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Chewy Snickerdoodle Cookie Bars

These delightful Chewy Snickerdoodle Cookie Bars capture all the warmth and cinnamon-sugar goodness of a classic snickerdoodle in a convenient, easy-to-share bar form. With their soft, chewy texture and irresistible cinnamon swirl, they're perfect for any occasion.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Bars
  • 2 1/4 cup all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
For the Cinnamon-Sugar Topping
  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric Mixer
  • Spatula
  • Small Bowl
  • Wire Rack

Method
 

Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper.
Mix Dry Ingredients
  1. In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
Cream Wet Ingredients
  1. In a large mixing bowl, using an electric mixer, beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
  2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until just combined.
Combine and Form Dough
  1. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix. The dough will be thick.
Press into Pan
  1. Press the cookie dough evenly into the prepared 9x13 inch baking pan. You might find it easiest to lightly flour your hands or use a piece of plastic wrap over the dough to press it down smoothly.
Add Cinnamon-Sugar Topping
  1. In a small bowl, combine the 1/4 cup granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the top of the cookie dough in the pan.
Bake the Bars
  1. Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs (not wet batter). The center may look slightly underbaked, which is key for a chewy bar.
Cool and Serve
  1. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for them to set and achieve their chewy texture. Once cool, cut into 16 squares or desired bar size.

Notes

For extra chewiness, you can slightly underbake them, ensuring the center is still soft but set. Store Chewy Snickerdoodle Cookie Bars in an airtight container at room temperature for up to 3-4 days. They also freeze well for up to 3 months.