Soft and Chewy Snickerdoodle Cookie Bars

Quick Recipe Version (TL;DR)

• Yield: 24 bars
• Prep Time: 15 minutes
• Cook Time: 22–26 minutes
• Total Time: 1 hour 40 minutes (includes cooling)

Quick Ingredients

• 1 cup (227 g) unsalted butter, melted and cooled
• 3/4 cup (150 g) granulated sugar + 1/3 cup (67 g) for topping
• 1/2 cup (110 g) light brown sugar
• 2 large eggs, room temp
• 2 tsp vanilla extract
• 2 3/4 cups (345 g) all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 3/4 tsp fine salt
• 1 1/2 tbsp ground cinnamon

Do This

• 1. Heat oven to 350°F (175°C). Line a 9×13-inch metal pan with parchment and lightly grease.
• 2. Whisk flour, cream of tartar, baking soda, and salt.
• 3. Whisk cooled melted butter with 3/4 cup sugar and brown sugar. Whisk in eggs and vanilla.
• 4. Fold dry ingredients into wet just until combined.
• 5. Mix 1/3 cup sugar + 1 1/2 tbsp cinnamon. Spread half the batter, sprinkle half the cinnamon sugar, dollop remaining batter, swirl lightly, top with remaining cinnamon sugar.
• 6. Bake 22–26 minutes until set with crackly top. Cool completely, then lift out and slice.

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Why You’ll Love This Recipe

• All the classic snickerdoodle flavor—soft, chewy, and tangy from cream of tartar—made easy in one pan.
• Golden, crackly cinnamon-sugar top with a subtle swirl through the middle.
• Fast to prep, perfect for potlucks, bake sales, or weeknight treats.
• Consistently tender bars without scooping individual cookies.

Grocery List

• Produce: None
• Dairy: Unsalted butter; Large eggs
• Pantry: All-purpose flour; Granulated sugar; Light brown sugar; Ground cinnamon; Cream of tartar; Baking soda; Fine salt; Vanilla extract; Nonstick spray or extra butter for pan

Full Ingredients

For the Snickerdoodle Bars

• 2 3/4 cups (345 g) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 cup (227 g) unsalted butter, melted and cooled 10 minutes
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

Cinnamon-Sugar Layer & Topping

• 1/3 cup (67 g) granulated sugar
• 1 1/2 tablespoons ground cinnamon
• Pinch fine salt (optional, to sharpen flavor)

Step-by-Step Instructions

Step 1: Prep the pan and oven

Preheat the oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, leaving two long overhangs for easy lifting. Lightly grease the exposed sides and parchment.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly combined. Set aside.

Step 3: Mix the wet ingredients

In a large bowl, whisk the cooled melted butter with 3/4 cup granulated sugar and the brown sugar until glossy and smooth, about 30 seconds. Whisk in the eggs one at a time until fully blended and slightly thickened. Whisk in the vanilla. The mixture should look satiny.

Step 4: Combine to make the batter

Add the dry ingredients to the wet ingredients and fold with a spatula just until no dry streaks remain. The batter will be thick and spreadable; avoid overmixing for a tender, chewy crumb.

Step 5: Make the cinnamon-sugar and assemble

In a small bowl, stir together 1/3 cup sugar, 1 1/2 tablespoons cinnamon, and a tiny pinch of salt (optional). Spread roughly half the batter into the prepared pan in an even layer. It’s sticky—lightly oil or dampen your spatula to help.

Sprinkle half of the cinnamon-sugar evenly over the batter. Dollop the remaining batter in spoonfuls over the top, then gently nudge it toward the edges; it doesn’t need to fully cover. Use a butter knife to give 4–5 gentle swirls. Sprinkle the remaining cinnamon-sugar evenly over the surface.

Step 6: Bake

Bake on the center rack for 22–26 minutes, until the top is crackly and set and the edges are a shade deeper golden. A toothpick inserted into the center should come out with a few moist crumbs (not wet batter). If using a glass pan, add 3–5 minutes.

Step 7: Cool, lift, and slice

Cool in the pan for 20 minutes. Use the parchment overhang to lift the slab onto a wire rack and cool completely, about 40–60 minutes. Slice into 24 bars. For clean cuts, wipe the knife between slices.

Pro Tips

• Do not skip the cream of tartar—it gives that classic snickerdoodle tang and chew.
• Weigh your flour (345 g) or spoon and level to avoid dry bars.
• Let the melted butter cool for 10 minutes; hot butter can cause greasy or dense bars.
• Stop baking when the center is just set; carryover heat finishes the bake and keeps the texture chewy.
• For extra crunch on top, add a light final dusting of cinnamon-sugar immediately before baking.

Variations

• Brown Butter: Brown the butter until nutty and amber, cool to room temp, then proceed. Expect deeper, toasty notes.
• Small Batch: Halve the recipe and bake in an 8-inch square pan for 20–24 minutes.
• Chai-Spiced: Replace 1 teaspoon of the cinnamon with 1 teaspoon chai spice for a cozy twist.

Storage & Make-Ahead

Store bars airtight at room temperature for up to 4 days. For longer storage, wrap bars tightly and freeze for up to 2 months; thaw at room temperature. To refresh, warm bars on a sheet pan at 300°F (150°C) for 5–7 minutes. You can mix the batter up to 24 hours ahead and refrigerate; bring to room temperature so it spreads, then assemble with the cinnamon-sugar and bake.

Nutrition (per serving)

Approximate per bar (1 of 24): 190 calories; 8 g fat; 26 g carbohydrates; 2 g protein; 0.5 g fiber; 15 g sugars; 150 mg sodium.