Snickerdoodle bars are easy-to-make, soft, chewy, sweet, and slightly tangy cinnamon sugar coated cookies. These snickerdoodle cookie bars require no chilling or rolling. Bake these cinnamon sugar bar cookies for warm, aromatic treats. 

-2½ cups all purpose flour -1½ teaspoons cream of tartar -1 teaspoon baking soda -½ teaspoon salt -1 cup unsalted butter -1 cup granulated sugar -½ cup light brown sugar -2 large eggs -2 teaspoons vanilla extract


Oven to 350 F (177 C). A 13 x 9 pan's bottom and two long sides should be lightly greased and lined. Mix flour, cream of tartar, baking soda, and salt in another basin.

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In a large basin, whisk butter, granulated, and light brown sugars. Stir in eggs and vanilla gently. Mix dry ingredients by hand or on low until barely combined. My preferred way is using ¼ of the dry ingredients.

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Put even spoonfuls of snickerdoodle dough in the pan. Spread cookie dough evenly in the pan with a spoon, flexible spatula, or offset icing spatula. 

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Mix granulated sugar and ground cinnamon in a small bowl. Spice cookie dough with cinnamon sugar. Baking Snickerdoodle bars takes 20–25 minutes. Set, golden brown, fluffy edges. 

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Cool snickerdoodle bar cookies in hot pan for 25–30 minutes. Put remaining parchment paper on the long sides of the pan to gently raise

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The bars to cool on a cooling rack after the cookies have cooled enough to remove without breaking. Slice and enjoy!

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