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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. It’s moist and soft, but still chewy like a cookie.
Snickerdoodle Cookie Bars Ingredients
- Unsalted Butter – make sure it’s softened. I always prefer to use 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!
- Vanilla Extract – always buy pure vanilla!
- 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
- Mix the bar cookie dough using a stand mixer or hand mixer and a very large bowl. It will be a soft dough.
- You place about 2/3 of the dough in the pan.
- Then sprinkle the bars with cinnamon sugar.
- 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 give them that 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.
- 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!
- 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.)
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.
You can also see some of my favorite snickerdoodle recipes: The BEST Snickerdoodle Recipe, Chocolate Chip Snickerdoodles, White Chocolate Snickerdoodle Gooey Bars, Pumpkin Spice Snickerdoodles, or my absolute favorite: Peanut Butter Snickerdoodles.
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 8, 2022