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Snickerdoodle Bars Recipe

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★★★★★

4.4 from 106 reviews

These Snickerdoodle Bars offer all the classic flavors of the beloved snickerdoodle cookie in an easy-to-cut, chewy bar form. Featuring a cinnamon-sugar topping and a soft, tender crumb, these bars are perfect for dessert or a sweet snack. With simple ingredients and straightforward steps, they are great for bakers of all skill levels.

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, plus 2 tablespoons for topping
  • 2 large eggs
  • 1 teaspoon vanilla extract

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 all-purpose flour, baking powder, salt, and 1 teaspoon of the ground cinnamon until well combined.
  3. Combine Wet Ingredients: In a large bowl, mix the melted unsalted butter with 1 1/2 cups granulated sugar until smooth. Beat in the eggs one at a time to ensure an even mixture, then stir in the vanilla extract.
  4. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients until just combined to avoid overmixing, then spread the batter evenly into the prepared parchment-lined baking pan.
  5. Prepare Cinnamon Sugar Topping: In a small bowl, mix together the remaining 2 tablespoons of granulated sugar with 1 teaspoon ground cinnamon. Sprinkle this evenly over the top of the batter for a classic snickerdoodle finish.
  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 into the center comes out clean or with just a few moist crumbs attached, preventing overbaking which keeps the bars soft and chewy.
  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 easily, then slice into squares or rectangles to serve.

Notes

  • For easier slicing, chill the bars in the refrigerator after cooling for about 30 minutes.
  • Use parchment paper to prevent sticking and make removal effortless.
  • Do not overbake; the bars should remain soft and chewy in the center.
  • Store bars in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: snickerdoodle bars, cinnamon sugar bars, soft dessert bars, easy dessert recipe, snickerdoodle cookie bars

Find it online: https://ricoloranz.com/snickerdoodle-bars-recipe/