This Snickerdoodle bars recipe takes everything I love about the classic cookie and turns it into an easy dessert. The bars are soft in the center, a little crisp on the edges, and full of flavors. I love making these Snickerdoodle Bars for holiday get-togethers or just a quiet weekend at home. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadSnickerdoodle Bars RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes These Snickerdoodle Bars are one of our all-time favorite dessert bar recipes. Here’s what makes them so special: Warm Cinnamon Goodness: Every bite is full of that classic snickerdoodle flavor — buttery, sweet, and perfectly spiced. It’s the same comforting taste you’ll find in our Snickerdoodle Sandwich Cookies. Chewy Center, Crisp Edges: These bars bake up with soft, chewy middles and lightly crisp edges. Simple to Make: No scooping or rolling dough here. Just spread, sprinkle, and bake. It’s the easiest way to get that snickerdoodle fix, and it tastes just as good as our Chewy Soft Snickerdoodles. Perfect for Sharing: These bars cut cleanly into neat squares, making them ideal for potlucks, bake sales, or gifting. They travel well and always disappear fast. Key Recipe Ingredients All-Purpose Flour – Forms the base of the bars and gives them structure while keeping the texture soft and chewy. Ground Cinnamon – Adds that signature warm spice throughout the batter and the topping. Salted Butter – Brings rich flavor and moisture. If using unsalted butter, add an extra pinch of salt. Granulated Sugar – Sweetens the bars and helps create a tender crumb. Light Brown Sugar – Adds a hint of molasses flavor and keeps the bars chewy. Eggs – Bind the ingredients together and give the bars their soft, rich texture. Cinnamon Mixture (Granulated Sugar & Ground Cinnamon) – Sprinkled between layers of batter for that classic snickerdoodle cinnamon-sugar bite. Substitutions And Variations Here are some of our favorite substitutions and variations: Add-Ins: I like to stir in white chocolate chips or cinnamon baking chips for extra sweetness and texture. You can also toss in chopped pecans or walnuts if you like a little crunch. Topping Options: Instead of glaze, you can dust the cooled bars with powdered sugar or spread a thin layer of cream cheese frosting on top. Both make them look and taste great. Step-By-Step Recipe Instructions Preheat oven to 350°F, line a 9×13 pan with a foil sling, and grease well. Whisk together flour, baking powder, salt, and cinnamon in a bowl. Cream softened butter with both sugars until light and fluffy. Add eggs and vanilla, mixing just until combined. Gradually mix in dry ingredients until just incorporated. Press two-thirds of the batter evenly into the prepared pan. Sprinkle cinnamon sugar over batter and dot with remaining dough. Bake 25–30 minutes until golden and toothpick comes out with moist crumbs. Stir together glaze ingredients and drizzle over cooled bars. Use foil sling to lift, then slice into bars and serve. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prepare Batter in Advance: You can mix the batter up to a day ahead and keep it covered in the fridge. When ready to bake, let it sit at room temperature for about 30 minutes so it spreads easily in the pan. Make Entirely Ahead: These bars stay soft and chewy for several days. Bake them a day or two before serving, let them cool completely, and store tightly covered at room temperature. Wait to glaze until the day you plan to serve for the best texture. I make these Snickerdoodle Bars when I want that cozy, cinnamon-sugar flavor without the work of rolling cookie dough. Print Snickerdoodle Bars These snickerdoodle bars are slightly crispy on the exterior and wonderfully chewy on the inside. They are chock full of cinnamon and cinnamon morsels, making them doubly delicious. They’re easy to make and perfect for the holidays. Course DessertCuisine AmericanMethod Bake Prep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutes Servings 24 bars Calories 191kcal Author Amy Dong Ingredients2 ⅓ cups all purpose flour1 ¼ teaspoons baking powder½ teaspoon table salt2 teaspoons ground cinnamon¾ cup salted butter softened1 cup