Name: Snickerdoodle Cookie Bars (No Mixer)
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Ingredients: ¼ cup granulated sugar; 1 tablespoon ground cinnamon; 1 cup salted butter (melted); 1 ½ cups granulated sugar; 2 large eggs (room temperature); 2 teaspoons vanilla extract; 2 ¾ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt

These Snickerdoodle Cookie Bars have cinnamon sugar baked onto both sides, with a thin, crackly crust and a chewy middle. There's no mixer needed, and instead of rolling and coating individual cookies, you can have the dough ready for the oven in about 15 minutes.

Cinnamon sugar snickerdoodle bars stacked on a baking sheet.

A woman with medium-length dark brown hair and fair skin smiling with trees behind her.

Note from Erin

My classic snickerdoodle cookies are one of my most-requested recipes, but I wanted a version I could make when I didn't want to mess with rolling all the balls of cookie dough. The tricky part was getting enough cinnamon sugar into a bar, since a cookie gets rolled and coated on every side and a bar doesn’t.

When I sprinkled it only on top, I could barely taste the cinnamon. Adding a layer in the middle tasted great, but pressing another layer of sticky dough over it was a hassle.

So I kept the cinnamon sugar on top and added a layer on the bottom of the pan too. I was worried it might burn, but the parchment paper kept that from happening.

Helpful Ingredient Tips

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Bowls of baking ingredients including flour, sugar, butter, eggs, cinnamon, baking powder, vanilla, and salt.

Salted butter: I use melted butter instead of creaming it with sugar because it gives the bars a chewier texture. Let it cool slightly before adding the eggs.
All-purpose flour: The dough will be sticky after mixing, and that's how it should be. Don't be tempted to add extra flour because that will make the cookie bars dry.

Tips to Making Chewy Snickerdoodle Bars

Two glass bowls: one showing granulated sugar and cinnamon separately, the other showing them mixed together.

Prepare the Cinnamon Sugar

Mix the granulated sugar and cinnamon in a small bowl until evenly combined. Set aside for layering in the pan.

Combine the Dry Ingredients

Whisk together the flour, baking powder, and salt in a separate bowl.

Four-panel collage showing the process of mixing wet and dry ingredients to make cookie dough in a glass bowl.

Let the melted butter cool for a few minutes before you add the eggs, so it's warm but not hot.
Everything can be mixed with a spatula until it comes together as a sticky dough.

Four photos showing steps for layering dough and cinnamon sugar in a parchment-lined baking pan.

Spread the Dough

Drop spoonfuls of dough across the pan before pressing them together. This makes it easier to spread without dragging the cinnamon sugar underneath into the dough.
I use my fingers to press the dough into an even layer, pushing all the way to the edges. If it's too sticky, dipping your fingertips in a little flour helps (dust off any excess).

A rectangular sheet cake topped with cinnamon sugar in a parchment-lined baking pan.

Check the Bake

Look for lightly golden edges that are starting to pull away from the pan. The center should look matte and barely set.
A metal pan gives the most even bake. If you're using glass, start checking at 20 minutes and give it a few extra minutes if needed, watching that the edges don't get too dark.

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Top Tip!

Slightly underbake the bars to keep them chewy. This was the key to getting the cookie texture I wanted. The centers will finish setting as the bars cool.

Why Don't These Snickerdoodle Bars Use Cream of Tartar?

When I updated my classic snickerdoodle cookies, I dropped the cream of tartar and baking soda and switched to baking powder. Everyone who tastes them tells me they are the best snickerdoodles they've had, so I wanted to make these bars the same way.

This is closer to the original anyway, since one of the earliest known snickerdoodle recipes came from Cleveland Baking Powder in 1891, where they made it without any cream of tartar.

Make it Special✨

For a little extra sweetness, drizzle the cooled Snickerdoodle Cookie Bars with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract. Let the glaze set before slicing for a pretty finish.

Note from Erin

Helpful Ingredient Tips