These soft, thick, buttery, moist, cinnamon-sugar Homemade Snickerdoodle Cookie Bars are to die for! Very few ingredients, plus it's a quick and super easy recipe to make when you're craving something sweet, like these sugar and cinnamon cookie bars!
You'll wish you'd have made a second batch of this snickerdoodle bar recipe! Just sayin'...LOL! Like these Cinnamon Roll Blondies and these 25 Snickerdoodle-Palooza Party Desserts!
What is the History Behind the Snickerdoodle Cookie?
The snickerdoodle cookie is most commonly thought to have originated in Germany, and its name is derived from the German word “schneckennudeln,” which means “snail dumpling.” A schneckennudeln is a German cookie that is crunchy and sprinkled with cinnamon.
What Flavor is Snickerdoodle?
If you love lots of cinnamon-sugar flavor in cookies, that pretty much sums up the flavor of snickerdoodles!
More Snickerdoodle recipes? You'll definitely be craving these Snickerdoodle Cinnamon Chip Cookies, these Apple Cinnamon Snickerdoodle Cookie Bars, these Snickerdoodle Mini Donut Muffins and this “Bisquick” Chocolate Cinnamon Greek Yogurt Banana Coffee Cake!
Snickerdoodle Cookie Bars vs. Snickerdoodle Cookies
- Let me tell you upfront, these yummy homemade bars tastes exactly like your classic, old-fashioned Snickerdoodles Cookies you know so well.
- It's definitely a family favorite cookie bar recipe, only these Snickerdoodles are in a yummy cinnamon cookie 'blondie bar' version!
- Most importantly...making bars are always a "Time-saver". Basically, you are mixing up the cookie dough. and spreading it into as 8x8 pan. Once that is done, sprinkle the top with the cinnamon-sugar. Pop it into the oven and presto - you're baking!
Make Snickerdoodle Cookies into Easy Bars
Remember all that rolling of the dough into balls and then dipping each one into the cinnamon-sugar mixture?
Yes, it's fun or boring, depending on the person (s) making them, but more than anything, it can be a little time consuming with the whole assembly process. (I love snickerdoodles, but I hate the whole process of rolling and rolling sometimes.)
If you are looking for 'simple jack' easy, but still want quality, some of the steps can be omitted with this snickerdoodle bar recipe. Lucky you! Now you've eliminated all that time involved rolling those balls and rolling them in cinnamon-sugar!
Awe....Yeahhhh!!! Yippee! I love easy and simple!
This Homemade Snickerdoodle Cookie Bars Recipe has 7 Total Ingredients and has NO Leaveners!
This recipe is so simple that even a novice baker can do it. All you need is a few basic ingredients and with just a few basic steps, you can easily make this delicious and comforting snack at home.
Every single ingredient you need for this recipe is in your pantry and fridge right now! This cinnamon-sugar topping bar recipe only requires, unsalted butter, sugar
However, if you are one of those that just cannot bear not adding cream of tartar in your snickerdoodles, because of tradition or whatever, just add ¼ teaspoon in already. 🙂
(Some have said that snickerdoodles aren't snickerdoodles if you don't have cream of tartar
Cream of Tartar
Besides, nothing else matters, because these bad boys are so moist and fudgy tasting! Just don't overbake, for a fudgy, soft texture!
Ingredients You Need
Snickerdoodle Cookie Dough
- unsalted butter, softened
- granulated sugar
- salt
- egg
- vanilla extract
- all purpose flour
- optional: cream of tartar
Cinnamon-Sugar Topping
How to Make Homemade Snickerdoodle Cookie Bars
- Preheat oven to 350F. Line an 8×8-inch baking pan
with aluminum foil or parchment paper, and spray with non-stick cooking spray.
- In a large bowl, using mixer
, cream together butter and sugar until pale and light.
- And in salt, egg and vanilla extract and beat until well combined.
- Add in flour and stir until no streaks of dry ingredients remain.
- Scoop thick dough into prepared pan and smooth it into an even layer.
- Stir together remaining 1 tablespoon sugar and 1 teaspoon ground cinnamon.
- Sprinkle dough evenly with cinnamon sugar mixture.
- Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Don't overbake! You want the cookies to be soft and moist.
- Cool in the pan before slicing.
- Store in sealed container to stay fresh! Bet they won't last long! 🙂
When Are Snickerdoodle Bars Done Baking?
When you make cookie bars or bars in general, it's always a good rule of thumb to slightly under-bake. The bars will continue to bake while they are still hot out of the oven for a few minutes, which will give them that soft, chewy cookie blondie texture you're looking for!
How to Store Snickerdoodle Bars
- Storing - Store snickerdoodle bars in an airtight container at room temperature for up to 3 to 4 days.
- Freezing - Freeze them for up to 3 months in freezer. Let them thaw at room temperature before serving.
These homemade chewy snickerdoodle bars that are a delicious treat that are simple, versatile, and fun to make.
