Get the Recipe:
Snickerdoodle Bars
Yield
24 2-inch bars
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
These soft, chewy snickerdoodle bars have everything you love about the classic cookie in dessert bar form!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 & 1/4 cups (270g) all-purpose flour
- cinnamon-sugar*
Instructions
- Preheat oven to 350°F. Grease a 9″x 13″ x 2" baking pan.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until fluffy. Add the baking soda, cinnamon, and salt, and mix until combined. Add the eggs and vanilla, and mix just until combined.
- Add the flour, mixing on low speed just until combined.
- Transfer the dough to the prepared pan, spreading evenly. Bake 30 to 35 minutes, or until set and lightly golden.
- Place the pan on a wire rack to cool. Sprinkle the warm bars with cinnamon-sugar. Cool completely before cutting into bars.
Notes
*To make your own cinnamon-sugar, combine 1/4 cup granulated sugar and 1 tablespoon cinnamon. Store any leftovers in airtight container.
Recipe adapted from My Recipes.
To store: You can store these snickerdoodle bars in an airtight container or wrapped in the pan at room temperature for 3 to 4 days, or freeze them for up to 3 months. Let them thaw at room temperature before serving.