Snickerdoodle Bars take the warm, nostalgic flavor of classic snickerdoodle cookies and transform it into a soft, buttery bar that’s as easy to make as it is irresistible. Each bite is packed with the familiar notes of cinnamon and sugar, wrapped in a tender, chewy texture that melts in your mouth. These bars are comforting, fragrant, and perfect for any occasion, from casual coffee breaks to festive gatherings.
The magic of Snickerdoodle Bars starts with a rich, buttery base. Creamed butter and sugar create a soft, dense texture that’s more like a blondie than a cookie. A touch of vanilla adds depth, while cream of tartar gives that signature tang that sets snickerdoodles apart from other cinnamon desserts. The batter is thick and aromatic, spreading easily into the pan before being dusted generously with cinnamon sugar that caramelizes slightly as it bakes.
As they bake, the bars fill the kitchen with the unmistakable scent of cinnamon and butter. The top develops a delicate crust from the cinnamon sugar, while the interior stays soft and chewy. When sliced, each square offers a perfect balance of sweet, buttery richness and warm spice. The result is a treat that feels both homey and indulgent – simple in appearance but bursting with comforting flavor.
Snickerdoodle Bars are also incredibly versatile. They can be served plain, with a light glaze, or topped with vanilla ice cream or cream cheese frosting for extra decadence. A sprinkle of coarse sugar before baking adds a little sparkle and crunch, making them even more inviting. They travel well, store beautifully, and make an excellent choice for bake sales, lunchbox treats, or dessert tables.
What makes Snickerdoodle Bars so beloved is their ability to evoke nostalgia while offering a modern twist. They’re easy to prepare, full of classic flavor, and irresistibly soft with every bite. Whether enjoyed warm from the oven or paired with a cup of coffee the next day, these bars capture the timeless comfort of cinnamon and sugar in the simplest, most satisfying way.
Ingredients
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon divided
- 2 tablespoons granulated sugar for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
- In a large bowl, cream together the softened butter and 1.5 cups sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, salt, and 1 teaspoon cinnamon.
- Gradually blend the dry ingredients into the creamed mixture until just combined.
- Spread the dough evenly into the prepared baking pan.
- In a small bowl, mix 2 tablespoons sugar with the remaining 1 teaspoon cinnamon, then sprinkle over the dough.
- Bake for 25-30 minutes in the preheated oven, or until the center is set and the edges begin to pull away from the sides of the pan.
- Allow to cool before cutting into bars.
Notes
- Use room-temperature ingredients – Softened butter and eggs mix more evenly, creating a smoother batter and a tender, chewy texture.
- Don’t overmix the batter – Once the flour is added, stir just until combined. Overmixing can make the bars dense instead of soft and buttery.
- Line your pan with parchment paper – This makes it easy to lift the bars out after baking and ensures clean, even slices.
- Create the perfect cinnamon-sugar layer – Mix cinnamon and sugar right before sprinkling so it stays dry and coats evenly. A heavier sprinkle gives a lovely crunchy top.
- Avoid overbaking – The bars should look slightly underdone in the center when you remove them from the oven; they’ll continue to set as they cool. This keeps them soft and chewy.
- Cool completely before slicing – Cutting while warm can cause the bars to crumble. Allow them to firm up for clean, perfect squares.
- Add a twist – Stir in white chocolate chips, chopped nuts, or swirl cream cheese into the batter for a richer flavor.
- Storage matters – Keep the bars in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.
- For extra indulgence – Drizzle with vanilla glaze or spread a light layer of cream cheese frosting once cooled for bakery-style presentation.
- Double the batch for sharing – Snickerdoodle Bars freeze beautifully; just wrap them tightly and thaw before serving for a quick, crowd-pleasing dessert anytime.
Nutrition
I made these for a bake sale and they vanished in minutes! Huge hit! Will be the go-to now.
Really? They vanished? I don’t know, I made them once and they were kinda bland. Maybe I did something wrong.
