Are you ever in the mood for a cookie, but don’t have the time it takes to make cookies? That’s where I found myself the other day, and I was inspired to make Snickerdoodle Bars from my Best Classic Snickerdoodle Cookies recipe.
These turned out so delicious! My family hasn’t stopped raving and keeps asking me to make them again…I think we like them even better than the cookie version.
These Snickerdoodle Bars are easier to make than the cookies. They are still delicious, soft, and chewy with a slightly crispy top. Best of all, they’re made without the work of making individual Snickerdoodle cookies. Score!
I love bar recipes because you can mix up the dough, put it in the baking dish, and throw it in the oven. Then while the bars are baking, you can go and do one of the many tasks on your list for the day.
More Cookie Bars You’ll Love
- Oatmeal Scotchie Bars
- Lemon Swig Cookie Bars
- Jessica’s Amazing Chocolate Chip Bars with Pecans
- Cowboy Cookie Bars
- Swig Sugar Cookie Bars Recipe
- Soft Batch Cream Cheese Chocolate Chip Cookie Bars
Step-by-step pictures on how to make snickerdoodle bars
Frequently Asked Questions about how to make Snickerdoodle Bars
Do i have to chill the dough before baking the bars?
No. Just like my Classic Snickerdoodle Cookies, you don’t need to chill the dough.
Can i use all butter if i don’t have shortening?
Yes, you can. The texture of the cookies will be different, though.
Is there a substitute i can use for cream of tartar?
There’s not a really good substitute for cream of tartar, but you can omit the baking soda along with the cream of tartar and replace them with 2 tsp of baking powder. The cream of tartar gives the Snickerdoodle Bars a unique tangy taste, chewy texture, and lift to the bars.
CAN I USE BAKING SPRAY TO GREASE THE BOTTOM OF THE PAN INSTEAD OF BUTTER?
Yes. I like to use butter because it adds an extra bit of butter flavor to the bars.
How long will these bars keep if frozen?
You can store the bars in an airtight container on the counter up to a week or six months in the freezer.
- 9×13 Baking Dish
- Hand Mixer or Stand Mixer
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Cinnamon-Sugar Shaker
- ½ cup butter, softened
- ½ cup shortening (butter flavored or regular)
- 1½ cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 3 tbsp granulated sugar
- 1 tbsp ground cinnamon
- Preheat oven to 350 degrees.
- In a small bowl, combine 3 tbsp granulated sugar and 1 tbsp ground cinnamon.
- Next, butter a 9x13 baking dish and sprinkle some of the cinnamon-sugar mixture on the bottom of the pan. Set aside.
- In a stand mixer or with a hand mixer, cream together the butter, shortening, and sugar.
- Add eggs and vanilla and mix thoroughly.
- Next, add flour, cream of tartar, baking soda, and salt. Mix well.
- Press the dough evenly into the prepared 9x13 pan, and then generously sprinkle the remainder of the cinnamon-sugar mixture on top of the dough.
- Place the bars in the oven and bake at 350 degrees for 25-28 minutes.
- Let the bars cool on a cooling rack for at least 15 minutes before slicing.
- Cookies will stay good in an airtight container on the counter for up to a week and six months in the freezer.