These 3-ingredient snickerdoodle cookie bars are made with boxed cookie mix, butter, and eggs for an easy cinnamon sugar treat. They are soft and chewy with a crackly cinnamon sugar top, and they come together in no time.
Using a boxed cookie mix means you don’t need to measure out dry ingredients. Just mix the cookie dough, press into a pan, and bake. They’re great when you need a no-fuss dessert that still tastes homemade.
They bake in one pan and slice cleanly into squares or bars once cooled. The texture is thick and soft with a slight crispness at the edges, and the cinnamon sugar on top gives that signature snickerdoodle flavor.
These bars are perfect for bake sales, potlucks, or holiday cookie trays when you want something easy and crowd-pleasing. You have to try my sweetened condensed milk brownies, too!
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Shortcut Notes
- Only 3 ingredients: You just need cookie mix, butter, and eggs. No cream of tartar, no eggs and vanilla, no hand mixer, and no whisk.
- No mixer required: Start with a spatula, then knead the dough by hand.
- Easy cleanup: Just one mixing bowl, then everything bakes in a 9×13 pan.
Ingredient Breakdown
- Snickerdoodle cookie mix: Boxed cookie mix includes the dry ingredients and cinnamon-sugar topping. Double-check the mix you purchase to make sure it comes with a cinnamon sugar pouch.
- Unsalted butter: Softened to room temperature so it easily combines with the mix. Do NOT use cold butter!
- Large eggs: Help bind the dough and give the bars structure.
See the recipe card for quantities.
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper for easy removal (see the recipe card notes for tips on lining your pan).
In a large mixing bowl, stir together cookie mix, softened butter, eggs, and one of the cinnamon sugar pouches with a silicone spatula until a shaggy dough forms. Shaggy dough looks rough and uneven, with visible dry patches and streaks of butter.
After you've reached a shaggy consistency, switch to hand kneading until a solid ball of dough forms. (Kneading means pressing and folding the dough with your hands until it becomes smooth and fully combined.) Set the remaining cinnamon sugar packet to the side.
Press dough evenly into prepared pan using your hands. Try to make it as level as possible.
Sprinkle the last cinnamon-sugar packet evenly over the top.
Bake 25–30 minutes, or until golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs. If the edges rise, pat them down gently with the back of a spatula while still warm from the oven.
Allow bars to cool completely in the pan before cutting into squares or rectangles.
Equipment
Don't skip the parchment paper and cooking spray! The parchment paper allows you to pull the cookie bars out of the baking pan, and the cooking spray helps the paper stay in place while you press in the dough to your 9x13 baking pan.
You'll also want a large mixing bowl and silicone spatula for mixing the dough. And a little elbow grease.
Behind the Recipe
Snickerdoodles and snickerdoodle bars are favorites of mine. This three-ingredient version is so easy to make, and they always disappear fast.
My top tip is to use parchment paper for easy removal. Leave extra on the sides so you can lift the whole slab out after baking. Don't skip this easy prep step.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
You can halve the recipe and bake in an 8×8 pan. Watch the bake time, as it may be slightly shorter.
Cool completely, then use a sharp knife or bench scraper. Wipe between cuts for neat edges.
📖 Recipe
Snickerdoodle Cookie Bars with Cookie Mix
Video
Ingredients
- 2 boxes (17.5 oz each) Snickerdoodle Cookie Mix
- 1 cup unsalted butter softened to room temperature
- 2 large eggs
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper for easy removal (see notes for tips).
- In a large mixing bowl, stir together cookie mix, softened butter, eggs, and one of the cinnamon sugar pouches with a silicone spatula until a shaggy dough forms then switch to hand kneading until a solid ball of dough forms. Set the remaining cinnamon sugar packet to the side.
- Press dough evenly into prepared pan using your hands.
- Sprinkle the last cinnamon-sugar packet evenly over the top.
- Bake 25–30 minutes, or until golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs. If the edges rise, pat them down gently with the back of a spatula while still warm from the oven.
- Allow bars to cool completely in the pan before cutting into squares or rectangles.
Notes
Nutrition
Related
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Kelsey Smith says
This was a fun recipe to test because it's very easy to make, and the cookie bars disappeared quickly every time. If you give it a try, leave a review!