Snickerdoodle Bars Recipe

Introduction

Snickerdoodle bars capture all the warm, cinnamon-sugar flavor of classic snickerdoodle cookies in a soft, chewy bar form. They’re simple to make and perfect for a cozy treat or sharing with friends and family.

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). Line an 8×8 inch baking pan with parchment paper, letting the paper overhang the sides for easy removal later.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of cinnamon.
3. Step 3: In a large bowl, mix the melted butter and 1 1/2 cups granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: Gradually fold the dry ingredients into the wet ingredients until just combined. Spread the batter evenly into the prepared pan.
5. Step 5: Mix the remaining 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the batter.
6. Step 6: Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking to keep the bars soft and chewy.
7. Step 7: Allow the bars to cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the bars out of the pan, then slice into squares or rectangles.

Tips & Variations

• For extra flavor, try adding a pinch of nutmeg or ginger to the dry ingredients.
• Use light brown sugar instead of granulated sugar for a richer taste and chewier texture.
• Sprinkle a little extra cinnamon sugar on top right after baking for a crunchy, sweet topping.
• Make mini bars using a muffin tin for individual servings perfect for on-the-go treats.

Storage

Store the snickerdoodle bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat briefly in the microwave or let come to room temperature before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter. Just reduce or omit adding extra salt in the recipe to avoid an overly salty flavor.

How do I keep the bars soft and chewy?

Be careful not to overbake. Remove the bars once a toothpick shows moist crumbs, not dry batter. Cooling completely in the pan also helps maintain moisture.

Snickerdoodle Bars Recipe

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★★★★★

4.4 from 150 reviews

These Snickerdoodle Bars are a soft and chewy twist on the classic snickerdoodle cookie, baked into easy-to-cut bars topped with a cinnamon sugar sprinkle. Perfect for cinnamon lovers craving a simple, comforting dessert that combines buttery sweetness with a bit of spice in every bite.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 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 the Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, making sure the paper overhangs the sides for easy removal of the bars later.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon of ground cinnamon until evenly combined.
3. Combine Wet Ingredients: In a large bowl, mix the melted unsalted butter and 1 1/2 cups granulated sugar until smooth and slightly creamy. Beat in the eggs one at a time to ensure they are fully incorporated, then stir in the vanilla extract for flavor.
4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently until just combined to avoid overmixing, creating a soft batter. Spread the batter evenly into the prepared baking pan.
5. Prepare Cinnamon Sugar Topping: In a small bowl, mix the remaining 2 tablespoons of granulated sugar with 1 teaspoon ground cinnamon. Sprinkle this cinnamon sugar mixture evenly over the surface of the batter in the pan.
6. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. The bars are done when the edges turn lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake to keep the bars soft and chewy.
7. Cool and Serve: Allow the snickerdoodle bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the entire batch out of the pan. Slice into squares or rectangles and serve.

Notes

• For easier slicing, chill the bars slightly before cutting.
• Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Adding a pinch of cream of tartar to the dry ingredients can enhance the classic snickerdoodle tang.
• Use fresh cinnamon for the best flavor in the topping and batter.

Keywords: Snickerdoodle Bars, cinnamon sugar bars, soft and chewy dessert, easy baking recipe, cinnamon dessert bars