Chewy Snickerdoodle Cookie Bars

I can’t get enough of these Chewy Snickerdoodle Cookie Bars—they capture the cinnamon-sugar goodness of classic snickerdoodles in a dense, chewy bar that’s perfect for slicing, sharing, and dunking.

Why You’ll Love This Recipe

I adore that these bars are fuss-free to make but deliver that familiar snickerdoodle flavor in every bite. They’ve got a soft, chewy texture with a crackly cinnamon-sugar top—ideal when I want cookie satisfaction without forming individual cookies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Light brown sugar, packed

• Large eggs

• Vanilla extract

• All-purpose flour

• Cream of tartar

• Baking soda

• Salt

• Ground cinnamon

• Extra granulated sugar

• Extra ground cinnamon (for sprinkling on top)

Directions

1. I preheat the oven to 350 °F (175 °C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting.

2. In a large bowl, I cream together softened butter, granulated sugar, and brown sugar until pale and fluffy.

3. I beat in the eggs one at a time, then stir in vanilla extract until combined.

4. In a separate bowl, I whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.

5. I gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. I spread the dough evenly into the prepared pan.

7. I mix extra granulated sugar and cinnamon, then sprinkle it evenly over the top of the dough.

8. I bake for 20–25 minutes, until the edges are set and the center is slightly soft—it will firm up as it cools.

9. I cool the bars completely in the pan, then lift them out using the parchment overhang and cut into squares.

Servings and Timing

• Servings: I get about 16 bars (2-inch squares)

• Prep Time: 10 minutes

• Bake Time: 20–25 minutes

• Cooling Time: 30 minutes

• Total Time: Approximately 1 hour

Variations

• Browned butter: I melt and brown the butter first for nutty depth before creaming with sugars.

• Chai spice twist: I add a pinch of nutmeg, cardamom, and cloves to the cinnamon-sugar mix.

• Chocolate chip: I fold in a half cup of mini chocolate chips into the dough before baking.

• Nutty topping: I sprinkle chopped pecans or walnuts along with the cinnamon-sugar before baking.

• Cream cheese swirl: I drop dollops of sweetened cream cheese over the dough, then swirl gently before baking.

Storage/Reheating

I store cooled bars in an airtight container at room temperature for up to 4 days. To refresh them, I microwave individual squares for about 10–15 seconds or warm them in a 300 °F oven for 5 minutes to revive that chewy texture.

FAQs

How do I keep these bars chewy and not cake-like?

I use a balance of granulated and brown sugar and avoid over-mixing once the flour is added—those are why my bars stay dense and chewy.

Can I bake this in a larger pan?

Yes—I can use a 9×9-inch pan, but the bars will be slightly thinner and bake faster (check around 18 minutes).

What’s the role of cream of tartar?

It gives a tangy, snickerdoodle flavor and helps create a tender, chewy texture in the bars.

Can I freeze these bars?

Absolutely—I wrap individual bars in plastic wrap and freeze for up to 3 months. I thaw at room temperature before enjoying.

How do I cut clean squares?

I refrigerate the cooled pan for 15 minutes, then use a sharp knife (warmed under hot water and wiped dry) for neat edges.

Conclusion

These Chewy Snickerdoodle Cookie Bars are my go-to when I crave that classic cinnamon-sugar comfort in a quick, sliceable format. They’re easy to whip up, fun to customize, and always disappear fast—just the perfect treat for any time.