Snickerdoodle bars (Barras de Snickerdoodle) are soft, cinnamon-sugar bars baked in a pan that taste like classic snickerdoodles without rolling or shaping cookies.
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This snickerdoodle bars recipe bakes the dough in one pan for a thick, chewy base and finishes with a crackly cinnamon-sugar topping that slices cleanly and is perfect for holidays and parties.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure while keeping the bars soft.
- Unsalted Butter: Adds rich flavor and a tender texture.
- Shortening: Helps the bars stay soft and chewy after baking.
- Granulated sugar: Sweetens the dough and creates a soft bite.
- Egg + egg yolk: Bind the dough and add extra moisture.
- Cream of tartar: Provides the classic snickerdoodle tang and texture.
How to Make Snickerdoodle Bars
Note: Full instructions are provided in the recipe card below.
- Adjust an oven rack to the center position and preheat the oven to 350°F (180°C). Line a 9×9-inch (23×23 cm) square baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a small bowl, whisk together the flour, cream of tartar, and baking soda until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl, then add the sugar, salt, and nutmeg and beat until light and fluffy, about 3 minutes.
- Add the egg, egg yolk, and vanilla, mixing on low speed just until combined. Add the dry ingredients and mix on low again until a soft dough forms.
- In a small bowl, mix the granulated sugar and cinnamon for the topping.
- Press the dough evenly into the prepared pan, then sprinkle the cinnamon sugar evenly over the top.
- Bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out just clean.
- Let the pan cool completely on a wire rack, then lift the bars out using the parchment paper, cut into squares, and serve. Store in an airtight container at room temperature for up to 3 days.
Hint: Let the snickerdoodle bars cool completely before slicing so they hold their shape and cut cleanly.
Storage, Make Ahead, & Freezing
Storage: Store snickerdoodle bars in an airtight container at room temperature for up to 3 days.
Make Ahead: Bake the bars 1 day in advance, cool completely, and slice before serving.
Freezing: Freeze the baked bars for up to 2 months; thaw at room temperature before serving.
Camila's Tips & Variations
- Soft center: Bake just until the middle is set to avoid dry bars.
- Stronger cinnamon flavor: Add a little extra cinnamon to the sugar topping.
- Thicker bars: Use a slightly smaller pan for a taller bar.
- Clean slices: Let the bars cool completely before cutting.
- Holiday twist: Add a pinch of nutmeg to the cinnamon sugar for warmth.
Frequently Asked Questions
What flavor is snickerdoodle?
Snickerdoodle has a sweet, buttery flavor with a strong cinnamon-sugar taste and a light tang.
Why are my snickerdoodle bars dry?
They were baked too long; remove them as soon as the center is set.
How do I know when snickerdoodle bars are done?
They're ready when the edges are set, and a toothpick comes out clean.
What happens if I don't use cream of tartar?
The bars will lose their classic snickerdoodle flavor and slight tang.
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Recipe
Snickerdoodle Bars
Equipment
- 9x9-inch baking pan
Ingredients
- 320 g all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 113 g unsalted butter , at room temperature
- 36 g shortening
- 300 g granulated sugar
- ¾ teaspoon kosher salt
- ⅛ teaspoon freshly ground nutmeg
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
Sugar coating
- 50 g granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Adjust an oven rack to the center position and preheat the oven to 350°F (180°C). Line a 9×9-inch (23×23 cm) square baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a small bowl, whisk together the flour, cream of tartar, and baking soda until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until smooth and creamy, about 1 minute.
- Scrape down the sides of the bowl, then add the sugar, salt, and nutmeg and beat until light and fluffy, about 3 minutes.
- Add the egg, egg yolk, and vanilla, mixing on low speed just until combined. Add the dry ingredients and mix on low again until a soft dough forms.
- In a small bowl, mix the granulated sugar and cinnamon for the topping.
- Press the dough evenly into the prepared pan, then sprinkle the cinnamon sugar evenly over the top.
- Bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out just clean.
- Let the pan cool completely on a wire rack, then lift the bars out using the parchment paper, cut into squares, and serve. Store in an airtight container at room temperature for up to 3 days.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
