How to Make the Best Snickerdoodle Cookie Bars

There's nothing quite like biting into a cookie warm from the oven. Given how much joy fresh-baked cookies bring, it's no surprise that 82% of people enjoy making cookies of their own.

One of the most beloved cookie types is that of the snickerdoodle variety. Many love these cookies because they are easy desserts to whip up that people are sure to enjoy.

Take your snickerdoodle recipe one step further by transforming it into nut butter snickerdoodle cookie bars. With all the deliciousness of a snickerdoodle cookie but with less mess or steps, nut butter snickerdoodle cookie bars are sure to become your new favorite. Keep reading to learn about the history of the cookie version and the recipe of this bar so you can make them for your next event.

What Makes the Snickerdoodle Special? 

Cooking dessert can feel like a big task if you aren't baking-inclined. However, you don't need any fancy baking equipment or a vast knowledge of baking skills to make snickerdoodle cookies.

Snickerdoodle cookies are also versatile. You can find many different variations of this treat. You can bring a snickerdoodle cookie or nut butter snickerdoodle cookie bar to almost any event and you'll be sure they'll be a hit.

The History of the Snickerdoodle Cookie

The history of snickerdoodle cookies is not an easy one to track down. People saw the first variations of snickerdoodle recipes in cookbooks in the late 19th century. Handwritten recipes for these cookies had likely been passed through families for years before this point.

Some people think that the snickerdoodle cookie came from New England. It is rumored that the name comes from a long history of New Englanders giving cookies whimsical names. Others claim the cinnamon cookie originated from a cinnamon cake recipe named the "Snip Doodle."

Still, other people believe that the snickerdoodle has German origins. People think the snickerdoodle is a take on a German name that first popped up in Pennsylvania. It was here that German immigrants started making a variation of the sweet treat.

Snickerdoodle Cookie vs Nut Butter Snickerdoodle Cookie Bars

Most people are familiar with the snickerdoodle cookie recipe, but the nut butter snickerdoodle bar is just as delicious as the original. The nut butter used in these bars enhances the original cinnamon flavor of traditional snickerdoodles. 

You cut nut butter snickerdoodle cookie bars into squares instead of baking them in the traditional cookie form. This can save some time because you end up spreading the batter in a pan instead of individually dropping the cookie dough on cookie sheets.

Nut Butter Snickerdoodle Bar Ingredients

One of the best parts about making these nut butter snickerdoodle cookie bars is that they use a few ingredients. You'll be able to find most of the ingredients right in your pantry or fridge at home.

Nut Butter 

The secret ingredient to these nut butter snickerdoodle cookies is a big spoonful of your favorite type of nut butter. For those who like the regular peanut butter taste, use our Gluten-Free Just Plain Nutty Peanut Butter. If you're looking to enhance the cinnamon flavor, the Gluten-Free Cinfully Delicious Cashew Butter is a great choice. 

Unsalted Butter 

Nut butter snickerdoodle cookie bars call for unsalted butter. When it comes to baking, you need to pay attention to the butter that you are using. Some butter has salt added, and other butter is unsalted.

Unsalted butter doesn't have as much salt as salted butter, which means that the water content in the butter is lower. This water content can interfere with gluten, which you can find in many different baked goods. Salted unsalted butter can change the texture and taste of whatever dessert you are baking.

If you only have salted butter in your fridge, you can substitute it for the unsalted butter. However, if you do this, make sure that you reduce the amount of salt used in the recipe.

Sugar 

The next important ingredient in the nut butter snickerdoodle cookie bar is sugar. The sugar in your baked goods keeps moisture in. This will keep your bars from getting too dry. Sugar is also responsible for the sweet taste found in these desserts.

When you bake, you can find sugar in a few different forms. Brown sugar has molasses in it, which is more moist than white sugar.

You can also thank the sugar for the pretty golden brown color that many baked goods possess. When you bake, the sugar will start to caramelize at the higher oven temperature. This caramelization is what gives baked goods their light brown color.

Cinnamon 

Did you know that cinnamon comes in several different forms? The main types of cinnamon are Ceylon cinnamon and Cassia cinnamon. Both of these types of cinnamon come from the bark of trees, but each of them has a different taste.

Ceylon cinnamon is what most people think about when they use cinnamon. The cinnamon is milder in flavor than the other types of cinnamon. This type of cinnamon is perfect for people who don't love the cinnamon flavor or don't want cinnamon taking over the taste of the baked goods they're making.

The Cassia version of cinnamon is spicier than the Ceylon cinnamon. You can find Cassia cinnamon in a few variations, each with its specific uses and flavor profile.

Cinnamon comes in ground, cracked, or stick form. When making nut butter snickerdoodle cookie bars, you want to reach for the ground cinnamon variety. Ground cinnamon will seamlessly blend into the batter for your bars.

Flour 

Flour is another ingredient that can be deceptively tricky when baking. There are 12 different types of flour that you can use when baking. For this recipe, you're going to reach for the tried and true all-purpose flour.

You likely already have a bag of all-purpose flour in your kitchen because it is the flour that is most used when baking. All-purpose flour combines milled soft and hard wheat.

You'll find the protein makeup of all-purpose flour to be about 10 to 12%. The higher the protein level in your flour, the chewier your cookies or cookie bars.

Salt

When you bake, your recipe will usually call for one of three types of salt: kosher salt, sea salt, or table salt. You'll want to stick with the type of salt the recipe recommends, but if no recommendations are given, table salt is usually a safe bet to use.

