Description
These easy snickerdoodle bars offer all the classic flavors of traditional snickerdoodle cookies in a convenient, shareable bar form. With a tender cinnamon-spiced crumb and a buttery texture, these bars are topped with a cinnamon-sugar blend for an extra burst of flavor. Perfect for dessert or a sweet snack, they bake quickly and are simple to make.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon (plus extra for topping)
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 cup (packed, 220 grams) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature as you prepare the batter.
- Prepare the baking pan: Grease a 9×13 inch baking pan or line it with parchment paper to prevent sticking and enable easy removal of the bars.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This ensures even distribution of the leavening agent and spices throughout the batter.
- Cream butter and sugars: In a separate large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This process incorporates air for a tender texture.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to infuse the batter with flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the bars tender.
- Transfer and top batter: Pour the batter into the prepared baking pan, spreading it evenly. In a small bowl, mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon and sprinkle this topping evenly over the batter.
- Bake: Place the pan in the oven and bake for 20-25 minutes. The bars are done when the edges turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bars cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely. Once cool, cut into squares and serve.
Notes
- Make sure the butter is softened but not melted for the best texture.
- Do not overmix the batter once the dry ingredients are added to keep the bars tender and cakey.
- You can line the baking pan with parchment paper for easier removal and cleaner edges.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that can be used 1:1 for baking.