With their crumbly, sugar-coated cinnamon topping, these bars are like a traditional snickerdoodle cookie in bar form, and they’re guaranteed to be a hit with everyone who tries them. The best treats are homemade, especially these!
Here's the recipe for our delish and easy soft & chewy Snickerdoodle Cookie Bar recipe! Happy Baking!
Share on Pinterest, Instagram and Facebook!
More Cinnamon!!
- Cinnamon Roll Pancakes (Cream Cheese Glaze Included)
- Sinful ‘Cinnabon’ Cinnamon Roll Cake! Who could resist? <3
- Who Needs 25 Snickerdoodle-Palooza Party Desserts?
- Easy Caramel Apple Galette
- Cinnamon Pumpkin Rolls with Cream Cheese Frosting
- Cinnamon Roll Blondies
- Easy Apple Cinnamon Biscuit Bake
- Pumpkin Snickerdoodle Cookies Recipe
Homemade Snickerdoodle Cookie Bars
Ingredients
Cookie Dough
- ½ cup unsalted butter softened
- 1 cup sugar
- ¼ teaspoon salt
- 1 large egg
- 1 & ½ teaspoon vanilla extract
- 1 cup all purpose flour
Topping
- 1 tablespoon sugar + 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil or parchment paper, and spray with non-stick cooking spray.
- In a large bowl, using mixer, cream together butter and sugar until pale and light.
- And in salt, egg and vanilla extract and beat until well combined.
- Add in flour and stir until no streaks of dry ingredients remain.
- Scoop thick dough into prepared pan and smooth it into an even layer.
- Stir together remaining 1 tablespoon sugar and 1 teaspoon ground cinnamon.
- Sprinkle dough evenly with cinnamon sugar mixture.
- Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Don't overbake! You want the cookies to be soft and moist.
- Cool in the pan before slicing.
- Store in sealed container to stay fresh! Bet they won't last long! 🙂
Video
Notes
Nutrition
Kim Lange says
Thank you so much Jimmy!
Jimmy Johnson says
tasty
Kim Lange says
Thank you for the 5 star rating and finding how to modify them to make them perfect for you! You are welcome!! xo
Grace says
These are too good not to double. I made a 9 x13 twice so far and have another in the oven right now. I use one bowl and do not even use a mixer. The first time I followed the recipe exactly and added a little cream of tartar. I baked only 30 minutes, so I would not over bake. They seemed a little undercooked, however, they were good. The next time I did not use the cream of tartar, used about 1 3/4 cup of butter and about 1 3/4 cup of sugar, and baked them 35 minutes. They turned out perfect. That is why I have another one in the oven. Those disappeared quickly. These are so simple and so good. Thank you for this delicious, but simple recipe.
Kim Lange says
Yes it's perfectly fine to leave out the vanilla extract Shakera. Still amazing!
Shakera says
Is it possible to make without vanilla extract? would it still be sweet ?
Kim Lange says
Thank you for trying it Nancy! I'm so glad to hear they were a huge hit! xo
Nancy Miller says
These are AMAZING!!! And so easy, they are a huge hit wherever I take them! Thank you for such a great tasting AND easy recipe!!
Kim Lange says
You could actually double it since it's in the actual cookie dough portion, it's whatever preference you want. You could always do the happy medium of 2 teaspoons. 🙂 I was so happy to hear you have made these so many times Kathleen! Thank you so much for your support and loving the recipe!! xo
Kathleen says
Hi Kim. I'm making these delicious snickerdoodle bars for the 10th time at least. We just love them. I have one question. I have been making double the recipe (by doubling everything) but just noticed that in you don't double the vanilla for cinnamon when doubling. What would you recommend? Thanks
Kim Lange says
You are so welcome Leah! I'm so happy to hear how easy it was to make! 😉
Leah says
Just made this it was super good! i found it on supercook when i was looking for something to make with stuff i already had. really quick & easy to make, thanks for the recipe 🙂
Kim Lange says
You could halve the recipe in half and bake in a 9x5 pan, baking time could vary, bars will be thicker. Or make the batch and freeze some of them for later. Hope you try them Violet! xo
Violet Corda says
Would I be able to size the recipe down
Kim Lange says
Yessss! That sounds great to me too! Thank you so much!
Lorissa says
Excellent! Gonna make it for the second time tonight! Thank you !
Kim Lange says
Nothing happens if you don't use salt, some people like the addition of salt to bring out the flavors more.
ariana says
is salt optional? what happens if you dont use salt??
Kim Lange says
No baking powder in this recipe, but if you did it would just puff up a little and might not be as fudgy.
melanie says
do you use baking powder in this? and if not what happens if you do?
Kim Lange says
It will be a light and fluffy texture
Anonymous says
What consistency is the butter mixed with the sugar?
