Print

Snickerdoodle Bars Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/snickerdoodle-bars-recipe/