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.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
