Vegan Snickerdoodle Bars

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These vegan snickerdoodle bars are sweet, chewy and perfectly spiced! If you love snickerdoodle cookies, this recipe is an absolute must for you. Easy to make and even easier to eat.

Sliced snickerdoodle bars on a white surface with a linen napkin and cups of milk.

I absolutely love these! Perfect for when I'm too lazy for multiple batches of cookies! -Trix

Everyone loves a great bar dessert. They come together quickly and typically require the use of very few ingredients. These vegan snickerdoodle bars are essentially a sugar cookie base sprinkled generously with cinnamon-sugar. What could be easier?

Serve these with vegan mexican hot chocolate to keep on the cinnamon theme! Also be sure to check out our vegan snickerdoodles if you want amazing cookies! This vegan snickerdoodle cake is also sensational!

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Ingredients
why you'll love these bars
how to make vegan snickerdoodle bars (with pictures!)
recipe tips and tricks
approved recipe variations
frequently asked questions
how to get perfectly clean slices
storage
vegan snickerdoodle bars
more cinnamon-forward desserts
more vegan brownies and bars

Snickerdoodle bars, a white linen napkin and a glass of milk.

Ingredients

Here is everything you'll need to grab at the store, if you don't already have it in the pantry!

Vegan Butter: Adds rich, buttery flavor and moisture while creating soft, chewy cookie bars with a tender crumb.
Granulated Sugar: Sweetens the bars and contributes to their soft texture while helping the edges bake to a light golden color.
Baking Powder: Gives the cookie bars a gentle lift, creating a light, tender texture without making them overly cakey.
Salt: Balances the sweetness and enhances the buttery, vanilla flavors.
Vanilla Extract: Adds warm, sweet flavor that complements the cinnamon-sugar topping and enhances the overall taste.
Nondairy Milk: Provides just enough moisture to bring the dough together while keeping the recipe completely dairy-free.
All-Purpose Flour: Forms the foundation of the bars, providing structure while creating a soft, chewy texture.
Ground Cinnamon: Adds the warm, cozy spice that defines classic snickerdoodle flavor.

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Snickerdoodle bars arranged in a square, then center bar has a bite taken out of it.

why you'll love these bars

Soft and chewy: Every bite is perfectly tender with chewy edges and a soft, buttery center.
Classic snickerdoodle flavor: Warm cinnamon and sweet vanilla come together for the nostalgic taste of a traditional snickerdoodle cookie.
No rolling required: Skip the hassle of scooping and rolling individual cookies!
Perfect cinnamon-sugar topping: A generous sprinkle of cinnamon sugar creates a lightly crisp, sweet finish.
Completely vegan: All the buttery flavor and soft texture of classic snickerdoodles without any dairy or eggs.
Freezer-friendly: Make a batch ahead of time and freeze leftovers for an easy dessert whenever the craving strikes!

how to make vegan snickerdoodle bars (with pictures!)

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by creaming together the softened vegan butter and sugar in a large glass bowl. Add the baking powder, salt, vanilla and nondairy milk to the bowl. Beat again until ingredients are well-distributed. Beat in the flour until just-combined.

Glass bowl of sugar cookie dough and a rubber spatula.

Press prepared dough evenly into an 8 inch square baking pan lined with parchment paper. Mix together the sugar and ground cinnamon in a small bowl and sprinkle over the top of the dough.

Bake bars on center rack of an oven that has been preheated to 350 degrees F (175 C). Bake for 30 minutes.

Unbaked sugar cookie dough pressed into a square pan.

Unbaked snickerdoodle bars in a square pan.

recipe tips and tricks

Here are a few extra things you can do to ensure your vegan snickerdoodle bars turn out just that much better:

Measure the flour correctly: Spoon the flour into your measuring cup and level it off to prevent the bars from becoming dry or dense.
Don't over-mix the dough: Mix just until the flour is incorporated to keep the bars soft and chewy.
Use parchment paper as directed: Leave an overhang on two sides so you can easily lift the bars out for slicing.
Spread the dough evenly: Press the dough into an even layer to ensure the bars bake uniformly from edge to center.
Don't skimp on the cinnamon sugar: Sprinkle it evenly over the top before baking so every bite has that signature snickerdoodle flavor.
Bake just until set: The edges should be lightly golden, and the center should no longer look wet. Avoid over-baking to keep the bars soft.
Cool completely before slicing: This allows the bars to firm up, making them easier to cut into clean squares.
Use a sharp knife for neat slices: Wipe the blade clean between cuts for bakery-style bars with crisp edges.