Tyler says
It’s amazing and it’s not had to make
Hunter says
Absolutely fantastic recipe! We like to double it and serve it hot under vanilla ice cream.
Kim Lange says
I haven't tried it, but I don't think it would work out. I know you can substitute applesauce for the egg.
Amiya says
Can I use applesauce as a substitute of butter?
Kim Lange says
I don't know Lor. Sorry!
Lor says
Could this be made with almond flour?
Kim Lange says
I've never tried it, but yes you could, but not sure how many you would need for a recipe, maybe 4 to 6 and definitely reduce the time down. Hope that helps Jackie!
Jackie says
Can you make these in mini loaf pans?
Kim Lange says
I know the feeling! Thank you so much Shannen!! Happy Holidays! xo
Shannen says
Delicious! I don’t even like to share them! Lol
Kim Lange says
Thank you so much Navaeh! xo
nevaeh says
this recipe is amazing .
Kim Lange says
I've not tried it, but I think you could spread batter in pan, refrigerate overnight, sealed with saran wrap and bake next day. If you try it let us know how it works out. Happy Holidays!
Alisha says
Are you able to store the batter in the fridge overnight?
Kim Lange says
Yes you could Deb. 1 /2 teaspoon to 1 teaspoon. Enjoy!
Deb Einhor says
Can you add cream of tartar to make them more like snickerdoodles.?
Kim Lange says
You can do either Kathleen. Great to hear the whole family loves them!! That makes me so happy and thank you so much for commenting! xo
Kathleen says
Love these bars. My family is seriously addicted and I have to make double every single time. Thank you for such an easy, delicious recipe. One question; do you store leftovers in fridge or counter (not that they last very long.
Thank you
Kim Lange says
Sweet! I'm so thrilled to hear your whole family approved! Thank you so much Jacqueline!! xo
jacqueline m Arico says
These are delicious and came out PERFECT!!! Exactly like the recipe! Huge hit with my family!
Kim Lange says
Thank you so much Eva! So happy to hear!! xo
Eva Ingrum says
Delish and EASY!!
Kim Lange says
Sorry to hear that Jan. I've made these many times and never had that issue and never had anyone comment they were crumbly, etc. Sounds like too much flour was added and baked too long in my opinion. 🙁
Jan says
Thought they were too crumbly. I double the batch, it just doesn't have the cookie taste
Kim Lange says
If you want to use an 8x8 use recipe as is (1x). If you want to double the recipe (2x), use a 9x13 pan. Hope you enjoy!! 🙂
lisa g. says
Hi and thanks for the recipe. You left us 2 recipes. Are we suppose top use 2 or just one entire recipe for an 8 x 8? Thank you!
Kim Lange says
Yes, you can use non-dairy butter for sure.
Kim says
Can I make this dairy free?
Kim Lange says
Yes you could do that Karla. Enjoy!
Karla says
Can I use salted butter instead and omit the salt? Thank you
Kim Lange says
Yes you can Beth!
BETH WEAVER says
is it possible to freeze these after they are baked ?
Kim Lange says
I'm so happy to hear you agree how super easy they are to make! Thank you so much Rachel!! xo
Rachel says
These are so yummy and make the house smell amazing when they are baking! Super easy to make too!
Amy says
Great recipe and easy. I cooked mine about 25 min
Kim Lange says
That's awesome to hear Karman! Thank you so much for letting us know and for making them! xo
Karman says
I used the same recipe and it also works great for snickerdoodle cookies all you have to do is add a little more flour!
Dolores says
My family always has such a hard time agreeing on dessert but with these snickerdoodle bars it was hands down a family favorite! This was such an easy recipe to follow and not many ingredients (big pluses in my book!) Thank you for sharing this amazingly yummy recipe!!
Kim Lange says
Sweet Sarah! I'm so glad to hear they worked out for you and they were a hit! That makes my day! Thank you so much!! xo
SARAh says
These were really easy to make and turned out so well! Definitely a hit! I really liked that the ingredients were simple. The amount is perfect for 12 squares. I didn't have foil so I just used canola oil on a paper towel to grease the pan, and they popped out no problem. This will definitely be a go to recipe since I know I'll always have have the ingredients in my cabinet.
Kim Lange says
That is awesome to hear Kayla! Thank you so much for letting me know! xo
Kayla says
These are delicious and easy to make! My family and friends enjoyed them!
Kim Lange says
HI Anabella! I know you can make cookies with oil, so I don't see why not, but you may need to add some more flour, like 2 - 4 tablespoons worth. Thank you so much for you sweet words! Hope they work out for you!
Anabella says
Hi amazing recipe I just wanted to know If I can substitute the butter with oil or will they ruin the taste. Thanks love your recipe ❤️
Kirsten Webber says
In the oven right now, I doubled the recipe. Just make sure you put the bars in longer if you're doubling the recipe
Kim Lange says
Yay! That's great to hear Del! Thank you so much for trying them! xo
Del says
They turned out so good! Easy to make and I had all the ingredients at home.