I’m so glad they turned out great for you! Snickerdoodle bars are the best! 😍
Yum! But why so much butter? Could probably cut that back a bit..
Good but I was expecting something different?? Like actual cookies not bars, right? 🤷♂️
These are the best bars I’ve ever made! So fluffy and delicious. Definitely a 5-star recipe! 🌟
Who even eats snickerdoodle bars? 🤔 But the kids loved ’em! Might make again.
Honestly, not my favorite. I think the cinnamon overpowers it too much. 😕
I followed the recipe to the letter, but they turned out dry. Not sure what went wrong. Maybe my oven temp was off?
Maybe try checking your oven temp with a thermometer? Sometimes those dial ovens are way off! But don’t worry, it happens to the best of us.
Pretty solid recipe. I had to add a splash of milk because my dough seemed a bit dry, but that might be my flour. Flavor is spot on though—classic snickerdoodle taste.
Yummy!!! Best snickerdoodle thing I ever made! I don’t know how you can make something so easy taste so good!
I made these with my kid and we had a blast! It was fun mixing everything but they kinda burned at the edges. Still tasty tho!
Sounds like a fun time! Maybe next time lower the oven temp just a bit to avoid burning. Glad they were still tasty!
Maybe I did something wrong, but the dough was super thick and crumbly. I kept trying to spread it and it tore. End result tasted fine but not very bar-like.
Hmm that sounds like the dough needed more moisture or mixing—did you measure the flour by weight or scoop-and-level? 2.5 cups flour can make it really thick/crumbly if packed in. I’d try adding 1–2 tbsp milk/water if it won’t spread.
Mine was crumbly once too. I think I overmixed after adding flour—made it tougher, not bar-y. Next time I’ll stop mixing as soon as it just comes together, then press/spread firmly into the pan.
Delish 😋
I didn’t have cinnamon so I used nutmeg instead. It was a total disaster. 🤦♂️ Never again!
5 stars! My kids gobbled these up in no time!
Super easy to make! My kids helped me, and we had a blast. Just be careful with the baking time!
I was unsure about this recipe at first. It seemed too simple, but they turned out great! Will make again.
Really? They seemed kinda boring to me. What makes them so great? Just cinnamon and sugar?
I’m so glad to hear that! Sometimes the simple recipes are the best! Snickerdoodle bars are my favorite.
These snickerdoodle bars were so easy to make! They turned out fluffy and delicious. My family loved them!
These came out so good—thick, chewy, and that cinnamon-sugar top is perfect. I used salted butter by accident and just reduced the salt a bit next time.
Yum! I love snickerdoodles, and these bars are what I need in my life! 🍪
I tried making these, but they didn’t turn out as expected. They were too dry, maybe I overbaked them? Not sure if I’ll try again.
Good, but why is there butter? Can’t you just use oil? 🤔
Butter gives it that rich flavor! Oil just doesn’t compare for baking. 🍪
I don’t think butter is necessary, oil could work fine. I never use butter, always oil.
Ok, but where’s the nutmeg? No way Snickerdoodles are just cinnamon! This recipe is kinda basic…
Delicious! My kids helped and they loved it. Always a good time baking together.
I followed the recipe exactly but they didn’t rise at all! What did I do wrong? 😩
Maybe your baking powder was old? That can really mess things up. 🤔
These snickerdoodle bars are a total hit at my house! Super soft and flavorful. Will def make again! 🍪
Idk about that baking time, mine were burnt! Should’ve checked sooner.
Just like my grandma used to make! Brought back so many memories. Love love love!
WOW. Just WOW. The cinnamon sugar topping is magical. I put some ice cream on top and it was heavenly.
very gud!!! my kids loved them. also, I used margarine instead of butter and they were fine!
Okay but… why does it say center is set when it feels more like cookie dough? I was skeptical, but it firmed up after cooling.
