Snickerdoodle Bars Recipe

Introduction

Snickerdoodle bars take the classic cinnamon-sugar cookie flavors and transform them into a soft, chewy treat that’s easy to share. With a tender crumb and a cinnamon sugar topping, these bars are perfect for any time you crave a cozy, sweet snack.

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 together 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 together the remaining 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon. Sprinkle this 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 maintain the soft, chewy texture.
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 warmth, add a pinch of nutmeg or cloves to the cinnamon mixture.
• Use brown butter instead of melted butter for a richer, nuttier flavor.
• Sprinkle chopped nuts or white chocolate chips on top before baking for added texture and sweetness.
• Make sure not to overbake to keep the bars soft and chewy.

Storage

Store the snickerdoodle bars in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. To enjoy warm bars, microwave individual pieces for 10-15 seconds before serving.

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 any added salt in the recipe to avoid the bars becoming too salty.

Can I make these bars gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup, keeping in mind that texture may vary slightly.

Snickerdoodle Bars Recipe

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★★★★★

4.6 from 71 reviews

• Author: Ella
• Total Time: 35-40 minutes
• Yield: 9–12 bars 1x

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Description

These Snickerdoodle Bars combine the classic cinnamon-sugar flavor of traditional snickerdoodles in an easy-to-make bar form. Soft, chewy, and topped with a signature cinnamon sugar crust, they are perfect for a cozy dessert or snack.

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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

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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 after baking.
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 with 1 1/2 cups granulated sugar until the mixture is smooth. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to maintain a tender texture. Spread the batter evenly into the prepared baking pan.
5. Prepare Cinnamon Sugar Topping: In a small bowl, mix together the remaining 2 tablespoons of granulated sugar and 1 teaspoon ground cinnamon. Sprinkle this evenly over the top of the batter in the pan.
6. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the edges turn lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking to ensure the bars stay soft and chewy.
7. Cool and Serve: Allow the bars to cool completely in the pan set on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles and serve.

Notes

• Do not overbake to keep the bars soft and chewy.
• Using parchment paper with an overhang makes it easier to remove the bars from the pan.
• For a gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend.
• These bars can be stored in an airtight container at room temperature for up to 4 days.
• Reheat briefly before serving to bring back softness if stored in the refrigerator.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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