snickerdoodle bars

My favorite cookie transformed into the BEST soft and chewy Snickerdoodle Bars! No rolling or chilling; these couldn&#039;t be easier to make.

Snickerdoodle Bars

butter (, softened)

shortening

sugar

eggs

vanilla extract

all-purpose flour

cream of tartar

baking soda

salt

Tablespoons sugar

cinnamon

Preheat oven to 350 degrees F.

Cream together butter, shortening, and 1 1/2 cups granulated sugar. Add eggs and vanilla and mix well. Add the flour, cream of tartar, baking soda and salt and stir until combined.

Lightly grease a 9x13'' pan. Press the dough into an even layer on the bottom the pan.&nbsp;

In a small cup or bowl, mix the 1 1/2 tablespoons granulated sugar and 1 teaspoon cinnamon. Sprinkle mixture evenly over the top of the dough.&nbsp;

Bake for 22-26 minutes (don't over bake!). Remove and allow to cool completely before cutting and serving. &nbsp;

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My favorite cookie transformed into the BEST soft and chewy Snickerdoodle Bars! No rolling or chilling; these couldn’t be easier to make.

These soft and chewy bars taste just like snickerdoodle cookies minus the work of dragging out your mixer to cream ingredients, chilling dough, or making individual cookies. It’s a one-bowl, no mixer recipe that comes together in minutes, no hassle, no fuss. The bars are wonderfully soft, extra chewy, buttery, and there’s a bit of tang courtesy of cream of tartar. Before baking the bars are generously sprinkled with cinnamon-sugar. It lends just the right amount of cinnamon flavor and a bit of texture from the sugar granules.

The Best Snickerdoodle Bars

unsalted butter, melted

light brown sugar, packed

salt,

Batter – Preheat oven to 350F. Line an 8-by-8-inch...

Batter – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter,...

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you...

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugars, vanilla, and whisk until smooth.

Add the flour, cream of tartar, optional salt...

Add the flour, cream of tartar, optional salt and stir until just combined, don’t overmix.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.

For Sprinkling – In a bowl (same one used for...

For Sprinkling – In a bowl (same one used for the batter is okay), combine the sugar, cinnamon, and stir.

Using a small spoon, evenly sprinkle cinnamon-sugar mixture...

Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. Looks like a lot but it sinks down and soaks in while baking.

Bake for about 24 to 25 minutes, or...

Bake for about 24 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Place pan on top of a wire rack to cool for at least 15 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

With their soft, chewy texture, buttery richness, and warm cinnamon flavor, these Snickerdoodle bars are sure to become your family's new favorite treat! 

unsalted butter, softened

granulated sugar, divided

brown sugar

eggs,

(270 grams) all-purpose flour

cornstarch

baking powder

cinnamon, divided

Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides.

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.

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.

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.

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.

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!

Looking for a homemade dessert using Gold Medal® flour? Then check out these cinnamon filled classic snickerdoodle bars.

Medal™ all-purpose flour

butter or margarine, softened

vanilla

milk

Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.

In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.   

Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter. 

Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture. 

Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.

Delightfully thick and chewy snickerdoodle bars dusted with a crunchy cinnamon sugar topping. An easy one pan dessert ready in 30 minutes.

Snickerdoodle Bars Recipe

(226 g) unsalted butter, room temperature

(200 g) granulated sugar

(65 g) light brown sugar, packed

(280 g) all-purpose flour, spooned and leveled

(50 g) granulated sugar

Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper. Allow the paper to extend over the sides of the pan by 1-2 inches for easy removal of the bars once baked. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes.

Add the egg, followed by the egg yolk, mixing well after each addition. 

Add the vanilla and mix until incorporated. Scrape down the sides of the bowl.

In a separate bowl, whisk together the flour, cornstarch, baking powder, cream of tartar, cinnamon and salt. 

Add the dry ingredients to the butter and egg mixture in two additions. Mix only until a few streaks of flour remain. Do not over mix.

Transfer the dough to the prepared pan and use an offset spatula to level the top.

Whisk together the remaining sugar and cinnamon. Sprinkle generously over the top of the dough.

Bake in the center rack of the oven for 23-25 minutes or until the edges are set and the top is golden brown. A toothpick inserted into the center of the bars should come out clean or with a few crumbs remaining.

Remove the pan from the oven and cool completely on a wire rack before slicing into squares.

I love the snickerdoodle bars was so delicious . Good for the holidays . My family loved . I would make it again!

These were delicious and so simple to make. I was told by a coworker this was the best Snickerdoodle dessert they’ve ever had! Would definitely make again.

I baked these little gems for the ladies at the office, and they went fast! I also made a gluten free batch by simply substituting the wheat flour for GF flour--an equally sweet treat!  All of Heather's recipes are well written, easy to follow, and fail proof.

These turned out great. I browned my 3 sticks of butter to give it a caramelly flavor. The bars are in the oven now and I can't wait to try them....of course, I tasted a little bit of the batter. Delish! Thank you for posting these.

I made these for thanksgiving and they were sooo amazing. The recipe was super simple and detailed, so it was easy to follow along.

Followed the recipe exactly.  Turned out soft and feeling under baked despite baking them longer than the recipe called for and them finally passing the toothpick test.  I thought they were disgusting and tasteless but fortunately the person I made them for really liked them.  Only reason I gave it two stars instead of one.

I made these today and they were a huge hit! I will definitely be making them again.

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