If apple pie and snickerdoodle cookies had a delicious love child, it would be these Apple Pie Snickerdoodle Cookie Bars. Imagine layers of buttery cinnamon cookie dough, sweet spiced apples, a sprinkle of cinnamon-sugar, and a chewy, golden top that makes your whole kitchen smell like autumn wrapped in a hug. These bars are easier than pie (literally) and just as comforting.

Whether you’re looking for a cozy weeknight apple dessert bar or something to wow your friends at a fall gathering, this recipe checks all the boxes. It’s got the homey vibe of apple pie, the chewy texture of cookie bars, and that irresistible cinnamon-sugar sparkle we all love from a classic snickerdoodle. And yes, they’re dangerously snackable—I recommend cutting them into generous squares because nobody stops at just one.

So grab your apples, preheat your oven, and get ready to bake a pan of bars that might just outshine the pie at Thanksgiving.

Why You’ll Love These Apple Pie Snickerdoodle Cookie Bars

Combines the best of apple pie and cinnamon cookie bars.
Easy to slice, serve, and share—no pie crust rolling required.
Perfect make-ahead apple dessert bars for parties or holidays.
Chewy, buttery, sweet, and spiced in every bite.

Ingredients You’ll Need

Dry Mixture:

2 1/3 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt

Wet Mixture:

3/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
1 cup white chocolate chips

Cinnamon-Sugar Topping:

2 tsp cinnamon
1/3 cup granulated sugar

Apple Filling:

2 large apples, finely diced
2 tbsp light brown sugar
1 tbsp butter
1/2 tsp vanilla extract
1/2 tsp cinnamon

Step-by-Step Instructions

Make the apple filling: In a small saucepan, cook diced apples with brown sugar, butter, vanilla, and cinnamon for 5 minutes until softened. If too juicy, add 1 tsp flour and simmer until thickened. Cool.
Preheat oven: 350°F. Line a 9×13-inch pan with foil and grease lightly.
Mix dry ingredients: Whisk flour, baking powder, and salt.
Make cookie dough: Beat butter for 1 minute. Add sugars and beat until light and fluffy. Mix in eggs and vanilla. Gradually add dry mixture on low speed. Fold in white chocolate chips.
Assemble bars: Spread half the dough in the pan. Top with cooled apple filling, pressing apples gently into dough. Sprinkle half the cinnamon-sugar mixture. Drop spoonfuls of remaining dough on top, pressing gently to cover (some apples can peek through). Sprinkle remaining cinnamon-sugar.
Bake: 25 minutes, until golden and puffed. Cool completely before cutting.

Tips for the Best Apple Snickerdoodle Recipe

Choose the right apples: A mix of tart and sweet (like Granny Smith + Honeycrisp) makes the flavor pop.
Don’t skip cooling: These bars firm up as they cool, making slicing much easier.
Boost the spice: Add a pinch of nutmeg or allspice for a warmer flavor.
Line the pan: Foil or parchment helps lift the bars out easily for clean slices.
Storage tip: Keep in the fridge for up to a week, but let them sit at room temp before serving for the best texture.

A Little Story Behind These Bars

Apple pie has always been my favorite fall dessert, but I’ll admit—I don’t always feel like making a crust from scratch. One busy October, I found myself craving something apple-cinnamon-y without all the pie fuss. So I played around with my go-to snickerdoodle cookie dough and layered in apples. The result? A pan of bars that disappeared in record time.

These quickly became a family favorite. My kids like to sneak a square straight from the fridge (they’re surprisingly good cold), while my husband warms his up and adds a scoop of vanilla ice cream. Me? I’m just happy that dessert tastes this good without a rolling pin in sight.

What to Serve with Apple Pie Snickerdoodle Cookie Bars

Classic scoop of vanilla ice cream (melty, creamy perfection).
Caramel drizzle for extra indulgence.
Whipped cream with a sprinkle of cinnamon.
Hot apple cider or coffee for the ultimate cozy pairing.

