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Snickerdoodle Bars

These buttery, cinnamon-y bars are simply irresistible!

February 21, 2017

If you’re a fan of snickerdoodle cookies, you’ll love these buttery, cinnamon-y bars. Irresistible with hot coffee or tea.

Makes 12 servings.


  • 1 cup (2 sticks) butter, plus more for the pan
  • 1-1/2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour or gluten-free flour, such as Bob’s 1-to-1
  • 1-1/2 teaspoons cream of tartar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cinnamon-sugar mixture


  1. Preheat oven to 350 degrees F. Butter a 9- by 13-inch pan.
  2. In a large bowl, melt butter and let cool slightly.
  3. Whisk sugar, eggs and vanilla into melted butter.
  4. Stir in flour, cream of tartar and salt, and mix until completely blended.
  5. Spread dough evenly into prepared pan, using a buttered spatula if you have one (dough is sticky). Sprinkle the top with cinnamon-sugar mixture.
  6. Bake about 25 minutes, until edges are set and slightly browned but center is soft.
  7. Transfer pan to a cooling rack and let cool completely before cutting into squares.

Cooks’ note: Turn these into sugar cookie bars by omitting the cream of tartar and the cinnamon-sugar topping. Delicious with a drizzled icing made with one cup confectioner’s sugar and one to two tablespoons lemon juice — just enough to get the texture you want.


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I just love snickerdoodle cookies....and will try this pan version for sure!!