Cinnamon and sugar collide in these Soft and Chewy Snickerdoodle Bars. One bite and you’ll be hooked! Perfectly chewy with a crackled top.
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I never met a person who didn’t like snickerdoodles. (By the way, if you haven’t yet learned How to Make Thick, Soft, Chewy Snickerdoodles, you must try my recipe!) There’s something so comforting about the warm, buttery, sweet, cinnamon cookies. Now it’s easier than ever to have that fresh baked goodness. Enter: Soft and Chewy Snickerdoodle Bars!
These bars are magical. They are soft and chewy with a slight crunch on the outside from the cinnamon sugar topping. They are buttery yet light. They are completely and totally addicting!
It’s almost worth making these simply for the aroma that will fill the air as they bake. Ahhhhh. It’s hard to beat one of these snickerdoodle bars fresh from the oven! Go ahead and make a batch – I know you will love them!
If you make these Snickerdoodle Blondie Bars, I would love for you to leave a star rating and comment here on the blog! It’s helps me to know what you are making and loving and it’s helpful to other readers as well!
If you take pictures, I’d love to see them!! Tag your recipe pictures with #backforsecondsrecipes on Instagram and tag me @BackforSeconds!
More Easy Cookie Bar Recipes to Try:
- Fudge Stuffed Chocolate Chip Cookie Bars
- Snickerdoodle Apple Pie Bars
- The Best Congo Bars
- Soft and Chewy Oatmeal Cream Pie Bars
- Peanut Butter S’mores Bars
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Soft and Chewy Snickerdoodle Bars
Ingredients
Cookie Bars
- 1 cup unsalted butter (softened)
- 2 cups brown sugar (packed)
- 1 tsp ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs
- 2 teaspoons baking powder
- 2 2/3 cups all purpose flour
Topping
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350
- In a mixing bowl cream together the butter and sugar.
- Add the cinnamon, salt, vanilla, and eggs, and mix well.
- Add the baking powder and flour, a little at a time, and mix until incorporated.
- Spread into a greased 9x13" pan.
- In a small bowl whisk together sugar and cinnamon and sprinkle evenly over cookie dough.
- Bake for 20 minutes or until a toothpick inserted in the center of the pan comes out with fudgy crumbs. Do not over bake.
- Let cool before cutting. Store tightly covered.
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Originally published on Feb 27, 2014
Terrie Mullet says
Very Very good. I used a foil pan that was slightly smaller than a 9×13 since I was taking them on the go. Since they were thicker, I left them in the oven for 30 minutes which was perfect.
Shannon says
Can I use margarine??
Stephanie Brubaker says
I would not use margarine in this recipe. Butter really works best 🙂
Patt says
I want to make these so bad but only have salted butter. What can I do? Can I just omitt the salt in the recipe?
Stephanie Brubaker says
Yes! Just add a pinch of salt to the recipe instead of the full amount. Enjoy! 🙂
Margaret says
I am considering making these for holiday baskets we deliver to clients. I make all the baskets in a couple of days, then we deliver them over the next week. I worry with some recipes about the cookies getting dry before the clients enjoy them, so I am wondering about scooping this batter into mini-muffin liners for baking, more like a cookie ball. Wondering your opinion on how this would work for this recipe.
Melissa says
Made these and they were delish!! Thinking about using it for a cookie exchange- have you tried freezing them? If so, how long did they last?
Stephanie Brubaker says
So glad you liked them! You can absolutely freeze them! They will last up to 3 months in the freezer.
Tammy says
I was searching on Pinterest this morning for a new bar cookie recipe when I came across your Snickerdoodle bars. I am so glad I did! I made them twice today and everyone loved them! My family likes a soft cookie and this recipe gave them that. Thank you so much for sharing.
Jane says
Took these out of the oven about an hour ago and ….so far I’ve already had three lol. They are soo good! What I did was press it into a cookie sheet – 10 x 13 maybe? – and got a nice bar that isn’t too thick but not thin and crunchy either. These will be made again…though next time I’ll sprinkle more cinnamon sugar on top. Forgot this time that a larger area might need more to sprinkle on lol.
Laura K says
I brought these to a family reunion vacation a few weeks ago, and they were a HUGE hit! Everyone loved them, and the whole batch was gobbled up in a flash. I am making them again tonight for another family vacation (with the other side of the family this time!). The only change I made was to add to the topping amounts—I used 1/4 cup sugar and 3 tsp cinnamon, just because I really wanted a nice sweet crunchy top. Thanks for the recipe! It’s going to be a regular in my house, too.
Missy says
Can these be frozen?
Pam says
I have made this twice – very good flavor and well received by all. The recipe calls for 9 x 13 pan which makes a rather thick bar – not as pictured and needs much longer time to bake.
Jennifer says
Was wondering if you could make these in a muffin tin instead of a 9×13 pan?
Faye says
Hi, Sorry if this has already been asked and answered but it doesnt say whether its 350 Fahrenheit or Celsius? Thankyou!
Stephanie Brubaker says
I’m sorry for the confusion, Faye. 350 Fahrenheit 🙂
Cheri Johnson says
Made these yesterday (3 pans worth) for PADS lunches. Wanted something not chocolate for summer. I noticed no cream of tartar in the recipe. I’m not a fan of it in the snickerdoodle cookie, so glad it wasn’t included. Had to test one, and one became another for my husband. These are everything you described in your commentary, absolutely moist creamy and so delicious! Thank you. Summer picnic is where these are going next. It did take a little longer than 20 mins, but I kept poking it and looking for the moist crumbs on my cake tester!!
Melanie says
Hi can this be cook in an oven toaster? Thanks! 🙂
Stephanie Brubaker says
Hi Melanie! To be honest, I’ve never tried it! I don’t see why it wouldn’t work though – please et me know if you try it!
