These irresistible Snickerdoodle Bars bring the classic cookie’s charm to a convenient new form. Ready in just 30 minutes, they’re the perfect solution for busy bakers who love that signature cinnamon-sugar magic.
Each heavenly square delivers the tender, buttery goodness you adore, with a fraction of the effort traditional cookies require. Whether you’re hosting a gathering or treating your family, these bars promise to become your new go-to dessert.
Simple & Sweet Snickerdoodle Bars
Essential Ingredients
- Butter: 1/2 cup, softened at room temperature
- Shortening: 1/2 cup for perfect texture
- Granulated Sugar: 1 1/2 cups for the dough
- Eggs: 2 large, at room temperature for better mixing
- Vanilla Extract: 2 teaspoons for enhanced flavor
- All-purpose Flour: 2 3/4 cups, measured correctly
- Cream of Tartar: 1 1/2 teaspoons for signature tangy taste
- Baking Soda: 1 teaspoon
- Salt: 1/4 teaspoon to balance sweetness
- Cinnamon-Sugar Topping: 1 1/2 Tablespoons sugar + 1 teaspoon cinnamon
Step-by-Step Instructions
- Preparation: Heat your oven to 350°F (175°C)
- Mix Base: Blend butter, shortening, and sugar until smooth and creamy
- Add Wet Ingredients: Beat in eggs and vanilla until well combined
- Combine Dry Ingredients: Mix in flour, cream of tartar, baking soda, and salt until just incorporated
- Pan Preparation: Grease 9×13″ pan and spread dough evenly
- Add Topping: Sprinkle combined cinnamon-sugar mixture evenly over dough
- Baking Time: Bake for 22-26 minutes until edges are lightly golden
- Final Touch: Let cool completely before cutting into squares
Baking Tips
The secret to perfect Snickerdoodle bars lies in the timing! Pull them from the oven when they’re just barely set – they might look slightly underdone at 22-23 minutes, but they’ll finish cooking as they cool.
Keep an eye on the edges – when they start to turn light golden brown, that’s your cue. The center should still be soft but not jiggly. Trust me, this gives you that wonderful soft, chewy texture that makes these bars so good!
Storage Tips
These yummy bars stay fresh at room temperature for up to 5 days when stored in an airtight container. Place wax paper between layers to prevent sticking.
Want to keep them longer? Pop them in the freezer for up to 3 months! Just wrap them well in plastic wrap and put them in a freezer bag. Let them thaw at room temperature when you’re ready to enjoy them.
Mix It Up!
Love these bars but want to try something new? Add ½ cup of white chocolate chips to the batter for extra sweetness. Or sprinkle some toffee bits on top before baking for a buttery crunch.
Can’t have dairy? Replace the butter with your favorite plant-based butter – just make sure it’s the stick kind for best results. The shortening helps keep these bars soft, but you can use all butter if you prefer – just know they might be a bit more crispy around the edges.
Serving Ideas
These bars are amazing on their own, but try warming them up for 10 seconds in the microwave – they taste just like fresh-baked! For a special treat, add a scoop of vanilla ice cream while they’re still warm.
They’re perfect for bake sales, potlucks, or tucking into lunch boxes. Cut them small for a party platter or bigger for a generous dessert serving.
Snickerdoodle Bars
Equipment
- 9×13 inch baking pan
Ingredients
Cookie Base
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Cream together butter, shortening, and 1 ½ cups granulated sugar. Add eggs and vanilla and mix well. Add the flour, cream of tartar, baking soda and salt and stir until combined.
- Lightly grease a 9×13″ pan. Press the dough into an even layer on the bottom the pan.
- In a small cup or bowl, mix the 1 ½ tablespoons granulated sugar and 1 teaspoon cinnamon. Sprinkle mixture evenly over the top of the dough.
- Bake for 22-26 minutes (don’t over bake!). Remove and allow to cool completely before cutting and serving.
