Is there anything better than the smell of cinnamon and sugar baking in the oven? These Chewy Snickerdoodle Bars with Cinnamon Sugar Crust capture all the magic of the classic cookie but in a simpler, shareable form. No scooping or chilling required. They’re soft, they’re chewy, and that crackly top is just everything. Honestly, they might just become your new favorite thing to bake when a cookie craving hits.
Top Reasons To Make It
You’ll love this recipe because it’s incredibly easy. It’s a one-bowl, no-mixer situation. They bake up in a fraction of the time it takes to make multiple batches of cookies. They’re the perfect dessert for potlucks, bake sales, or just because it’s Tuesday. And they’re a total crowd-pleaser. The kids will go crazy for them, and you’ll love how simple they are to whip up.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled (for a rich, tender base)
- 1 1/2 cups light brown sugar, packed (adds moisture and a deep, caramel-like flavor)
- 2 large eggs, at room temperature (helps bind everything together for the perfect chew)
- 2 teaspoons pure vanilla extract (for that warm, classic snickerdoodle essence)
- 2 3/4 cups all-purpose flour (the foundation for our soft and chewy bars)
- 2 teaspoons cream of tartar (the secret ingredient for that signature tang)
- 1 teaspoon baking soda (gives the bars their perfect lift)
- 1/2 teaspoon fine sea salt (balances the sweetness and enhances all the flavors)
- 1/2 cup granulated sugar (for rolling to create that irresistible crust)
- 2 tablespoons ground cinnamon (for that warm, spiced coating we all love)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a little overhang on two sides. This makes it super easy to lift the whole slab out later!
- In a large bowl, whisk together the melted butter and brown sugar until it’s smooth and well combined.
- Add the eggs and vanilla extract to the butter mixture and whisk vigorously for about a minute. You want it to be smooth and slightly pale.
- Switch to a spatula. Add the flour, cream of tartar, baking soda, and salt right on top of the wet ingredients. Gently fold everything together until just combined and no dry streaks remain. Don’t overmix!
- In a small, shallow bowl, mix together the 1/2 cup of granulated sugar and the 2 tablespoons of cinnamon.
- Press about two-thirds of the dough evenly into the bottom of your prepared pan. It might be a little sticky; wetting your fingertips helps.
- Sprinkle a generous layer of the cinnamon-sugar mixture over the entire base.
- Dollop the remaining dough over the cinnamon-sugar layer. It doesn’t have to be perfect! Just scatter it around. Gently press it down, then sprinkle the top with the remaining cinnamon-sugar.
- Bake for 23-28 minutes, or until the edges are golden brown and the center looks set. A toothpick inserted near the center should come out with a few moist crumbs, but not wet batter.
- Let the pan cool completely on a wire rack before slicing into bars. This is the hardest part, but it’s crucial for clean cuts!
Delicious Variations & Substitutions
Feel free to get creative! For a gluten-free version, a 1:1 gluten-free baking flour blend works great. If you’re out of cream of tartar, you can use 2 teaspoons of lemon juice instead, though the tang will be more subtle. Add a cup of cinnamon chips or white chocolate chips to the dough for an extra treat. You could even swirl in some apple butter for a fall-inspired twist. So many fun cookie recipes start with a great base like this one.
Tips For Success
- Don’t skip the parchment paper. It’s your best friend for clean removal.
- Make sure your melted butter has cooled a bit so it doesn’t accidentally cook the eggs.
- Resist the urge to overbake. They’ll continue to set up as they cool, and you want that fantastic chew.
- For picture-perfect squares, use a sharp knife and wipe it clean between cuts.
- Get the kids involved. Sprinkling the cinnamon sugar is a fantastic (and fun) job for little helpers.
- And the most important tip? Eat one while it’s still slightly warm. So good.
Best Baking Techniques
The key to that perfect, chewy texture is a combination of the melted butter, brown sugar, and not overmixing the dough. Mixing just until the flour disappears ensures your bars stay tender and not tough. And that generous cinnamon-sugar layer isn’t just for flavor; it creates that signature crackly, irresistible crust that makes these bars so, so good. It’s what makes this one of the best cookie recipes for a reason.
Storage & Reheating
Once completely cool, store your bars in an airtight container at room temperature for up to 4 days. They also freeze beautifully! Wrap individual bars tightly in plastic wrap and then place them in a freezer bag for up to 3 months. Thaw at room temperature whenever you need a sweet treat. For that just-baked warmth, pop a bar in the microwave for about 10 seconds.
Frequently Asked Questions
- Can I make these into actual cookies? Absolutely! This dough works wonderfully for unique cookie recipes too. Just scoop rounded tablespoons of dough, roll them in the cinnamon sugar, and bake at 350°F for 8-10 minutes.
- I don’t have cream of tartar. Is it essential? It gives snickerdoodles their classic tangy flavor, but in a pinch, you can substitute it with an equal amount of lemon juice or even white vinegar.
- Why are my bars cakey and not chewy? This usually means the dough was overmixed or they were baked a little too long. Remember to mix gently and pull them from the oven when the center is just set.
- Are these a Crumbl cookie copycat? They have that same soft, bakery-style texture and flavor that makes those cookies so popular, but in a much easier, homemade bar form. They’re the perfect solution for your baking ideas when you want that professional taste at home.
When you need a dessert that’s guaranteed to bring smiles, these Chewy Snickerdoodle Bars with Cinnamon Sugar Crust are the answer. They’re the ultimate easy dessert recipe that feels special enough for any occasion.
