Name: Chewy Snickerdoodle Bars
Prep time: 10 min
Cook time: PT-487115H46M7S
Total time: PT-487115H46M7S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp cream of tartar; 1 tsp baking soda; 1 1/2 tsp ground cinnamon; 1/2 tsp salt; 1 cup unsalted butter, room temperature; 1 1/2 cups granulated sugar; 2 large eggs, room temperature; 2 tsp pure vanilla extract; Additional cinnamon + sugar for topping

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A thick, buttery, soft and chewy cinnamon sugar bar that tastes just like a classic snickerdoodle cookie—minus the rolling, chilling, and scooping!

Chewy Snickerdoodle Bars

Why You’ll Love This Recipe

I love how these bars come together in no time—no chilling, no individual cookie scoops, just one comforting 9×13 pan full of golden delight I can slice and share. They’re sweet, cinnamony, with that signature tang from cream of tartar, and perfect for any crowd. Kids (and adults) can’t resist the crackly cinnamon sugar topping!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Cream of tartar
Baking soda
Ground cinnamon
Salt
Unsalted butter, room temperature
Granulated sugar
Eggs, room temperature
Pure vanilla extract
Additional cinnamon + sugar for topping

Directions

Preheat oven to 350°F. Grease and line a 9×13 pan with parchment paper.
In a bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
In another bowl, beat butter and sugar until light and fluffy (about 3 minutes). Add eggs and vanilla; beat to combine.
Mix in dry ingredients until just combined.
Press dough evenly into prepared pan.
In a small bowl, stir together topping cinnamon and sugar; sprinkle generously over dough.
Bake at 350°F for 25–28 minutes, until edges are set and the center is still slightly soft.
Cool completely before slicing into bars.

Servings and timing

Makes about 24 bars.
Prep time: 10 minutes
Bake time: 25–28 minutes
Total time: ~40 minutes

Variations

Add mix‑ins: Stir in up to 1 cup chocolate chips, chopped nuts, or dried fruit.
Half-size batch: Use an 8×8 pan; bake 18–20 minutes.
Frosting option: When cooled, spread cream‑cheese or buttercream frosting.
Spiced twist: Add pumpkin puree and pumpkin pie spice for autumn vibes.

Storage/reheating

Room temp: Store in an airtight container for up to 5 days.
Freeze: Wrap cooled bars in plastic then foil; freeze up to 3 months. Thaw overnight in fridge.
Reheat: Warm individual slices for 10–15 seconds in microwave or a few minutes in a warm oven.

FAQs

What’s the role of cream of tartar?

Cream of tartar gives snickerdoodles their signature tang and contributes to the chewy texture. If I skipped it, the bars still taste good—but they’ll lose that classic snickerdoodle vibe.

Can I use salted butter instead?

Sure! I just omit the added salt in the recipe when I use salted butter to balance the flavor.

How do I avoid dry bars?

I use a kitchen scale for accuracy and make sure not to overbake—when the edges look set but the center jiggles slightly, it’s time to pull them. They firm up as they cool.

Can I make these gluten-free?

Yes—substitute a 1:1 gluten-free flour blend (with xanthan gum). The texture stays soft and tasty.

Can I turn the dough into cookies?

Absolutely. Scoop dough into balls, roll in cinnamon sugar, and bake at 350°F for about 8–10 minutes until edges are set.

Conclusion

I hope these chewy snickerdoodle bars bring warmth and comfort to your kitchen as they do to mine. They’re simple, crowd-pleasing, delightfully cinnamony, and perfect any time you crave a sweet treat without the fuss. Happy baking!