Easy Vegan Snickerdoodle Cookie Bars
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These vegan snickerdoodle cookie bars have the same cinnamon-sugar flavor as classic snickerdoodle cookies, but you bake them in one pan instead of scooping individual cookies onto multiple sheets. The bars come out soft and chewy in the center with a crunchy cinnamon-sugar crust on top.
The recipe uses 8 ingredients: flour, sugar, vegan butter, applesauce, cinnamon, vanilla, baking powder, and salt. Applesauce replaces the eggs and keeps everything moist without dairy. The whole batch takes about 40 minutes from start to finish, and most of that is oven time.
Why These Vegan Snickerdoodle Bars Work
The bar format is faster and more consistent than individual cookies. You press the dough into one pan, sprinkle the cinnamon-sugar topping, and bake. No portioning, no rotating cookie sheets, no worrying about uneven sizes. Every piece comes out the same thickness.
Applesauce does the job of eggs here, binding the dough and adding moisture. It also keeps the bars softer for longer compared to egg-based versions that tend to dry out after a day. The cinnamon-sugar topping creates a thin, slightly crunchy layer that contrasts with the soft interior. If you like this kind of simple cinnamon baking, the vegan cinnamon bars are another easy option with a denser, more breakfast-friendly texture.
No cream of tartar needed. Traditional snickerdoodles use cream of tartar for tang and lift, but baking powder handles the leavening here and the cinnamon-sugar topping provides all the flavor you need.
Snickerdoodle Cookie Bar Ingredients
For the Cookie Bars
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup vegan butter, softened
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Cinnamon-Sugar Topping
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
How to Make Vegan Snickerdoodle Cookie Bars
- Make the cinnamon-sugar topping. In a small bowl, whisk together 1/4 cup sugar and 2 tablespoons cinnamon. Set aside.
- Prep the pan. Preheat your oven to 350°F. Spray an 8-inch or 9-inch baking pan with non-stick cooking spray. Line with parchment paper for easy removal if you want.
- Mix the wet ingredients. In a large bowl, use a mixer to cream 1/2 cup softened vegan butter with 1 1/2 cups sugar until fluffy. Add 1/4 cup applesauce and 1 teaspoon vanilla extract and mix until combined.
- Add the dry ingredients. In a separate bowl, whisk together 2 1/2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add the dry ingredients to the wet in three batches, stirring until just incorporated after each addition.
- Bake. Spread the dough into the prepared pan (it will be sticky) and sprinkle the cinnamon-sugar mixture evenly over the top. Bake for 25 to 30 minutes until the edges are set and the top doesn’t look shiny. The center should still feel slightly soft. For a 9×13 pan, bake 20 to 25 minutes.
- Cool completely. Let the bars cool in the pan before cutting. Cutting too early will give you crumbly bars instead of clean slices.
Tips for Vegan Snickerdoodle Bars
- Under-bake rather than over-bake. The bars firm up as they cool. If they look fully done in the oven, they’ll be dry and hard once cooled. Pull them when the edges are set but the center is still slightly soft.
- Measure flour correctly. Spoon flour into the measuring cup and level it off. Don’t scoop the cup directly into the flour bag, which packs the flour down and gives you too much. Extra flour makes the bars dry and crumbly.
- Choose your thickness. An 8-inch pan gives the thickest bars. A 9-inch pan makes medium-thick bars. A 9×13 pan makes thinner, crispier bars. You can also halve the recipe for a 9×5 loaf pan.
- Wait to cut. The bars need to cool completely before slicing. They’re too soft and fragile when warm.
Snickerdoodle Bar Variations
- Gluten-free – Use a 1:1 gluten-free flour blend like Bob’s Red Mill in place of the all-purpose flour. The texture holds up well.
- Caramel stuffed – Press half the dough into the pan, add a layer of vegan caramel sauce, then press the remaining dough on top. The vegan caramel stuffed snickerdoodles use a similar approach in cookie form.
- Brown sugar swap – Replace the granulated sugar in the bars with brown sugar for a chewier texture and slight molasses flavor.
- Add mix-ins – Fold in 1/2 cup white chocolate chips or chopped pecans before spreading the dough in the pan.
