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These Snickerdoodle Bars are like a moist sugar cookie bar filled with cinnamon sugar and topped with icing! It’s one of my favorite easy snickerdoodle recipes.
Soft Snickerdoodle Bars Recipe
Made in a pan instead of on a cookie sheet, these bars are a combination of cookie and blondie. Because you don’t have to scoop and roll them, they’re SO easy to make!
I made them for a potluck and they were all gone when I went to clean up the dishes. Only crumbs were left, which is the best compliment for a baker. They are full of cinnamon and topped with a sweet glaze. Snickerdoodles without all the work!
Why you’ll love this recipe
This is a really easy bar recipe. The base is a cross between a sugar cookie and a cakey blondie bar. It’s full of sugar and butter, like a sugar cookie, but it also has 3 eggs in the batter which gives it more of a cake consistency. They’re soft and chewy snickerdoodle bars!
Snickerdoodle Cookie Bars Ingredients
- Unsalted Butter – make sure it’s softened. I always prefer to use room temperature unsalted butter but if you’re using salted, reduce added salt to 1/4 tsp.
- Sugar – this recipe uses both granulated sugar and light brown sugar. The brown sugar helps keep them nice and soft.
- Eggs – be sure to use large eggs. The fat in the eggs keeps these moist too!
- Baking Powder – Using baking powder (NOT baking soda) gives these a soft consistency that’s a cross between a cookie bar and a cake. I know snickerdoodles usually have cream of tartar but you don’t need it for this recipe since we’re using baking powder.
- All Purpose Flour – be sure to measure it correctly!
- Cinnamon – Use a full tablespoon ground cinnamon in the center to make these like a snickerdoodle!
- Powdered Sugar – for the icing on top.
- Heavy whipping cream or milk – to make the frosting.
How to make Snickerdoodle Bars
- Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix in the egg, vanilla all the other dry ingredients.
- You place about 2/3 of the cookie dough in a 9×13-inch baking pan. I love to line my pan with aluminum foil or parchment paper. Make the cinnamon-sugar mixture.
- Then sprinkle the bars with cinnamon-sugar topping.
- Drop the rest of the dough gets on top and slightly spread it, which gives the filling that wavy look.
- Once they’re cool I love to drizzle them with a simple glaze icing on top because they’re not really pretty without it. You could also make a cream cheese icing using my cream cheese frosting recipe!
- I like these a bit under baked, so be sure to watch the time when they’re in the oven. They’ll get dry if they’re over baked. You know they’re done when they’re light golden brown on top.
- Don’t skip the frosting because it’s SO good on top!
- These are perfect for holiday platters – so easy to make because there is no scooping and rolling!
- Store in an airtight container or covered with plastic wrap on the counter.
- These freeze well too – just place them in a single layer in a bag or airtight container and freeze for up to a month. (See my post about freezing desserts for more info.)
They will be light golden around the edges and no longer glossy in the center.
Snickerdoodle Bars Recipe
- ¾ cup (170g) unsalted butter , softened
- 1 ¼ cups (250g) granulated sugar
- ½ cup (100g) packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- 2 ⅓ cups (283g) all-purpose flour
- 1 tablespoon (13g) granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup (113g) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons (30-45ml) heavy whipping cream or milk
- Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
- Cream butter and both sugars with a stand or a hand mixer. Beat in eggs, then mix in vanilla, baking powder, and salt. Slowly stir in flour, mixing until combined.
- Spread 2/3 of the batter in the bottom of the prepared pan. The dough is sticky and will make a thin layer. Spray your hands with cooking spray to help ease this process.
- Combine filling in a small bowl, sprinkle evenly over bottom layer. Drop 1 tablespoon balls of remaining dough evenly over the top of the filling. Spread lightly with your fingers, it will not cover completely.
- Bake for about 20-25 minutes until a toothpick comes out clean from the center. Cool one hour before glazing.
- To make the glaze: whisk all ingredients in a small bowl, then frost the bars. Let set before cutting.
- Store in an airtight container for up to 3 days.
Snickerdoodle Bars are a soft cookie bar filled with cinnamon – like a snickerdoodle but in blondie form! I think this is one of my favorite snickerdoodle recipes!
Last Updated on November 9, 2023