These bars are versatile—perfect for Thanksgiving, potlucks, or just a random Tuesday when you need a little sweetness.

How to Store and Reheat

Room temp: Store in an airtight container up to 2 days.
Refrigerator: Keeps fresh up to 7 days.
Freezer: Wrap individually, freeze up to 3 months. Thaw at room temp before serving.
Reheating: Warm a bar in the microwave for 10–15 seconds for that fresh-baked feel.

FAQs About Apple Dessert Bars

Can I use store-bought pie filling instead of fresh apples?

Yes, but fresh apples give a better texture and flavor.

Can I make these bars ahead of time?

Definitely! They’re even better the next day as the flavors meld.

What kind of apples are best?

Granny Smith for tartness, Honeycrisp or Fuji for sweetness, or a mix of both.

Can I skip the white chocolate chips?

Sure, but they add a creamy sweetness that balances the cinnamon. Try caramel chips as a fun twist!

Do these bars travel well?

Yes! They hold their shape, making them a perfect take-along dessert for parties or bake sales.

The Sweetest Ending

These Apple Pie Snickerdoodle Cookie Bars are everything we love about fall desserts—spiced, cosy, and full of apple goodness—without the hassle of making pie. They’re easy to slice, fun to share, and impossible to resist.

So the next time you’re craving apple pie but don’t have the time (or patience) for a crust, whip up a batch of these chewy, cinnamon-y bars. I promise, they’ll become your new favourite fall treat.

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Apple Pie Snickerdoodle Cookie Bars

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Author: Amanda Thompson
Total Time: 45 minutes
Yield: 12–16 bars 1x
Diet: Vegetarian

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Description

Apple Pie Snickerdoodle Cookie Bars are the perfect fusion of apple pie and cinnamon-sugar snickerdoodle cookies. With buttery cookie dough, a spiced apple filling, white chocolate chips, and a cinnamon-sugar topping, these chewy dessert bars bring cozy fall flavor to every bite. Easier than pie but just as comforting, they’re ideal for holidays, potlucks, or anytime you crave apple goodness.

Ingredients

Scale

Dry Mixture:

2 ⅓ cups all-purpose flour
1 ¼ tsp baking powder
½ tsp salt

Wet Mixture:

¾ cup unsalted butter, room temperature
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
1 cup white chocolate chips

Cinnamon-Sugar Topping:

2 tsp cinnamon
⅓ cup granulated sugar

Apple Filling:

2 large apples, finely diced
2 tbsp light brown sugar
1 tbsp butter
½ tsp vanilla extract
½ tsp cinnamon

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Instructions

Make apple filling: In a saucepan, cook apples with brown sugar, butter, vanilla, and cinnamon for 5 minutes until softened. If too juicy, stir in 1 tsp flour and simmer until thickened. Cool.
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with foil and grease lightly.
Mix dry ingredients: Whisk flour, baking powder, and salt.
Make cookie dough: Beat butter 1 minute. Add sugars, beat until fluffy. Mix in eggs and vanilla. Gradually add dry mixture on low. Fold in white chocolate chips.
Assemble: Spread half dough in pan. Top with cooled apple filling. Sprinkle half the cinnamon-sugar mix. Drop spoonfuls of remaining dough on top, pressing gently to spread. Sprinkle remaining cinnamon-sugar.
Bake 25 minutes until golden and puffed. Cool completely before slicing.

Notes

Use a mix of Granny Smith (tart) and Honeycrisp (sweet) for best flavor.

Bars slice cleanest after fully cooling.

Add a pinch of nutmeg or allspice for extra spice depth.

Line pan with foil or parchment for easy removal.

Store in fridge up to 7 days, freeze up to 3 months.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Desserts
Method: Baking
Cuisine: American

Apple Pie Snickerdoodle Cookie Bars: The Fall Dessert You Didn’t Know You Needed