Get ready to fall in love with Chewy Snickerdoodle Cookie Bars, the ultimate treat for anyone who adores melt-in-your-mouth cinnamon sugar goodness. Imagine the warmth of classic snickerdoodle cookies, reimagined as easy-to-make, impressively thick bars that are tender, buttery, and delightfully crackly on top. Whether you’re baking for a crowd or just craving a nostalgic sweet snack, these bars strike the perfect balance between a chewy center and golden edges—all in less than an hour!
Ingredients You’ll Need
Ingredients You’ll Need
These delicious Chewy Snickerdoodle Cookie Bars come together with a handful of simple, pantry staples. Each ingredient has a purpose, contributing either to the soft, chewy texture, the signature cinnamon-sugar coating, or that irresistible homemade flavor.
- All-purpose flour: Provides the structure for the bars, ensuring they bake up sturdy yet tender.
- Cream of tartar: The not-so-secret ingredient that gives snickerdoodles their classic tang and chewiness.
- Baking soda: Helps the bars rise for the perfect thickness and a light crumb.
- Salt: Elevates all the other flavors and balances out the sweetness.
- Unsalted butter, softened: Brings rich, buttery flavor and a soft, luscious texture.
- Granulated sugar: Sweetens the dough and, when sprinkled on top, creates that crackly snickerdoodle finish.
- Light brown sugar, packed: Adds depth, moisture, and just a touch of molasses flavor.
- Large eggs: Bind everything together for the perfect bar consistency.
- Vanilla extract: Brings warmth and rounds out the flavors beautifully.
- Additional granulated sugar (for topping): Key for that irresistible, crunchy cinnamon-sugar topping.
- Ground cinnamon (for topping): The star spice, offering that signature aroma and a cozy warmth in every bite.
How to Make Chewy Snickerdoodle Cookie Bars
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F. Line a 9×13-inch baking dish with parchment paper or lightly grease it. This step guarantees your Chewy Snickerdoodle Cookie Bars will lift out effortlessly, leaving their golden edges perfectly intact.
Step 2: Mix the Dry Ingredients
Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl. Combining these dry ingredients first ensures even distribution, making sure every single bite has that pleasant lift and signature snickerdoodle tang.
Step 3: Cream Butters and Sugars
In a large mixing bowl, beat the softened butter with both the granulated sugar and light brown sugar on medium speed until the mixture looks pale and fluffy—this takes about 2 to 3 minutes. This step is essential for a soft, chewy texture and helps the bars stay irresistibly moist.
Step 4: Add Eggs and Vanilla
Crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. These add richness and cohesiveness to the dough, while the vanilla wraps everything in its comforting aroma.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture, mixing just until everything is incorporated. Be careful not to overmix—this keeps the bars dense, chewy, and never tough.
Step 6: Spread and Sprinkle
Use a spatula to spread the thick dough evenly across your prepared pan. In a small bowl, combine the remaining granulated sugar with the ground cinnamon and sprinkle generously over the top. This quick topping step gives the bars that magical, classic snickerdoodle crunch.
Step 7: Bake to Perfection
Bake for 22 to 25 minutes, keeping a close eye after the 22-minute mark. You’re looking for golden edges and a center that barely springs back when pressed. For gooey bars, stick to the shorter time; for firmer ones, let them go the full 25 minutes.
Step 8: Cool and Cut
Let the Chewy Snickerdoodle Cookie Bars cool completely in the pan to set their texture. Once they’re cooled, use a sharp knife to slice them into 24 bars. The aroma alone will have everyone lining up for a taste!
How to Serve Chewy Snickerdoodle Cookie Bars
Garnishes
For a finishing touch, serve your Chewy Snickerdoodle Cookie Bars with a gentle dusting of powdered sugar, a drizzle of white chocolate, or even a simple cinnamon glaze. Each garnish brings a different flair, whether you’re making them extra sweet, fancy, or just delightfully classic.
Side Dishes
Pair these cookie bars with a tall glass of cold milk, a mug of spiced chai, or a scoop of vanilla ice cream. The warm cinnamon sugar notes are enhanced beautifully when served alongside creamy or cool beverages and treats.
Creative Ways to Present
For parties or potlucks, cut the bars into bite-sized squares and arrange them on a platter with fresh berries or sprigs of mint. You can also wrap individual bars in parchment and tie them with bakers’ twine for a charming homemade gift or bake-sale treat.
Make Ahead and Storage
Storing Leftovers
Leftover Chewy Snickerdoodle Cookie Bars stay soft and chewy for several days when stored in an airtight container at room temperature. If your kitchen is warm, store them in the fridge to maintain that perfect, just-baked texture.
Freezing
These bars freeze like a dream! Simply stack them between layers of parchment in a freezer-safe container or zip-top bag. Freeze for up to three months. When sweet cravings strike, just thaw a piece or two at room temperature.
Reheating
To recreate that just-baked warmth, microwave individual bars for 10-15 seconds, or pop a whole platter in a low oven (300°F) for a few minutes. The oven revives their crispy cinnamon tops while keeping the inside perfectly chewy.
FAQs
Can I make Chewy Snickerdoodle Cookie Bars without cream of tartar?
Cream of tartar is key for that signature tang and chewy texture, but if you’re in a pinch, substitute with 2 teaspoons lemon juice or white vinegar. The flavor won’t be quite the same, but the bars will still be delicious.
Why are my bars dry or crumbly instead of chewy?
Overbaking is usually the culprit—pull the bars as soon as the edges are golden and the center looks just set. Also, be sure to measure flour correctly by spooning it into the measuring cup and leveling off for the best results.
Can I add mix-ins to this recipe?
Absolutely! Feel free to fold in white chocolate chips, toffee bits, or even chopped pecans just before spreading the dough in the pan. Mix-ins can add a little surprise in every bite, but keep the amounts modest so the bars stay chewy.
How do I get neat, clean edges when slicing?
Wait until the Chewy Snickerdoodle Cookie Bars are completely cool, then use a large, sharp knife (wiped clean between cuts) for those picture-perfect squares. A plastic knife can also help for stickier bars.
What’s the best way to gift these bars?
Once cooled and sliced, wrap bars individually in parchment paper or stack them in a decorated bakery box. Add a ribbon or handwritten tag for the sweetest homemade touch—everyone loves a shareable, cozy treat like these!
Final Thoughts
If you’re looking for an easy, crowd-pleasing dessert with all the magic of cinnamon and sugar baked into every chewy bite, Chewy Snickerdoodle Cookie Bars are a winner. Give the recipe a try and savor that unforgettable combo of crackly tops and soft centers—you just might have a new family favorite!
Print
Chewy Snickerdoodle Cookie Bars Recipe
- Total Time: 40 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of a classic Snickerdoodle cookie in the form of soft and chewy bars. These bars are easy to make and perfect for any occasion.
Ingredients
Dry Ingredients:
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Topping:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F. Grease a 9×13-inch baking dish or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Mix in eggs one at a time, then add vanilla extract.
- Combine wet and dry ingredients: Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Spread dough: Spread dough evenly in the prepared baking dish.
- Add topping: In a small bowl, mix sugar and cinnamon. Sprinkle mixture over the dough.
- Bake: Bake for 22 to 25 minutes until edges are golden and a toothpick inserted in the center comes out clean.
- Cool and cut: Allow to cool completely before cutting into bars.
Notes
- For extra gooey centers, bake on the shorter side of the time range.
- Add a white chocolate drizzle or cinnamon glaze for a fun twist.
- These bars stay soft for days and freeze well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 16g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