Sam says
Tastes good but took way more than 30 minutes to bake 🙁 took almost 45 minutes to not have the inside be complete uncooked mush
Kim Lange says
I've never tried it, but planning on it at some point. If you try it, let us know Katrina!
katrina simonpietri says
Can this be made vegan using a flax egg mixture?
Noor says
I made these this morning. My husband can’t stop eating them. They are freakin’ delicious and so easy to make. Thank you for this incredible recipes. It’s going in my recipe binder! 🙂
Kim Lange says
Yes you can, it's just for easier removal.
Amber says
Hey I'm wondering if I can skip the aluminum foil?
Kim Lange says
Thank you Brittany! So happy to hear your feedback! xo
Brittany says
Soooooo easy! And delicious!
Kim Lange says
Awesome Ava! I'm so glad you found them easy to make and I know your grandpa is going to be ecstatic because you made them! That is so sweet of you, he is going to love it!
Ava says
It was super easy to make, and I am 10! My grandpa loves snickerdoodles so I am excited to bring him this delicious treat!
Kim Lange says
You are very welcome Karen! It's one of the easiest yet yummiest bars ever for the cinnamon lovers!
Karen says
These were amazing! The family could not wait until they were cooled, gobbled them up with glass of milk! Thank you for this great recipe.
Kim Lange says
Awesome! You are very welcome! xo
Jayshree Bhakta says
Thank you very much, Kim! I tried this out and it was delicious. We really enjoyed the bars 🙂 Thanks for sharing!
Kim Lange says
Yes, just add your sugar to the softened butter and gently mash it into the butter with the tines of a fork. With your wooden spoon, stir the butter and sugar until they are light and fluffy, using your muscle power. Use a rubber spatula to scrape the mixture off the sides of the bowl periodically. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white color. Hope this helps and you enjoy!
Jayshree Bhakta says
Hi! Will it make a difference if I mixed the ingredients by hand? I don't have a mixer :/
Kim Lange says
Great to hear Julie! I'm so glad everyone enjoyed them and it all worked out! xo
Julie says
They turned out great after refrigerating for about 3 hours ! I waited to put the cinnamon sugar topping on until right before I baked it! I’m not sure I what the difference would be if you put the cinnamon sugar on and then refrigerated the dough. My husband and in laws loved it! Thanks for an amazing recipe!
Kim Lange says
Although I've never done this, I think it would be fine. It would basically be like cookie dough you put in the fridge or freezer, you may have to bake an additional few minutes though. Let us know how it works out if you do.
Julie says
Would it affect the batter of the cookies if I make it ahead of time and store in the refrigerator for a few hours until ready to bake?
Kim Lange says
30 minutes, then check and add an additional 5 if needed, but better not to overbake. xo
Aja miles says
If I’m doubling the recipe how long should I bake it ?
Kim Lange says
I'm so excited you and the boys loved them! Thank you so much for commenting and the awesome rating Mommyof3!! xo
Mommyof3 says
These are amazing. I sprinkled brown sugar instead of regular sugar and cinnamon on top. They taste like those butter cookies in the tin but so much better. Thank you for this ! My boys loved it and I can't wait to have some with coffee in the morning.
Kim Lange says
Awesome to hear! Thank you so much for commenting and the great review! 🙂
gould says
hi we made these tonight and we all loved them we ran out or sugar so we just used cinnamon on top and they were still delicious i would definitely recommend this recipe.
Eleanor says
A general tip for baking and cooking using salted or unsalted butter doesn’t really make a huge difference so you should use salted butter. Salted butter has salt which enhances other flavors like sugar. Buying only salted butter is cheaper since you only are buying one time as well. I hope this was helpful.
Kim Lange says
Hi Alana! I used unsalted, but you could use salted as well, just omit the salt. I use stick butter. I haven't tried it with tub butter but if it's real butter, I don't see where there would be a problem! Hope you love them!! xo
Quarantiner says
Hi! I was wondering what kind of butter you use? Unsalted or salted? Stick butter or can I use any tub butter? Thanks for your reply in advance! Super excited to make these:)
Kim Lange says
Hi Alison, sorry to hear that. It sounds like you over-baked them or added to much flour? I'm not sure since I wasn't there, but I've heard placing a slice of bread in the cookie jar or by placed in a zip-lock can soften cookies that are too hard; change the slice every other day. A bread slice will also keep soft cookies soft, just as it softens hardened brown sugar, so maybe try this? Bars in general should not be over-baked, or this is what will happen. Hope this helps and I hope you try making them again and take them out a few minutes earlier. 🙂 Thanks for your feedback!
ALlison says
they turned out very well when they came out of the oven, but now they have gotten hard. What should I do?
Kim Lange says
I'm soooo happy to hear this Tammy! Thank you from the bottom of my heart! ❤️❤️❤️
Tammy says
Gone in minutes. Easy to make. Can't wait to make a couple more batches for my daughter.
