Snickerdoodle Bars are soft and chewy blondies, flavored with chai spices and made in one bowl with no mixer! These take less than an hour from start to first bite! This easy recipe has a chai spiced sugar ripple in the center & on top. Top the warm bars off with a vanilla glaze for the absolute best snickerdoodles!
Why you’ll love these Snickerdoodle Bars:
- Chewy Snickerdoodle Bars – These chewy bars have the same perfect soft-baked texture as a classic snickerdoodle cookie, but in bar form! They’re like a cross between a snickerdoodle blondie and cookie.
- Chai Spiced Sugar – These snickerdoodle cookie bars have extra flavor thanks to a ribbon of chai spiced sugar running through the middle and dusting the top.
- Easy Dessert – These easy snickerdoodle bars require no mixer, are made in one bowl, have no chill time, and you can be eating them less than an hour from now!
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Chai Spices – We’re using a mix of cinnamon, nutmeg, cloves, and cardamom in our chai spice blend.
- Eggs – Always use large eggs for best results.
- Dairy-free – Use your favorite dairy-free butter to make this recipe df.
- Cinnamon Sugar – Feel free to use regular cinnamon sugar if preferred.
How to Make this Snickerdoodle Bars Recipe Step-by-Step:
Step 1: Make the Snickerdoodle Dough. Melt butter in a large bowl, then whisk your wet ingredients into the melted butter. Stir in the flour mixture last, making sure not to over mix.
Step 2: Add the Chai Spiced Sugar and Bake. Spread half the dough in your baking pan, sprinkle on half of your chai spiced sugar, and then repeat with the remaining dough and chai sugar. Bake as directed in the recipe card below for perfectly soft baked snickerdoodle bars!
Step 3: Add Glaze and Dig in!
Mix up a quick vanilla glaze using powdered sugar, vanilla, and a splash of milk. You can also add a pinch of the chai spice to this for extra flavor! Drizzle it over the top of the warm bars and dig in!
You will absolutely love this version of everyone’s favorite cookie – this snickerdoodle bar recipe is soft-baked, full of snickerdoodle flavor, and perfectly spiced!
Expert Success Tips:
- Don’t Over Bake – These bars have a short bake time, and this ensures they come out perfectly soft baked and chewy. Be sure to follow the recipe and the indicators for doneness given below.
- Enjoy Warm – These bars are the best enjoyed warm. Be sure to dig in while they’re warm, and reheat your leftovers! You’ll thank me, heh.
- Nonstick Spray & Parchment – I call for this in any bar or bar cookie recipe – spraying the pan with cooking spray first gives the parchment paper something to stick to so it doesn’t keep popping out of the empty pan.
Snickerdoodle Bar Recipe Variations:
- Chai Spice Blend – Feel free to use your own chai spice blend, or a cinnamon-sugar mixture if you prefer the traditional version. The chai spice really does make the best snickerdoodles, though!
- Salted Caramel Sauce – These would be incredible drizzled with caramel. My 10-minute Salted Caramel Sauce recipe is a dream!
- Brown Sugar – Feel free to sub half the granulated sugar for light brown sugar if desired.
Serving + Storing this Recipe:
These bars are amazing while they’re warm from the oven. Leftovers can be cooled on a wire rack and stored in an airtight container for 4-5 days. Reheat in the oven or microwave gently to revive that fresh-baked texture!
- 9×13 Pan – A good 9×13 pan is a baking and cooking must-have!
- Stacking Mixing Bowls – Another must for bakers!
More Cookie Bar Recipes to Love:
These recipes are perfect for any weeknight or for the holiday season!
- Biscoff Blondies
- Nutella & Caramel Swirled Blondies
- Salted Caramel Pretzel Brownies
- Life-Changing Butterscotch Blondies
- Double Chocolate Blondies
- Brown Butter Chocolate Chip Cookie Bars
- Ultimate Cookies & Cream Bars
- Layered Mint Chocolate Brownies
Did you make this recipe? Snap a photo and leave a comment!
Chai Spiced Snickerdoodle Bars
For the Snickerdoodle Bars
- 1 and 1/4 cups salted butter 283 grams
- 1 and 1/2 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 and 2/3 cup all-purpose flour 346 grams
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cream of tartar
- 1 and 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- pinch ground cloves
- 1/4 tsp cardamom
- 1/8 tsp allspice
For the Chai Spiced Sugar
- 3 and 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/4 cup + 2 tbsp granulated sugar
Optional Vanilla Glaze
- 1/2 cup powdered sugar
- 2 tsp milk
- 1/2 tsp vanilla extract
- Prep: Spray a 9×13 ceramic pan with nonstick spray and line with parchment paper for easy removal. Heat oven to 350° F.
- Make the Snickerdoodle Dough: Melt the butter in a large mixing bowl. Whisk in the sugar, then the egg, egg yolk, and vanilla. Stir in the dry ingredients with a rubber spatula, just until the last streaks disappear into the dough, scraping the sides of the bowl. In a medium bowl, stir together the chai spiced sugar ingredients.
- Bake: Spread half the cookie dough in your prepared pan in an even layer, then sprinkle on half the chai spiced sugar mixture. Repeat with the remaining dough and spiced sugar. Bake for 22-25 minutes. The edges will appear a bit raised and should look set. The center may look a bit underdone, but it will set up as the bars cool. A toothpick inserted into the center will come out clean or with moist crumbs.
- Make the Glaze: Whisk together powdered sugar, vanilla extract, and milk in a small bowl while the bars bake.
- Serve + Store: Drizzle with the glaze and let rest about 30 minutes to 1 hour before slicing. The longer you let them cool, the more they'll hold their shape, but these are SO good fresh from the oven so I never wait very long. Store cooled bars in an airtight container at room temp for 4-5 days or in the fridge 5-7 days, letting them come back to room temp before enjoying.