Easy Snickerdoodle Bars

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One of the most American of cookies is the Snickerdoodle, sweet buttery balls of dough rolled in cinnamon sugar. Get to the eating all the quicker with this delicious bar cookie recipe. These Snickerdoodle Bars are easy to make and taste just as good as the classic without the work. 

Easy Snickerdoodle Bars | Good Cheap Eats

Once upon a time I shared a recipe for a Cinnamon Streusel Coffeecake that our family loves and has enjoyed on many occasions. Unfortunately, when I first published the post I was unaware of not one, but TWO typographical errors. In typing from my notes, my eyes skimmed over the baking powder and the milk. Yikes!

Early on the first day, savvy readers pointed out that something must be wrong. Where was the leavening? I was able to correct the missing baking powder within a few hours of publication. Whew.

(Many thanks and apologies to those gracious folks who followed my error-filled recipe with a good attitude! It goes down in the annals of history as The Day FishMama Tanked Everyone’s Breakfast.)

However, it wasn’t until a day or two later that I made the coffeecake again, this time using a printout from the site instead of my handwritten notes. Huh. Something wasn’t quite right. The batter wasn’t light and fluffy. What’s going on here?

I had already spread it in the pan when I realized my error. I had forgotten to list the milk in the ingredients. Uh oh. Chalk it up to one big fail for the week, right?


Okay, yes, if you were looking for coffeecake, it was an absolute fail.

How To Make Snickerdoodle Bars

These bars are super simple from scratch recipe! They can be made in one bowl as well. They use oil as the fat, so that means you just need to whisk your sugar together with your oil. Add in your egg, vanilla, then your dry ingredients.

Then these bars will get a brown sugar, cinnamon topping to sprinkle on top before baking.

Once the thing was baked and sliced into squares, I realized that it was a fabulous cookie!

In fact, it tastes like one big snickerdoodle without all the hassle of rolling those dough balls in cinnamon sugar! It’s a rich and buttery, sweet and cinnamony cookie that disappears in a flash!

So there you have it. A very happy accident. One to go down in history. Bake some today and let me know if you don’t agree. Hint: they’re really good with tea.

snickerdoodle bars on a cutting board

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

How I make this recipe easy:

This Snickerdoodle Bar recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

  • stainless steel mixing bowl – I’m not sure you have too many of these.
  • Silicone spatula/spoon – I have two or three of these – so convenient!
  • parchment paper – I hate washing pans. Parchment paper makes clean up a breeze. Use office binder clips to secure the paper to the 9×13-inch pan until you get the batter spread.
  • 9×13-inch pan – I love the ones that come with plastic lids for easy storage and stacking in the freezer.

A snickerdoodle bar on a parchment paper

Once you’ve baked these Snickerdoodle Bars, I’d love for you to come back and rate them. Thanks so much!

And if you really love Snickerdoodles, be sure to try my rolled, healthified version here.

5 from 3 votes
Snickerdoodle Bars | Good Cheap Eats
Easy Snickerdoodle Bars
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

One of the most American of cookies is the Snickerdoodle, sweet buttery balls of dough rolled in cinnamon sugar. Get to the eating all the quicker with this delicious bar cookie recipe. These Snickerdoodle Bars are easy to make and taste just as good as the classic without the work. 

Course: Dessert
Cuisine: American
Keyword: snickerdoodle, snickerdoodle bars
Servings: 16 bars
Calories: 205 kcal
Author: Jessica Fisher
  • 3/4 cup sugar
  • 3/4 cup oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 2 tablespoons unbleached all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 tablespoons melted butter
  1. Preheat the oven to 350 °. Line a 9x13 baking pan with parchment paper. 

  2. In a large mixing bowl, combine the sugar and oil. Mix in the egg and vanilla until smooth.
  3. Add the flour, baking powder, cinnamon, nutmeg, and salt. Blend just until mixed. Spread into the prepared pan. The dough will be fairly thick and appear a little greasy.

  4. In a small bowl, combine the topping ingredients and sprinkle them over the batter.
  5. Bake for 20 to 25 minutes or until crisp. All the dish to set for about 10 minutes before removing the entire piece, holding onto the edges of the parchment, and placing it on a wire rack to cool completely. Slice into squares and serve. Store cookies in an airtight container for up to a week.

Recipe Notes

To freeze: Cool the bars completely on a rack. Package cooled cookie bars in an airtight container and freeze for up to 6 weeks.

