Snickerdoodle Bars Recipe

Introduction

Snickerdoodle bars capture all the cinnamon-sugar goodness of the classic cookie in an easy-to-cut bar form. They are soft, chewy, and sprinkled with a sweet cinnamon topping that makes every bite irresistible. Perfect for sharing or enjoying 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, 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 added texture, sprinkle chopped nuts like pecans or walnuts on top before baking.
• Use room temperature eggs for easier mixing and better texture.
• Swap half the all-purpose flour with whole wheat flour for a nuttier flavor and a bit more fiber.
• If you prefer a stronger cinnamon flavor, add a pinch of ground nutmeg or increase cinnamon to 3 teaspoons total.

Storage

Store snickerdoodle bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze wrapped tightly for up to 2 months. To reheat, warm briefly in the microwave or oven to restore softness.

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 prevent the bars from becoming too salty.

How can I tell when the bars are done baking?

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

Snickerdoodle Bars Recipe

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★★★★★

4.5 from 98 reviews

• Author: Marina
• Total Time: 40-45 minutes
• Yield: 16 bars 1x
• Diet: Vegetarian

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Description

Delightfully soft and chewy Snickerdoodle Bars with a buttery cinnamon sugar topping, perfect for those who love the classic snickerdoodle cookie in an easy-to-slice bar form. These bars offer the perfect combination of cinnamon spice and sweet, tender crumb, baked to golden perfection in a simple 8×8 inch pan.

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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 some overhang on the sides for easy removal of the bars once baked.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, salt, and 1 teaspoon of ground cinnamon by whisking thoroughly to ensure even distribution of the leavening and spices.
3. Combine Wet Ingredients: In a large bowl, blend the melted unsalted butter with 1 1/2 cups granulated sugar until the mixture is smooth. Beat in the eggs one at a time to incorporate air and then stir in the vanilla extract for flavor.
4. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients until just combined, taking care not to overmix which can lead to tough bars. Spread the thick batter evenly into the prepared baking pan.
5. Prepare Cinnamon Sugar: Mix together the remaining 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon in a small bowl. Evenly sprinkle this cinnamon sugar mixture over the spread batter to create a classic snickerdoodle topping.
6. Bake: Place the pan in the preheated oven and bake 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. Avoid overbaking to maintain a soft and chewy texture.
7. Cool and Serve: Remove the pan from the oven and allow it to cool completely on a wire rack. Once cool, lift the bars out using the parchment paper overhang and cut into squares or rectangles for serving.

Notes

• Line the baking pan with parchment paper to ensure easy removal of bars without sticking.
• Do not overbake to keep the bars soft and chewy rather than dry and hard.
• For stronger cinnamon flavor, you can sprinkle a bit more cinnamon sugar before serving.
• Store bars in an airtight container to maintain freshness for up to 3 days.
• Optional: Serve with a dollop of whipped cream or ice cream for a decadent treat.

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

Keywords: Snickerdoodle bars, cinnamon sugar bars, easy dessert bars, soft snickerdoodle, baked bars recipe