Oh, These Chewy Snickerdoodle Cookie Bars! My Sweet Obsession
Hey there, cookie lovers! So, you guys, I have to tell you about these Chewy Snickerdoodle Cookie Bars. My journey to getting them just right? Let’s just say my kitchen has seen a LOT of cinnamon sugar lately, and I’m not mad about it! I think I’ve baked them, like, a bazillion times, always fiddling – a bit more of this, a touch less of that. It all kinda happened by accident one drizzly afternoon. I was seriously craving that cozy, classic snickerdoodle hug, you know? But I was also feeling a little lazy and wanted something faster, something easier to share than making a whole bunch of individual cookies. And BAM! The idea for these incredible bars just popped into my head! What’s the big deal about them? Just picture this: all that buttery, cinnamon-sugary amazingness you adore in a snickerdoodle, but transformed into these super easy, unbelievably chewy bars. Seriously, they’re a total lifesaver when you want easy cookie bars that still have that iconic cinnamon sugar cookies vibe. You’re gonna flip!
Your Shopping List for Chewy Snickerdoodle Cookie Bars Heaven
Alright, ready to dive into making these mind-blowing Chewy Snickerdoodle Cookie Bars? Fantastic! Here’s the loot you’ll need. I always say, good stuff in, good stuff out, especially with baking, but hey, I’ll throw in some ideas if you need to swap things.
For the Cookie Bars (the main event!):
- Unsalted Butter (1 cup / 226g): You want this super soft, like you can poke it and it gives, but definitely not a puddle. This is SO key for that soft, chewy texture we’re all after. If all you’ve got is salted, no worries, just use a tiny bit less salt later.
- Granulated Sugar (1 ½ cups / 300g): For that perfect sweetness and chewy center – yum!
- Large Eggs (2 of ’em): Let these hang out on the counter for a bit to come to room temp. They just mix in way better, trust me. They’re like the glue holding our buttery cookie base together.
- Vanilla Extract (2 teaspoons): Good ol’ pure vanilla extract, please! It just adds that warm, fuzzy feeling in flavor form.
- All-Purpose Flour (2 ¾ cups / 330g): The workhorse of our bars! Just gently spoon it into your measuring cup and level it off; don’t squish it down! If you’re doing the gluten-free thing, I’ve heard a good 1:1 gluten-free baking flour works pretty well for these.
- Cream of Tartar (2 teaspoons): Okay, this is THE secret handshake for that classic snickerdoodle zing and awesome chew. Seriously, try not to skip this if you can find it; it’s what makes it taste like the best snickerdoodle recipe.
- Baking Soda (1 teaspoon): Gives our bars a little lift so they’re not flat Stanley sad.
- Salt (½ teaspoon): Just a pinch to make all the sweet flavors pop!
For that Irresistible Cinnamon-Sugar Topping:
- Granulated Sugar (¼ cup / 50g): Yep, a little more sugar for the top!
- Ground Cinnamon (2 tablespoons): This is where the snickerdoodle magic really shows off! It’s what gives that famous cinnamon-sugar coating and makes your house smell like a dream. If you’re a cinnamon freak like me, an extra sprinkle won’t hurt!
Let’s Talk Timing: How Long Until Cookie Bar Bliss?
I totally get it. When that craving for Chewy Snickerdoodle Cookie Bars hits, waiting is the WORST. So here’s the scoop on timing so you can plan your happy dance:
- Getting Stuff Ready (Prep Time): Maybe 15, 20 minutes tops? This is just mixing everything up and making that glorious cinnamon-sugar blanket. Easy peasy, right? These are definitely one of my go-to quick baking recipes.
- Baking in the Oven (Bake Time): Give it about 30-35 minutes. Your kitchen is gonna smell absolutely divine, just warning ya.
- Grand Total (Total Time): So, we’re looking at roughly 45-55 minutes, PLUS cooling time. And yeah, the cooling part is pure torture when they smell this good, haha!
Honestly, for a pan of delicious cookie bars this good? That’s practically light speed!
