Description
Delightfully soft and chewy Snickerdoodle Bars featuring a classic cinnamon sugar topping. These bars combine the flavors of traditional snickerdoodle cookies in an easy-to-make pan dessert that’s perfect for sharing or enjoying as a sweet treat.
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
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of cinnamon until well combined.
- 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 thoroughly.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix. Spread the batter evenly into the prepared baking pan.
- Prepare Cinnamon Sugar: In a small bowl, mix together the remaining 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Sprinkle this evenly over the top of the batter for a flavorful crust.
- Bake: Bake the bars 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 maintain softness.
- Cool and Serve: Allow the bars to cool completely in the pan set on a wire rack. Use the parchment paper overhang to lift the bars from the pan, then slice into squares or rectangles as desired.
Notes
- Use parchment paper with an overhang to easily lift out the bars for clean slicing.
- Do not overbake to ensure the bars remain soft and chewy rather than hard or dry.
- You can substitute the all-purpose flour with gluten-free flour blend for a gluten-free version, but texture may vary.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For an extra cinnamon kick, drizzle a simple cinnamon glaze over cooled bars.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Snickerdoodle Bars, cinnamon sugar bars, chewy cinnamon bars, easy dessert bars, baked cinnamon bars
