinnamon

Instructions

Preheat oven to 350F and line 9x13 rimmed baking sheet with parchment paper.
Cream butter and 1 cup sugar in a mixer on medium speed. Add in eggs and vanilla. Mix until well combined. Add in flour, baking soda, and cream of tartar and continue on medium speed until well combined. Stop mixing and scrape sides of the bowl a few times to make sure everything is mixed in.
In a small bowl combine remaining 1/2 cup sugar and cinnamon.
Press cookie dough into prepared baking sheet. Sprinkle cinnamon sugar mixture over cookie dough.
Bake 20-30 minutes or until edges are set and start to turn a golden brown. The center of the cookie bar should be lightly set.
Remove pan from oven and cool in pan and then remove parchment and cookie bars from the pan. Cut into bars. Store in an airtight container for up to a week.

Notes

TIPS FOR THE PERFECT SUGAR COOKIES

Always spray the pan with cooking spray, no matter what the instructions say (or line baking pans with parchment paper).
When making individual cookies, scoop dough balls using a cookie scoop for consistent size which means even baking.
Take cookies out of oven just as the sides are beginning to set up for a moist, chewy sugar cookie as they will finish setting up as they cool.
Use the best vanilla you can get your hands on. You will be able to taste the difference, promise.

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Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 120mgCarbohydrates: 25gFiber: 1gSugar: 13gProtein: 2g

This nutritional information is an estimate may vary, depending on brand and type of ingredients used. It is not intended to replace the advice of a licensed dietician or physician.