These snickerdoodle cookie bars are soft and chewy with a generous layer of cinnamon sugar on both the top and bottom for a perfect cross between cookies and blondies.
Everything you love about classic snickerdoodles without the hassle of shaping each cookie and rolling them individually in cinnamon sugar. Instead, you’ll make a simple, 7-ingredient, one bowl cookie dough, then sandwich it in between two layers of cinnamon sugar and bake it up.
No chilling time required either, which means your hands-on time for baking these cookie bars is 10 minutes tops! Just the kind of easy dessert recipe I love as a busy mom and joyful baker who wants all the sweet treats without the stress!
P.S. If you’re loving the ease of this recipe, see these Chewy M&M Cookie Bars next!
Snickerdoodles Cookie Bars Ingredient Highlights
You’ll need sugar for both the cookie dough and to make the cinnamon sugar mixture.
I like to use unsalted butter and add my own salt, but you can use salted butter and omit the added salt. Either way, make sure your butter is softened. For help, see How to Quickly and Easily Soften Butter.
You can use vanilla bean paste in place of vanilla extract here.
How to Make Baked Snickerdoodle Bars
Pro tip: To keep your cookie bars soft and chewy, store them with a piece of bread (it’s the perfect use for that end piece!). The bread actually creates a humid environment and keeps your cookies moist.
Chewy Snickerdoodle Cookie Bars
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Large Cookie Scoop optional
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons ground cinnamon (for cinnamon sugar mixture)
- 1 tablespoon granulated sugar (for cinnamon sugar mixture)
Instructions
- Preheat your oven to 350°F and line a square baking pan with parchment paper.
- In a large mixing bowl, use a hand mixer on high to cream together the butter and sugar together until well-combined and smooth.½ cup unsalted butter, softened, ¾ cup granulated sugar
- Add the egg and vanilla extract and use the mixer again until just combined.1 large egg, 2 teaspoon vanilla extract
- Add the flour, baking powder, and salt and mix again until smooth. Use a rubber spatula to integrate any dry ingredients stuck to the sides of the bowl.1 cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- Mix together the cinnamon and sugar until well-combined. Add half of the cinnamon sugar mixture in an even layer to the bottom of the lined baking pan.2 tablespoons ground cinnamon, 1 tablespoon granulated sugar
- Carefully transfer the cookie dough to the baking pan, on top of the cinnamon sugar. I like to use a large cookie scoop to add the dough and then a spatula to smooth it out. Sprinkle the rest of the cinnamon sugar on top so that the cookie bars are fully coated.
- Bake on the bottom rack for 25-28 minutes until firm. Allow to cool before removing and slicing the cookie bars.
Pro Tips
- Store your cinnamon sugar cookie bars in an airtight container where they will last for a few days at room temperature or up to 2 weeks in the refrigerator. You can also freeze them for up to 3 months in a freezer-safe storage bag.
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