If you enjoy classic Snickerdoodle cookies, you will love Snickerdoodle Bars. I also like to call them Snickerdoodle Blondies because of their texture. Instead of being rolled in cinnamon sugar, they are topped with a rich and creamy cinnamon cream cheese frosting. It’s truly an impressive treat perfect for special occasions or any time.
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The middle of the Snickerdoodle bars is soft and chewy, while the golden brown edges have a subtle crunch. I love the cinnamon flavor throughout the bars and the touch of cinnamon in the tangy frosting.
If you like cookie bar recipes, you will love my Caramel Cookie Bars, these classic Sugar Cookie Bars, and these holiday Eggnog Cookie Bars.
Why You’ll Love This Snickerdoodle Bars Recipe
- Budget-friendly: The ingredients used to make these snickerdoodle blondie bars are inexpensive and mainly pantry staples, so you may already have most of them in your kitchen.
- Easy to make ahead: I love preparing these cookie bars ahead for a party or special occasion to save time.
- Two recipes in one: I included the recipe for the Snickerdoodle bars as well as a homemade cream cheese frosting. The frosting can be used for other treats, too!
Ingredients
Below is everything you need to make the Snickerdoodle bars and cinnamon cream cheese frosting. It’s a simple recipe that consists of everyday ingredients that are easy to find at almost any grocery store.
For the Snickerdoodle cookie bars
- Butter: I use unsalted butter in this recipe. I recommend leaving the butter at room temperature for about 30 minutes to soften it before starting on the cookie dough.
- Sugar: I like a combination of white sugar and light brown sugar.
- Egg: For structure and flavor, I add one egg and an egg yolk to the cookie dough. It binds the ingredients together as they bake.
- Vanilla extract: I add pure vanilla to enhance the flavor of the other ingredients like brown sugar and cinnamon.
- Spices: I use cinnamon and salt. If you only have salted butter, I suggest skipping the extra salt to prevent a salty flavor.
- Flour: I chose all-purpose flour for this recipe. You can use a 1:1 gluten-free flour blend with xanthan gum to make the bars gluten-free.
- Cream of tartar: Gives the bars the tangy taste that’s associated with snickerdoodles. It also reacts with the baking soda to help the bars rise while baking.
- Baking soda: This keeps the cookie bars from becoming dense and helps them spread and rise properly.
For the cinnamon cream cheese frosting
- Cream cheese: This must be softened before mixing so you have a creamy and lump-free frosting. You can use low-fat cream cheese but I prefer the flavor of full fat.
- Powdered sugar: I always use powdered sugar in frostings and glazes. It sweetens without adding the gritty texture you would get from granulated sugar.
- Butter: Softened butter adds a smooth texture and helps the frosting to set.
- Vanilla extract: I like the subtle authentic vanilla flavor. It also brings out the cinnamon and cream cheese flavors so well.
- Spices: I use ground cinnamon and coarse salt. If you use salted butter, leave out the extra salt.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Pumpkin spice: Swap the cinnamon in the cookie bars and frosting for pumpkin pie spice for a delightful fall-inspired version.
- Maple: Replace some of the sugar for maple syrup in the cookies and add some maple syrup extract to the frosting for a twist.
- White chocolate chip: Add white chocolate chips to the cookie dough for extra sweetness and richness.
How to Make Snickerdoodle Bars
Here are instructions on how to make these snickerdoodle blondie bars. Before you start mixing ingredients, ensure that you preheat your oven to 350°F and line a 9x9” (or 8x8”) baking dish with parchment paper.
Step 1: Combine the butter and sugars. Add the softened butter, white sugar, and brown sugar to a mixing bowl. Use an electric mixer at medium speed to combine the ingredients.
Step 2: Add the eggs and vanilla. Add the vanilla extract, whole egg, and egg yolk to the butter mixture. Continue to mix until smooth and creamy.
Step 3: Mix the dry ingredients. Add the flour, cinnamon, baking soda, cream of tartar, and salt to a separate bowl. Whisk the ingredients until they are well combined.
Step 4: Form the cookie dough. Pour the flour mixture into the wet ingredients and use a large spoon or silicone spatula to stir until the ingredients are mixed and a soft dough forms.
Step 5: Transfer to the pan. Scoop the Snickerdoodle dough into the lined pan and spread it evenly.
