Allow me to introduce you to a Snickerdoodle Cookie Bar! A magical thing that happens when you take a snickerdoodle cookie, combine it with a blondie, and add white chocolate… a Snickerdoodle Cookie Bar! I just warn ya now, these things are freaking addicting!

I’ve been perfecting this recipe over the past month to get it just right, just where I wanted it to be! Originally I made these to be a snickerdoodle cookie pie, but pie form just wasn’t speaking to me and I couldn’t get the bake where I wanted it — not to mention, you needed a fork to eat it, and that just didn’t feel right. So I decided to bake the Snickerdoodle Cookie Bars again in a more classic baking dish, (one you’d use for brownies) and that’s what we needed to get the bake right, and the cookie just where it needed to be. A cookie bar, with a light crumble, and a fair amount of white chocolate added in, finished with a white chocolate drizzle. Absolute heaven.

Honestly these Snickerdoodle Cookie Bars are even easier to make than a classic cookie! All you have to do is mix up the ingredients and add them to the baking pan! No need to roll out each cookie dough ball individually.

The first thing we do to make these delicious cookies is cream together the butter and powdered sugar to aerate the batter, which gives it volume (this gives us a light fluffy cookie dough.) Then we mix in the vanilla and eggs and mix the dough a little more, to make sure our wet ingredients keep their volume. Then, we fold the dry ingredients into the batter, add in some white chocolate chips and bake the cookies for a couple minutes. Then to finish it all off, we drizzle some white chocolate over the top. That’s all we do to make these Snickerdoodle Cookie Bars — easy peasy, and so deliciously good!

How to make Snickerdoodle Cookie Bars

This post may contain affiliate links. See my full disclosure policy for details.

1. Preheat the oven to 375° Fahrenheit.
2. In a mixing bowl stir together the flour, baking soda, baking powder, cream of tartar, nutmeg, cinnamon, and ginger.
3. In a separate mixing bowl, using an electric hand mixer, cream together the softened butter and powdered sugar, until fluffy.
4. Then mix in the Vanilla Extract, and then add in the egg and mix until fluffy. Then add in the heavy cream.
5. Once the wet ingredients are all mixed, add in the dry ingredients. Starting with the mixer on low, gently increase the speed until the flour is just incorporated in. Then fold in one cup of white chocolate chips.
6. Line the bottom of the baking pan with parchment paper. Transfer the cookie dough into the baking pan. Wet your hands a little and then press the cookies out level into the pan.
7. Bake the cookie bars for 35 minutes or until a toothpick can be inserted into the center and comes out clean.
8. Remove the cookies from the oven and let cool.
9. Place the remaining 1/2 cup of white chocolate chips in a microwave safe bowl. Microwave for 1 minute until the chocolate is melted. Stir until smooth.
10. Use a fork to drizzle the melted white chocolate across the cookie bars.
11. Let the cookies set for about 20 minutes to let them cool and the chocolate set.
12. Then use a knife to cut the cookies into bars.
13. For storage, store in an airtight container for up to two weeks.