That’s totally normal. Snickerdoodle bars can look like cookie dough right before they finish, then they firm up as the flour fully hydrates during the last minutes + cooling. If the edges are pulling away, you’re likely good—just don’t overbake trying to get it “browner” in the center.
Mine didn’t get set at 25 mins either—thought it was wrong. I think ovens run hot/cold. Next time I’d do like 30-32 mins or bake until the top looks set and the edges are golden. Cooling is doing a lot of work here.
Delish! Best I’ve tasted since my auntie’s snickerdoodles! Definitely making these again!
These bars are amazing! Super soft and full of flavor. My family devoured them! 😍
Just made these for a potluck, and they were a hit! Super easy to make, will def try again.
These bars are delicious! They remind me of my grandma’s snickerdoodles.
These came out so soft and gooey, like actual snickerdoodles but in bar form. The cinnamon-sugar topping is the whole vibe—would definitely make again.
These bars were good but a little too sweet for my taste. I think I’ll cut the sugar next time. Might work better.
Ugh, these are not how I remember snickerdoodles! What happened?!
Snickerdoodles can vary a lot! These bars are a twist on the classic. Give them a chance!
I don’t like cinnamon, can I substitute it with cocoa powder? Asking for a friend.
These turned out way better than I expected—nice cinnamon flavor and the texture is chewy like a snickerdoodle should be. Followed the bake time and they were perfect at 28 minutes.
They were okay but a bit too sweet for my taste. Maybe less sugar next time?
Followed the recipe but they came out too dry. Anyone else have this issue?
I followed it exactly and they’re bland… like not enough cinnamon? I mean, it’s there, but I expected more snickerdoodle vibes.
These were okay, but I’ve had better. Are they even authentic snickerdoodles? Just doesn’t feel right.
This recipe needs more butter. They don’t taste like real snickerdoodles to me.
I completely agree! More butter would definitely make them richer and more delicious. I think I’ll add an extra half cup next time!
Idk, they tasted good to me! But maybe if you like them buttery, just add more like you said.
Very good! Reminds me of snickerdoodle cookies but in bar form, which is honestly the best. My kids asked for seconds right away.
Love it! My kids helped out and we had the best time baking together. Super fun!
Cool, but isn’t baking supposed to be more precise? I don’t know if kids can really help that much. Like, are they measuring right?
That’s so awesome! Baking with kids is the best! What other recipes do you plan to make together?
Way too sweet for me. Also I used self-rising flour (don’t do that, I know) and they rose weird. Still, the cinnamon topping carried it.
These Snickerdoodle Bars are simply amazing! So chewy and delicious. My family devoured them in one sitting. Definitely a 5-star recipe!
Yum! This recipe is a keeper! Perfect for sharing with friends at parties. Just the right amount of spice.
Totally agree! They’re always a hit! What’s your secret for a fluffier texture?
I dunno… they look good, but what if they’re too sweet? I prefer cookies.
Not gonna lie, I expected more cinnamon flavor. Next time I’ll probably add a little extra cinnamon to the topping or even the dough.
Yeah, I totally get that—this recipe only uses 2 tsp cinnamon total, so it can come off subtle. I usually bump it to ~1.5 tsp in the dough and 1.5 tsp for the topping, and it tastes way more “snickerdoodle.”
The dough was super thick when I spread it—almost like playdough. I added a tiny bit of extra flour and it worked, but the recipe doesn’t warn about that.
I didn’t have cinnamon, so I used nutmeg instead. They still tasted okay. 4 stars for the flexibility!
They tasted great, but I found them a bit too sweet for my liking. Maybe cut the sugar down next time.
I completely understand where you’re coming from! I cut the sugar down to 1 cup and they turned out perfect for me. Give it a try!
Yummy!!!
I can’t wait to try these! Snickerdoodles are my favorite!
Quick and easy to make! I added some nuts for crunch. Will definitely make again!
Nuts in snickerdoodles? That sounds weird but I bet it was crunchy. Maybe I’ll try it!
