How to Make Snickerdoodle Bars

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Snickerdoodle Bars: The Ultimate Chewy Cinnamon-Sugar Treat

Few desserts satisfy quite like a classic Snickerdoodle cookie, but transforming this old favorite into bar form delivers a treat that’s just as delicious, even simpler to make, and perfect for sharing. Snickerdoodle bars bring soft, chewy texture together with a golden sugar crust, warm cinnamon flavor, and a hint of creamy tang—everything that makes traditional Snickerdoodles irresistible, with less effort and fuss.

If you love holiday baking, bake sales, or need an easy crowd-pleaser, these bars fit right in. In this guide, you’ll find a detailed walk-through of every step, common troubleshooting tips, variations, and ideas for making Snickerdoodle bars truly your own.

Why Make Snickerdoodle Bars?

Snickerdoodle bars are more than just cookies in bar form. Here’s why bakers love them:

• Effortless Preparation: No need for rolling dough or chilling the batter. Just mix, spread, and bake.
• Distinct Texture: Enjoy a thicker, chewier bite with crackly cinnamon-sugar tops and soft, buttery middles.
• Signature Snickerdoodle Flavor: Cream of tartar delivers that classic tang, while cinnamon and vanilla round out the flavor.
• Versatile for Events: These bars travel well, slice neatly, and are easy to serve at potlucks, luncheons, and celebrations.
• Great for Customizing: Add-ins and toppings allow you to tailor each batch for holidays or dietary needs.

Essential Ingredients

For a perfect pan of Snickerdoodle bars, gather these pantry staples:

Dough Base

• Unsalted butter: Gives bars their rich taste and chewy bite. Room temperature butter combines easily with sugar.
• Granulated sugar & light brown sugar: The combination yields a crisp top and a rich, moist interior.
• Eggs: Provide cohesion and lift for a soft, tender crumb.
• Vanilla extract: Lends depth and warm aroma.
• All-purpose flour: Delivers structure without becoming too cakey.
• Cornstarch: Softens the dough, amplifying the “melt in your mouth” feel.
• Baking powder: Helps the bars rise evenly, preventing dense corners.
• Cream of tartar: Defines the signature Snickerdoodle tang.
• Salt: Sharpens flavors and rounds out sweetness.

Cinnamon-Sugar Topping

• Ground cinnamon: Pairs with sugar for the classic topping.
• Granulated sugar: Provides sweet crunch and a beautiful crackly top.

Ingredient Table

Step-by-Step Instructions

Snickerdoodle bars are easy to make with a single bowl and minimal fuss. Here’s how:

1. Prep the Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving extra on the sides for lifting the bars out later. Lightly grease the parchment for easy release.

2. Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together. Beat until the mixture looks light and fluffy, usually 2-3 minutes with a hand mixer or stand mixer.

3. Add Eggs and Vanilla

Add eggs, one at a time, beating well after each addition. Stir in vanilla extract until fully blended.

4. Mix Dry Ingredients

In a separate bowl, whisk together flour, cornstarch, baking powder, cream of tartar, and salt. This ensures all leavening agents and flavorings distribute evenly.

5. Combine Wet and Dry

Pour dry ingredients into the butter mixture. Stir gently by hand just until you no longer see streaks of flour. Avoid overmixing, which can make bars tough.

6. Spread and Top

Press the dough evenly into the prepared pan using a spatula or slightly damp fingers. In a small bowl, mix the cinnamon with sugar for the topping. Sprinkle this evenly over the top of the dough.

7. Bake

Bake for 25-30 minutes. Bars will be set at the edges and lightly golden but may appear slightly soft in the center—this is key for a chewy interior. A toothpick in the center should come out with a few moist crumbs.

8. Cool and Slice

Let the pan cool fully on a wire rack. Lift the bars out using the parchment overhang and cut into neat squares.