Kim Lange says
not needed, no.
Jmc says
No cream if tartar??
Fihama says
Hi, I just baked these blondies with some cashew nuts mixed in and turned it out well 😊. I really like the buttery taste in it.. will definitely bake it again..
Kim Lange says
Yay! Toaster ovens rock! My mom uses hers for everything! Glad to hear they were a success for you Jimi! Thank you so much for the rave review! xo
Jimi Brown says
Made these exactly like the recipe said. Only difference I made was used a toaster oven, baked at 325° for 30 minutes. Amazing! So yummy!
Kim Lange says
Yes for sure! Enjoy!
DS says
Just wondering, can parchment paper be used in this recipe rather than aluminum foil?
Kim Lange says
Sounds wonderful! Thank you Kassandra for wanting to make it again! 🙂
kassandra says
made this recipe and they came out perfect!! I even shaved down some abuelita chocolate and added it with the flour and it came out delicious!! even sprinkled some on top!! will make again !!!
Kim Lange says
That's great to hear Lauren! Wootwoot! Thank you so much!! That makes my day!
Lauren says
Tried the toaster oven and it turned soo good! Thank you! I even did your No Bake Cookie Dough Bars and they were sooo delicious! Definitely going to try more of your recipes!!
Kim Lange says
It works the same as an oven so I would think you could, although I haven't tried it. Hope you enjoy Lauren! Happy New Year!
Lauren says
Can these be baked in a toaster oven??
Kim Lange says
Either you didn't bake long enough or after you baked they set up. How did they turn out once they were cooled?
Kathleen Griffin says
i doubled recipe for 9 x 13 pan and thecdough came out gooey
Kim Lange says
That's awesome! So happy to hear that you are loving them. They are definitely the quickest, easiest dessert to please. Thankyou so much for commenting. Happy Holidays to you Leigh Ann! xo
Leigh Ann says
These bars are amazing! Thanks for sharing this recipe. I’ve made them twice in a month already.
Kim Lange says
Awesome Ticia! I'm so happy to hear that you enjoyed them and shared them! Thank you for commenting! Happy HOlidays! xo
Ticia says
We made these today for our neighbors! Delicious and Kid friendly as well. Thanks!
Kim Lange says
The caramel extract sounds good actually! So happy they turned out for you Ruth! Thank you so much for trying them! xo
Ruth says
I've been wanting to make these for a little while, so I got busy today and made them. Amazing - even though I messed them up! I have been using caramel flavor/extract and I grabbed my "vanilla" really quickly to put it in the dough. Oooops! It was the caramel. I put 1 1/4 tsp. of vanilla in it also.
These turned out really good! I love Snickerdoodles - my favorite cookies!!
Kim Lange says
You are so sweet! Thank you so much Becky! We love them too!!
Becky says
I can’t tell you how many times I have made these and they always turn out wonderfully! They are my grandkids lunch box favorites.
Kim Lange says
Yes you can Doug. Layer the cookies or bars in a single layer inside your gallon size bag. You’ll probably fit about 12-15 cookies or bars to a layer, then place a paper towel on top (inside the bag) and add another layer. Seal and freeze.
To defrost: Let them set on the counter to come to room temperature. Don’t remove the paper towel, that will absorb the moisture as they thaw. Enjoy! xo
Doug Weller says
An you freeze these?
Kim Lange says
Wow! That's amazing! I'm so happy to hear that Josh and thank you so much for sharing your experience. xo
Josh Vlahos says
Amazing i baked them on my pellet grill and they rocked
Kim Lange says
Erin, yes that is a great hack! Love it and thank you!! xo
Erin Hoffman says
Great recipe!
life hack: use your butter wrapper to press down and spread with.
Kim Lange says
I'm so happy to hear that Jenny! Thank you so much for trying it and your review! xo
Jenny says
These are marvelous! I added a tad more of the topping, but I love the texture of the cookie itself. Thank you so much for this recipe! 🙂
Kim Lange says
Lulu, It sounds like you over-baked them; maybe added too much flour or maybe the temperature on the oven is a little off? These would be better to add less than more flour, so when making them next time, I would use a tablespoon less and underbake them. It's a little better to underbake, so even if they look underbaked, take them out at 27 minutes and let them continue baking and set up. Hopefully this will work for you? xo
Lulu says
Just made a batch of these. They were great when they first came out of the oven but after they cooled became super hard (even though I had put them in a tightly sealed tupperware!). I wonder what I did wrong?
Kim Lange says
Wow! I'm so happy to hear that you did bake these and I'm so glad you enjoy them! Thank you so much! xo
Anonymous says
I’ve Been looking for recipes with no baking soda, powder or cream tartar because I never bake 🤣🤣🤷🏻♀️ So this was easy fun & delicious for whenever my family ask for a snack.