Quick? I don’t know, it takes time to bake! But good to hear you liked it.
I’m not sure I love bars vs cookies… the cinnamon topping kinda sank in for me. Still tasty though, just not that classic snickerdoodle vibe.
Maybe your oven ran hot or the bake time was a little short? I find 30 min usually sets the center so the cinnamon top stays more “crusty” instead of melting in.
Totally get that—snickerdoodles are usually all about that pillowy cinnamon-sugar crunch. I’ve noticed if you sprinkle the topping too early or press it down, it can sink a bit. Did you let the bars cool fully before cutting?
I’m usually skeptical of bar cookies, but this was super solid. The cinnamon-sugar topping actually stays put. I chilled the dough 10 mins and it made it easier to spread.
Totally agree—bar cookies can turn out kinda dense or greasy, but these actually sound like they set up well. Glad the cinnamon-sugar didn’t slide around for you!
I’m giving 4 stars because they taste great, but mine spread more than I expected. Maybe my butter wasn’t soft enough? Next time I’ll chill the dough a bit.
Really good flavor, but mine came out a bit more crumbly than I expected. I think I may have overmixed after adding the flour. Still tasted amazing with coffee.
Eh, wouldn’t say best bars ever. Just alright. Kinda basic if you ask me.
Not sweet enough for my taste, I added more sugar. Maybe good for people who don’t like sweets as much.
I used salted butter by accident and added the salt anyway… oops. They were still tasty, just a little too salty for my liking. Next time I’ll adjust.
Haha been there—salted butter plus added salt is definitely a “oops” combo. But I’m glad they were still tasty! Your next adjustment will probably be perfect.
Salted butter should be fine tho… I think it’s more about the extra salt in the recipe. Next time maybe just skip the 1/2 tsp salt entirely if you use salted butter.
I tried this recipe but it didn’t work for me. The dough was too thick, I must’ve done something wrong.
I don’t know, it sounds easy. I made them fine last week. Don’t think you messed it up that much.
Maybe you added too much flour? It can be tricky to measure sometimes. Don’t give up! They are so good when done right.
My dough was super thick and didn’t “spread evenly” like the recipe said. I added a splash of milk and it worked, but directions could be clearer.
Not bad, but mine were a little dry? I might’ve overbaked by a couple minutes or my butter wasn’t soft enough. Still tasted like snickerdoodles though.
I found the recipe confusing. Is that really 1.5 cups of sugar? Seems like a lot…
They taste good, but mine turned out too dry. I followed the recipe exactly. Maybe I baked them too long…
Maybe try shortening the bake time a bit? Sometimes every oven is different. Good luck next time!
These bars are amazing! So soft and tasty, my family loved them!
They look great, but what if I’m allergic to eggs? Can I use something else?
I totally agree! These bars are like a hug in a pan! ❤️
I followed the recipe but they came out super dry…what did I do wrong?
These bars are absolutely delicious! My family couldn’t get enough. Thanks for sharing!
They look good, but I wonder if they really taste that good? Looks too sweet for my taste.
I’m so glad to hear that! These bars are a hit in my house too. Will definitely make them again!
Can confirm: if you don’t cool them, they’ll crumble. Learned that the hard way. Cooling is not optional.
Meh. Kinda bland for me even with the topping. I used vanilla but I feel like it needed a bit more flavor, like nutmeg or something. 350 for 25 min didn’t help either.
25 minutes at 350 feels short for a 9×13… I’d bake closer to 30-35. If the center isn’t set, it can taste sort of doughy/bland.
Totally get it—mine was a little “meh” too until I went heavier on the cinnamon sugar. I even added a pinch of nutmeg and it made a big difference.
Easy recipe, and the smell while baking was unreal. I was a little worried about the 25 minutes, but mine needed closer to 30. Still perfect.
Snickerdoodles are my fav! I love the cinnamon flavor in these bars! Yummy!
So easy to make, and the cinnamon sugar topping is just perfect! Definitely a keeper!
