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Snickerdoodle Bar Cookies

Snickerdoodle Bar Cookies

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snickerdoodle bar cookiesCinnamon Sugar is a favorite in our house, we even keep a shaker of it on the counter by the toaster, so it’s a natural that we adore Snickerdoodles. I came across this recipe for Snickerdoodle Bar Cookies with White Chocolate, and I HAD to make it. But because I can’t leave well enough alone, I made a few changes…. real Snickerdoodles contain Cream of Tartar to give them a light texture, so I added it. I also doubled the amount of Cinnamon Sugar (seemed like a great idea) and then doubled size (ok, I quadrupled the Cinnamon Sugar).

Bake these in a pan lined with aluminum or parchment to make pulling them out of the pan a snap. These are fabulous warm!


Snickerdoodle Bar Cookies

Recipe Snickerdoodle Bars

Category: Bar Cookies, Cookies & Brownies

Servings: 9 x 13 inch pan -2 to 24 pieces (depends on how big you slice it)

snickerdoodle bar cookies

These sweet and easy Snickerdoodle Bar Cookies are so good, my son could eat the whole pan single-handed (in one sitting) (and, yes, he has!)


  • 1 cup Butter- unsalted
  • 1 1/2 cup Granulated Sugar
  • 2 Eggs
  • 3 tsp Vanilla Extract
  • 1 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • 2 1/2 cup Unbleached Flour
  • 1 cup White Chocolate Chips
  • 2 - 3 TBL Granulated Sugar
  • 1 tsp Ground Cinnamon


  • Preheat the Oven to 350 degrees Fahrenheit
  • Line a 9 x 13 inch pan with Aluminum Foil or Parchment Paper... grease the foil (the foil makes the bars easier to remove from the pan)
  • In the bowl of a stand mixer using the beater attachment, whip the butter and sugar together for 4 or 5 minutes. You want the mixture to be light and fluffy.
  • Scrape the sides and bottom of the bowl.
  • Add the eggs, one at a time, beat and scrape between additions.
  • Add the Vanilla Extract, beat, and scrape.
  • In a large measuring cup, combine the Flour, Cream of Tartar and the Baking Soda. Turn the mixer to low, and add the flour mixture to the butter/egg mixture. When it is all incorporated, scrape, and beat on medium for 30 seconds.
  • Add the White Chocolate Chips... beat 10 to 15 seconds until dispersed.
  • Dump the batter into the prepared pan. Press it out to fill the corners.... you can use a spatula, but I find clean hands to be a better tool (maybe grease them up a bit).
  • Make the Cinnamon Sugar by combining the Granulated Sugar and the Cinnamon in a bowl or shaker.... mix them up well.
  • Sprinkle the cinnamon sugar evenly over the unbaked batter in the pan.
  • Put the pan in the preheated oven, bake for 30 to 35 minutes.
  • Cool on a cooling rack in the pan.
  • When cool enough, you can lift the Snickerdoodle White Chocolate Bars out of the pan... slice into your favorite shape (squares and rectangles are the most common)
  • Eat.
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How To Store Snickerdoodle Bar Cookies

When the cookies have cooled completely, cut the bars into the size you want (big/ small… totally up to you). Then put a layer of cookie bars into an airtight container. Lay a piece of waxed paper or parchment paper on top of that layer before topping with the next layer of bars.

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