Expert Tips and Tricks

Getting perfect Snickerdoodle bars every time is simple but a few tricks help:

• Room Temperature Butter and Eggs: Cold ingredients won’t cream as easily. Let them sit out 30 minutes before starting.
• Accurate Measuring: Scooping flour directly from the bag packs it too tightly. Spoon flour into your cup and level it off.
• Even Spreading: Smooth the dough to the pan edges so every bar bakes uniformly.
• Layered Flavor: Press half the dough into the pan, cover with half the cinnamon-sugar, add remaining dough, and finish with the rest for a delicious spiced ripple.
• Don’t Overbake: Snickerdoodle bars should appear slightly soft at the center when you remove them. They’ll firm up as they cool, staying soft and chewy.
• Batch Size: Need more bars? Double the recipe and bake in a 9×13-inch pan for the same texture. Start checking for doneness at 25 minutes.

Variations and Swaps

Want something a bit different or have dietary needs? Try these ideas:

• Gluten-Free: Use a one-to-one gluten-free flour blend containing xanthan gum.
• Mix-Ins: Chocolate chips, chopped pecans, or white chocolate add extra dimension.
• Frosting: For a decadent finish, swirl cream cheese frosting over cooled bars.
• Spice Variations: Try apple pie spice or a pinch of cardamom with the cinnamon for a twist.
• Dairy-Free: Use a vegan butter substitute and dairy-free chocolate or mix-ins.

Serving Suggestions

• Presentation: Arrange sliced bars on a pretty platter with a dusting of powdered sugar.
• Pairings: Serve with coffee, tea, or chai, or alongside vanilla ice cream for dessert.
• Gifting: Wrap individual bars in wax paper and tie with string for an easy, homemade treat.

Storage Guide

Snickerdoodle bars keep well, making them perfect for advance baking or holiday trays.

• Room Temperature: Once fully cool, place squares in an airtight container. Store at room temperature up to 5 days.
• Refrigerate: For longer storage, refrigerate in an airtight container for up to a week.
• Freezing: Wrap each bar securely in plastic, then place in a zip-top freezer bag. They keep for two months. Thaw at room temperature for about an hour before serving.

Troubleshooting: Baking FAQs

Why are my bars dry or crumbly?
Overbaking or adding too much flour often causes dryness. Always measure flour carefully and check doneness with a toothpick.

Why didn’t my bars rise?
Make sure your baking powder and cream of tartar are fresh, and avoid overmixing the dough.

Can I bake in a different pan size?
Pan size impacts both thickness and bake time. A 9×9-inch pan yields slightly thinner bars, requiring less time. For thicker bars, stick to 8×8 inches.

Bringing It All Together

Snickerdoodle bars combine ease, nostalgia, and versatility. Whether serving as a quick weeknight dessert, sweet party addition, or seasonal treat, these bars always deliver. Their balanced chewiness, sweet cinnamon crunch, and classic flavor ensure everyone comes back for seconds. Explore mix-ins and customizations for new spins, or stick to the classic for a sure win—either way, your kitchen will smell fantastic and your guests will be impressed.

Snickerdoodle Bars

⭐⭐⭐⭐⭐

4.8 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 10 minutes

Cooking Time 25 minutes

Servings 16 servings

Calories 205 cal

These Snickerdoodle bars have a soft, chewy texture. You’ll love their buttery richness. Each bite offers a warm cinnamon flavor. This treat is sure to become your family’s new favorite.

Ingredients

• 2 teaspoons cornstarch
• 1 cup unsalted butter, softened
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/4 cups (270g) all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 cup packed light brown sugar
• 2 1/2 teaspoons cinnamon, divided
• 1 1/4 cups granulated sugar, divided

Instructions

1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, beat the butter with 1 cup of granulated sugar and the brown sugar with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract.
3. In a separate bowl, whisk the flour, cornstarch, baking powder, cream of tartar, 1 teaspoon of cinnamon, and salt. Add the dry ingredients to the wet and mix gently by hand until just combined. Press the dough into the prepared pan.
4. In a small bowl, mix the remaining 1/4 cup granulated sugar and 1 1/2 teaspoons of cinnamon. Sprinkle evenly over the dough in the pan.
5. Bake on the center rack for 25-30 minutes, until the edges are lightly browned and a toothpick inserted into the center comes out mostly clean.
6. Let the bars cool completely in the pan on a wire rack. Then, use the parchment paper to lift the bars out of the pan and slice them into squares. Enjoy!