Cinnamon Sugar Cookie Squares

I have a bit of an addiction to baking bars. To me, they’re the best of all baking worlds. Seriously, I could dedicate this entire blog to bar recipes. If I were to do that, I might start to bore some of you, so I soldier on with a little more variety. Today, though, we have bars!

I happened upon this recipe purely by accident over at Gilt Taste. The folks at Momofuku Milk Bar were featured in a series of articles about their favorite family cookie recipes. As soon as I saw this recipe for a bar that resembles a cinnamon sugar cookie, I was sold.

Cinnamon Sugar Cookie Squares are sweet, soft, and flavored with plenty of cinnamon. Great for feeding a crowd!

I very rarely make sugar cookies. I love their brilliant simplicity, but I ultimately skip over them in favor of something else. These bars offered just enough variation and interest to get me hooked.

These were simple to make and received a slew of compliments. They are very buttery and soft and just plain delicious. The original recipe indicates that these should be made into bite-size bars, yielding 150 bars. I cut mine a little larger and liked them that way. I still had plenty to share. If you’re baking for a crowd, which is not uncommon this time of year, bite-size will definitely give you enough bars to feed a lot of people.

Cinnamon Sugar Cookie Squares

Prep Time: 15 minutes

Cook Time: 20 minutes

Cinnamon Sugar Cookie Squares


  • 1/2 cup butter, at room temperature
  • 2 cups granulated sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • cinnamon sugar*


Preheat oven to 350°. Grease an 11″x 15″ baking pan.

Mix butter, sugar, oil, eggs, and milk with an electric mixer. Mix in vanilla. Add flour, salt, and baking soda, and mix well.

Pour batter into prepared pan. Spread evenly with off-set spatula or knife. Sprinkle with cinnamon sugar.

Bake 20 minutes, or until edges are light brown. Allow to rest for 10 minutes. Then, cut into squares.


*To make cinnamon sugar, mix 1/2 tablespoon ground cinnamon for every 1/4 cup granulated sugar.

Recipe adapted from Momofuku Milk Bar via Gilt Taste.

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  1. vanillasugarblog December 18, 2011 Reply

    nice. this is a better was to have sugar cookies. way better!

  2. These sound delightful!

  3. I'm At Home Baking December 18, 2011 Reply

    Ohhh, these look fantastic!!

  4. cherie December 19, 2011 Reply

    Aside from Momofuku’s compost cookie recipe, which is my favorite thing to bake, I prefer bars simply because they’re so much quicker and more satisfying.

    Thanks for this recipe! And off to investigate the others!

  5. Marianne December 20, 2011 Reply

    These look great…..I’m a big fan of bar cookies too.
    Any thoughts on changing the size of the pan? I have only a 9 x 13 pan. If that wouldn’t work, is the suggested pan a “jelly roll pan”?
    Thanks for any thoughts… have a great site!

    • jennifer December 20, 2011 Reply

      Marianne, if you don’t have an 11″x 17″ pan (which is a normal half sheet pan), then I would suggest making these in two 9″x 9″ pans. Or, half the recipe and use one 9″x 9″ pan. The bars will be a bit thicker, so you may need to bake them a little longer.

  6. Marianne December 20, 2011 Reply

    Thanks Jennifer!
    They look too good to pass up because of a pan.
    Wishing you all the best in 2012!

  7. Jenni December 20, 2011 Reply

    I love bars, too! These sugar cookie bars sound delicious, and I love the crispy sugar on top! Definitely going to make these!!

  8. Nx SInister December 21, 2011 Reply

    This is basically a brioche dough with a little more butter replacing the milk.

  9. Lisa December 23, 2011 Reply

    These are yummy! I made them for my preschooler’s Christmas pageant, and they went over really well. And I had plenty left over to keep at home, so my kids were able to stop complaining that I was giving them all away. Thank you!

  10. Lucy January 4, 2012 Reply

    Those look delicious…like bar snickerdoodles. I love the cinnamon and sugar on top. Going in the file of recipes to try!

  11. Katie Girl January 4, 2012 Reply

    Love the pictures, recipes and enthusiasm of your site! Thanks for the tips, recommendations and ideas! I’ll be a loyal follower!

  12. mary ellen February 26, 2013 Reply

    so late to the party with these, but glad I arrived….they are DELICIOUS! So simple to pull together and they get better each day.
    Definitely a keeper…love your blog!

  13. Neile March 24, 2013 Reply

    I made these a few days ago, and they are great! They make a nice accompaniment to one’s morning coffee, I’ve found (I’ve been telling myself they’re like a little coffee cake, which seems slightly more acceptable than eating cookies for breakfast!). I’m looking forward to trying more of your recipes. Thank you!

  14. Marybeth McKenzie March 25, 2014 Reply

    I know this is an old entry but just gotta say I made these a couple days ago and now I am having to make them again. My boys DEVOURED them. I thought they were great and also will be making them for some upcoming bake sales. Thanks so much!

  15. Kathy December 23, 2014 Reply

    I wanted to know if anyone has made these in a 9 x 13 pyrex dish and if that would come out ok? If so how much cinnamon sugar did you use? Thanks.

    • Author
      Jennifer McHenry December 23, 2014 Reply

      Hi, Kathy. They’ll be a good bit thicker if you make them in a 9″x 13″ pan. If you don’t want to use an 11″x 15″ pan, then I’d recommend using a 9″-square pan and halving the recipe.

  16. carrie December 25, 2014 Reply

    I dotted with butter before baking to make it even more decadent! Yum! I also cut the recipe in half, used and 8×8 and vanilla bean

  17. Ch June 3, 2015 Reply

    Hi Jennifer,

    Can you tell me how much cinnamon sugar you put on top? I want a nice layer like you showed in your photos. The topping looks amazing.


    • Author
      Jennifer McHenry June 4, 2015 Reply

      Ch, I didn’t measure it. You’ll just want to cover the top thoroughly and evenly in a thin layer.

  18. Shellina September 19, 2015 Reply

    Oh these look amazing … can’t wait to make these .. do you think these would freeze well? Thanks for the wonderful recipe Jennifer :) <3

    • Author
      Jennifer McHenry September 20, 2015 Reply

      I’ve never frozen these, so I can’t give you a definitive answer. But I think they’d be fine to freeze.

  19. Kristen December 14, 2015 Reply

    I made these tonight and I am freezing right now so maybe I can answer the previous question. Even though on a diet I did have to have a small piece and it was delicious. A sugar cookie in bar form. Nice and soft and the cinnamon sugar adds a nice effect. Also for minimal ingredients produces a lot of these even a good chunk sized. I will make these again!!

  20. Sugar cookies are the best! I love the idea of making them in bar form!

  21. Denise January 21, 2016 Reply

    Great twist on a classic.

  22. Joanie @ Zagleft January 22, 2016 Reply

    Such a great dessert idea, they look so moist and delicious!

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