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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.

snickerdoodle bars stacked on a cutting board

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.

stack of snickerdoodle bars on cutting board

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.
  • Salt
  • 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!
snickerdoodle bars stacked on a cutting board

Expert Tips

  1. 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.
  2. Don’t skip the frosting because it’s SO good on top!
  3. These are perfect for holiday platters – so easy to make because there is no scooping and rolling!
  4. 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.)

 

stack of snickerdoodle bars on cutting board

Snickerdoodle Bars Recipe

5 from 17 votes
These Snickerdoodle Bars are like a moist sugar cookie bar filled with cinnamon sugar and topped with icing! One of my favorite easy snickerdoodle recipes!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 24 bars
Serving Size 1 bar

Ingredients
 

Bars:

  • 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

Filling:

  • 1 tablespoon (13g) granulated sugar
  • 1 tablespoon ground cinnamon

Icing:

  • 1 cup (113g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons (30-45ml) heavy whipping cream or milk

Instructions

  • 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.

Recipe Nutrition

Serving: 1bar | Calories: 185kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 842mg | Sugar: 20g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

 

If you love snickerdoodles be sure and check out Trish’s Pumpkin Pie Snickerdoodles, which I can’t wait to try. Stephanie’s Snickerdoodle Apple Pie Bars are on my list too!

You can also see some of my favorite snickerdoodle recipes: The BEST Snickerdoodle Recipe, Chocolate Chip SnickerdoodlesWhite 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

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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30 Comments

  1. I could grab these from a little kid and not feel bad one bit! YUM!!!!!! Thx for sharing and look forward to seeing you this week too!

  2. The Snickerdoodle bars look delicious! I’ll have to whip up a batch soon. Thanks for sharing on Sweet Indulgences Sunday.

  3. @Margo
    Wow, thank you so much! That’s so sweet! I’m glad you enjoyed them. I need to make them for myself, when I made them last time they were for giving away. Hmmmm….snack for tonight? 😉

  4. May I just say…I made these last night and they are Fan-FREAKING-tastic! Moist, dense yet soft…I was in heaven…thanks so much for sharing. You’re my new “favorite”…

  5. wow…sounds scrumptiously tasty..first time here..love your space..awesome recipe collection with excellent cliks..Am your happy follower now..:)do stop by mine sometime..Tasty Appetite

  6. Thanks for the hop party, I linked up some cookies and thanks for joining Foodness Gracious..
    Take care.