Snickerdoodle Bars Recipe

Introduction

Snickerdoodle bars capture all the flavors of the classic cookie in one easy-to-slice treat. Soft, chewy, and topped with a cinnamon-sugar crust, these bars are perfect for sharing or enjoying anytime you crave a sweet cinnamon delight.

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 well 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: Combine the remaining 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon. Sprinkle this cinnamon sugar mixture evenly over 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. 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 the bars out, then cut into squares or rectangles to serve.

Tips & Variations

• For an extra touch, sprinkle a little extra cinnamon sugar on top right after baking while the bars are still warm to enhance the flavor and add crunch.
• You can swap half of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
• Add white chocolate chips or chopped nuts into the batter for added texture and sweetness.

Storage

Store the snickerdoodle bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm the bars briefly in the microwave for about 10-15 seconds to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce the added salt in the recipe or omit it altogether to avoid oversalting.

How do I make sure my bars stay soft and chewy?

Be careful not to overbake the bars. Remove them from the oven as soon as a toothpick shows a few moist crumbs. Also, cooling them in the pan helps retain moisture for a chewy texture.

Snickerdoodle Bars Recipe

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★★★★★

4.8 from 57 reviews

• Author: Zoe
• Total Time: 40-45 minutes
• Yield: 16 bars (4×4 squares from an 8×8 pan) 1x

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Description

These Snickerdoodle Bars capture the classic cinnamon-sugar flavor of traditional snickerdoodle cookies into a moist, soft bar form. With a tender crumb, a cinnamon-sugar topping, and a quick prep time, these bars are perfect for dessert or a sweet 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, letting the paper 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 cinnamon until evenly combined.
3. Combine Wet Ingredients: 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 for a fragrant flavor.
4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients until just combined to avoid overmixing. Spread the batter evenly into the prepared baking pan.
5. Prepare Cinnamon Sugar: Mix together the remaining 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the batter for a classic snickerdoodle finish.
6. Bake: 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 of the bars.
7. Cool and Serve: 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 and serve.

Notes

• Ensure not to overbake to maintain the soft, chewy texture of the bars.
• The parchment paper overhang makes it easier to remove the bars from the pan after baking.
• These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• For extra flavor, consider adding a pinch of nutmeg to the dry ingredients.

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

Keywords: Snickerdoodle Bars, cinnamon sugar bars, soft dessert bars, easy dessert recipes, chewy snickerdoodle, cinnamon bars