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–+ servings
Snickerdoodle Bars

Irresistibly Chewy Snickerdoodle Bars for Ultimate Comfort

Delightful chewy snickerdoodle bars that are a nostalgic favorite, perfect for gatherings and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour or gluten-free flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt kosher or sea salt recommended
  • 1 cup Brown Sugar light or dark
  • 1/2 cup Butter, softened at room temperature
  • 2 large Eggs at room temperature
  • 1 teaspoon Vanilla Extract pure is preferable
For the Topping
  • 1/4 cup Granulated Sugar or coconut sugar
  • 1 tablespoon Ground Cinnamon adjust to taste

Equipment

  • 9" x 13" baking dish
  • mixing bowls
  • whisk
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. Spray a 9" x 13" baking dish generously with non-stick spray.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  4. In a large mixing bowl, beat together the softened butter and brown sugar until smooth and creamy.
  5. Add the eggs and vanilla extract, mixing until well incorporated.
  6. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
  7. Pour the batter into your prepared baking dish, spreading it evenly.
  8. In a small bowl, combine granulated sugar and ground cinnamon, then sprinkle over the batter.
  9. Bake for 25-30 minutes, until the surface springs back when pressed.
  10. Allow the bars to cool in the pan for at least 10-15 minutes before cutting.
  11. Carefully cut the Chewy Snickerdoodle Bars into squares and serve.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 90mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store bars in an airtight container at room temperature for up to 1 week; refrigerate for up to 2 weeks, or freeze for up to 3 months.

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