Snickerdoodle Bars Recipe

Introduction

Snickerdoodle bars bring the classic cinnamon-sugar flavor of traditional snickerdoodle cookies into a soft, chewy bar form. Perfect for sharing or enjoying as a cozy treat with a cup of coffee.

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, allowing the paper to 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 until evenly combined.
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: In a small bowl, combine the remaining 2 tablespoons of sugar with 1 teaspoon of cinnamon. Sprinkle this cinnamon sugar 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: Let the bars cool completely in the pan on a wire rack. Use the parchment paper overhang to lift them out, then slice into squares or rectangles.

Tips & Variations

• For extra chewiness, slightly underbake the bars and let them finish setting as they cool.
• Try adding 1/2 cup of chopped nuts or white chocolate chips to the batter for added texture and flavor.
• Use brown sugar instead of granulated sugar for a richer, caramel-like taste.

Storage

Store the snickerdoodle bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen bars briefly in the microwave for a soft, fresh-baked feel.

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 the added salt in the recipe to avoid an overly salty taste.

How do I know when the bars are done baking?

The edges should be lightly golden and a toothpick inserted into the center should come out clean or with just a few moist crumbs attached. Avoid baking too long to keep the bars soft and chewy.

Snickerdoodle Bars Recipe

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★★★★★

4.6 from 128 reviews

• Author: Zoe
• Total Time: 40-45 minutes
• Yield: 16 bars 1x

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Description

Deliciously soft and chewy Snickerdoodle Bars featuring a buttery cinnamon sugar crust, perfect for an easy 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, allowing the paper to overhang the sides for easy removal later.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of ground cinnamon until well combined.
3. Combine Wet Ingredients: In a large bowl, stir together the melted butter and 1 1/2 cups granulated sugar until smooth. Beat in the eggs, one at a time, ensuring each is fully incorporated. Then stir in the vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bars tender. Spread the batter evenly in the prepared baking pan.
5. Prepare Cinnamon Sugar Topping: In a small bowl, mix the remaining 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the batter to create a flavorful crust.
6. Bake: Place the pan in the preheated oven and 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. Avoid overbaking to ensure a soft and chewy texture.
7. Cool and Serve: Remove the pan from the oven and let the bars cool completely 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

• Make sure to not overbake the bars to keep them soft and chewy.
• Use parchment paper for easy removal and clean-up.
• Storing bars in an airtight container will keep them fresh for several days.
• For an extra cinnamon kick, sprinkle a little cinnamon sugar on top right after baking while still warm.
• Substituting light brown sugar for granulated sugar can add more moisture and a deeper flavor.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Snickerdoodle Bars, Cinnamon Sugar Bars, Soft and Chewy Bars, Easy Dessert Recipe, Baked Bars