Snickerdoodle Bars

Snickerdoodle Bars on a platter

Not sure if you’re in the mood for a cookie or a bar? Snickerdoodle Bars are your solution, crispy cookie on the bottom and gooey filling on top. Double the Snickerdoodle taste. 



  • 8 tablespoons butter, room temp
  • 1 ½ cups flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 1 egg
  • ¼ cup milk
  • ¼ cup honey
  • ¼ cup cream/half-and-half
  • 1 tablespoon vanilla
  • 12 tablespoons butter, (1 1/2 sticks ) room temp
  • 1 cup sugar, plus 2 tablespoons
  • ¼ teaspoon salt
  • 1 egg
  • 1 ¼ cups flour
  • 2 tablespoons sugar
  • 1 ½ teaspoons cinnamon


1. Preheat oven to 350º. Line a 9 x 13 cake pan with parchment paper or butter the pan.
In a medium bowl, whisk together the flour, cream of tartar, soda and salt. With an electric mixer, beat butter and sugar until light and fluffy, add eggs and milk and beat until combined. Add dry ingredients and beat until just combined. Spread into the prepared pan in an even layer, using an offset spatula or knife to even it out.
In a small bowl, whisk together the honey, milk and vanilla. With an electric mixer, cream butter, sugar and salt until light and fluffy. Add egg and beat until combined. Add 1/3 of the flour mixture and mix, then add 1/2 of the honey mixture and mix. Repeat until flour has been incorporated. Spread over the cookie layer and even it out with an offset spatula or knife.
Combine cinnamon and sugar and sprinkle over the top.
5. Bake for 25-30 minutes until they have browned on top. The filling will be a little jiggly. Let cool completely before cutting.