These soft and chewy Snickerdoodle Bars are just as delicious as the cookies, but way easier to prepare. No dough balls, no rolling, no chill time.
I’m not sure what it says about the current state of my life, but I will tell you that this is my third (yes, THIRD) batch of Snickerdoodle Bars in a week.
Does my family love these? Yes!
Are they unbelievably easy? Yes!
Have I convinced myself that this is an acceptable breakfast? I mean, obviously.
These soft and chewy bars taste like a Snickerdoodle Cookie and a blondie mashup. They come together fast and easy, and they are filled with the comforting flavors of cinnamon, sugar and vanilla.
What makes this recipe work
- The beauty of this recipe is how effortless it is. You get all the flavor of a snickerdoodle cookie without having to roll a whole bunch of cookie dough balls in cinnamon sugar. The batter gets pressed into a pan, sprinkled with cinnamon sugar and baked. It’s super easy!
- A combination of butter and oil gives these bars a soft and moist texture. Think of the texture as a combination between a cookie and a blondie.
- Cream of tartar and sour cream give the bars the slight tanginess and chew that is traditional in snickerdoodles.
- No chill time! Unlike many cookie recipes, this one does not require the dough to be chilled.
Ingredients and assembly
- Combine wet ingredients: beat butter, oil and sugar. Add eggs, sour cream and vanilla.
- Combine dry ingredients: flour, salt, baking soda, and cream of tartar.
- Add the dry ingredients to the wet ingredients and beat until well combined.
- Press the dough into a greased 11×15 or 9×13 pan.
- Sprinkle the dough with cinnamon sugar.
- Butter should be at cool room temp so that it blends easily.
- An 11×15 pan is my preference (pictured). You can also makes these in a 9×13; however, they will be a bit thicker.
- Be careful not to overbake or they could dry out.
- Cool completely before cutting and serving.
- Leftovers can be stored at room temp for up to 3 days or in the freezer for up to 3 months.
- Top the bars with cinnamon icing to add a little something extra.
Soft Snickerdoodle Bars
- ½ cup unsalted butter, softened
- 1-¾ cups granulated sugar
- ½ cup canola or vegetable oil
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon pure vanilla extract
- 3 cups all purpose flour
- ¾ teaspoon cream of tartar
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup granulated sugar
- 1-½ teaspoons ground cinnamon
Cinnamon icing (optional):
- ½ cup powdered sugar, sifted if lumpy
- 2-½ teaspoons half and half or cream
- a couple pinches ground cinnamon
- Preheat oven to 350°F. Grease an 10×15 baking sheet/jelly roll pan*.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, granulated sugar and oil on medium speed until smooth and combined. Add eggs, sour cream, and vanilla and beat until combined, scraping the sides of the bowl as necessary.
- In a separate bowl, combine flour, cream of tartar, baking soda, and salt.
- With the mixer on low, add the the dry ingredients to the wet ingredients and mix until combined, scraping the sides of the bowl as necessary. Transfer the dough into the greased pan and spread into an even layer. In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle evenly over the dough (after sprinkling, I like to lightly press the cinnamon sugar onto the dough with my hands). Bake for around 20 minutes*, until the center no longer jiggles and the edges are beginning to turn a light golden brown. Be careful not to over bake. Place the pan on a wire rack to cool.
- Whisk all ingredients until smooth and combined. Adjust the consistency by adding more powdered sugar (to thicken) or more half and half (to thin). Drizzle the icing over the cooled bars.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Recipe adapted from Bake or Break