Layered Snickerdoodle Bars with Cinnamon Sugar

Snickerdoodle bars are a new take on a classic favorite. How can you get better than a chewy-crisp snickerdoodle cookie covered in cinnamon sugar? It’s hard to improve on perfection, but these bars come pretty darn close. This mouthwatering dessert is decadent, chewy, and the perfect treat for any occasion. For those times when you want something more than a cookie.

Change it Up and Try a Snickerdoodle Bar

If you love an old fashioned snickerdoodle, these are a great alternative for those occasions when you want to serve something other than homemade cookies.

The bottom layer is made of snickerdoodle dough made with butter, which gets a little bit crispy on the bottom and stays chewy on top. The filling is made with a bit of honey to keep it perfectly gooey and sticky. A sprinkle of cinnamon sugar finishes off the bars for that classic snickerdoodle flavor.

These bars are even easier to make than regular snickerdoodles since you don’t have to roll individual cookies in cinnamon sugar. You can make the filling while the cookie crust bakes – it’s easy and efficient. The bars are a true crowd-pleaser and are great for sharing at a cookout or dinner party. They’re a casual and nostalgic dessert that kids of all ages will love. 

Snickerdoodle bars are the perfect treat if you love cinnamon treats. Easier than cinnamon rolls or cinnamon bread. I think they’re just incredible as an afternoon snack with a cup of tea or coffee, and of course, they’re a wonderful dessert to share with friends. If you know someone who loves snickerdoodles, these bars make a great alternative.

If you still are craving a sweet, cinnamon-y treat after you’ve enjoyed these snickerdoodle bars, you might want to try some cinnamon blondies or these cinnamon apple blondies.

What is a snickerdoodle?

Snickerdoodles are sugar cookies that get rolled in cinnamon sugar before they’re baked. They can be soft or crispy, depending on the recipe. Snickerdoodle cookies can be made with butter, but were traditionally made with vegetable shortening. These bars are inspired by snickerdoodle cookies and have many of the same classic flavors. 

Are snickerdoodle bars good for making in advance? 

Since these bars need to cool completely after they bake, they’re an excellent choice for making in advance. They will stay fresh in an airtight container for days at room temperature or months in the freezer.

Why You’ll Love these Simple Snickerdoodle Bars  

• Rich and chewy: Snickerdoodle bars are a decadent, rich dessert with a crisp-chewy cookie crust and a gooey, sticky filling. 

• A new take on a classic: The traditional flavors of snickerdoodle cookies, like cinnamon and the tang from the cream of tartar, are still present in this dessert – but in an untraditional and super tasty new way.

Snickerdoodle Bars Recipe Ingredients

• Butter: This recipe uses butter in both the cookie dough for the crust and in the filling for an ultra-rich dessert. Don’t try to substitute it – shortening or oil won’t get you the same results. 

• Cream of Tartar: Cream of tartar comes from the inside of wine barrels and is acidic, and reacts with basic baking soda to provide lift. It also gives snickerdoodles their characteristic tang. You can find it in the baking or spice aisle of your grocery store. 

• Honey: Honey helps the filling stay soft, sticky, and gooey as it bakes.

• Cream: Cream brings richness to the filling. You can also use half and half.
  
• Cinnamon: Cinnamon brings the classic snickerdoodle flavor that you know and love.
  
• Pantry Staples – Flour, sugar, baking soda, salt, eggs, milk, vanilla extract 

How To Make Chewy, Gooey Snickerdoodle Bars 

Step 1: Make the crust. 

In a mixing bowl, whisk together the dry ingredients. Use an electric mixer to beat the butter and sugar until the mixture is light and fluffy. Then, add the eggs one at a time, mixing with each addition. Add in milk and beat until combined.

Add the dry ingredients and mix until just combined. Spread into a parchment-lined pan in an even layer, using a spatula or knife to even the top.

The batter should be similar in texture to a cookie dough.

Step 2: Make the filling. 

In another bowl, whisk together the honey, cream, and vanilla. With an electric mixer, cream the butter and sugar and add an egg. Add flour and the cream mixture and pour on top of the cookie crust layer.

The filling will be the consistency of a thick frosting although it will become a firm layer when cooked.

Step 3: Bake the bars. 

Sprinkle the bars with a generous layer of cinnamon sugar. Bake until the top is golden brown and the filling jiggles slightly when you wiggle the pan. Let the bars cool to room temperature before slicing.

Why use butter instead of shortening? 

Many folks will say that shortening is the traditional choice for snickerdoodles – some might even say snickerdoodles made with butter aren’t true snickerdoodles. The general consensus is that shortening is necessary to give the cookies a classic snickerdoodle flavor and that cookies made with shortening rise taller and spread less.

It’s true that a snickerdoodle made without shortening will not have the same taste or texture as one made with shortening.

However, butter brings a flavor that more than compensates for the lack of shortening. I try to stay away from shortening when I bake. Using butter for this cookie crust gives a better texture to the bars, so don’t substitute shortening in this recipe.

Tips for Making Simple Snickerdoodle Bars

• Softened butter is essential in both the crust and the filling. If you’re in a hurry to soften your butter, you can follow this guide on how to get it done quickly without accidentally melting the butter. 

• Let the bars cool completely before cutting into them. Thorough cooling is important to allow the bars to solidify fully.

How do I know the bars are fully baked? 

When fully baked, the bars should be golden brown on top, and the filling should jiggle just a bit when you tap the pan. Check on the bars before the bake time is officially up to make sure you don’t overbake them.

Dessert Bar FAQs

Can I use a different pan size if I don’t have a 9×13-inch pan?

Yes, you can use a slightly smaller or larger pan, but remember that the baking time may vary. Adjust the baking time accordingly and keep an eye on the bars as they bake.

Can I freeze the unbaked bars?

No you can not freeze the unbaked bars. The layers will not form correctly.

More Scrumptious Dessert Bar Recipes

Adapted from The Smitten Kitchen Cookbook

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