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Snickerdoodle Bars Recipe

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★★★★★

4.7 from 141 reviews

Deliciously soft and chewy Snickerdoodle Bars that combine the classic cinnamon and sugar flavors of snickerdoodle cookies into an easy-to-make bar form. Perfect for dessert or a sweet snack, these bars feature a tender crumb with a cinnamon-sugar topping providing a delightful crunch.

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 ground cinnamon until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, blend the melted unsalted butter with 1 1/2 cups granulated sugar until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract to add flavor depth.
  4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the batter. Spread this batter evenly into the prepared baking pan.
  5. Prepare Cinnamon Sugar Topping: Mix the remaining 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the top of the batter in the pan.
  6. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Bake until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Be careful not to overbake to maintain a soft and chewy texture.
  7. Cool and Serve: Remove the pan from the oven and allow the bars to cool completely on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles and serve.

Notes

  • Use parchment paper for easy removal and clean-up.
  • Do not overbake to keep the bars soft and chewy.
  • These bars can be stored in an airtight container for up to 5 days.
  • For a richer flavor, use melted browned butter instead of regular melted butter.
  • Optional: Add 1/2 cup of chopped nuts or white chocolate chips for variety.

Keywords: Snickerdoodle bars, cinnamon sugar bars, soft dessert bars, easy dessert, cookie bars, cinnamon bars, chewy dessert

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