Snickerdoodle Bars
Soft and chewy snickerdoodle bars with a cinnamon-sugar topping. These easy bar cookies deliver all the flavor of classic snickerdoodles without rolling individual cookies.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon divided: 1 1/2 tsp for batter, 1/2 tsp for topping
- 1 cup unsalted butter melted
- 1 1/2 cups granulated sugar
- 2 tablespoons granulated sugar for topping
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, salt, and 1 1/2 teaspoons of cinnamon until well combined.
- Step 3: Combine Wet Ingredients
- In a large bowl, whisk together melted butter and 1 1/2 cups sugar until smooth and creamy (about 1 minute). Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Step 4: Combine
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no flour streaks remain. Do not overmix.
- Step 5: Spread Batter
- Pour batter into prepared pan and spread evenly with a spatula, making sure it reaches all corners.
- Step 6: Add Topping
- In a small bowl, mix remaining 2 tablespoons sugar with 1/2 teaspoon cinnamon. Sprinkle evenly over the batter. Optional: drag a knife through gently for a swirl effect.
- Step 7: Bake
- Bake for 22-25 minutes, until edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Step 8: Cool and Slice
- Let bars cool completely in the pan (about 1 hour). Use parchment overhang to lift bars out. Cut into 16 squares with a sharp knife.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week.
Freezing: Wrap individual bars in plastic wrap and freeze in a freezer bag for up to 3 months. Thaw at room temperature.
Tips: Use room temperature eggs for best texture
Don't overbake - bars will firm up as they cool
For clean cuts, chill bars for 30 minutes before slicing Variations: Gluten-Free: Use 1:1 gluten-free flour blend
Add-ins: Fold in 1/2 cup white chocolate chips or chopped nuts
Vegan: Use vegan butter and flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 15 min)
Freezing: Wrap individual bars in plastic wrap and freeze in a freezer bag for up to 3 months. Thaw at room temperature.
Tips: Use room temperature eggs for best texture
Don't overbake - bars will firm up as they cool
For clean cuts, chill bars for 30 minutes before slicing Variations: Gluten-Free: Use 1:1 gluten-free flour blend
Add-ins: Fold in 1/2 cup white chocolate chips or chopped nuts
Vegan: Use vegan butter and flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 15 min)
