If you love classic snickerdoodle cookies, you’re going to adore these Snickerdoodle Cookie Bars. . These Snickerdoodle Cookie Bars have all the buttery, cinnamon sugar magic of classic snickerdoodle cookies, but in an easy-to-slice bar form. Soft, chewy, and thick, they’re the perfect bake for when you’re craving something simple yet satisfying.

I’ve always loved snickerdoodles for their nostalgic, buttery sweetness and that irresistible cinnamon-sugar topping. These cookie bars take all the same flavours but make the process even easier – no chilling, no rolling, just spread, sprinkle, and bake! I usually make these on chilly afternoons with a big mug of tea, and they disappear faster than I’d like to admit.

Why You’ll Love This Recipe

Soft, chewy texture – thick cookie bars with the perfect balance of buttery and cinnamony goodness.
No rolling required – all the classic snickerdoodle flavour, without the faff of shaping cookies.
Bakes in one tin – ideal for slicing into neat squares for gifts or bake sales.
Cosy and nostalgic – perfect for autumn, Christmas, or anytime you want a sweet, comforting bake.

Ingredients Breakdown

Unsalted butter – gives richness and keeps bars soft.
Light brown sugar – adds sweetness and chewy texture.
Caster sugar (granulated sugar) – balances sweetness and helps the bars set.
Egg – binds ingredients and contributes to the chewy texture. Make sure your eggs are at room temperature for best results.
Vanilla extract – enhances the warm, sweet flavours.
Plain flour (all-purpose flour) – forms the structure of the bars.
Baking powder – gives a gentle lift to keep bars tender.
Salt – balances sweetness and enhances cinnamon flavour.
Ground cinnamon – warms the flavour and gives the signature snickerdoodle taste.
Optional chocolate chips or nuts – add texture and extra indulgence.

Instructions

Preheat oven to 180°C (350°F) and line an 8-inch square tin with greaseproof/baking paper.
Cream together the butter, light brown sugar, and caster sugar until light and fluffy.
Beat in the egg and vanilla extract.
Stir in the flour, baking powder, cream of tartar, salt and 2 teaspoons of cinnamon until just combined.
Fold in chocolate chips or nuts if using.
Spread the dough evenly in the prepared tin.
Sprinkle the cinnamon sugar topping over the top.
Bake for 25–30 minutes until lightly golden and the centre is set.
Cool completely in the tin before slicing into bars.

Tips for Success

Don’t overbake – the bars should be soft in the centre. They’ll cook as they cool down.
Even cinnamon sugar coating – sprinkle it evenly before baking for a classic snickerdoodle flavour.
Optional add-ins – chocolate chips or nuts can be added for extra texture.
Cool completely – bars will slice more cleanly once cooled.
For extra decadence – drizzle with a simple vanilla glaze once cool.
Want thicker bars? Try baking in a 7-inch tin and add 2-3 extra minutes to the bake time.

FAQ

Do I have to use cream of tartar?
It gives that classic tangy flavour, but if you don’t have it or don’t want to use it, replace it with 1 teaspoon baking powder (and omit the bicarbonate of soda).

Can I freeze these bars?
Absolutely! Slice, wrap individually, and freeze for up to 3 months. Defrost at room temperature.