Snickerdoodle bars on a white surface and a linen napkin.

approved recipe variations

While the best thing about this recipe is its simplicity, there are a few things that can be done to take it to the next level while maintaining ease.

Brown Butter-Inspired: Use a vegan butter with a rich, buttery flavor and add ½ teaspoon of butter extract for a deeper, brown butter-like taste.
Chai Snickerdoodle: Add ¼ teaspoon each of ground cardamom, ginger, and cloves to the cinnamon-sugar topping for a cozy chai-inspired twist.
Pumpkin Spice: Replace the cinnamon in the topping with pumpkin pie spice for a fall-inspired version.
Maple Cinnamon: Add 1 teaspoon of maple extract to the dough for a subtle maple flavor that pairs beautifully with cinnamon.
Apple Cinnamon: Fold ½ cup of finely diced apples into the dough for a fruity twist that's perfect for autumn.
Chocolate Chip Snickerdoodle: Fold ¾ cup of dairy-free chocolate chips into the dough for a fun combination of classic cookie flavors.
Nutty Snickerdoodle: Mix in ½ cup of chopped pecans or walnuts for added crunch and a rich, nutty flavor.
Holiday Snickerdoodle: Add a pinch of nutmeg to the dough and sprinkle festive vegan sprinkles over the cinnamon sugar before baking for a holiday-ready dessert.

Snickerdoodle bar with a bite taken out of it surrounded by more bars.

frequently asked questions

Why are they called snickerdoodle bars?

Snickerdoodle bars have all the classic flavors of a traditional snickerdoodle cookie, but they're baked in a pan and cut into bars instead of being rolled into individual cookies.

Can I make these bars ahead of time?

Yes! These bars are a great make-ahead dessert. Bake them a day in advance and store them in an airtight container until you're ready to serve.

How do I know when the bars are done baking?

The edges should be lightly golden, and the center should look set but still soft. Be careful not to over-bake, as the bars will continue to firm up as they cool.

Can I double this recipe?

Absolutely! Double the ingredients and bake the bars in a 9×13-inch pan. You may need to increase the baking time by 5-10 minutes.

Why are my bars dry?

Dry bars are usually caused by adding too much flour or baking them too long. Measure the flour carefully and remove the bars from the oven as soon as the center is set.

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Snickerdoodle bars arranged on white parchment with a glass of milk.

how to get perfectly clean slices

If you're a little type-A, you'll want the vegan snickerdoodle bars to look perfect! Here are some tips for clean edges:

Let the bars cool completely: Resist the urge to cut into them while they're warm. Cooling allows the bars to firm up, making them much easier to slice.
Lift the bars out of the pan: If you lined your pan with parchment paper, use the overhang to transfer the bars to a cutting board for easier slicing.
Use a sharp knife: A large chef's knife or long slicing knife will give you the cleanest cuts.
Wipe the knife between cuts: Clean the blade after each slice to remove any crumbs or cinnamon sugar that could drag through the next cut.
Cut straight down: Use one firm, even motion instead of sawing back and forth to keep the edges neat.

Snickerdoodle bar with a bite taken out of it propped up against other bars.

storage

Room Temperature: Once completely cooled, store the snickerdoodle bars in an airtight container for up to 3 days. Place a sheet of parchment paper between layers if stacking to prevent them from sticking.

Freezer: Wrap individual bars in plastic wrap or parchment paper, then place them in a freezer-safe bag or airtight container. Freeze for up to 1 month.

To Thaw: Let the bars thaw at room temperature for about 30-60 minutes, or overnight in the refrigerator.

To Refresh: If you enjoy them warm, microwave an individual bar for 8-10 seconds to soften it and enhance the buttery, cinnamon flavor.

Storage Tip: Make sure the bars are completely cool before storing them. Trapping warm bars in a container creates condensation, which can make them soggy and soften the cinnamon-sugar topping.

If you make this recipe please tag @censoredbaker on Instagram and leave a review below!