
Faster than rolling cookies, these snickerdoodle bars topped with tangy cream cheese frosting and festive sprinkles bring holiday cheer with minimal fuss.

This tray of Snickerdoodle Bars with Cream Cheese Frosting has become my go-to holiday shortcut whenever I want the warm cinnamon-sugar comfort of a snickerdoodle cookie without the time-consuming rolling and chilling. I first threw this together one December when my daughter asked for snickerdoodles for her classroom party and I had just one hour to produce something festive. Using a trusted box mix as the base and elevating it with a bright, tangy frosting and cheerful sprinkles turned a rushed afternoon into one of my favorite holiday baking memories.
What makes these bars special is the balance of textures and flavors: the bars bake up soft and slightly chewy, with cinnamon-sugar on top that gives the same nostalgic snap as the cookie exterior. The cream cheese frosting cuts through the sweetness with a subtle tang and a silky mouthfeel, and the red, green, and white sprinkles make them impossible to resist at a cookie plate. They’re quick, reliable, and perfect for last-minute gatherings — and they travel well, too.
My family gobbled these on the first day I made them; my mother-in-law declared them “even better than the cookies” because of the soft bar texture, and my neighborhood cookie swap attendees always ask for the recipe. They’ve become my reliable last-minute hostess gift when I need a sweet that looks special but doesn’t require all afternoon.
My favorite thing about this version is the way the cream cheese frosting changes the narrative of a snickerdoodle: it becomes less cookie and more a festive bar, perfect for school parties and cookie swaps. I’ve sent pans to neighbors, and they always return the compliment — these bars disappear fast.
To preserve texture and flavor, store the unfrosted bars tightly wrapped in plastic or in an airtight container at room temperature for up to 2 days before adding frosting. Once frosted, keep them sealed; at room temperature they remain soft for up to 4 days, but refrigeration extends life to one week. For freezing, cut into serving squares, place parchment between layers, and freeze in a rigid, airtight container for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving for best texture.
If you need a dairy-free option, look for a vegan snickerdoodle mix and a dairy-free cream cheese frosting tub; flavors will be slightly different but still festive. For lower sugar, reduce glaze sugar by 1/4 cup and use a powdered sugar substitute designed for icings, keeping in mind texture will change. Want a gluten-free version? Use a gluten-free snickerdoodle mix and verify the cinnamon-sugar packet is GF. Swapping the 1/2 cup butter for the same amount of neutral oil will change structure — bars may be slightly denser — so only use oil in a pinch.
Serve squares on a platter with a light dusting of extra cinnamon-sugar for presentation. Pair with strong coffee or a milky hot cocoa to balance sweetness. For a party, arrange with gingerbread or shortbread to create a holiday assortment. Garnish individual squares with a tiny fresh mint leaf to emphasize the festive color palette or drizzle a little melted white chocolate for extra flair.
Snickerdoodles are a classic American cookie known for their cracked tops and cinnamon-sugar crust, possibly originating from German immigrant baking traditions. Transforming that familiar cookie into a bar is a modern convenience approach: the flavors remain the same, but bars simplify portioning and transport. This adaptation blends nostalgic New England cookie flavors with today’s need for quick, shareable treats at gatherings and bake sales.
In winter, use red and green sprinkles and add a pinch of nutmeg to the dough for extra warmth. For spring, switch to pastel sprinkles and a lemon-scented frosting (add 1 teaspoon lemon zest). In autumn, fold a tablespoon of pumpkin purée into the dough and replace sprinkles with chopped toasted pecans. Small changes make these bars versatile across holidays and seasons.
Bake the base a day ahead and wrap tightly; prepare the frosting the morning you plan to serve so it stays light. For easy portioning, score the cooled, unfrosted slab with a knife to create even cuts—lift the whole slab using the foil and transfer to a cutting board to finish slicing. Store portions in single-serve containers for lunches or school treats.
These Snickerdoodle Bars with Cream Cheese Frosting are a holiday lifesaver: quick to make, festive to present, and adored by kids and adults alike. Make them your own with small swaps, and don’t be surprised when neighbors start knocking on your door asking for more.
Cool bars completely before frosting to prevent the topping from melting and sliding.
Use the included cinnamon-sugar packet or toss 2 tablespoons sugar with 1/2 teaspoon cinnamon if missing.
For cleaner slices, chill the frosted slab briefly and wipe the knife between cuts.
Wrap individual squares in parchment and freeze for grab-and-go treats.
This nourishing snickerdoodle bars with cream cheese frosting recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Snickerdoodle Bars with Cream Cheese Frosting recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F. Line an 8x8-inch baking pan with aluminum foil and spray with cooking spray. This prevents sticking and makes removal easy.
In a large bowl combine the snickerdoodle mix, egg, softened butter, and ground cinnamon. Beat with a handheld mixer until the dough is dense and uniform, scraping sides as needed.
Turn the dough into the prepared pan and smooth the top with a spatula. Evenly sprinkle the cinnamon-and-sugar packet (or homemade mix) over the surface.
Bake at 350°F for 23–25 minutes, until center is set and a toothpick comes out clean or with a few moist crumbs. Avoid overbaking to keep bars soft.
Cool the pan on a wire rack until bars are completely cool, about 45–60 minutes. Frosting a warm slab will cause the topping to slide.
Use a 14-ounce tub for a quick finish, or beat 6 oz softened cream cheese with 1/4 cup softened butter, then add 1 1/2 cups confectioners' sugar, 1/2 tsp vanilla, and 1/2 tsp salt; beat until smooth.
Spread frosting evenly over cooled bars and immediately sprinkle with 3–4 tablespoons of holiday sprinkles. Use foil overhang to lift out and slice.
Store airtight at room temperature for up to 4 days or refrigerate for up to 1 week. Freeze individual squares for longer storage up to 3 months.
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