Kosher salt grains are larger than table salt. Its original use was for salting meat. The big grains of kosher salt were easy to rinse off the meat.

Most types of kosher salt aren't iodized. This keeps the flavor neutral, which is helpful in certain types of recipes.

Sea salt is any salt that comes from salt water. You can find sea salt in many different shapes, colors, and sizes. This wide variation means it can be hard to know what to use when baking.

Table salt is the most common type of salt out there. This salt is very fine in texture.

Sometimes versions of table salt are iodized, and other versions are not. Sometimes iodized salt can taste a little bit more chemical than non-iodized variations. If you do use iodized salt for baking, make sure to use a little bit less to reduce the strength of the iodized salt flavor.

Egg

Eggs are a staple ingredient in most baked goods. Eggs give your batter stability and structure. The yolks in eggs keep your cookie bar batter smooth and easier to work with.

Vanilla

Another common ingredient in baking is vanilla. Most people have either pure vanilla extract or imitation vanilla extract. Although you can use both in your baked goods, their flavors do differ a little.

The vanilla plant has pods that hold beans. Pure vanilla extract comes from soaking the pods in an alcohol and water mixture.

Artificial vanilla extract has a vanilla taste without the use of beans. Synthetic vanilla flavoring is used instead. Artificial vanilla extract tastes very much like the real deal and is a great substitute if you don't have pure vanilla extract on hand.

Cream of Tartar 

The wildcard ingredient in nut butter snickerdoodle cookie bars is the cream of tartar. You may have heard of this type of ingredient and not know what to use it for. This dry ingredient comes as a result of the fermentation of turning grapes into wine.

Using a little bit of cream of tartar in your nut butter snickerdoodle cookie bars can help with the stability of your baked goods. This ingredient gives a slightly tangy flavor and satisfying chew to snickerdoodle cookies. Cream of tartar keeps the sugar in this batter from crystallizing and turning crunchy.

Nut Butter Snickerdoodle Cookie Bar Recipe

Now that we know all about where this cooking came from and what goes into the batter, it's time for the best part. You'll need the following: 

Tools: 

  • 8 X 8 Pan 
  • Parchment paper 
  • Nonstick cooking spray 

Ingredients: 

  • 1/2 cup nut butter of your choice 
  • 1/2 cup melted and slightly cooled unsalted butter
  • 1 egg
  • 3/4 cup granulated sugar, divided
  • 1/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract 
  • 1 cup all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon 

Baking Instructions 

1. Start by preheating your oven to 350 degrees Fahrenheit. Grab an 8 X 8-inch baking pan and spray it with non-stick spray. Line the baking pan with parchment paper so that the paper overhangs the pan by about half an inch. Spray the paper with non-stick spray and set aside.

2. In a large mixing bowl, add the melted butter, egg, 1/2 a cup of granulated sugar, brown sugar, vanilla, and nut butter. Combine the ingredients by whisking or stirring them until they are smooth.

3. Mix in the flour, salt, and cream of tartar. Stir until they are just combined.

4. Using a spatula, scrape the batter into the prepared pan. Smooth the top out with the spatula. Set the batter-filled pan aside.

5. In a small bowl, combine 1/4 a cup of white sugar and all the cinnamon. Sprinkle this mixture over the top of the dough in the pan until you have an even layer.

6. Bake the bars for 25 minutes or until a toothpick inserted into the middle comes out clean. Be mindful not to overbake these bars. You want them to be soft and springy.

7. Once your bars are done, put the pan on a wire rack to cool for fifteen minutes. Once cool, use the parchment paper to lift the bars from the pan. Cut them into sixteen squares.

Tips and Tricks With Nut Butter Snickerdoodle Cookie Bars

If you are feeding a crowd, you can double this recipe with ease. Use a 9 X 13-inch pan instead of an 8 X 8-inch pan. Make sure to keep the bigger batch in the oven for 35 minutes. 

You can store these bars in an airtight container at room temperature. These stay fresh for up to four days at room temperature. You can freeze these bars in an airtight container for up to three months. 

For a healthier alternative, swap out your all-purpose flour with whole-wheat all-purpose flour. The taste shouldn't change, but you'll add some extra fiber to your bars. 

Add a dash of ginger to your cookies. This is a great addition to your fall nut butter snickerdoodle cookie bar recipe. The heat of ginger will pair perfectly with a crisp autumn day. 

You can still enjoy nut butter snickerdoodle cookie bars even if you're gluten-free! Swap out the all-purpose flour with a gluten-free version and you'll be good to go! 

Nut Butter Snickerdoodle Cookie Bars Will Please Almost Anyone

Mastering the art of making nut butter snickerdoodle cookie bars is simple and will leave your guests impressed. These tasty cookie bars are perfect for any occasion and are sure to be a crowd-pleaser.

If you want to add more protein to your nut butter snickerdoodle cookie bars but don't want to make them yourself, American Dream Nut Butter has got you covered. Our community-driven company brings you small-batch nut butter and cookies that are made with health in mind. Check out and order some of our exciting selection of nut butter today!

1 comment

  • Ok I just took in a whole lot of amazing knowledge here! I cannot wait to try and make these bars. I’ve always loved the traditional cookie but bar form would make things simple 👌 really thinking of using cinnamon toasties almond butter for this one!

    Emmalynn Misak on

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