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These easy Snickerdoodle Cookie Bars are soft, buttery, and topped with a crackly cinnamon sugar crust. Made in one pan with no rolling or shaping, they're the perfect dessert for holidays, bake sales, or an everyday sweet treat.

Soft & Chewy Snickerdoodle Cookie Bars

These easy Snickerdoodle Cookie Bars are soft, buttery, and topped with a crackly cinnamon sugar crust. Made in one pan with no rolling or shaping, they're the perfect dessert for holidays, bake sales, or an everyday sweet treat.
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Ingredients Equipment Method Notes

Ingredients
  

  • Cookie Bar Dough
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • Cinnamon Sugar Topping
  • 3 tbsp granulated sugar
  • 1½ tsp ground cinnamon

Equipment

  • 8×8-inch baking pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Rubber spatula
  • measuring cups
  • Measuring spoons
  • cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. Whisk together the flour, baking powder, and salt.
  3. Beat butter and sugar until light and fluffy.
  4. Mix in the egg, vanilla, and milk.
  5. Fold the dry ingredients into the wet ingredients until just combined.
  6. Spread the dough evenly into the prepared pan.
  7. Combine cinnamon and sugar, then sprinkle evenly over the top.
  8. Bake for 22–25 minutes until the edges are golden and the center is just set.
  9. Cool for 10 minutes before slicing into bars.

Notes

Avoid overmixing for the softest texture.
Do not overbake; the center should remain slightly soft.
Delicious served warm or at room temperature.
Store in an airtight container for up to 4 days.
Freeze individual bars for easy desserts anytime.