Kim Lange says
I would check it at 22 minutes and then every 2-3 minutes after that. Hope you enjoy!!
Anonymous says
If you double and use a 9 x 13 pan, do you change the cook time?
Kim Lange says
I'm so thrilled your whole family loved them! Easy, peasy recipe, so glad you enjoyed and thank you so much for your awesome review! xo
Kim Lange says
I'm so happy to hear that Shannon! Thank you so much for the awesome rating and comment! So kind! xo
Shannon says
These were so good, and so simple. My family gobbled them right up. The crust was divine❤ I double the recipe and baked in a 9 by 13. It took about 30 minutes or so to bake.
Kim Lange says
Sure, I just like easy removal and easier clean up. Enjoy! xo
ellen landskroener says
Can we skip the aluminum foil lining and just grease the pan well? Why do we need the foil lining.
Kim Lange says
Hi Connie, yes if you double the recipe you do use a 9x13 pan. I believe her issue was, she would have to figure out the time to bake, since I didn't put it in the notes along with the doubling the recipe. Sorry to cause confusion. I hope it worked out for you! xo
Conni says
The LAST line of the instructions says double the recipe and use a 9x13 pan! I'm confused by your answer to Josie. But I doubled, and it looks just right in a 9x13.
Kim Lange says
Stephanie! That's so awesome you are making more for your son and friends and I'm so thrilled to hear you're a new follower! That is the best news! xo
Stephanie says
Omg these are soo amazing and very simple!
My teen son told me i did not make enuf for when his friends are over so im making more tonight 😋. Im hoping this will motivate him to do the dishes .Thanks i am a new follower of yours ..Happy baking .
Carol B says
Easy and delicious! I made them for a bake sale at church. We had to make our baked goods with Fair Trade sugar. And these bars turned out awesome! Chewy and snickerdoodley. Thank you!!!
Kim Lange says
Yes you could, they'll just be brown sugar Snickerdoodle bars, probably more like blondies, but still good. Hope you enjoy.
Anonymous says
Can you use brown sugar instead of white? Thanks!!
Keela says
Tasted more like a coffee cake to me rather than a bar. I let it cook 25 min instead of 30 so i wouldnt think it overcooked...
Kim Lange says
Great idea with the road trip snackin'! These really are perfect for that. Thank you so much for the awesome review and hope there's many more road trips to come! xo
Cara says
This is my third time making a double batch of these, and they are amazing! They even freeze well. They've become our family's official road trip snack. They last in a Ziploc bag for a couple of days, there's no chocolate chips to melt and get everywhere, and they're such a welcome break from fast food. The classic snickerdoodle flavor in a snap. Thank you so much for sharing! <3
Kim Lange says
Now you know what I go through Pam and I can't resist sweets on a daily basis! Thank you so much for the awesome review, these are always a hit anytime of the year and I'm so glad you enjoyed them. xo
Pam says
Oh my stars!!!! Talk about YUM!!!! Just finished making these. I did the double batch in a 9x13 and they turned out great. I was initially concerned because there is so much butter compared to the amount of flour, but it works fine. I baked them approximately the same as the time for the 8x8. Just do what’s recommended and look for the slightly browned edges and they will be perfect. Soooo easy! Thanks for the recipe.... now about the 4 pounds I gained recently.....yikes!! These cookie bars aren’t helping ??
Kim Lange says
I'm so happy you loved them!! Thank you so much for following, that's so awesome! xo Makes my day!
A says
Loved it!!! Now following
Kim Lange says
It's just to get them out of the pan easier when you cut the bars on a cutting surface. Hope that helps and you enjoy! xo
Anonymous says
Making these now, was wondering what the aluminum foil does?
Kim Lange says
Yay! I'm so glad you all enjoyed it! Thank you so much for sharing!
Anonymous says
Wow, these were amazing! Also, so quick and easy! I had the batter mixed and ready to put in the oven in 8 mins. I doubled the recipe and did the 9 by 13 pan you suggested, and I’m so glad I did bc the crowd I made them for ate every single one of them and still wanted more! I will be making this for again. Thanks for shari g this recipe with us.
natalie says
What rudeness! These are delicious!!
Kim Lange says
Yes you can just double the recipe and put it in a 9x13 pan or 2 8x8 pans. Timing may vary a little if using a 9x13 pan and bake a couple minutes more. Enjoy!
Joyce x says
Is there any instructions for doubling the recipe? Or just double up on everything?
Tierney says
Just made these as a late snack for me and my husband because we wanted something sweet. Although when I opened the fridge I realized we were out of eggs ? a quick google search let me know I could mix 1tablespoon of flax seed and 3 tablespoons water as an egg replacement. I was worried it’d change the texture but it worked out perfectly. These are amazing
Kim Lange says
The 8x8 bars are thicker than the 9x13 bars, so they require just a little more time when you are doubling the recipe, you would not double the recipe for the 8x8 bars. Hope that helps and hope you enjoy! 🙂
Amanda says
I'm confused... baking time on the recipe (for an 8x8 pan) says 30 mins. Baking time provided in comments for a doubled recipe (9x13) is only 22-25 mins??? Wont more batter need more baking time?
