Snickerdoodle Bars

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I know I say this often, but this time, it’s true! These snickerdoodle bars are easily one of the best treats I have ever made.

A few years back, I tested several snickerdoodle recipes and most of them were just okay. None of them really wowed me. I kept trying and making adjustments until I came up with these bars instead of cookies. Not only are bars easier to prepare than cookies, but they are super soft, with the right amount of chew. When I say these are SPECTACULAR, I really mean it. They are just so dang good!

These bars are made in a sheet pan, so they can feed a crowd. This is the perfect treat to bring to a family gathering, potluck, or other event.

Ingredients 

Softened butter 

I use salted butter for just about everything, but if you prefer to use unsalted butter, add just a pinch more salt.

Salt

The only salt I use is REDMOND REAL SALT*. I love it because it is pure, unprocessed, and full of naturally-occurring trace minerals. It has no fillers, anti-caking agents, additives or unhealthy pollutants. Redmond real salt has been mined from an ancient sea bed in central Utah- making it true, mineral rich sea salt! I get my salt HERE.*

You can get 15% off with my affiliate discount code, “AMBERSKITCHEN”.

To make it more cost effective, I buy in bulk and order a 25 POUND BAG* of salt every few years. I store it in a bucket or in mason jars and it lasts me a few years.

*This is an affiliate link and I may receive a commission on your purchase. Thank you for shopping through this link. 

Brown sugar

Brown sugar makes these bars super soft, moist, and chewy.

Eggs

Use 3 whole eggs for this recipe.

Vanilla

Vanilla extract adds such a delicious flavor to these snickerdoodle bars. I like to use high-quality pure vanilla extract. 

Baking soda + baking powder

Baking soda and baking powder give these cookie bars the perfect rise. They end up slightly puffed when done baking, but as they cool they have the absolute best texture.

Cinnamon + cane sugar

Cinammon and pure can sugar make the most delicious snickerdoodle topping 

Flour

I use all-purpose flour for my cookie bars. I like to use Lehi  LEHI MILLS*. Use Affiliate Coupon code “AMBERSKITCHEN” for 10% off)

How to Make Snickerdoodle Bars

Start by preheating your oven to 350°F and greasing a 17×13 inch sheet pan. This recipe is baked in a standard jelly roll pan so the bars are a little thinner, kind of like Texas Sheet Cake. If you want thicker bars, you can make them in a 9×13” pan with this recipe here! 

Make the dough using the classic creaming method. First, cream together the butter and brown sugar using a handheld or stand mixer for 2 minutes. Then, add the eggs, vanilla, cinnamon, baking soda, and baking powder, and mix well. Gently stir in the flour. Be careful not to over mix it. 

Pour the batter into the sheet pan and spread the batter evenly. The batter will be VERY sticky and hard to spread out evenly. It helps to use some parchment paper to pat the dough down flat. Make the topping by combining sugar and cinnamon, then sprinkle it evenly over the batter. 

Bake for around 17-20 minutes. The bars will puff up very tall in the oven and you may think they are going to spill over- don’t worry, they wont. Once done, they will deflate as they cool. Let cool before cutting into squares so they can set up fully. The top will be wrinkled- and that’s how it’s meant to be. As it cools, the texture will become chewy and delicious. Enjoy your treat!

More Dessert Bar Recipes

Browned Butter Sourdough Chocolate Chip Cookie Bars

Pumpkin Bars with Cream Cheese Frosting

S’mores Bars

Happy Cooking!

I hope you love this recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN

Snickerdoodle Bars

I actually tested over ten snickerdoodle blondie recipes and this one blew the rest out of the water! So soft. So chewy. I am willing to bet this will be your favorite recipe from my page!

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 38 minutes minutes

Servings: 20 squares

Ingredients

• 3 sticks softened butter (I use salted butter)
• 3 cups brown sugar
• 3 eggs
• 1 1/2 T vanilla
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 3 cups flour

Topping

• 1 tsp cinnamon
• 3 T cane sugar

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Instructions

• Preheat the oven to 350°F and grease a 17×13 inch sheet pan. 
• Whip butter and brown sugar together for 2 solid minutes, using a handheld or stand mixer. 
• Add eggs, vanilla, cinnamon, baking soda, and baking powder. Mix well. 
• Add flour and gently mix in.
• Add batter to prepared baking sheet. Spread out as evenly as possible. 
• Combine the topping ingredients: sugar and cinnamon and mix together, then sprinkle evenly over the top.
• Bake for about 17-20 minutes.
• Take out of the oven and resist the urge to dig right in until it has cooled. The edges will have puffed up more than the center. That is perfectly fine. Once it has cooled, it will take on a delicious and chewy texture. Cut into squares and enjoy!