Baking Your Batch of Chewy Snickerdoodle Cookie Bars: Step-by-Step Fun!
Okay, got your apron on? Maybe some good tunes playing? Let’s DO this! We’re about to create some seriously amazing Chewy Snickerdoodle Cookie Bars! I’ll walk you through every little bit, and I pinky promise it’s simpler than you think.
Step 1: Oven On, Pan Ready!
First up, crank that oven to 350°F (that’s 175°C). Find your trusty 9×13 inch baking pan. I like to give mine a little grease, and then – pro tip! – line it with parchment paper, letting a bit hang over the sides like little handles. Makes getting the bars out later SO much easier. No more wrestling with a hot pan!
Step 2: Butter + Sugar = BFFs
In your biggest mixing bowl, toss in that softened butter and the 1 ½ cups of granulated sugar. Now, get your mixer going (or a wooden spoon and some elbow grease!) and cream them together until they look light and kinda fluffy. If you’re using a stand mixer, the paddle attachment on medium for 2-3 minutes does the trick. Hand mixer? Maybe a tad longer. You want it to look pale yellow and creamy. Don’t skimp on this step; it’s a big deal for getting those soft cookie bars just right.
Step 3: Eggs and Vanilla Join the Party
Add your eggs, one at a time, and beat it up a bit after each one. Oh, and scrape down the sides of the bowl with a spatula! We want all that goodness mixed in. Once the eggs are looking happy, pour in your vanilla extract and give it one more little whiz. Smell that? It’s starting!
Step 4: Dry Stuff Assembly Line
Grab another bowl – medium-sized is good – and whisk together your flour, that magic cream of tartar, the baking soda, and salt. Just a quick whisk to make sure everyone’s mingling. This way, you don’t end up with a surprise mouthful of baking soda. Not fun. This mix is what makes these bars a true homemade snickerdoodle dream.
Step 5: Everybody in the Pool! (Wet + Dry)
Okay, time to introduce the dry team to the wet team. Slowly add your flour mixture to the butter-sugar-egg mixture in the big bowl. Mix it on low speed, or even by hand with a sturdy spatula, until it’s just combined. Seriously, don’t go crazy here! Overmixing is the enemy of tender Chewy Snickerdoodle Cookie Bars and can make ’em tough. A few little floury streaks are totally fine.
Step 6: Press It In!
Now, scoop that beautiful, soft dough into your prepared pan. I usually get my hands a little damp or lightly grease a spoon to press it in evenly without it sticking to me like crazy. Try to get it nice and level so it bakes evenly. This bar version of snickerdoodles is really taking shape!
Step 7: The Magical Cinnamon-Sugar Topping!
In a little bowl, mix together that ¼ cup of sugar and the 2 tablespoons of cinnamon for the topping. Now, sprinkle this heavenly mixture allllll over the top of the dough. Be generous! This is the heart and soul of a snickerdoodle, that incredible cinnamon-sugar coating.
Step 8: Bake ‘Til Golden!
Carefully slide that pan into your hot oven and let it bake for about 30-35 minutes. You’ll know they’re ready when the edges are looking a lovely golden brown and if you poke the center with a toothpick, it comes out with just a few moist crumbs sticking to it (not raw batter!). The top should have that gorgeous, crackly cinnamon-sugar crust. Every oven has its own personality, so peek at them near the end.
Step 9: Cool Your Jets! (Super Important!)
Okay, this part requires some serious willpower. Let your Chewy Snickerdoodle Cookie Bars cool down in the pan on a wire rack for at least 20-30 minutes before you even think about slicing. If you jump the gun, they’ll be a gooey mess (a delicious mess, but still!). For really neat, tidy squares, let them cool completely, which might take an hour or two. I know, I know, the waiting is the hardest part when your whole house smells like cinnamon heaven, but it’s so worth it for those perfect soft baked treats.
Step 10: Slice and Dive In!
Once they’re cool (or cool-ish, if you just can’t wait any longer!), use those parchment paper “handles” to lift the whole slab out of the pan. Plop it onto a cutting board and slice ’em up into squares. How big? Your call! And then… FINALLY! Take a bite and enjoy those amazing homemade Chewy Snickerdoodle Cookie Bars. You totally rocked this!
