These snickerdoodle cookie bars have all the flavors that we love about classic snickerdoodles in an easy bar form. No scooping or no chilling dough, just mix and bake for any occasion.
These Chewy Snickerdoodle Bars Are a Favorite Every Time
If you’re a snickerdoodle cookies fan like me, you will definitely want to make these bars when you have a craving and want something extra fast. They’re soft and chewy and topped with that wonderful favorite cinnamon sugar coating. And while you’re at it, you will want to try these Snickerdoodle Cheesecake Bars too!
I love adding a simple vanilla glaze on top to make them extra special for holidays, parties but you can leave them plain too for just a everyday treat.
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Ingredients You’ll Need
The complete list of ingredients with amounts are listed in the full recipe card below.
For the Cookie Bars
- Unsalted butter – Be sure to soften it to room temperature so it creams easily with the sugar. If all you have is salted butter, then leave out the additional salt mentioned below.
- Granulated sugar
- Brown sugar – I use light brown sugar but dark brown sugar is fine too.
- Eggs – at room temperature as well.
- Vanilla extract
- All-purpose flour – Be sure to measure the flour accurately by using a kitchen scale or the spoon and level method of spooning flour from the container and leveling it off with the back of a butter knife. (do not pack the flour or they will be dense and dry)
- Baking soda and salt
- White chocolate chips- for extra yumminess. You can swap for milk chocolate chips, butterscotch chips or leave them out altogether if you’d like.
For the Cinnamon Sugar Topping
- Granulated sugar
- Ground cinnamon
For the Vanilla Icing
- Powdered sugar
- Half and half – Use whole milk if you’d like. You can even swap the milk for vanilla coffee creamer. and leave out the vanilla extract.
- Vanilla extract
TIP
I let my butter sit on the counter for about 30 minutes before using. (you can also dice the butter to smaller pieces to speed up the process). To soften the butter quicker, place in a microwave safe bowl for 15 seconds at 50% power level. rotate it and repeat until you can barely press into it.
How to Make Snickerdoodle Cookie Bar Recipe
These homemade bars come together so quick!
Step 1: Preheat the oven to 350° F and line a 9×13 inch baking dish with parchment paper or spray with nonstick cooking spray.
Step 2: In a large mixing bowl, add the softened butter, both sugars and vanilla extract and beat with an electric mixer on medium speed until creamy. (about one minute). Add both of the eggs and beat until fluffy.
Add in the dry ingredients (flour, baking soda and salt) and mix together until combined, scraping down the sides of the bowl with a spatula. Add the white chocolate chips and gently fold them into the batter.
Pour the batter into the prepared baking pan and spread it into an even layer and into the corners.
Make the topping: In a small bowl, add the cinnamon and sugar and mix it together with a fork. Sprinkle this over the top of the spread out dough.
Bake for 30-35 minutes until the edges are golden brown and a toothpick inserted into the center come out clean..
Remove from the oven and let them cool completely before adding the icing. Then cut into 15 bars.
Make the icing: In a small bowl, add the powdered sugar and milk and stir until blended and smooth.
Place the icing in a plastic baggie or piping bag, snip a small corner off a corner and drizzle the icing over the bars. You can also drizzle the icing over the entire pan before icing if you prefer. The icing may spread more when cut.
Storing Leftovers
Store any leftovers in an airtight container at room temperature for up to 3-4 days. I like the layer them between parchment paper so they don’t stick together.
Freeze: Place the cut bars in a freezer safe bag layered between parchment paper or wax paper and freezer for up to 2 months.
If you love this snickerdoodle bar recipe, be sure to make these other dessert bar recipes next:
Easy Snickerdoodle Cookie Bars
Ingredients
- 1 cup unsalted butter 2 sticks at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
For the Topping:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
For the Icing :
- 1 cup powdered sugar
- 2 tablespoons half and half or whole milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350° F and grease a 9×13 inch baking dish with nonstick cooking spray.
- In a large mixing bowl, add the softened butter, both sugars and vanilla extract and beat with an electric mixer on medium speed until creamy. (about one minute).1 cup unsalted butter, 1 cup granulated sugar, ½ cup light brown sugar, 1 teaspoon vanilla extract
- Add both of the eggs and beat until fluffy.2 large eggs
- Add in the flour, baking soda and salt and mix until combined, scraping down the sides of the bowl with a spatula.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Add the white chocolate chips and gently fold them into the dough.1 cup white chocolate chips
- Pour the dough into the prepared baking dish and spread evenly.
- Make the topping: In a small bowl, add the sugar and cinnamon and mix it together with a fork. Sprinkle over the top of the cookie dough.¼ cup granulated sugar, 2 teaspoons ground cinnamon
- Bake for 30-35 minutes until the edges are golden brown.
- Remove from the oven and let them cool completely before adding the icing. Then cut into 15 bars.
- Make the icing: In a small bowl, add the powdered sugar and milk and stir until1 cup powdered sugar, 2 tablespoons half and half, ½ teaspoon vanilla extract
- Place the icing in a plastic baggie or piping bag, snip a small corner off a corner and drizzle the icing over the bars.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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