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4.34 from 12 votes

Snickerdoodle Bars

If you are looking for a fun variation of the classic snickerdoodle cookie, you have got to try these snickerdoodle bars! They are simple to make and so delicious.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: dessert, snickerdoodles
Servings: 15
Author: Amy- A Red Spatula

Equipment

Ingredients

  • 1 cup softened butter
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup whole wheat pastry flour If you prefer not to use whole wheat, you can always change this out for all-purpose flour.
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt

Cinnamon Sugar

  • 2 tablespoons granulated sugar
  • 1 ½ teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees.
  • Prepare your 9x13 pan. I like to line it with parchment paper for easy removal. If you don't want to do that, butter or spray to keep the bars from sticking.
  • In a small bowl. combine the all-purpose flour, whole wheat pastry flour, baking powder, cream or tartar, and salt. Set aside.
  • Add your butter, granulated sugar, and brown sugar to a bowl. Mix until they are well combined.
  • You don't want to mix until they are light and fluffy though, these are a dense bar.
  • Add in the eggs and vanilla. Then mix to combine.
  • Add in your flour mixture and mix to combine again.
  • Press your cookie batter into the prepared 9x13 pan. I like to spray my hands with pan spray to keep it from sticking to your hands.
  • Mix your 2 tablespoons granulated sugar and 1 ½ teaspoons cinnamon. Then sprinkle this mix on top of the bars.
  • Place in the preheated oven and bake for about 25 minutes.
  • Make sure not to overbake. I feel like these are best slightly underbaked.
  • Remove from the oven.
  • I like to let it cool in the pan for about 20 minutes.
  • If you used parchment, simply remove it from the pan.
  • These will hold well in the fridge for about 3 days.
  • They can also be frozen in an airtight container or ziplock bag for about a month!
  • Now, sit back and enjoy. You deserve it!

Notes

  • These bars are made to be dense, so no need to whip that butter and sugar as you do in a standard cookie recipe. This saves time and creates a great texture.
  • Don't overbake. If you do, it will dry the bars out and you don't want that!
  • I highly recommend using whole wheat pastry flour in this recipe. It is a lower protein flour that will keep this bake just like an all-purpose flour bake.