Snickerdoodle Bars are a home-run hit recipe guaranteed to be devoured! Thick, soft, and chewy snickerdoodle bars are covered in an ooey, gooey cinnamon sugar vanilla glaze frosting.
Snickerdoodle Bars fall under the jurisdiction of minimal effort equalling big time pay out. If you ever need an easy, last minute dessert recipe to throw together in no time, you’re in luck.
Walking into a party with a pan of Snickerdoodle Bars means your presence will be grossly overshadowed by the goods you’re carrying. #sorrynotsorry
Snickerdoodle Bars are dump and bake perfection!
These bars are extremely easy to throw together because all the ingredients are mixed in one bowl. Unlike snickerdoodle cookies, there is no need to chill or roll dough.
Just dump the batter in a 9X13 pan and sprinkle cinnamon and sugar on top. A very simple and quick frosting is drizzled over top to make these brownies over-the-top perfection.
I bet you have everything you need to make these Easy Snickerdoodle Bars right now!
Another reason I turn to this recipe time and again is because I always have all the ingredients on hand!
To make Snickerdoodle Bars you only need these kitchen staples:
- Butter
- Sugar
- Milk
- Cinnamon
- Flour
- Baking Powder
- Eggs
- Cream of Tartar
- Powdered Sugar
But I don’t have cream of tartar, is there a substitute?
Cream of tartar gives snickerdoodle cookies and bars that wonderful soft, doughy texture. It’s actually a leavener that reacts with baking powder or baking soda.
If you don’t have cream of tartar on hand substitute 2 teaspoons of lemon juice or vinegar for every 1 teaspoon of cream of tartar called for.
In this Snickerdoodle Bars recipe, substitute 1 teaspoon of lemon juice or vinegar for the 1/2 teaspoon cream of tartar.
HOW TO MAKE THE BEST SNICKERDOODLE BARS
- Stir together melted butter, sugar, milk, and eggs in a large bowl.
- Add flour, baking powder, cream of tartar, and salt. Stir to combine.
- Press down into a 9X13 pan and sprinkle cinnamon and sugar on top.
- Bake for 30 minutes and cool slightly. Mix together frosting ingredients and drizzle on top.
Other MamaGourmand Favorites’ Bars and Brownies:
- Buckeye Turtle Brownies
- Sugar Cookie Bars
- Cookie Dough Cheesecake Brownies
- The Stop Looking Brownie Recipe
SAVE THESE SNICKERDOODLE BARS TO YOUR PINTEREST BOARD!
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Snickerdoodle Bars
Ingredients
- 1 cup (2 sticks) butter, melted
- 2 cups sugar
- 2 tablespoon milk
- 2 large eggs
- 2 3/4 cup all-purpose flour or gluten free all purpose flour, I recommend using Cup 4 Cup gluten free flour
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Topping:
- 2 tablespoon sugar
- 1 1/2 teaspoon cinnamon
Cinnamon Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 2-3 tablespoon milk
Instructions
- Preheat oven to 350ºF and grease a 9X13" pan. In a large bowl combine melted butter, sugar, and milk. Add eggs and mix thoroughly.
- Add flour, baking powder, cream of tartar, and salt to bowl. Stir until well combined. Batter will be very thick.
- Spoon batter into prepared pan and press down evenly. Sprinkle all over with combined sugar and cinnamon topping mixture.
- Bake for 30-33 minutes (5 minutes longer if using gluten free flour) or toothpick inserted in middle comes out clean. Cool for about 20-30 minutes before drizzling topping on.
Cinnamon Vanilla Glaze:
- Combine all glaze ingredients, except milk, in a bowl. Slowly add milk until you reach the desired pourable consistency. Drizzle all over slightly cooled bars.
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Recipe Notes
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe:
9X13 pan Cup 4 Cup Gluten Free Flour Mixing Bowls
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Amy says
Made these yesterday. Amazing! I had a hard time sharing them with my family and not eating the whole pan myself! Bars seem easier than cookies for some reason.
Melissa says
Hey Amy,
You know I hardly make cookies because I do find it’s so much easier to slap batter in a pan and bake. I love how these are the taste of snickerdoodles without the work. Glad you enjoyed them!
Best,
Melissa
Dee says
looks yu! i didnt make them yet but i dont want foget to review
just wt i was looking for needed something to dress up our dessert this weekend! thankyou!
Melissa says
You’re welcome, Dee! Please drop me a line and let me know what you thought! Enjoy – Melissa
Jennifer says
I’m having a hard time with these bars…. In the picture it shows the bars cake light light and fluffy I’ve made this recipe three times and it’s been dense and not fluffy I don’t know what I’m doing wrong I’ve changed all my ingredients except for cream of tartar which says doesn’t expire until 2021 someone please help
Melissa says
Hi Jennifer,
First of all, I admire your persistence! I want to help you get this figured out, but I have a couple more questions…Are you making with regular flour or gluten free (the brand of gf flour could affect them). Also, it could be the baking powder that’s causing it not to rise correctly. And you are melting the butter?
Best,
Melissa
Monica Jackson says
this repice sounds really good.it does noty show how much ingredients go in it. the meauredments.
Melissa says
Hi Monica, I show the measurements on my end. I will email you a screenshot to make sure you have it.
Best,
Melissa
Erin says
I made these last week, and they were AMAZING! Way easier than individual snickerdoodle cookies with the same delicious taste. The glaze is an added bonus! Thanks for the perfect twist on an old standby!
Melissa says
I completely agree. I often make brownies / bars rather than cookies because you just dump it in a pan and bake. These are great because you don’t have to roll individual balls and roll them in cinnamon and sugar too. Glad you enjoyed them!
Alison says
I’m wondering if you can make these as round drop cookies and if the glaze gardens? My daughter is getting married and they would like to make snickerdoodles as favors w a tag about SMICKerdoodles.. Because her last name will be Smick.
Melissa says
Hi Alison, What a cute idea! I love it. I think your best bet would be to use a snickerdoodle cookie recipe. For cookies you would use softened butter, not melted, and you would chill the dough before rolling them into balls to coat in cinnamon sugar. Then you can use my glaze recipe over the top. The glaze would work out great because it hardens as it dries so it wouldn’t be a mess for favors. You can make all cookie “balls” ahead of time, freeze them, and then bake them from frozen when it’s getting close to wedding time.
Sarah says
Amazing!!!! My crew absolutely loved them. We served them with vanilla ice cream to make it a full on dessert.
Melissa says
Great idea, Sarah! So glad you guys enjoyed them.
Thalia @ butter and brioche says
oh my gosh! snickerdoodle bars! these look amazing and i LOVE all that glaze. yum! Xx
Melissa says
Thanks for stopping by Thalia! Wait till you try them…as good as they look and so easy to make!