Baked these for my family and they vanished fast 😅 Super easy, and the edges pulling away is a nice visual cue. Would make again.
So easy and no fancy stuff. I let them cool completely before cutting and clean bars every time. 10/10 for real.
idk… 1 cup butter + 2 eggs seems like it should be more wet?? Mine turned into hard-ish slabs 😭
Mine did that once too—turned out my butter wasn’t soft enough (more like melted/partly melted) and the bars ended up thicker/drier. Did you really cream it until light and fluffy?
Those aren’t “wet” bars like brownies, it’s more cookie-dough texture. With 2.5 cups flour it’s gonna be thick and spreadable—sounds normal-ish to me. Did you overbake them?
Meh, they turned out too sweet for my taste. I prefer a less sugary treat.
Too sweet? I thought they were perfect! But everyone’s taste is different, I guess. You can use less sugar to make it your style!
I totally get that! You can always cut down on the sugar next time. Or maybe try adding some nuts for a different flavor?
These turned out dangerously good. The cinnamon-sugar topping is exactly the vibe—warm, sweet, and a little toasty. I baked mine closer to 30 minutes and they set perfectly.
Yesss “dangerously good” is the correct warning label 😂 I love when the topping comes out toasty like that. Glad 30 minutes worked for you!
Not bad! Kinda like snickerdoodles but in bar form. The edges were a little too brown for me at 30 minutes, so I’d reduce time by 2-3 minutes.
Can’t believe how easy this was! I added a bit of nutmeg for extra spice, yum!
Glad you enjoyed it! Nutmeg is such a great addition for that warm flavor. I’m gonna try that next time!
This was kinda easy, but I don’t think snickerdoodles are supposed to have nutmeg. Cinnamon is the star here!
These are okay, but I’m not sure they’re true snickerdoodles. The flavor is there, just not as “buttery cookie” as I hoped.
Just okay. I think they need more cinnamon. Like, maybe a LOT more.
The instructions are clear and it’s an easy bake. I used parchment and it released clean. Kids went back for seconds, so yeah I’m calling this a win.
Totally agree—these are the kind of “no drama” desserts. I love that they release clean with parchment too. 🥳
Great texture for bars—soft in the middle, lightly crisp on top. I added an extra 1/2 tsp cinnamon to the dough and loved it.
I love snickerdoodles, so I had to try this. The ratio of cinnamon to sugar is on point. Next time I’ll toast the cinnamon lightly for extra warmth.
Not a fan. Too sweet for my taste, I like a bit more saltiness in my sweets. Will not make again.
I followed the recipe exactly and the texture was a little dense for my taste, but still tasty. Next time I might cream the butter/sugar a few minutes longer.
These snickerdoodle bars are dangerously easy. The cinnamon-sugar top is *chef’s kiss* and the texture is right between cake and cookie.
I love snickerdoodles, so I had high hopes—and I wasn’t disappointed. The cinnamon ratio is perfect. Will make again for sure.
Isn’t this just a cookie recipe in bar form? What’s the difference? 🤔
Nah, there’s gotta be some difference. Bars are just easier to share, I guess? 🤷♂️
I don’t see the problem! Cookies or bars, it’s all about that delicious taste! 🥳
I messed up and used baking soda instead of baking powder (oops). They puffed weird and tasted kinda metallic—so yeah, don’t do that.
Not bad! The directions are clear, but creaming took longer for me (my butter was too cold). Once I got it fluffy, everything else went smoothly.
I don’t think I’ll ever make these again. They burnt on the edges but were raw in the middle. 😡
Pretty tasty, but mine turned out a bit dry. Maybe I overbaked or my eggs were smaller. Next time I’ll watch the edges more closely.
Can I use brown sugar instead of white sugar? Asking for a friend.
Yes, you can use brown sugar! It’ll make them a bit richer and add some molasses flavor. Just remember that the texture might change a little. 😊
Not gonna lie, my topping got kinda clumpy and I worried it would burn, but it actually stayed sweet and the cinnamon came through nicely.
