Snickerdoodle Bars

Do you need a cozy, comforting treat to get you through the day? Try these Snickerdoodle Bars cookies that turn the classic Snickerdoodle recipe into one giant, soft cookie with a slightly crispy edge.

Making these bars too has never been easier, and you know how well they'll disappear from your holiday dessert table quickly indeed! It should be noted that their texture is incredible - moist and delicious all over, instead of just at the outer edges as happens with traditional snickerdoodles.

❤️ Why You'll Love It

These snickerdoodle bars carry all that warm taste of cinnamon and sugar in a soft, chewy bar. Besides the simple cooking steps are perfect for both novice and experienced cooks.

On top of this, the bars are convenient to transport, and suitable for potluck dinners or bake sales; also they can be maintained in perfect state and taken to parties through the mail.

It's even possible to make a gluten-free version by substituting it with a good quality gluten-free flour mix.

Other Than the Classics

It's just as easy to make other Snickerdoodle twists at home. Add white chocolate chips for sweetness, or get creative and sprinkle caramel sauce on top for a rich, delectable twist.

You can also try making a gluten-free version of this recipe by using a gluten-free flour blend.

🧾 Ingredients

• Unsalted butter, melted
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Ground cinnamon
• Salt
• Cinnamon sugar for topping

🔪 Instructions

• Preheat your oven and prepare the baking dish.
• In a separate mixing bowl, combine the melted butter, sugars, and vanilla.
• Mix dry ingredients in a bowl and set aside.
• Add to the wet mixture and stir until they are combined, before spreading into a lined pan.
• Sprinkle with cinnamon sugar.
• Bake until golden and set, then let cool before cutting into bars.

Detailed Instructions

• Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
• Mix the melted butter, brown sugar, and granulated sugar in a large bowl. Mix until smooth.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In another bowl, whisk the flour with baking powder, cinnamon, and salt.
• Slowly incorporate the dry ingredients into the wet ones until just combined.
• Pour the batter evenly into the prepared baking pan.
• Combine the topping ingredients in a small bowl and set aside. Spread equally over the batter.
• Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the middle comes out clean.
• Cool the bars inside the pan and cut into squares.

🥄 Equipment

• A 9x13-inch baking pan
• Large mixing bowls
• Spatula
• Whisk
• Measuring cups and spoons

Equipment Notes

A 9x13-inch baking pan is ideal for these bars because it will allow them to bake evenly. Using a whisk helps incorporate air into the batter, ensuring a light and fluffy texture.

🥫 Storage

Keep Snickerdoodle bars in an airtight container at room temperature for up to 5 days. To freeze: Freeze bars in a single layer and then place them into an airtight, freezer-safe bag for up to 3 months.

📖 Benefits

• Butter: Adds richness and moisture to the bars, keeping them soft and chewy. Butter is also a source of Vitamin A, essential for good eyes and skin.
• Cinnamon: Warms up and adds depth of flavor, plus it has antioxidants that can reduce inflammation.
• Brown Sugar: Gives the bars their chewy texture and a richer sweetness with caramel undertones. Nutritionally speaking, brown sugar has trace minerals such as calcium, potassium, and iron.
• Eggs: Eggs help the ingredients stick together and create a balance of moisture for a tender crumb. Eggs are also rich in protein and vitamins.

💭 Tips

• Don’t overmix the batter: Overmixing can result in tough, dense bars, so just mix until ingredients are combined.
• Check for doneness early: Baking time can vary, so start checking your bars a few minutes before the recipe calls for.
• Cool completely before cutting: This will help the bars set and make them easier to cut without crumbling.

👩‍🍳 FAQs

Can I use margarine instead of butter?

Sure, it would simply affect the flavor and texture enforcements only slightly differently. Butter brings out the richer taste of dishes.

Can these bars be gluten-free?

Absolutely! Just swap the all-purpose flour for a gluten-free flour blend.

What can I use to make these bars more agreeable?

Add colored sprinkles to the cinnamon-sugar topping or drizzle with white chocolate for some holiday flavor.

Can I add nuts to this recipe?

Yes, chopped walnuts or pecans will give a nice crunch and match the cinnamon flavor nicely.

How to tell when the bars are done?

The edges should be golden brown, while if you insert a toothpick into the middle of one it comes out clean.

Can I double the recipe?

You can double the recipe and bake it in a larger pan, or use two 9x13-inch pans. Just keep an eye on the baking time. This is a large cake, so prudent people went out and got The Spode Cake Plate.

What if no cimmanon on hand?

You can substitute a mixture of nutmeg and cloves for the cinnamon altering the flavor slightly.

📞 The Last Word

Snickerdoodle bars are a delicious change from the usual cookie, and bring all of the flavors you love in a chewy, soft bar.

Take these bars when you cater a party or just eat at home--they are crowd-pleasers. Have fun experimenting with different varieties that give this recipe a stamp of your very own.