Step 6: Bake. Bake in the oven for 25 to 28 minutes. It’s ready when an inserted toothpick comes mostly clean with just a few crumbs. Use the edges of the parchment paper to lift the cookie bars out of the pan and set them on a cooling rack to cool.
Step 7: Make the frosting. While the cookie bars are cooling, combine the frosting ingredients in a medium mixing bowl. Use the hand mixer to beat the mixture at medium speed until it’s light and fluffy.
Step 8: Spread on the cookie bars. Scoop and spread the cream cheese frosting onto the cooled Snickerdoodle bars. Slice and enjoy!
⭐ Hint: Tent the edges of the cookie bars with aluminum foil if you find they are browning faster than it is taking for the middle to bake through. This will prevent them from burning.
If you love cinnamon flavored dessert recipes like this one, you may also enjoy these Cinnamon Roll Cookies.
Storage Directions
- Storing: Place the bars in an airtight container and store them for up to 3 days at room temperature or up to 1 week in the refrigerator. Freeze them for up to 3 months in a freezer-safe container.
- Make Ahead: Bake, cool, and tightly cover the cookie bars. Keep them in the refrigerator or on the counter for a few hours. Then, add the frosting right before serving.
Serving Suggestions
- Make a hot cup of coffee with pumpkin spice creamer or try a Dalgona coffee with a slice of these snickerdoodle cream cheese bars.
- Enjoy one of these cookie bars with a generous scoop of brownie ice cream.
- Other recipes you can make to serve to crowd alongside these are maple cookies and iced gingerbread cookies.
Recipe Tips
- Cool completely: Ensure that the bars have cooled completely before adding the frosting. Otherwise, it will melt and slide off the top..
- Don’t overbake: Some crumbs on the toothpick are fine. If you bake the bars too long, they will become dry and crumbly.
- Skip the frosting: The frosting is optional! Sprinkle cinnamon sugar on top if you prefer a more classic snickerdoodle look.
Recipe FAQs
This white powder is an acidic byproduct of winemaking. It’s an important ingredient in snickerdoodles because it gives them their distinctive flavor and soft texture.
Sure! Store the cookie dough in a freezer-safe bag for up to 1 month in the freezer. Thaw it at room temperature and then bake it.
It’s very easy to make dairy-free snickerdoodle bars! Swap regular butter for vegan butter and the cream cheese for cashew cream cheese. I don’t use milk in this recipe so there’s no need to worry about that!
More Delicious Dessert Bars Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Easy Snickerdoodle Bars
Equipment
- 8 x 8 or 9 x 9 baking pan
- Cooling Rack
Ingredients
For the Bars
- ½ cup softened unsalted butter
- ½ cup white granulated sugar
- ⅓ cup light brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon coarse kosher salt
For the Frosting
- 6 ounces cream cheese
- 1 ½ cups powdered sugar
- ½ cup softened unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ⅛ teaspoon coarse kosher salt
Instructions
- Preheat the oven to 350°F.
- Line an 8 x 8 or 9 x 9 baking dish with parchment paper. Use the butter wrappers to grease the parchment paper. Set aside.
- To a bowl add the butter and sugars. Mix with a stand mixer or hand mixer over medium speed for 2 minutes.
- Add the eggs and vanilla to the bowl. Mix with the stand mixer or hand mixer until combined. Set aside.
- In a separate bowl add the rest of the bars' ingredients. Mix with a whisk or fork until combined.
- Transfer the flour mixture to the wet ingredients. Use a spoon to mix just until combined. Do not overmix.
- Transfer the bar mixture to the baking dish.
- Bake for 25 to 28 minutes or until a toothpick inserted comes out almost clean. A few crumbs or a little bit of batter are OK. The center will be soft.
- If the top gets too brown you can lightly add aluminum foil to the top.
- Transfer the bars from your baking dish to a cooling rack.
- Allow the bars to cool for at least 1 hour or until completely cool before topping with the frosting.
- To a bowl add the cream cheese frosting ingredients. Mix with a hand mixer on medium speed for 2-3 minutes or until fluffy.
- Transfer the frosting to the bars. Evenly spread the frosting.
- Cut into bars.
Notes
- Cool completely: Ensure the bars have cooled completely before adding the frosting. Otherwise, it will melt and slide off the top.
- Don’t overbake: Some crumbs on the toothpick are fine. If you bake the bars too long, they will become dry and crumbly.
- Skip the frosting: The frosting is optional! Sprinkle cinnamon sugar on top if you prefer a more classic snickerdoodle look.
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