Kim Lange says
Hi Harriett! I would say 3-5 days! Thank you so much!!
Harriett says
Great recipe! They are delicious! I was wondering how long these will stay fresh refrigerated in a sealed container?
Jenn says
These came out so soft and tasty!!! They also berley came out of the oven
Kim Lange says
Yes you can. Just place them in a single layer in a bag or airtight container and freeze for up to a month. xo
Mindy says
Sorry...I want to make these for my sons graduation party.
Do they freeze well?
Kim Lange says
Yea let me know how it works out! 🙂
cristal says
I used all purpose, I'm going to try again tonight. Regardless of how it came out everyone liked the "cake" hehehe
Kim Lange says
I'm so glad you enjoyed them Christine! Great to know about the gluten flour! Awesome!! Thank you so much. 🙂
Christine says
It is not too often that I post a review, but I made these today & needed to let you know that they were delicious! I used gf flour and they were perfect! Quick, easy, buttery & perfectly cinnamon sweet! Thank you!
Kim Lange says
Cristal, did you use self-rising flour? I've made these plenty of times and never had that issue.
Cristal says
Followed the receipe exactly and doubled the batch, used a 9x13 pan. They came out like cake, very fluffy and about 1.5 inches thick. Not sure what I did wrong
Cherie says
Has anyone tried making these without lining the pan with foil? I'm wondering how necessary that is. I had so much trouble spreading the dough in my foil lined 9x13 (I doubled the recipe). The foil was moving around so much and the dough wouldn't spread nicely- nearly drove me crazy trying to get it even!
Anonymous says
These are excellent! Chewy and crispy and delicious!
Kim Lange says
Hey Frani! 🙂 25 minutes or so in a 9x13 pan if you are doubling it. I wouldn't double it and put it in one 8x8 pan though, you would have to use 2 8x8 pans, just in case you were wondering that. Thanks and hope you enjoy!
Frani says
If I want to double ingredients,, is the cooking time still 30 min. Or is it going to have to cook longer??
Kim Lange says
Carmen, they were made to be fudgy and chewy. Just bake them longer, no need for more flour.
Carmen says
They do taste good but they are very fudge, need more flour.
Kim Lange says
I just use foil or parchment paper because I like to take the bars out of the pan by pulling the tin foil or parchment paper ends and then leaving them on it so I can cut nice even squares in stead of cutting it in the pan, but you don't have to use it if you don't want to, but you do have to use the non-stick spray. 🙂 Hope you enjoy! Happy Holidays!
Deborah says
Why use foil and no stick spray?
Kim Lange says
I'm so glad you enjoyed them Steph! Thanks so much and Happy Holidays!
Kim Lange says
That is soooo awesome Gail! Woohoo! Sounds like you might have more chilly weather this weekend. Stay warm and I love the idea of giving these. Easy to make and they're yummy like you said! 🙂 Thank you Gail for the rating! 🙂 Happy Holidays!
Gail sakaloglou says
I was in the mood for something cinnamon today. It's a chilly day in Florida. I had all of the ingredients, so I figured "why not?" What I didn't expect, was the party in my mouth that just happened! These are exceptional!!! They might be my new favorite....and I am a seasoned baker. I was thinking about making baklava or assorted Italian cookies to give away this Christmas. Guess what! I'm giving these!!!
Kim Lange says
I'm so glad Mic! This is such a great recipe like you said for ingredients right in your pantry to make this! Thank you so much!
Mic says
Soooo good! Doubled it used a 13x9 pan for 28 minutes and they were perfect... with ingredients always on hand is a plus!
Kim Lange says
I'm so glad you found it here! Thank you so much Gavin for commenting!
Gavin Clark says
I was looking for a QUICK snickerdoodle substitute and found it. This is an AWESOME recipe. It's very similar to the wedding cake cookies with an egg added in. Impressive!!!
Kim Lange says
Cream of tartar makes them a little chewier and tangier. If you were to use it, I would use 1 teaspoon cream of tartar with 1/2 teaspoon baking soda. I haven't tried it with this recipe but I make snickerdoodles with them. I'm so happy everyone love them! Thanks so much for sharing and your rating! xo
Samantha says
I made these & my coworkers DEMOLISHED them!I was just wondering if cream of tartar would change the taste or texture much...I’ve never made regular snickerdoodles, so I’m just wondering!Thanks for this yummy, quick, & painless recipe!
ChocolaTess says
I'm so glad you tried them!! I like making a double batch especially because of that reason you speak of! 🙂
2pots2cook says
Mada half a batch of cookie bars this week end ! I will NEVER repeat that kind of mistake again ! Gone in a flash of light ! Thank you for this delicacy !
