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A square of frosted snickerdoodle bar being held above other bars and cinnamon sticks.
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5 from 8 votes

Snickerdoodle Bars Recipe

This Snickerdoodle Bars recipe has sugary cinnamon layered with chewy cookie and is slathered in a velvety cinnamon cream cheese frosting. The classic snickerdoodle recipe is turned into bar form for an amazing dessert that is going to become a new favorite.
Prep Time10 minutes
Cook Time24 minutes
Refrigerator Time30 minutes
Total Time1 hour 4 minutes
Course: Dessert and Pastries
Cuisine: American
Servings: 12
Calories: 355kcal

Ingredients

Snickerdoodle Dough

  • 1/2 cup butter unsalted
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt

For Sprinkling

  • 3 tablespoon granulated sugar
  • 2 teaspoons cinnamon ground

Cinnamon Frosting

  • 1/2 cup butter
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • pinch of salt

Instructions

  • In a small bowl, combine together the granulated sugar and cinnamon. Set aside.
  • In the bowl of a stand mixer, mix together the melted butter, brown sugar, and granulated sugar. Mix in egg and vanilla extract.
  • In a medium sized bowl, whisk together flour, cream of tartar, baking soda, and salt. Slowly mix the flour mixture into the cookie dough. Combine until just mixed.
  • Cover the bowl and place it into the refrigerator for 30 minutes.
  • Once 30 minutes has elapsed, preheat the oven to 350°F. Use cooking spray or butter an 8x8 inch baking pan. Create a sling out of parchment paper and press it into the baking pan. Spray or butter the parchment sling.
  • Pull the bowl out of the refrigerator and divide the dough in half. Press one half of the dough into prepared baking pan. Sprinkle on the granulated sugar and cinnamon mixture. Drop dough by the spoonful over the top of the sugar and cinnamon layer. Press into place with the back of a spoon (buttered if needed), buttered fingers, or use wax paper that has been sprayed with non-stick cooking spray. It is okay if the cinnamon and sugar gets mixed in or smeared.
  • Cook for 22-24 minutes. While bars are cooking, start the frosting.
  • In the bowl of a stand mixer, add softened butter, cream cheese, and vanilla extract. Mix until fluffy.Add in cinnamon and powdered sugar, mixing well.
  • Pull snickerdoodle bars out of the oven. Once the bars have cooled completely, spread on the frosting.

Notes

  • If you are having trouble spreading the dough onto the cinnamon sugar layer, I find that the method that works best is to put a little butter on your hands and gently press the dough into place, trying to cover as much of the cinnamon sugar layer as possible. It doesn't need to be perfect.
  • Chill the dough for 30 minutes to make it easier to spread on cinnamon layer.
  • It's an option to leave off the cinnamon sugar layer or the frosting.
  • Frosted snickerdoodle bars will last 3-4 day in an airtight container in the refrigerator.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. 

Nutrition

Serving: 1bar | Calories: 355kcal | Carbohydrates: 37g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 274mg | Potassium: 80mg | Fiber: 1g | Sugar: 28g | Vitamin A: 751IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg