Snickerdoodle Bars transform the beloved classic snickerdoodle cookie into a thick, soft, and chewy bar that’s swirled with cinnamon-sugar goodness. This recipe simplifies the snickerdoodle experience without sacrificing any of the flavors that make the original cookie a perennial favorite. It’s the perfect treat for those who love the warm, comforting taste of cinnamon and sugar in every bite.
Why You’ll Love Snickerdoodle Bars
Snickerdoodle Bars are the perfect blend of simplicity and deliciousness. They eliminate the need for rolling individual cookies, making them an ideal choice for busy bakers. Each bite offers the soft, buttery texture of a classic snickerdoodle with a delightful cinnamon-sugar crust that adds a crispy contrast. These bars are not only easier to make but also versatile, serving as a wonderful dessert for gatherings, a comforting snack for cozy nights in, or a sweet treat in a packed lunch.
Expert Tips and Tricks
- Even Baking: Use an oven thermometer to ensure accurate temperature for even baking.
- Line Your Pan: Line your baking pan with parchment paper with overhang on the sides for easy removal of the bars.
- Let Them Cool: Allow the bars to cool completely in the pan before slicing; this helps them set and makes for cleaner cuts.
Recipe Variations and Possible Substitutions
- Gluten-Free Adaptation: Swap the all-purpose flour for a gluten-free flour blend to make these bars accessible to those with gluten sensitivities.
- Add-ins: Mix in chopped nuts or white chocolate chips for an extra layer of texture and flavor.
- Vegan Version: Use plant-based butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes) to make these bars vegan-friendly.
Serving and Pairing Suggestions
Snickerdoodle Bars are a versatile dessert that can be enjoyed on their own or as part of a more elaborate treat. Serve them warm with a scoop of vanilla ice cream for a decadent dessert, or pair them with a cup of hot coffee or tea for a relaxing afternoon snack. These bars also make a wonderful base for a sundae; just top with ice cream, caramel sauce, and a sprinkle of cinnamon for an irresistible dessert.
Storage and Reheating Tips
- Room Temperature Storage: Keep the bars in an airtight container at room temperature for up to 5 days.
- Freezing: Wrap individual bars tightly with plastic wrap and then store them in a ziplock freezer bag for up to 3 months. Thaw at room temperature or in the microwave.
- Reheating: Warm the bars in the microwave for a few seconds to restore that fresh-from-the-oven taste.
Recipe FAQs
- Can I double the recipe? Yes, simply double the ingredients and use a 9×13 inch pan, adjusting the baking time accordingly.
- How do I know when they’re done? The bars are done when they’re lightly golden on the edges and set in the middle.
- Can I use store-bought cinnamon sugar? Absolutely, store-bought cinnamon sugar works great for this recipe.
Snickerdoodle Bars
Elevate your dessert game with these easy-to-make Snickerdoodle Bars, a soft and chewy cinnamon-sugar delight. Perfect for any occasion, they're sure to satisfy your sweet tooth and bring a touch of warmth to your kitchen.
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
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, letting the paper overhang the sides for easy removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of cinnamon.
- Combine Wet Ingredients: In a large bowl, mix together 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.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients until just combined. Spread the batter evenly into the prepared pan.
- Prepare Cinnamon Sugar: Mix together the remaining 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon. Sprinkle this evenly over the top of the batter.
- Bake: Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking to maintain the soft, chewy texture.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the bars out of the pan, then slice into squares or rectangles.
Notes
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 138mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 3g
