Snickerdoodle Bars are an easy take on the popular holiday cookie. No scooping, just pat into a pan and bake. They are ready in no time!
So, if you’re a snickerdoodle cookie fan you’ll love these snickerdoodle cookie bar bites.
What do I need to make this Snickerdoodle Bars Recipe?
These ingredients are pantry staples so you can bake up a batch of bars any time you want!
- Flour – all-purpose flour. I’ve not tried the recipe with gluten-free options.
- Cream of Tartar – DO NOT SUBSTITUTE
- Baking Soda – use soda, not powder.
- Salt – you can use Kosher or table salt. I like sea salt.
- Unsalted Butter – if you only have salted, omit the salt.
- Granulated Sugar – granulated sugar is white sugar.
- Egg – use a large egg.
- Cinnamon – Ground cinnamon that you’ll mix with some of the sugar.
What is cream of tartar?
Cream of tartar is a stabilizing agent. It helps activate the baking soda. It also lends a tanginess to the snickerdoodle bars. This is not an ingredient you can leave out.
Why you’ll love this recipe
- The ingredients are readily available.
- There’s no need for fancy equipment.
- It’s an easy recipe for any skill level.
- It’s a cross between a coffee cake and a cookie.
- Your house will smell wonderful while they bake.
- The cookie dough does not require chilling time in the refrigerator.
- The cinnamon sugar topping is irresistible!
- Snickerdoodles may be associated with Christmas but make them year round!
How do you store Easy Snickerdoodle Bars?
This recipe makes 16 bars. If you have any left, store them in an airtight container on the counter for no more than 3 days.
If you prefer to freeze the bars, cool them completely, cut then wrap them individually in either foil or plastic wrap, and place them in freezer bags.
To thaw, remove them from the freezer at least 3 hours before you plan to enjoy them.
Favorite Snickerdoodle Treats
You can see just how much my family loves this cookie! All of these snickerdoodle versions are keepers!
- Aunt Deborah’s Snickerdoodles – Our absolute favorite snickerdoodle cookie recipe.
- Chocolate Cake Mix Snickerdoodles – An easy chocolate version of the classic.
- Pumpkin Snickerdoodles – A tasty fall version.
- Snickerdoodle Crumb Cake – Don’t let anyone tell you snickerdoodles arent’ for breakfast. This crumb cake is a delicious start to the day.
What is a Blog Hop?
What is the Freaky Friday Blog Hop you ask? Well, it’s not the movie by the same name but I guess there could be some similarities if you’re familiar with the Disney movie.
A blog hop is when a group of food bloggers get assigned a blog from the group (secretly) and then choose a recipe to make from the assigned blog with regard to the theme or season.
All of the recipes are revealed on the same day.
The list of recipes and blogs is below and I suggest you check them out. I mean, there are so many recipes that are perfect for spring and summer.
Erin and I have a similar philosophy. We both believe that good food brings together the people you love. And like me, she makes very approachable recipes.
But I settled on her Snickerdoodle Bars because, well, snickerdoodles are one of our very favorite holiday treats. They did not disappoint.
See all of our 2022 Freaky Friday Holiday Cookie Exchange Recipes
Hosted by – An Affair from the Heart
- An Affair from the Heart – Scotcheroo Pinwheels
- Best Cookie Recipes – Christmas Magic Bars
- Family Around the Table – Snickerdoodle Bars
- Feast + West – Lemon Drop Cookies
- The Foodie Affair – Christmas Oreo Balls
- Fresh April Flours – Hot Cocoa Cookies
- Hostess at Heart – Chocolate Bark
- Kathryn’s Kitchen Blog – Cookies and Cream Cookie Recipe
- Life Currents – Almond Meltaways Cookies
- The Speckled Palate – Snowball Cookies
- Sue Bee Homemaker – Italian Lemon Ricotta Cookies
- Take Two Tapas – Avalanche Cookies
- The Wimpy Vegetarian – Easy Christmas Butter Cookies
- 1 1/3 cups flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 egg, at room temperature
- 1 ½ tablespoons granulated sugar (this is in addition to the 3/4 cup above)
- 1 teaspoon ground cinnamon
- Preheat the oven to 400°F. Line a 9”x9” metal baking pan with parchment paper, and spritz with nonstick baking spray. Set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a separate bowl, cream together the softened butter, ¾ cup of sugar, and the egg with a mixer until light and fluffy.
- Add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.
- Using your clean hands, press the cookie batter into the prepared baking pan.
- Once the batter is evenly spread throughout the pan, sprinkle the mixture of cinnamon and the remaining 1 ½ tablespoons of sugar on top.
- Bake in the preheated oven for 18-20 minutes, or until an inserted toothpick comes out clean. Don't overbake. They will be dry.
- Let cool slightly before slicing and enjoying.