These Snickerdoodle Bars are a delightful twist on the classic snickerdoodle cookies. Soft, chewy, and packed with cinnamon flavor, they're perfect for a sweet treat or dessert.
Ingredients
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon divided
- 2 tablespoons granulated sugar for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.
- In a large bowl, cream together the softened butter and 1.5 cups sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, salt, and 1 teaspoon cinnamon.
- Gradually blend the dry ingredients into the creamed mixture until just combined.
- Spread the dough evenly into the prepared baking pan.
- In a small bowl, mix 2 tablespoons sugar with the remaining 1 teaspoon cinnamon, then sprinkle over the dough.
- Bake for 25-30 minutes in the preheated oven, or until the center is set and the edges begin to pull away from the sides of the pan.
- Allow to cool before cutting into bars.
Notes
Here are some helpful tips for making perfect Snickerdoodle Bars:
- Use room-temperature ingredients – Softened butter and eggs mix more evenly, creating a smoother batter and a tender, chewy texture.
- Don’t overmix the batter – Once the flour is added, stir just until combined. Overmixing can make the bars dense instead of soft and buttery.
- Line your pan with parchment paper – This makes it easy to lift the bars out after baking and ensures clean, even slices.
- Create the perfect cinnamon-sugar layer – Mix cinnamon and sugar right before sprinkling so it stays dry and coats evenly. A heavier sprinkle gives a lovely crunchy top.
- Avoid overbaking – The bars should look slightly underdone in the center when you remove them from the oven; they’ll continue to set as they cool. This keeps them soft and chewy.
- Cool completely before slicing – Cutting while warm can cause the bars to crumble. Allow them to firm up for clean, perfect squares.
- Add a twist – Stir in white chocolate chips, chopped nuts, or swirl cream cheese into the batter for a richer flavor.
- Storage matters – Keep the bars in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.
- For extra indulgence – Drizzle with vanilla glaze or spread a light layer of cream cheese frosting once cooled for bakery-style presentation.
- Double the batch for sharing – Snickerdoodle Bars freeze beautifully; just wrap them tightly and thaw before serving for a quick, crowd-pleasing dessert anytime.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 70mgPotassium: 40mgSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 1mg