Introduction

Snickerdoodle bars bring the beloved cinnamon-sugar flavor of classic snickerdoodle cookies into an easy-to-cut bar form. They offer a soft, chewy texture with a sweet cinnamon topping that’s perfect for sharing or enjoying as a simple treat anytime.

Four square pieces of golden brown cake are arranged on a white plate with a white marbled background. Each piece shows a thick, soft, and slightly crumbly texture inside with a generous, even layer of cinnamon sugar granules on top. The top layer is darker and crisp, with a rough texture from the sugar and cinnamon mix. There are some scattered cinnamon sugar crumbs around the cake on the plate. The photo shows a close-up view focusing on the rich texture and sugary surface of the cake pieces. 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 until just combined. Spread the batter evenly into the prepared pan.
Step 5: Combine 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 turn lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking to keep the bars soft and chewy.
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 slice into squares or rectangles to serve.

Tips & Variations

For extra cinnamon flavor, add a sprinkle of cinnamon sugar on top immediately after baking while the bars are still warm.
Use brown sugar in place of half the granulated sugar to introduce a subtle molasses note and softer texture.
For a richer taste, try browning the butter before mixing it with sugar.
Add a handful of white chocolate chips or chopped nuts to the batter for added texture and flavor.

Storage

Store the snickerdoodle bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices briefly in the microwave or oven to restore softness.

How to Serve

The image shows four square slices of a soft cinnamon sugar cake placed on a white plate. Each slice has one visible layer with a light brown color, and the top is covered with a thick, rough layer of cinnamon sugar, creating a slightly grainy texture. The edges of the slices show the cake's spongy interior, with light crumbs scattered around on the white marbled surface. The cinnamon sugar topping is darker and sprinkled unevenly, giving a rich contrast to the soft cake below. photo taken with an iphone --ar 4:5 --v 7

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 or omit additional salt in the recipe to avoid the bars becoming too salty.

How do I know when the bars are perfectly baked?

The edges should be lightly golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs. Overbaking can make them dry, so watch closely near the end of the baking time.