Chewy Snickerdoodle Cookie Bars are the perfect blend of classic cinnamon-sugar flavor and the comforting chewiness of a bar cookie. Unlike traditional snickerdoodle cookies that require shaping and rolling, these bars are baked in a single pan, making them quick, easy, and ideal for busy bakers. With a buttery base, a soft interior, and that signature cinnamon-sugar topping, these bars will become a go-to recipe for holidays, parties, or cozy nights at home. Whether you’re serving them with a cup of coffee, packing them in a lunchbox, or bringing them to a potluck, they’re guaranteed to please every sweet tooth.
Why You’ll Love Chewy Snickerdoodle Cookie Bars
There’s something special about the warm aroma of cinnamon drifting through the kitchen, and these bars capture that feeling in every bite. They have the familiar tangy sweetness of classic snickerdoodles but with a softer, denser texture. They’re also much easier to prepare—no rolling dough balls, no multiple baking trays. Just mix, spread, and bake. This simplicity makes them a perfect beginner-friendly baking project that still delivers bakery-quality results.
Ingredients for Chewy Snickerdoodle Cookie Bars
To make the perfect batch of chewy snickerdoodle cookie bars, you’ll need the following ingredients:
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 2 ¾ cups (345g) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Step-by-Step Instructions
Step 1 – Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal. This will prevent the bars from sticking and make cleanup a breeze.
Step 2 – Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy. This process usually takes 2-3 minutes and helps create the perfect texture.
Step 3 – Add the Eggs
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure all ingredients are fully combined.
Step 4 – Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. This helps distribute the leavening agent evenly so your bars bake perfectly.
Step 5 – Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until just combined. Avoid overmixing, as this can make the bars dense instead of chewy.
Step 6 – Spread the Batter
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Step 7 – Add Cinnamon-Sugar Topping
In a small bowl, combine the 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the top of the batter for that signature snickerdoodle flavor.
Step 8 – Bake
Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
Step 9 – Cool and Cut
Allow the bars to cool completely in the pan before slicing. Cutting them too early may cause them to crumble.
Tips for Perfect Snickerdoodle Bars
- Room temperature butter and eggs help achieve a smoother batter and even baking.
- Do not overbake—these bars are best when they’re soft and chewy in the center.
- Parchment paper lining makes it easy to lift the entire batch out for clean cuts.
- Double the topping if you love an extra cinnamon-sugar crunch.
Variations to Try
- Chocolate Chip Snickerdoodle Bars – Stir in 1 cup of white or semi-sweet chocolate chips.
- Nutty Snickerdoodle Bars – Add ½ cup of chopped pecans or walnuts for crunch.
- Frosted Snickerdoodle Bars – Once cooled, spread cream cheese frosting over the top for extra indulgence.
- Holiday Twist – Add a dash of nutmeg or cardamom to the cinnamon topping for a festive flavor.
Storage and Make-Ahead Instructions
- Room Temperature – Store bars in an airtight container for up to 4 days.
- Freezing – Wrap cooled bars individually in plastic wrap, then store in a freezer bag for up to 2 months. Thaw at room temperature before serving.
- Make-Ahead – You can prepare the batter, spread it into the pan, and refrigerate it for up to 24 hours before baking.
Serving Suggestions
These bars are incredibly versatile. Enjoy them warm with a scoop of vanilla ice cream, serve them with hot cocoa for a cozy evening treat, or pack them in lunchboxes for a sweet afternoon surprise. For parties, cut them into smaller bite-sized squares so guests can grab and go.
Healthier Ingredient Swaps
- Replace half the butter with unsweetened applesauce for a lighter version.
- Use coconut sugar instead of granulated sugar for a richer flavor profile.
- Try whole wheat pastry flour instead of all-purpose for extra fiber.
Frequently Asked Questions
Can I use brown sugar instead of white sugar?
Yes, but it will give the bars a slightly different flavor and texture—more moist and caramel-like.
Why are my bars dry?
They may have been overbaked. Always check a few minutes before the suggested baking time.
Can I double the recipe?
Yes, but use a larger pan or bake in two separate pans for even cooking.
Do I need cream of tartar like in traditional snickerdoodles?
No, these bars use baking powder for leavening, making them easier to prepare.
Conclusion
Chewy Snickerdoodle Cookie Bars are a perfect example of how a simple recipe can deliver big flavor. With their buttery base, chewy center, and irresistible cinnamon-sugar topping, they’re a treat that’s both nostalgic and new. Whether you’re making them for a bake sale, holiday dessert table, or just because you’re craving something sweet, these bars will quickly earn a spot in your regular baking rotation. Try them once, and you might find yourself baking them again and again. For more delicious and easy baking ideas, be sure to visit our website for the full collection of dessert recipes.