Dusty says
This looks very similar to my son’s traditional birthday “cake” (he doesn’t like icing, or cake really). The recipe I make also has cinnamon chips mixed in at the end and a heavy cream and cinnamon glaze drizzle after they’re cooled. I’ll have to try this recipe (though definitely after his birthday – can’t mess up tradition).
Stephanie Brubaker says
Oh that version sounds amazing! Definitely try these sometime – I make them often. They are so so good!
Kathy says
Love your blog…but thought you ought to know, when I clicked on the link for the cookies from Pinterest, it flagged your blog as one containing inappropriate content…which I usually avoid but I could see your address bar and realized it couldn’t be inappropriate…I don’t know how you fix that….but excuse me, I’m going to go make some snickerdoodle bar cookies now. ☺️
Jennifer K says
I made these last night and they are delicious!!! They go well with a cup of coffee in the morning, btw. Great recipe. This has been added to my recipe box and will be used many times I predict.
Stephanie Brubaker says
I’m so glad to hear you love them, Jennifer! These are a treat we make over and over at my house. And, I might have to try one in the morning with my coffee next time 😉 Thanks for the comment!
Maya Smilen says
i was wondering if these would still turn out good without vanilla?
Stephanie Brubaker says
I bet they would still be delicious without the vanilla, but it does add a little something extra, so I do recommend using some if you can 🙂 These are one of our favorites – enjoy!
Kelly Braswell says
I was worried that I had messed up as my dough seemed really thick, but these are magnificent!! New family favorite, thanks for sharing!
Tiffany linker says
I do not have a ” brownie sheet” more like a cake pan, but will able to use that
Tina says
Have no brown sugar on hand. Can I use white sugar????
Stephanie Brubaker says
It really won’t turn out the same with white sugar. It’s worth a trip to the store though – trust me 🙂
Heather Bruce says
Made these hoping they would be a good comfort food during a difficult time for my family. Everyone LOVED them and was asking for the recipe! They were delicious! I’ll be making them again soon.
Stephanie Brubaker says
Thank you so much for taking the time to comment. I am so glad you were all able to enjoy a treat during this difficult time.
Leah says
These were delicious! The only difference is that when I took them out at 20 min, they were not done. It took about 35 minutes total. They are heavenly though!
Definitely keeping this recipe!
Sue Michaels says
Made these yesterday–excellent. Followed the directions exactly except they took 45 minutes to bake. Thanks so much for sharing; will definitely be making these again and again.
Linnea says
I just took these out of the oven! Cant wait to bite into a piece…thanks girl!
Jason Hawkins says
For anyone interested in making these with margarine, it does not work at all. I made some last night and all that my friend had was margarine. They turn out like cake. It was ok, but definitely not what I was used to when I made them with butter.
Stephanie says
Butter is always best 🙂
Sarah says
Thanks for this, I was wondering the exact same thing.
Joanna says
Made these tonight – fantastic! So easy! Thanks for sharing a great recipe! 🙂
Kathy c says
Your recipe sound wonderful. I was wondering if I don’t have unsalted butter can I use regular butter. Thx thx thx
Stephanie says
Yes! Just only add 1/4 tsp of salt instead of 1/2 tsp so you don’t end up with salty cookie bars 😉 Enjoy!
KathyC says
Thank you!!
Paula says
Just wondering what kind of brown sugar did you use? Light or dark.
Stephanie says
Light brown sugar 🙂
Paula says
Thank you!
Dawn says
I made the snickerdoodle bars and it came out cakey, more like a coffee cake. Husband loves it anyway. What did I do wrong? I followed the recipe, so I don’t know where I goofed. I so wanted the chewy.
Stephanie says
It sounds like you added too much flour. However if you are positive you followed the recipe, I think the problem is that it was over baked. You want to pull it from the oven while it still looks slightly underdone. That is what gives it the chewy, yummy texture. I hope you give them another try, maybe baking a few minutes less next time. Hope this helps, Dawn!
Laura Dembowski says
Snickerdoodle bars are the best! I want to dive right in to these!
Ginnie says
I’ve really been craving cinnamon lately, so this is right up my alley;) Thanks for sharing!
Jenni says
Snickerdoodles are definitely one of my favorite type of cookies so these look amazing. They look so chewy!
karen says
Looks delicious! I’m passing this recipe onto my husband since he does all the cooking! He loves Snickerdoodle cookies so these bars will be a big hit!
Toni Anderson says
Your recipe calls for baking powder, but your instructions say baking soda. I am assuming the coorect ingredient is baking powder, but wanted to be sure before I am salivating at the smell, only to be disappointed, if I used the wrong one. I make the cookies, bread and cupcakes/cake—these sound great!!!
Stephanie says
Thanks, Toni! You are correct, it should be baking powder. I just fixed the recipe, sorry about that! These are so tasty – hope you enjoy!
Elaine says
I am definitely making these snickerdoodles. The ingredients list baking powder, but cooking directions say to add flour and BAKING SODA. Which is it?
Stephanie says
So sorry about that! Baking powder – just fixed the recipe. Hope you love them!
Dorothy @ Crazy for Crust says
Those look gooey and amazing!!!
Stephanie says
Thanks, Dorothy!
Erin @ The Spiffy Cookie says
I would elbow someone to get one of these bars. I’m obsessed with snickerdoodle blondies!
Stephanie says
Haha!
Laura @ Lauras Baking Talent says
I love snickerdoodles. These look absolutely delicious!
Stephanie says
Me too! Thanks, Laura!
Betsy | JavaCupcake.com says
I absolutely LOVE Snickerdoodles and these bars look amazing! Great recipe!
Stephanie says
Thank you, Betsy! I love them too 🙂