Recipes You May Like
- Rhubarb Cheesecake Bars with Oatmeal Crust
- Dark Chocolate Raspberry Cheesecake
- Chewy Cinnamon Roll Sugar Cookies
Serving Up Your Chewy Snickerdoodle Cookie Bars: Let’s Get Creative!
So, you’ve done it! You’ve baked a pan of pure, unadulterated joy. Now, how should you serve these fabulous Chewy Snickerdoodle Cookie Bars? Honestly, they are SO good just as they are, maybe with a big glass of cold milk or a steaming mug of coffee or tea. Can’t beat that classic combo, right? It’s simple and perfect.
But if you’re feeling a little extra, here are some of my fave ways:
- The Dream Team: Warm Bar + Ice Cream: Oh. My. Gosh. Warm up a square (just like 10 seconds in the microwave will do it) and top it with a big scoop of vanilla bean ice cream. That warm, cinnamony, chewy bar with the cold, melty ice cream? It’s actual heaven. A little drizzle of caramel sauce on top? Yes, please! This turns it into a family favorite dessert that’ll have everyone begging for more.
- Party Platter Hero: Cut them into smaller, maybe two-bite-sized pieces. They look so cute on a dessert platter with other cookies or little treats. They always disappear super fast at potlucks or family get-togethers, especially when you’re thinking about holiday baking treats (though, let’s be real, I make these all year round!).
- Breakfast Rebel: Okay, hear me out on this one – try crumbling a bar over a bowl of plain yogurt or even your morning oatmeal. That little bit of cinnamon spice and sweetness? Such a fun, indulgent twist!
- Spread the Love (Literally!): Stack a few Chewy Snickerdoodle Cookie Bars, tie ’em with a pretty ribbon, and bam – instant amazing homemade gift. Friends, neighbors, teachers… who wouldn’t be thrilled to get a little package of these delicious cookie bars?
My personal hot tip: I absolutely LOVE these when they’re still a tiny bit warm. If they’ve cooled all the way down, just zap ’em in the microwave for a few seconds. It brings back that incredible “just out of the oven” gooeyness and really makes that soft and chewy texture sing.
Why I’m Utterly Hooked on These Chewy Snickerdoodle Cookie Bars (And You Will Be Too!)
Okay, for real, what’s NOT to be completely obsessed with when it comes to these Chewy Snickerdoodle Cookie Bars? For me, it’s that absolutely perfect combo of everything I love about a classic snickerdoodle – that little tang, the buttery goodness, that explosion of cinnamon and sugar – but all wrapped up in the most satisfyingly soft and chewy texture of a bar. Plus, let’s be honest, they are SO much less work than scooping out individual cookies, which is a massive win in my book, especially for quick baking recipes. You just press the dough into one pan, bake it, and ta-da! Dessert for everyone (or, you know, a secret stash just for you – I won’t tell!).
I really, really hope you give these a whirl. They’ve seriously become such a go-to in my baking lineup. They’re perfect for any occasion, or just when you need a little something sweet to get you through a Tuesday. If you do end up baking these Chewy Snickerdoodle Cookie Bars, you HAVE to let me know how they turned out! Drop a comment below – I’d be so excited to hear what you think or if you added any fun little twists of your own! Happy baking, friends!
Chewy Snickerdoodle Cookie Bars
Bake incredible Chewy Snickerdoodle Cookie Bars! This easy recipe yields soft cinnamon sugar treats with a delightful texture. Discover your new favorite!
Ingredients
- 1 cup (226g) unsalted butter softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups (330g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (50g) granulated sugar
- 2 tablespoons ground cinnamon
Instructions
Step 1: Oven On, Pan Ready!
First up, crank that oven to 350°F (that’s 175°C). Find your trusty 9×13 inch baking pan. I like to give mine a little grease, and then – pro tip! – line it with parchment paper, letting a bit hang over the sides like little handles. Makes getting the bars out later SO much easier. No more wrestling with a hot pan!