Nutrition Facts
Easy Snickerdoodle Bars
Amount Per Serving
Calories 205 Calories from Fat 109
% Daily Value*
Fat 12.1g19%
Saturated Fat 2.4g15%
Cholesterol 14mg5%
Sodium 90mg4%
Potassium 89mg3%
Carbohydrates 23.5g8%
Fiber 0.6g3%
Sugar 13.9g15%
Protein 1.6g3%
Calcium 390mg39%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Stack of snickerdoodle bars


About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Deborah Jennings says

    Yummm! These look and sound delicious! I can’t wait to try them when the kids come next.

  2. Ha! that’s funny! I just pulled a double batch of the coffee cake out of the oven. I’m gonna flash freezer and bag individual squares for quick breakfasts. I love this snickerdoodle idea!

  3. Sandi says

    My son loves those cookies, but they are tiresome to make. This sounds like a perfect dish to make for Super Bowl munchies this weekend. It will help ease his disgruntled opinion about being forced to watch football. 🙂

  4. Stacy says

    I wonder if that is what happened. The girls and I made the coffeecake last weekend and for some reason I just could not get it to cook all the way. It flattened out and the center never really finished (even after more time in the oven). I still ate it and it was delish but would have been over the top if I did it correctly. Maybe I missed a step. Will be trying the cookies too!!

    • Jessica says

      @Stacy, my apologies if you used one of the uncorrected versions! The cookie and the coffeecake are both good to go now. 🙂

  5. becca says

    I did this to my snicker doodle recipe in an effort to eliminate margarine I replaced it with oil, similar recipe, and its become a family fave!

  6. claire says

    I am super excited to try this. Maybe I will have time this afternoon to make it, hope so! Thank you for the yummies.

  7. I made these yesterday for our Super Bowl gathering. They “needed” to be tested last night and I think they turned out great!

    • Jessica says

      So glad you enjoyed them! We just pulled a pan out of the oven ourselves.

  8. Amanda says

    Made these yesterday, as it was a rainy, chilly Sunday – seemed like a good opportunity to bake something. 😉 These were so yummy and a perfect afternoon snack!

  9. Thanks for this great idea! Snickerdoodles are my fav, so I’m excited to try this one. I just pinned it 😉

  10. My husband loves snickerdoodles & I don’t really like them. I certainly don’t like them enough to want to deal with rolling them. These sound like a perfect way to keep both of us happy. I’m going to make a batch for his fantasy baseball draft Saturday as a alternative for anyone who doesn’t like brownies. Thanks for sharing them!

  11. Carla says

    Pulled some of these out of the oven tonight right before our power went off. By the time dessert came around we were cutting it via flashlight but no one complained. Never made snickerdoodles with nutmeg before but could still “get” the taste. Will probably opt to leave the nutmeg out and double the cinnamon next time. Other than that, enjoyed by all. My 14yo son did try to convince me to drizzle a glaze on it. I just scrunched my face. He came in the dark later to get his piece. “I guess we aren’t doing the glaze tonight.” (after 3 hours in the dark, no). I’ll let him make them next time and he can glaze them all he wants, just without nutmeg! 😉

    • Jessica says

      @Carla, I totally understand. Sometimes nutmeg hits me wrong, too.

  12. Oh, so good! A bit sad that I baked this pan for the First Communion kids tomorrow. 😉 May have to make another batch…

  13. I love when you can reuse a mistake and it doesn’t end up in the garbage!

  14. Carla says

    Made this again this week, leaving the nutmeg out due to personal preference, and scrounging around for enough cinnamon. I cut the oil down to 1/4 cup and used unsweetened applesauce for the remainder. Tastes great! Just saw you have a whole wheat cookie so going to look at that. One tweak at a time. 😉

  15. Shirlene says

    I just made these and they are not only easy but super yummy! I am going to share most of them with the staff at my son’s school (small christian school). I know they will enjoy them as much as I have this morning. Thank you for sharing!!!

  16. Mamawolfe says

    My kids love snicker doodles…just made these and they couldn’t have been easier!

  17. Jessica, just wanted to let you know that I make these regularly, and in fact, made it today for breakfast tomorrow … so it was a very happy accident, indeed!

  18. Karen says

    5 stars
    I made these last weekend for a family gathering that I didn’t have time to cook for. I used a spice blend (“cake spice” from Penzey’s) instead of straight up cinnamon. Delicious! Tasted just like a spice cake coffee cake. Will definitely make these again!

  19. Anthony Polizzi says

    Curiously the ratio of ingredients for the topping resulted in a thick paste. I’d use a lot less melted butter next time

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