granulated white sugar⅔ cup light brown sugar packed3 large eggs room temp1 teaspoon vanilla extractFor Cinnamon Mixture:1 tablespoon granulated sugar1 tablespoon ground cinnamonFor Glaze:1 cup powdered sugar2 tablespoons milk¼ teaspoon vanilla extract InstructionsHeat oven to 350F with rack on lower middle position. Line a 13×9 inch baking pan with foil, making a foil “sling” on either side past the pan for easy lifting of the whole dessert after baking. Set aside.In a bowl, combine the flour, baking powder, salt, and cinnamon. Set aside.In the bowl of a stand mixer, with paddle attachment, beat the softened butter until creamy. Add in the sugars and beat until fully incorporated. Beat in the eggs and vanilla just until combined. Switch to low speed, and gradually add in the dry ingredients just until combined. Do not over beat.Using a rubber spatula, transfer two-thirds of the batter into foil-lined pan. Spread batter evenly. Sprinkle the cinnamon sugar mixture evenly over the batter. Distribute teaspoon-sized amounts of remaining batter evenly over the cinnamon sugar mixture. It will not cover all the cinnamon sugar layer, but that is ok. Using damp fingers will help distribute the batter with ease.Bake 25-30 min or just until golden brown and toothpick inserted in center comes out almost clean. A few tender crumbs attached are perfect. Allow to cool completely. Stir together the glaze ingredients until it's a nice consistency for drizzling. Add a bit more powdered sugar or milk, according to how thick or thin you want it. Remove entire bar dessert using the foil sling and transfer to a cutting board. Drizzle icing on top. Cut and serve. Notes Use room temperature ingredients. Softened butter and room-temperature eggs blend more evenly, giving the bars a smooth, tender texture. Don’t overmix the batter. Once the dry ingredients are added, mix just until combined to keep the bars soft and chewy. Optionally, you can mix in 1 cup o white chocolate chips or seasonally-available cinnamon baking chips/morsels.  Line the pan with foil or parchment. It makes lifting the bars out for glazing and cutting much easier. Spread the batter evenly. Use a rubber spatula or damp fingers to smooth the top layer so the bars bake uniformly. Watch the bake time closely. Pull them out when a toothpick comes out with a few moist crumbs for the best chewy texture. Cool completely before glazing. If the bars are warm, the glaze will melt instead of setting nicely on top. Adjust glaze consistency. Add a little more milk for a thinner drizzle or extra powdered sugar for a thicker finish. This recipe is part of our Cookie Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 191kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 154mg | Potassium: 35mg | Fiber: 1g | Sugar: 21g | Vitamin A: 218IU | Vitamin C: 0.02mg | Calcium: 31mg | Iron: 1mg Frequently Asked Questions What’s the best way to tell when the bars are done baking? Look for a golden top and edges that pull slightly away from the pan. A toothpick inserted in the center should come out mostly clean with a few moist crumbs attached. What if I don’t have a stand mixer? A hand mixer works just fine. Cream the butter and sugars until fluffy, then mix in the rest of the ingredients on low speed until combined. Be careful not to overmix so the bars stay soft. How long do Snickerdoodle bars keep? Store the bars in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the cut bars for up to 2 months and thaw at room temperature before serving. More to Bake and Eat Snickerdoodle Ice Cream – This Snickerdoodle Ice Cream requires no eggs, uses only 5 ingredients, and is like a bite of your favorite cookie in the form of creamy ice cream. Snickerdoodle Bread – This rich Snickerdoodle Bread is THE way to enjoy the flavor of snickerdoodles in breakfast/brunch form! Topped with a crisp cinnamon sugar crust. Peanut Butter Chocolate Crispy Bars (No-Bake) – Peanut Butter Chocolate Crispy Bars are incredibly chewy, crispy bars that are loaded with peanut butter, under layers of dreamy chocolate. Andes Mint Cookies.  They’re soft-batch style, chewy on the inside, and stay soft for many days.  Minty and chocolatey.