Step 2: Butter + Sugar = BFFs
In your biggest mixing bowl, toss in that softened butter and the 1 ½ cups of granulated sugar. Now, get your mixer going (or a wooden spoon and some elbow grease!) and cream them together until they look light and kinda fluffy. If you’re using a stand mixer, the paddle attachment on medium for 2-3 minutes does the trick. Hand mixer? Maybe a tad longer. You want it to look pale yellow and creamy. Don’t skimp on this step; it’s a big deal for getting those soft cookie bars just right.
Step 3: Eggs and Vanilla Join the Party
Add your eggs, one at a time, and beat it up a bit after each one. Oh, and scrape down the sides of the bowl with a spatula! We want all that goodness mixed in. Once the eggs are looking happy, pour in your vanilla extract and give it one more little whiz. Smell that? It’s starting!
Step 4: Dry Stuff Assembly Line
Grab another bowl – medium-sized is good – and whisk together your flour, that magic cream of tartar, the baking soda, and salt. Just a quick whisk to make sure everyone’s mingling. This way, you don’t end up with a surprise mouthful of baking soda. Not fun. This mix is what makes these bars a true homemade snickerdoodle dream.
Step 5: Everybody in the Pool! (Wet + Dry)
Okay, time to introduce the dry team to the wet team. Slowly add your flour mixture to the butter-sugar-egg mixture in the big bowl. Mix it on low speed, or even by hand with a sturdy spatula, until it’s just combined. Seriously, don’t go crazy here! Overmixing is the enemy of tender Chewy Snickerdoodle Cookie Bars and can make ’em tough. A few little floury streaks are totally fine.
Step 6: Press It In!
Now, scoop that beautiful, soft dough into your prepared pan. I usually get my hands a little damp or lightly grease a spoon to press it in evenly without it sticking to me like crazy. Try to get it nice and level so it bakes evenly. This bar version of snickerdoodles is really taking shape!
Step 7: The Magical Cinnamon-Sugar Topping!
In a little bowl, mix together that ¼ cup of sugar and the 2 tablespoons of cinnamon for the topping. Now, sprinkle this heavenly mixture allllll over the top of the dough. Be generous! This is the heart and soul of a snickerdoodle, that incredible cinnamon-sugar coating.
Step 8: Bake ‘Til Golden!
Carefully slide that pan into your hot oven and let it bake for about 30-35 minutes. You’ll know they’re ready when the edges are looking a lovely golden brown and if you poke the center with a toothpick, it comes out with just a few moist crumbs sticking to it (not raw batter!). The top should have that gorgeous, crackly cinnamon-sugar crust. Every oven has its own personality, so peek at them near the end.
Step 9: Cool Your Jets! (Super Important!)
Okay, this part requires some serious willpower. Let your Chewy Snickerdoodle Cookie Bars cool down in the pan on a wire rack for at least 20-30 minutes before you even think about slicing. If you jump the gun, they’ll be a gooey mess (a delicious mess, but still!). For really neat, tidy squares, let them cool completely, which might take an hour or two. I know, I know, the waiting is the hardest part when your whole house smells like cinnamon heaven, but it’s so worth it for those perfect soft baked treats.
Step 10: Slice and Dive In!
Once they’re cool (or cool-ish, if you just can’t wait any longer!), use those parchment paper “handles” to lift the whole slab out of the pan. Plop it onto a cutting board and slice ’em up into squares. How big? Your call! And then… FINALLY! Take a bite and enjoy those amazing homemade Chewy Snickerdoodle Cookie Bars. You totally rocked this!
Notes
Ingredient Quality: Using good quality butter and pure vanilla extract enhances flavor
Room Temperature: Room temperature eggs and butter mix better creating a softer texture
Don't Overbake: Overbaking can make bars dry so watch them closely near the end of baking timeStorage: Store leftover bars in an airtight container at room temperature for up to 3 days
Recipes You May Like
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 185Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 17mgSodium: 107mgCarbohydrates: 12gFiber: 1gSugar: 0gProtein: 2g