How to Store Vegan Snickerdoodle Cookie Bars
Store in an airtight container at room temperature for up to 3 days. The bars stay soft thanks to the applesauce.
For longer storage, refrigerate in an airtight container for up to 2 weeks. Let them come to room temperature before eating since cold bars lose some of their chewy texture.
For freezing, wrap individual bars in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature or warm in the microwave for 10 to 15 seconds.
Frequently Asked Questions
Can I use coconut oil instead of vegan butter?
You can, but the texture will be different. Vegan butter gives these bars a richer, more buttery flavor and softer crumb. Coconut oil works in a pinch but the bars will be slightly denser and may have a faint coconut taste. Use it solid (not melted) and at room temperature.
Why are my snickerdoodle bars hard?
Usually over-baking or too much flour. The bars should come out of the oven when the center still looks slightly underdone. They firm up as they cool. Also check your flour measurement: scooping directly from the bag compresses the flour and can add an extra 1/4 cup or more.
Do I need cream of tartar for these?
No. Traditional snickerdoodle cookies use cream of tartar combined with baking soda for their signature tang and chew. These bars use baking powder instead, which simplifies the recipe without sacrificing texture. The thick cinnamon-sugar topping carries the snickerdoodle flavor.
Can I make these in a 9×13 pan?
Yes. The bars will be thinner and slightly crispier. Reduce the bake time to 20 to 25 minutes and watch them closely since thinner bars overbake faster. The vegan sugar cookie party bars are another bar recipe that works well in a 9×13 if you like thinner, crispier results.
These vegan snickerdoodle cookie bars are one of the fastest ways to get that cinnamon-sugar cookie flavor without the hassle of individual cookies. One pan, 8 ingredients, and about 30 minutes of bake time. If you like cinnamon baking, the vegan cinnamon rolls (quick, no yeast) are another simple option, and the vegan apple cinnamon coffee cake works well for breakfast or brunch.
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Easy Vegan Snickerdoodle Bars
Ingredients
Cinnamon-Sugar Topping
- 2 tablespoons cinnamon
- 1/4 cup organic granulated sugar
Snickerdoodle Cookie Bars Recipe
- 2 1/2 cups all-purpose flour if wanting gluten-free use a 1 to 1 ratio gluten-free flour like Bob's Red Mill Gluten-free Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups organic granulated sugar
- 1/2 cup vegan butter softened
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
Instructions How to Make Vegan Snickerdoodle Bars
Cinnamon-Sugar Topping
- In a small bowl, whisk together 2 tablespoons of cinnamon and ¼ cup of the sugar, set aside.
Snickerdoodle Cookie Bars
- Preheat oven to 350F and spray an 8-inch or 9-inch baking pan with non-stick cooking spray. Line with parchment paper for easy removal if desired, and spray with non-stick cooking spray. (For the thickest bars, use an 8-inch pan, for medium-thick bars, use a 9-inch baking pan, and if you want thinner bars, you can also use a 9x13 pan - Can also halve recipe and transfer cookie dough to a 9x5 loaf pan or an 8-inch baking pan for thinner snickerdoodle bars).
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, using a mixer, mix together the softened vegan butter and 1 ½ cups sugar. Add the applesauce and vanilla extract to the butter/sugar mixture and mix until well combined.
- In three small batches, add the dry ingredients to the wet ingredients and stir until incorporated.
- Spread the snickerdoodle cookie dough in the prepared baking dish (dough will be very sticky) and then top it with the cinnamon sugar mixture.
- Bake for 25-30 minutes until bars are baked and the tops are not shiny and will have a light imprint if you touch the top with your finger. If they are still wet, bake them a little more. If you're baking these in a 9x13 pan, bake 20-25 minutes. Make sure to not overbake bars to have a soft and chewy texture.
- Let the bars cool completely before cutting them.
Notes
- For the thickest bars, use an 8-inch pan, for medium-thick bars, use a 9-inch baking pan, and if you want thinner bars, you can also use a 9x13 pan.
- Can also halve recipe and transfer cookie dough to a 9x5 loaf pan or an 8-inch baking pan for thinner snickerdoodle bars.