Introduction

Snickerdoodle bars capture all the beloved flavors of classic snickerdoodle cookies in an easy-to-cut bar form. With a tender, cinnamon-sugar crust and a soft, chewy center, these bars are perfect for sharing at gatherings or enjoying as a simple dessert.

A stack of three square blondies with a light brown color and soft, crumbly texture sits on a white plate. Each blondie is topped with a generous layer of cinnamon sugar, creating a speckled pattern of darker brown on the surface. The top blondie has a slight indentation in the center, showing its tender and moist inside. The plate rests on a white marbled surface, with a light dusting of cinnamon sugar scattered around. In the background, there are two more blondies blurred out, adding depth to the image. 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 until well combined.
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.
Step 4: Gradually fold the dry ingredients into the wet ingredients just until combined. Spread the batter evenly into the prepared baking pan.
Step 5: In a small bowl, mix the remaining 2 tablespoons of granulated sugar with 1 teaspoon of 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. Avoid overbaking to keep the bars soft and chewy.
Step 7: Allow the bars to cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out, then slice into squares or rectangles to serve.

Tips & Variations

For extra flavor, try adding a teaspoon of ground nutmeg or a pinch of cardamom to the dry ingredients.
Use a light baking spray or grease the pan lightly if you don’t have parchment paper, but parchment makes removal much easier.
For a richer taste, substitute half the all-purpose flour with whole wheat pastry flour.
Add a handful of white chocolate chips or chopped nuts to the batter before baking for a tasty twist.

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 in a sealed container for up to 3 months. Reheat bars gently in the microwave for 10-15 seconds to enjoy a soft, fresh-baked texture.

How to Serve

Five square pieces of cinnamon sugar cake are placed on a white marbled surface. Each piece has two visible layers: a soft, light brown bottom cake layer and a top layer thickly covered with a cinnamon and sugar mix that gives a grainy, slightly rough texture and a darker brown color. Some cinnamon sugar is scattered around the cake squares on the white marbled background, adding a rustic look. The cake pieces are cut evenly and look moist with a slightly crumbly edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour, but be sure it includes xanthan gum or another binding agent for best texture.

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 only a few moist crumbs. Avoid overbaking to keep the bars chewy rather than dry.