These Snickerdoodle Bars are one of the easiest treats you will ever make! Perfect for the holidays! 

Snickerdoodle bars piled on a white plate.

Are you a fan of snickerdoodles? I don’t tend to be very picky when it comes to any kind of cookie, but snickerdoodles are right up there in my top favorite cookies! It’s hard not to love a soft buttery cookie coated in cinnamon and sugar. Right?

Last year I made these caramel stuffed snickerdoodles (older recipe, but so good!) and I knew I wanted to make them another way. After a little brainstorming I decided to keep things easy and turn them into some blondie bars.

If I’m being honest, I think I actually prefer these over regular snickerdoodle cookies! Since I used melted butter in these blondies, you don’t even need a mixer to make them. As much as I love my stand mixer, sometimes I’m not in the mood to have to use it and clean up afterwards.

When I say these bars are easy, I mean it. You literally just throw everything into one bowl, mix it up, then add the batter to the pan. Now, I would like to call this a one bowl recipe. Buuuttt technically you’re going to need a second small bowl to mix together the cinnamon and sugar topping. I know.

Have I convinced you to make these snickerdoodle cookie bars yet?

Three snickerdoodle bars on a square of parchment paper. More bars are piled on a white plate in the background.

Recipe Ingredients 

These snickerdoodle bars come together with ingredients you likely have on hand already. Here’s what you’ll need for this easy recipe: 

  • Butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands. 
  • Sugar: I used a blend of brown sugar and granulated sugar to add both sweetness and moisture to the bars. 
  • Eggs: Should be at room temperature before being added to the dough. 
  • Vanilla extract: Use pure vanilla extract for the best flavor. 
  • All-purpose flour: Spoon and level the flour when measuring it, otherwise you may accidentally use too much. 
  • Baking powder: Helps the snickerdoodle blondie bars rise in the oven. 
  • Cream of tartar: Gives these blondies a slightly tangy flavor that you know and love so much in regular snickerdoodle cookies. 
  • Salt: Balances out the sweetness of the dough. 
  • Cinnamon: The cinnamon-sugar topping stays perfectly crisp on top of the bars! 

How to Make Snickerdoodle Bars 

Simply mix together the melted butter, sugars, eggs, and vanilla before stirring in the dry ingredients. Turn the mixture into a greased 9×13-inch baking dish and sprinkle with cinnamon sugar. 

Bake for 25 to 30 minutes, or until the tops of the bars are set.

A stack of three snickerdoodle blondie bars on a square of parchment paper.

Can I Omit the Cream of Tartar? 

If you can’t find cream of tartar where you live, it’s okay to omit it since this recipe only uses baking powder. However, I highly recommend including it if possible! 

Can I Freeze These Bars? 

Yes, these snickerdoodle blondies may be frozen for up to two months, just thaw in the refrigerator overnight.

Baking Tips

  • For a thicker cookie bar, bake these in an 11×7-inch pan instead. Adjust baking time to 30-35 minutes at 350°F.
  • Once melted, let the butter cool for a few minutes before mixing in the eggs. You don’t want to scramble them by mistake! 
  • Let the bars cool in the pan before slicing them. They taste better once they’ve had time to set up. 

More Cookie Bar Recipes to Try! 

Snickerdoodle Bars

4.84 from 6 ratings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
These Snickerdoodle Bars are one of the easiest treats you will ever make! Perfect for the holidays!


Servings: 24 bars
  • 3/4 cup (170 grams) unsalted butter , melted
  • 3/4 cup (150 grams) light or dark brown sugar
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250 grams) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt


  • 1/4 cup (50 grams) granulated sugar
  • 1 and 1/2 teaspoons ground cinnamon


  • Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with aluminum foil, making sure to leave some overhang for easy removal, and set aside.
  • In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined. Add in the eggs and vanilla and mix until fully combined.
  • Add the flour, baking powder, cream of tartar, and salt to the wet ingredients and mix until just combined.
  • Spoon the batter into the pan and spread it out evenly.
  • In a separate bowl, mix together the granulated sugar and cinnamon. Sprinkle it evenly over the mixture in the pan.
  • Bake at 350°F for 25-30 minutes or until the tops of the bars are set.
  • Remove from the oven and allow to cool in the pan. Cut into slices and enjoy.


Storage instructions: Store blondies in an airtight container at room temperature for up to five days.
Freezing instructions: Blondies may be frozen for up to two months, just thaw in the refrigerator overnight.
For a thicker cookie bar: These can be baked in an 11x7-inch pan instead. Adjust baking time to 30-35 minutes at 350°F.
Cuisine: American
Course: Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.