These cinnamon sugar-topped cake mix snickerdoodle cookie bars couldn't be easier to make using a bowl and spoon. No mixer is needed. You can have a pan of these cookie bars ready to go into the oven in about 10 minutes.
Brown sugar is added to a yellow cake mix to give the cookies a distinct toffee-like flavor. Corn starch is added to keep the cookie bars soft and to give them a slight tang that is reminiscent of a traditional snickerdoodle cookie.
Each blondie-style cookie bar has two layers of cinnamon sugar: one inside and one on top. The cinnamon sugar adds warm spicy notes to the flavor and adds a bit of crunchy texture to the soft cookies.
The cookie bars taste great plain or can be topped with a layer of creamy Dulce de Leche (caramel) and white chocolate ganache. Be sure to check out the recipe to make these Caramel Snickerdoodle Bars.
Let's make cake mix snickerdoodle cookie bars!
You'll need:
- mixing bowl
- spoon or silicone spatula
- 9x13-inch baking pan
- parchment paper or non-stick tin foil to line the pan
A note about cake mixes:
To make these cookies, you'll start with a yellow cake mix. I used a Betty Crocker Super Moist Yellow Cake mix to make this particular pan of snickerdoodle bars but have also tested the recipe using other cake mix brands. You can use any cake mix that you like.
Just be sure to use a 15.25 ounce cake mix. If your cake mix is smaller, simply add enough flour to the mix so that it measures the correct weight.
Snickerdoodle Cake Mix Cookie Bars Recipe
Cake Mix Snickerdoodle Cookie Bars
Soft and chewy blondie-style snickerdoodle bars are easy to make using a yellow cake mix. Each brown-sugar cookie bar is topped with cinnamon sugar.
Ingredients
- snickerdoodle cake mix cookie layer
- 1 yellow cake mix (15.5-ounce box)
- 2 teaspoons cream of tartar
- 2 large eggs, lightly beaten
- ⅓ cup (65 grams or 2.4 ounces) brown sugar
- ⅓ cup (76 grams or 2.7 ounces) butter, melted
- cinnamon sugar layer
- 3 tablespoons (37.5 grams or 1.32 ounces) granulated sugar
- 3 teaspoons (8.28 grams or .29 ounces) cinnamon
Instructions
- MAKE SNICKERDOODLE COOKIE BARS
- Line a 9x13-inch baking pan with non-stick tin foil or parchment paper.
- Preheat your oven to 350 degrees Fahrenheit.
- Stir together the cake mix, cream of tartar, lightly beaten eggs, brown sugar, and melted butter just until smooth.
- Spread half of the cookie dough into an even layer in the lined baking pan.
- MAKE CINNAMON SUGAR
- Stir together the cinnamon and granulated sugar.
- Sprinkle 1 ½ tablespoons of the cinnamon sugar over the cookie bars, reserving the rest for the top of the cookie bars.
- Scoop out small amounts of the remaining cookie dough and spread them over the top of the cinnamon sugar layer.
- Flatten the dough, then sprinkle the remaining cinnamon sugar over the top of the dough.
- BAKE for 18-22 minutes until the edges turn lightly golden brown and the center no longer looks wet.
- Remove from the oven and let the cookie bars cool completely in the pan.
- Then, remove the giant caramel snickerdoodle bar from the pan and cut it into 24 bars.
Notes
Store your cookies in an airtight container at room temperature for up to 5 days.
These cookies can be kept for up to 3 months in the freezer. Place a single layer of the bars into an airtight container or large zip-top bag and place in the freezer. Thaw in the container at room temperature for a few hours before removing the cookie bars.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 210Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 330mgCarbohydrates: 45gFiber: 1gSugar: 26gProtein: 2g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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