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+ servings

snickerdoodle bars

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24
Author Ana Frias


  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 1/2 cups all-purpose flour
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 2 sticks unsalted butter softened (16 Tbsp)
  • 1/ 1/4 cups sugar
  • 2 eggs
  • 1/4 buttermilk
  • 1 teaspoon vanilla extract


  • Preheat oven to 375 degrees.
  • Coat a 9x13-inch baking dish with nonstick spray.
  • Combine the 1/3 cup sugar and the 1 tsp. cinnamon. Set aside.
  • In a medium bowl, whisk together the flour, cream of tartar, and baking soda.
  • In a large bowl, cream the butter and 1 1/4 cups of sugar over medium speed until light and fluffy (about 5 minutes).
  • One at the time add each egg. Add the buttermilk and vanilla until blended.
  • Add the flour mixture and beat until combined.
  • Sprinle 2 tablespoons of the cinnamon/sugar mixture to the bottom of the prepared baking dish.
  • Using a spoon or your fingers, spread half the dough over the cinnamon/sugar. Sprinkle 3 tablespoons cinnamon/sugar over the dough.
  • Add the other half of the dough and spread over the entire baking dish. Sprinkle on remaining cinnamon/sugar.
  • Note on spreading: To carefully spread the dough mixture over the cinnamon/sugar mixture, use your fingertips or a spatula dampened with warm water.
  • Bake bars until a toothpick inserted in center comes out clean, 22 to 26 minutes. Cool bars in the dish.
  • Cover bars and store at room temperatures up to 4 days.