Snickerdoodle Bars Recipe

Introduction

Snickerdoodle Bars combine the classic cinnamon-sugar flavor of snickerdoodle cookies with the ease of a bar dessert. They are soft, buttery, and perfect for satisfying any sweet craving without the need for rolling dough or individual cookie sheets.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon, divided
• 1 cup unsalted butter, melted
• 1 1/2 cups granulated sugar, plus 2 tablespoons for topping
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of the ground cinnamon to combine.
3. Step 3: In a large bowl, whisk the melted butter with 1 1/2 cups sugar until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Step 4: Gradually mix the dry ingredients into the wet ingredients until just combined—be careful not to overmix.
5. Step 5: Spread the batter evenly into the prepared pan. In a small bowl, combine the remaining 1 teaspoon cinnamon with 2 tablespoons sugar and sprinkle evenly over the top of the batter.
6. Step 6: Bake for 25 to 30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Step 7: Allow the bars to cool completely in the pan before cutting into squares. This helps them set and hold together better.

Tips & Variations

• For an extra soft texture, substitute half the all-purpose flour with cake flour.
• Add a 1/2 cup of chopped nuts or white chocolate chips to the batter for added texture and flavor.
• Use light brown sugar in place of some granulated sugar for a richer, molasses note.
• If you prefer a stronger cinnamon flavor, increase the cinnamon in both the batter and topping slightly.

Storage

Store the snickerdoodle bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm briefly in the microwave to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid over-salting your bars.

How do I know when the bars are done baking?

The bars are done when the edges turn golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.

Snickerdoodle Bars Recipe

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★★★★★

4.7 from 669 reviews

Delightful Snickerdoodle Bars that combine the classic cinnamon-sugar flavor of traditional snickerdoodle cookies into a soft, chewy bar form. These bars are easy to make with simple pantry ingredients and are perfect for a sweet snack or dessert.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 to 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon, divided

Wet Ingredients

• 1 cup unsalted butter, melted
• 1 1/2 cups granulated sugar, plus 2 tablespoons for topping
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon of ground cinnamon until well combined.
3. Combine wet ingredients: In a large bowl, mix the melted unsalted butter with 1 1/2 cups of granulated sugar until smooth. Beat in the eggs one at a time followed by the vanilla extract until fully incorporated.
4. Incorporate dry ingredients: Gradually add the dry mixture into the wet mixture, stirring gently until a thick batter forms.
5. Prepare topping: In a small bowl, combine the remaining 1 teaspoon ground cinnamon with 2 tablespoons of granulated sugar for the cinnamon-sugar topping.
6. Spread batter and add topping: Pour the batter evenly into the prepared baking pan and spread it out to the edges. Sprinkle the cinnamon-sugar topping evenly over the surface of the batter.
7. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the bars to cool completely in the pan on a wire rack before cutting into squares. This ensures clean cuts and a perfect soft-chewy texture.

Notes

• For an extra chewy texture, try using brown sugar instead of some of the granulated sugar.
• Make sure to melt the butter but not overheat it; hot butter can cook the eggs when mixing.
• These bars can be stored in an airtight container at room temperature for up to 4 days or frozen for longer storage.
• If you prefer a crispier edge, bake a couple of minutes longer but watch carefully to avoid burning.
• For a gluten-free version, substitute the all-purpose flour with a certified gluten-free flour blend.

Keywords: snickerdoodle bars, cinnamon sugar bars, easy dessert bars, cookie bars, quick dessert