Who can resist the warm, cinnamon-sugar goodness of a classic snickerdoodle cookie? Now imagine that delightful flavor in a soft, chewy bar form. Snickerdoodle cookie bars offer the perfect blend of nostalgia and convenience, making them an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- White chocolate chips
- Caramel drizzle
- Sprinkles
Equipment Needed
To create these delightful snickerdoodle cookie bars, I recommend gathering the following equipment:
- Mixing Bowls: You will need at least two mixing bowls. One large bowl for the dry ingredients and another medium bowl for the wet ingredients.
- Hand Mixer or Stand Mixer: A hand mixer or stand mixer is essential for creaming the butter and sugar together until they are light and fluffy.
- Measuring Cups and Spoons: Precision is key in baking, so ensure you have both measuring cups and spoons on hand for accurate measurements.
- Spatula: A good spatula helps incorporate the ingredients smoothly and scrape down the sides of the mixing bowls.
- 9×13-inch Baking Pan: Use a 9×13-inch baking pan for optimal cookie bar thickness. Grease it lightly or line it with parchment paper for easy removal.
- Whisk: A whisk is useful for combining the dry ingredients uniformly, ensuring even distribution of baking soda and cream of tartar.
- Cooling Rack: Once baked, you will need a cooling rack to allow the cookie bars to cool evenly and prevent them from becoming soggy.
- Oven Mitts: Safety first—always have oven mitts ready to protect your hands when handling hot baking pans.
By having these tools ready, you ensure a seamless baking process and perfect snickerdoodle cookie bars every time.
Directions
Follow these easy steps to create delicious snickerdoodle cookie bars. Each step ensures perfect results every time.
Prep
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- Gather all ingredients and equipment.
Make the Snickerdoodle Cookie Dough
- In a medium bowl, whisk together 2 3/4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In a separate large bowl, cream 1 cup of unsalted butter at room temperature with 1 1/2 cups of granulated sugar using a hand mixer or stand mixer until light and fluffy—about 2-3 minutes.
- Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Spread the dough evenly in the prepared baking pan with a spatula.
Bake Bars
- In a small bowl, mix 3 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the dough in the baking pan.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the bars to cool completely in the pan on a cooling rack.
- Once the bars are completely cool, you can drizzle melted white chocolate, caramel, or use any desired toppings.
- Cut into squares or rectangles and serve.
How to Make Snickerdoodle Bars
Creating snickerdoodle bars in your kitchen is a straightforward process that will fill your home with the irresistible aroma of cinnamon and sugar. Follow these step-by-step instructions to make perfect snickerdoodle bars every time.
- Preheat Your Oven
- Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the perfect temperature for baking.
- Prepare the Baking Pan
- Grease a 9×13-inch baking pan with non-stick spray or line it with parchment paper to prevent the bars from sticking.
- Mix the Dry Ingredients
- In a large mixing bowl, whisk together 2 3/4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Cream the Wet Ingredients
- In a separate bowl, use a hand mixer or stand mixer to cream together 1 cup of unsalted butter (at room temperature) and 1 1/2 cups of granulated sugar until light and fluffy.
- Add 2 large eggs and 2 teaspoons of vanilla extract to the butter mixture. Mix until well combined.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Spread the Dough
- Evenly spread the dough into the prepared baking pan using a spatula.
- Cinnamon Sugar Topping
- In a small bowl, mix 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the dough.
- Bake the Bars
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly golden.
- Cool and Cut
- Allow the snickerdoodle bars to cool completely in the pan on a cooling rack. Once cooled, cut into squares.
- Add Optional Toppings
- If desired, drizzle melted white chocolate or caramel over the cooled bars. You can also add sprinkles for a festive touch.
By following these steps, you will create delectable and memorable snickerdoodle bars that are sure to impress.
Snickerdoodle Bar Variations
There’s a world of possibilities to explore when it comes to snickerdoodle cookie bars. Here are a few exciting variations to try.
Thinner Bars
For those who prefer a crispier, thinner bar, adjust the thickness of your dough spread. Instead of using a traditional 9×13 inch pan, opt for a larger baking sheet, such as an 11×17 inch pan. This allows you to spread the dough thinner.
- Preheat your oven to 350°F (175°C) as usual.
- Line the 11×17 inch baking sheet with parchment paper.
- Follow the recipe for mixing the dough, ensuring an even consistency.
- Spread the dough thinly and evenly over the entire baking sheet.
- Sprinkle the cinnamon sugar mixture on top.
- Bake for approximately 15-18 minutes until the edges are golden brown.
These thinner snickerdoodle bars will have a delightful crunch and an irresistibly chewy center.
Gluten-Free Snickerdoodle Bars
Creating gluten-free snickerdoodle bars is easy and ensures everyone can enjoy these tasty treats. Replace the standard all-purpose flour with a gluten-free flour blend.
- Preheat your oven to 350°F (175°C).
- Use a 1:1 ratio of gluten-free flour mix for the all-purpose flour in the original recipe.
- Ensure that all other ingredients, such as baking powder and vanilla extract, are also gluten-free.
- Follow the traditional method of mixing the dough, ensuring smooth, gluten-free consistency.
- Spread the dough evenly in a 9×13 inch pan lined with parchment paper.
- Sprinkle the cinnamon sugar topping evenly over the dough.
- Bake for 20-25 minutes until the top is lightly golden and the edges are set.
These gluten-free snickerdoodle bars maintain the classic taste and texture, making them perfect for those with dietary restrictions.
Tips for Perfect Snickerdoodle Bars
When it comes to baking snickerdoodle cookie bars, a few key tips can make all the difference. Follow these suggestions to ensure your bars turn out irresistibly soft and flavorful.
Baking Tips
- Measure Flour Correctly: Always spoon and level your flour to avoid dense bars. Too much flour can make the bars dry and crumbly.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature. This helps achieve a smooth, even batter.
- Proper Mixing: Mix the wet ingredients until they’re light and fluffy before adding the dry ingredients. This step adds air to the batter, making the bars soft and chewy.
- Baking Time: Be careful not to overbake. Start checking at the lower end of the baking time range. The bars should be slightly golden and set in the middle; they will continue to cook as they cool in the pan.
- Cinnamon-Sugar Topping: Don’t skimp on the cinnamon-sugar mix. It creates that classic snickerdoodle flavor everyone loves.
- Airtight Container: Store your completely cooled snickerdoodle bars in an airtight container at room temperature. This keeps them fresh and prevents drying out.
- Use Parchment Paper: If stacking layers in a container, place a sheet of parchment paper between layers to prevent sticking.
- Freezing: For longer storage, freeze the bars. Wrap individual bars in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature when ready to enjoy.
- Moisture Maintenance: To maintain moisture, add a slice of bread to the container. It keeps the bars soft by absorbing excess dryness.
By following these tips, you’ll elevate your snickerdoodle cookie bars from good to exceptional, ensuring they stay fresh and flavorful longer.
Conclusion
Snickerdoodle cookie bars offer a delightful twist on a classic favorite. With their irresistible cinnamon-sugar flavor and chewy texture, they’re sure to be a hit at any gathering. By following the provided tips and variations, you can customize them to suit your preferences and dietary needs. Whether you prefer them crispy or gluten-free, these bars are versatile and easy to make. Don’t forget to store them properly to keep them fresh and delicious for days. Happy baking!