ChocolaTess says
Yes, just double recipe Cassandra! If you want to add cream of tartar feel free. Enjoy!
CASSANDRA johnson says
How can this be made into a 9×13? And add some cream of tartar
ChocolaTess says
Thank you so much Amy! 🙂
ChocolaTess says
You are so sweet!! *hugs* I really hope you enjoy them and enjoy your week as well!! 🙂
2pots2cook says
Dear Kim, snickerdoodle dessert is on my list for a long time because before I started blogging, I even did not know they exist. Holy Cow ! It seems to be the right time to do them. Will let you know how it worked. Promise. And, you know, I really enjoy your place: very comfortable 🙂 Enjoy the week end, dear !
Amy (Savory Moments) says
These look absolutely addictive! I love the idea of making these into a thick bar. Yum!
ChocolaTess says
So glad you enjoyed them Joceylyn. One of the things I do when I make them is cut them while they are still warm and then I put them in a ziplock bag right away. After sitting a 4 days in the ziplock, when I tried them, I noticed they stayed really moist and chewy. 🙂
Jocelyn says
Was craving dessert last night, didn't have much on hand but thought about snickerdoodles and didn't have cream of tartar. This was a great recipe in exchange!! So delicious. My significant other loved them too! They were great while still warm, and chewy which is our favorite. They got fairly hard overnight but I'm sure they'll be great warmed back up. Thank you for sharing!
Kelsie | the itsy-bitsy kitchen says
Drop cookies and I have a love-hate thing--I love to make them but UGH dropping them onto baking sheets is too much sometimes. I love that these are so much quicker!
Kelly @ Kelly Lynns Sweets and Treats says
Yum!! I have made something similar and they are always a hit at parties!! Who doesn’t love snickerdoodles with the added benefit of not rolling 10,000 cookies in the topping hehehehe. Yum!! Pinned!
ChocolaTess says
I love your description Lauren! Thank you so much!! xo
Lauren says
Just made these and they are the BOMBEST snickerdoodle bars ever!!! New favorite.
ChocolaTess says
So glad you enjoyed them JC!! Awesome!!
JC says
I made these today! They were very easy to make and tasty!
ChocolaTess says
I'm so glad you enjoyed she enjoyed them! Thank you so much for letting me know!! xo
Jennifer Kurth says
I made these for a friend's house warming gift. These are so good, she absolutely loved them! 30 mins to bake is spot on, they came out perfect! Thanks for the great recipe!
ChocolaTess says
What a great idea Alice! Perfect for the occasion! Happy Easter dear!!
Alice owens says
Made these two weeks ago - had a serious sweet tooth and had all the ingredients. Family loved them. Now baking two batches for Easter Celebration.
ChocolaTess says
Thank you Phyllis! I am so glad you enjoyed! 🙂 Happy 2018!
Phyllis Dodd says
Thank you! Wonderful recipie. I will for sure double next time!
Anonymous says
OH MY YUM!!!! So easy and SO good! I just baked a batch and sat down with a glass of milk! Made them for a friend and wanted a small batch so I wouldn't keep some and be tempted! You can bet next time I will double the recipie. Thank you!
ChocolaTess says
Afton, you are soooo welcome and I'm so glad you loved them! Aren't they the best and easy!!?! Yes!!
Afton says
I absolutely loved the way these turned out! Delicious taste and texture! Thank you. ??☺️
ChocolaTess says
Yes, that will work! 🙂 Enjoy!
Anonymous says
Making the bars this weekend in 9x13 pan---is baking time 22-25 minutes for doubling the recipe? Thank you !!!
ChocolaTess says
22-25 minutes, but don't overbake for moist cookie bars! 🙂 Happy Baking!
Anonymous says
Baking time for doubling recipe in 9x13 pan please!!
ChocolaTess says
Josie, you use an 8x8 if you want to half it. (it's in the first line of the Instructions). I hope that helps, I hope you love them and don't overbake for the fudgy! Thanks so much for stopping by!
Josie says
The drawback to telling me I can double the recipe and use a 9x13 means I have to guess the new baking time! Hopefully I'll figure it out on the first try;)
Amanda says
Can't wait to try these with my son! Thanks for sharing. 🙂
ChocolaTess says
Thanks Grace! 🙂
Grace @ The Big Reveal says
Another great recipe. Thanks for sharing it over at the linky party. Have a great week.
ChocolaTess says
Hi Renee,
I thought so too, but tasting is believing and there are substitutions for Cream of Tartar if you don't have it. Cream of Tartar is an leavening agent. If cream of tartar is added, the taste won't change, but the texture would be a little less dense, and a a little more cake-like. Once you've made these, you won't want to go back to the cookie form. Hope you try them and judge for yourself! Happy Baking!
Renee Sue says
Snickerdoodles aren't Snickerdoodles without Cream of Tartar.