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Chewy Snickerdoodle Cookie Bars

These snickerdoodle cookie bars have a soft & chewy texture, delicious butter flavor, and a crunchy layer of cinnamon sugar. These are way easier than making snickerdoodle cookies, and you don't have to chill the cookie dough!
Course Dessert
Cuisine American
Keyword Snickerdoodle Bars, Snickerdoodle Cookie Bars
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 35 minutes
Servings 9 large bars
Calories 256kcal

Equipment

  • 8x8 inch (20x20 cm) pan

Ingredients

Cinnamon Sugar Topping

  • ¼ cup granulated sugar (50 grams)
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg

Cookie Dough

  • ½ cup unsalted butter (112 grams) melted and cooled
  • ½ cup granulated sugar (100 grams)
  • ¼ cup brown sugar (50 grams) I used light
  • 1 and ½ teaspoons vanilla extract
  • 1 large egg room temperature
  • 1 ¼ cup all-purpose flour (156 grams)
  • 2 teaspoons cornstarch
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 350F degrees. Line an 8x8 (20x20 cm) pan with parchment paper, leaving an overhang around the edges. I recommend lightly greasing the pan first to keep the paper in place. Alternatively, simply lightly grease the pan.
  • In a small bowl, whisk together the ingredients for the cinnamon sugar topping - ¼ cup granulated sugar, 1 tablespoon cinnamon and ¼ teaspoon ground nutmeg. Set aside.
  • In a large bowl whisk together the melted butter, ½ cup granulated sugar and ¼ cup brown sugar until you no longer see pools of melted butter.
  • Whisk in the egg and vanilla extract.
  • In a separate small/medium bowl, whisk together the flour, cornstarch, cream of tartar and salt.
  • Whisk the dry ingredients into the butter mixture until there are no lumps of flour. You can do this with a wire whisk, or an electric mixer works too.
  • Spoon the dough into the prepared pan and smooth into an even layer.
  • Sprinkle the cinnamon sugar mixture on top into an even layer. I use it all for a thick crunch, but feel free to use not all of it if you want less cinnamon sugar.
  • Bake in the middle of the preheated oven for about 20-23 minutes, or until an inserted toothpick comes out clean.
  • Cool the bars in the pan. When ready to slice, lift the bars out of the pan using the overhang of the paper and place on a cutting board. Slice using a sharp knife. If you didn't line the pan, simply slice the bars in the pan.

Notes

  1. Storage: Store in an airtight container for up to 4 days. 
  2. Nutrition: Details provided are an estimate only and based on 1 bar, assuming that all the cinnamon sugar topping was used and the pan sliced into 9 equal-sized bars. 

Nutrition

Calories: 256kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 76mg | Potassium: 70mg | Fiber: 1g | Sugar: 23g | Vitamin A: 348IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 1mg