These came out so soft and cinnamon-y! I was worried about 25–30 minutes being too short, but the edges pulling away was spot on. Definitely making again.
I think the bake time might be off depending on the pan. I used dark metal and they browned fast. Still saved them by pulling early.
Totally agree—pan color makes a big difference. Dark metal conducts heat faster so they brown early. Pulling them a bit early is the move 👌
Maybe bake time is off, but 25-30 seems low? I used a glass pan once and they took way longer, like 40 min. Also i did 1 tsp cinnamon in the dough not 2, so maybe i messed it up lol.
These bars are AMAZING! I made them for my family’s gathering and they disappeared in minutes. 5 stars!
Not gonna lie, I was skeptical—bar cookies usually come out dry. But this one stayed soft in the middle. I let it cool longer and it sliced way easier.
Not gonna lie, I expected more “snickerdoodle” flavor than just cinnamon on top. Still tasty, just a little plain compared to classic cookies.
Meh. Mine turned out dry and the cinnamon flavor felt weak. I might reduce the baking time next time.
Sorry they didn’t come out right! Dry bars usually mean they were in a touch too long or the oven runs hot—I’d try checking at ~20–24 min and bake just until the center is set. Also make sure your butter is actually softened (not melted).
Easy steps, ingredients were basic. I may have overbaked mine by a couple minutes and they got a bit dry, but the flavor was still great.
Quick question: is 1 teaspoon cinnamon in the dough the same as the topping cinnamon? I think I used 2 teaspoons total and it might’ve been too much, lol. Still delicious.
I think so, yeah. But the topping is 1 tsp cinnamon mixed with 2 tbsp sugar, so if you measured cinnamon a little heavy it could taste like more. Still snickerdoodles are supposed to be cinnamon-y!
Yep—it’s the same cinnamon (just used in two places). The recipe has 1 tsp in the dough and 1 tsp in the topping, so 2 tsp total is exactly what it calls for. If you did 2 tsp total, you should be on target; it might just bake up a bit stronger depending on the brand/potency 😄
I followed it pretty much exactly and they came out great. Mine needed closer to 32 minutes though—centers weren’t fully set at 25.
I was skeptical about using 2.5 cups flour for a bar cookie, but it totally worked. Mine took closer to 32 minutes though—oven temp runs hot.
I followed it exactly and the center was still gooey at 30 minutes. Could be my oven, but it never fully “set” until I added like 10 more minutes.
That sounds like an oven temp/placement issue. 25–30 mins can be tight—if your oven runs cool, the center stays gooey. I’d try an extra 5–10 mins and look for set edges + a lightly golden top (not jiggly). Also make sure the pan is truly 9×13 (or thicker dough = longer bake).
Good flavor, but mine were a little dry after cooling. Next time I’ll underbake by 2–3 minutes and make sure the butter is truly softened, not melted.
That makes sense—snickerdoodle bars can dry out as they cool. Underbaking by a couple minutes + making sure the butter is *actually* softened (not liquid) should help a lot!
Not bad, but I think 2.5 cups flour is a lot. My dough was thick and didn’t spread evenly—ended up pressing it into the pan instead.
Followed the recipe exactly and they looked great, but 25 minutes wasn’t enough for my oven. At 33 minutes the center finally set. Maybe mention oven differences?
Ok so I mixed it and it seemed too dry—like, not enough butter? Idk what I did wrong but it was still edible. 350 for 25-30 min felt short for me.
That “too dry” feeling usually happens if the butter wasn’t actually soft/creamy or if the flour got packed. Did you measure the flour by spooning it into the cup (not scooping)? Also 25-30 min can be a bit short depending on your pan—I’d look for lightly golden edges and a set center, not wet batter.
I think 25-30 min IS short if your oven runs cool. Mine always needs like 32-35 to get that chewy-but-set bar texture. I’d try baking a few more minutes and maybe slightly underbake only if you want softer bars.
