Thick and chewy Snickerdoodle Bars are soft, buttery cookie bars baked in an 8×8 pan. The best part is they’re made without cream of tartar! Serve straight out of the pan with its crunchy cinnamon sugar coating or frost with cinnamon buttercream.


Close up of snickerdoodle cookie bars stacked

Snickerdoodle cookies were one of the first cookie recipes I learned to make.

When I learned baking in home economics class, there were several basic cookie recipes – chocolate chip cookies, peanut butter cookies, sugar cookies, and snickerdoodles.

One thing I like more than making cookies is making Snickerdoodle Bars because you spread the cookie dough into one pan rather than scooping individual balls.

No rolling. No chilling.

Not only does that save you time, you don’t have to worry about any mishaps if your cookies do or don’t spread.

Then when they’re done baking, you can serve them as is or frost it all in one pan instead of each cookie.

The best part about my snickerdoodle cookie bar recipe is it’s made without cream of tartar! No more buying an ingredient you’ll use only 1-2 times a year.

In fact the handy substitute I used is one every single baking pantry has.

To serve your snickerdoodle cookie bars, you can either serve them as is with their cinnamon sugar coating or frost them with cinnamon buttercream.

Frosting your snickerdoodle cookie bar recipe means you can add sprinkles on top like I did with my red velvet bars. I have some cute fall leaves that are perfect for the cooler October weather.


Snickerdoodle bars stacked on a wooden cutting board

Ingredients For Snickerdoodle Bars

Here’s what you need to make your snickerdoodle recipe without cream of tartar:

  • Flour: Helps bind the dough together
  • Cinnamon: One of the key ingredients for making snickerdoodles
  • Baking powder: Used as a substitute for cream of tartar (more on that below)
  • Salt: Ensures your cookie bars aren’t bland (especially if you’re using unsalted butter)
  • Butter: Using softened butter instead of melted means your bars will have a chewy texture
  • Sugar: Helps create a soft cookie as well as makes the crunchy cinnamon sugar topping
  • Egg: Use a standard large egg
  • Vanilla: Makes your cookie bars taste extra delicious

What is cream of tartar?

Cream of tartar is a fine white powder that forms inside wine barrels during winemaking because of a naturally occurring substance in grapes called tartaric acid (hence the name).

It helps control the acid level of fermentation and acts as a preservative for wine.

Bakers use cream of tartar to help stabilize egg whites and to help prevent sugar syrups and candies from crystallizing.

So why do snickerdoodles even call for it? Cream of tartar is used as an acid to activate the baking soda often paired with it.

You can substitute baking powder (1 teaspoon = 1/3 teaspoon baking soda + 2/3 teaspoon cream of tartar) because most baking powders tend to contain cream of tartar already.

I can’t promise this substitution will work with every cookie recipe, but it works for these snickerdoodle cookie bars.


Close up of snickerdoodle bars without cream of tartar

How To Make Snickerdoodle Bars

Here’s how to make snickerdoodle cookie bars:

  1. Combine flour, cinnamon, baking powder, and salt.
  2. Cream butter and sugar.
  3. Beat in egg and vanilla.
  4. Add flour mixture, being careful not to overbeat it.
  5. Spread into an 8×8 pan then sprinkle with cinnamon sugar.
  6. Bake at 350F for 30-35 minutes or until golden brown, edges pull away, and a toothpick comes out clean.

Store in an airtight container at room temperature for up to 1 week.


Snickerdoodle cookie bar recipe on a cutting board

How To Freeze Snickerdoodle Bars

If you’re a fan of my blog, you probably noticed this is not a small batch recipe. But that’s ok! Cookie bars freeze really well (or use them as a cookie crust for mini snickerdoodle cheesecakes).

After cutting your cooled bars (frosted or unfrosted), add to a cookie tray in a single layer and freeze for 1 hour.

This is especially necessary for frosted cookie bars as the bars won’t stick to each other when stored together.

Transfer your cookie bars to a freezer-safe bag and freeze for up to 3 months.

Thaw your cookies on the kitchen counter for a minimum of 4-6 hours or overnight.

Snickerdoodle Bars FAQ

Why are my snickerdoodles too dry or crumbly?

Either you overbaked them or you mismeasured your flour. Make sure you’re spooning your flour into your measuring cup and not baking them too long.

Can I add chocolate chips or nuts?

Yes! Much like my banana blondies, you can stir in 1/2 cup walnuts or white chocolate chips.

Can I make cookie bars ahead of time?

Yes! You can make them up to 3 days ahead of time before eating.

More Cookie Bar Recipes

If you loved this recipe, check out my other cookie bar recipes:

Close up of snickerdoodle cookie bars stacked

Snickerdoodle Cookie Bars

Yield: 12 bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Thick and chewy Snickerdoodle Bars are soft, buttery cookie bars baked in an 8x8 pan. The best part is they're made without cream of tartar! Serve straight out of the pan with its crunchy cinnamon sugar coating or frost with cinnamon buttercream.

Ingredients

  • 1 + 1/2 cups all purpose flour
  • 1 + 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 3/4 cup (12 tablespoons or 6 ounces) unsalted butter, softened
  • 3/4 cup + 2 teaspoons granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Cinnamon Buttercream (optional - get recipe here)

Instructions

    1. Preheat oven to 350F. Line an 8x8 pan with parchment paper.
    2. In a large bowl, mix together flour, 1 teaspoon cinnamon, baking powder, and salt.
    3. In a large mixing bowl on medium-high speed (with the paddle attachment if using a stand mixer), beat together butter and 3/4 cup sugar until smooth and creamy, about 1 minute.
    4. Beat in the egg and vanilla until smooth.
    5. Turn the speed down to low then gradually beat in the flour mixture (do not overmix).
    6. In a small bowl, mix together the remaining 2 teaspoons sugar and 1/8 teaspoon cinnamon.
    7. Spread the batter evenly into the pan then sprinkle with the cinnamon sugar. Bake 30-35 minutes or until golden brown, the edges pull away, and a toothpick inserted in the center comes out clean. Cool completely.
    8. Eat as is or decorate with cinnamon buttercream.

      Store in an airtight container for up to 1 week.

    Notes

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Did you make this recipe?

    Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

    First published October 4, 2013