Introduction

Snickerdoodle bars capture all the cinnamon-sugar goodness of traditional snickerdoodle cookies in a soft, chewy bar form. Perfectly spiced and lightly sweetened, these bars are an easy treat for any occasion. They’re simple to make and sure to satisfy your sweet tooth.

The image shows several square pieces of soft cake stacked and spread on a white marbled surface, each piece topped with a layer of cinnamon-sugar powder that looks grainy and slightly uneven. The cake layers appear fluffy and light tan colored with a slightly coarse texture visible inside. Some cake pieces are sliced but still touching, and one piece is in focus at the front center, showing a gentle rise and soft crumb. The background is blurred white marbled texture that contrasts the warm brown of the cinnamon topping. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing the paper to overhang the sides for easy removal later.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of cinnamon.
Step 3: In a large bowl, combine 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.
Step 4: Gradually fold the dry ingredients into the wet ingredients until just combined. Spread the batter evenly into the prepared pan.
Step 5: Mix together the remaining 2 tablespoons of granulated sugar and 1 teaspoon cinnamon. Sprinkle this cinnamon sugar evenly over the top of the batter.
Step 6: Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Avoid overbaking to keep the bars soft and chewy.
Step 7: Let the bars cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the bars out, then slice into squares or rectangles.

Tips & Variations

For an extra crispy cinnamon-sugar crust, broil the bars for 1-2 minutes after baking. Watch closely to prevent burning.
You can add 1/2 cup chopped nuts like pecans or walnuts for added texture.
Swap half the all-purpose flour for whole wheat flour for a nuttier flavor and a bit more fiber.

Storage

Store 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. Reheat in the microwave for 10-15 seconds to restore softness before serving.

How to Serve

The image shows several square pieces of a light beige cake with a soft and moist texture. Each piece has a thick top layer covered with a coarse coating of cinnamon sugar, giving it a grainy, slightly rough look in shades of brown and white. The pieces are stacked and arranged closely together on crinkled white parchment paper, placed on a white marbled surface. The cake has a simple, homemade feel with a slightly uneven top surface, and the cinnamon sugar layer adds a warm, cozy color contrast. photo taken with an iphone --ar 4:5 --v 7

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 balance the flavor.

How can I tell when the bars are done baking?

Look for lightly golden edges and a toothpick inserted in the center that comes out clean or with just a few moist crumbs. Avoid overbaking to keep them soft and chewy.