Uhh mine didn’t really “pull away from the sides” like it says. I baked a full 30 mins anyway and it was fine, but I’d like more guidance on what “center set” looks like.
It tastes like snickerdoodles, sure, but I wanted more of the cinnamon flavor. I only used 1 tsp inside + 1 tsp topping like the recipe says—next time I’ll add a little extra cinnamon to the batter.
Love this—yeah the cinnamon can be a little subtle with only 2 tsp total. Next time, try adding an extra 1/2–1 tsp into the batter and maybe slightly more in the topping too.
The dough was super thick when I spread it—thought I messed up. But after baking it formed nice bars. Good save!
Happened to me too. I thought it was like cookie dough gone wrong, but I guess bars need that thicker spread. Next time I’ll let it warm a bit so it spreads easier.
Yes!! This is exactly why I love these bars—thick dough scares you at first, but it bakes up perfect. Nice save 😄
Mine came out a little dry, maybe I overbaked? The flavor is great though—could use slightly less flour or pull them closer to 25 min.
I used salted butter by accident and cut the salt down a bit. Turned out okay, but next time I’ll do unsalted like the recipe says.
Good save! I’ve done that with salted butter before—usually it’s still edible, but like you said, unsalted makes it more predictable. Next batch you’ll nail the sweetness/salt balance.
Honestly I’m not convinced the unsalted butter thing matters that much. Salted butter has salt, sure, but if you already cut it down a bit it should be fine. I’d just use whatever I have and not overthink it 😅
5 stars! (Also I totally forgot the vanilla once and still tasted good?? maybe i’m crazy lol.)
I think 350°F is fine, but 25-30 minutes felt short in my oven. I ended up needing like 35. Could just be my pan though.
These turned out so good—super buttery and the cinnamon sugar top is perfect. I baked closer to 28 minutes and the centers were just set. Will definitely make again!
I doubled the cinnamon in the topping and… wow. Too much? Maybe, but I like bold flavors. The edges got a bit darker, but still tasted amazing.
Way too sweet for my taste. I know it’s snickerdoodles, but 1.5 cups sugar in the batter plus topping sugar made it cloying. Still ate them though lol.
This is good but kinda sweet. If you’re not into sugary desserts, I’d cut the sugar a little—maybe 1/4 cup less?
Totally agree—mine came out really sweet too. I’m trying 1/4 cup less sugar next time. Thanks for the tip!
Interesting… 1/4 cup less might make it less snickerdoodle-y though. Have you tried reducing the topping sugar instead? Like half the 2 tbsp.
These turned out way better than I expected—crisp edges and that cinnamon sugar top is perfection. I baked 28 minutes and it was spot on.
5 stars. Quick question tho: can I freeze them? My grandma says freeze cookies in a bag with paper towel (idk if thats real).
Mine stuck to the pan even though I greased it. Parchment next time, for sure. The flavor was good, just annoying to cut.
Why does this say “bars” but it’s basically a cookie dough situation? I kinda expected a thicker, chewy texture. Mine were more cakey—still edible, just different than I wanted.
These snickerdoodle bars turned out PERFECTly sweet and buttery. The cinnamon-sugar topping is legit the best part. I baked mine closer to 28 minutes and the texture was spot on.
Pretty easy to follow. I used parchment so they came out clean. Only thing: mine browned a bit faster around the edges, so I’d watch it closely toward the end.
Cinnamon everywhere… I don’t know. also I forgot to soften the butter and it was lumpy. Tasted fine but ugly bars lol.
Cinnamon everywhere? I dunno… I’m usually team “a little” cinnamon. But the lumpy situation—soften butter next time, yeah. Probably just a texture thing though.
Omg the lumpy butter happens to everyone 😅 If it tasted fine, you’re basically already winning. And snickerdoodles are supposed to be cinnamon-y—“ugly but delicious” is the brand.