Snickerdoodle Bars

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These Snickerdoodle Bars are soft, chewy, and filled with rich dulce de leche. Topped with a crispy cinnamon-sugar layer, they combine the classic snickerdoodle taste with the sweetness of caramel. The blend of flavors is a match made in dessert heaven!

Snickerdoodle Bars

Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Servings 16 bars


Cinnamon Sugar:

  • cup granulated sugar 66 grams
  • 2 tsp cinnamon

Snickerdoodle Bars:

  • 2 ½ cups all-purpose flour 318 grams
  • 1 ½ tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup unsalted butter softened (2 sticks or 226 grams)
  • ¾ cup granulated sugar 150 grams
  • ¾ cup brown sugar 165 grams
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup dulce de leche


Cinnamon Sugar:

  • Mix Ingredients: Combine the granulated sugar and cinnamon in a small bowl. Set aside.

Snickerdoodle Bars:

  • Preheat Oven: Set the oven to 350°F. Grease a 9×9-inch pan and line with parchment paper, leaving extra paper hanging over the edges for easy removal.
  • Prepare Dry Ingredients: In a medium bowl, mix together the flour, cream of tartar, baking soda, and salt. Set aside.
  • Beat Butter and Sugars: In a large bowl or stand mixer, beat the softened butter for 2 minutes. Add the granulated and brown sugar, and beat for another 2 minutes until well combined.
  • Add Eggs and Vanilla: Scrape down the bowl, then beat in the eggs one at a time, making sure each egg is fully mixed in before adding the next. Add the vanilla extract and mix well.
  • Combine Ingredients: Add the dry ingredients to the butter mixture. Mix on low speed until almost combined, then finish mixing with a spatula to ensure all the flour is incorporated.
  • Layer Dough: Spread half of the dough evenly in the prepared pan. Sprinkle 2 tablespoons of the cinnamon sugar on top.
  • Add Dulce de Leche: Spread the dulce de leche evenly over the dough layer.
  • Top and Sprinkle: Spread the remaining dough over the dulce de leche. Sprinkle the rest of the cinnamon sugar on top.
  • Bake: Bake for 25-30 minutes, until the edges are set and a toothpick inserted in the center comes out clean.
  • Cool and Serve: Let the bars cool in the pan for 15 minutes, then use the parchment paper to lift them out. Cool for another 10 minutes before slicing and serving.


  • With Dulce de Leche: Store in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
  • Without Dulce de Leche: Store in an airtight container on the counter for up to 2 days.
  • Plain Snickerdoodle Bars: Feel free to skip the dulce de leche if you prefer plain bars.
  • Dulce de Leche: You can make your own dulce de leche or use store-bought. Check out my guide for a homemade version.
  • Cinnamon Sugar: Using raw cane sugar instead of granulated sugar for the topping can add extra crunch.
  • Cream of Tartar Substitute: If you don’t have cream of tartar, replace the 1 ½ teaspoons of cream of tartar and 1 teaspoon of baking soda with 2 teaspoons of baking powder and ½ teaspoon of baking soda.

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