Snickerdoodle Bars
I’ve tested, tweaked, and perfected this Snickerdoodle Bars recipe so you don’t have to. It’s thick, soft, and packed with that classic cinnamon-sugar flavor. Everything’s been figured out for you, so it turns out perfectly every time.
Servings: 24 bars
Ingredients
- 1½ cups salted butter, softened
- 2¼ cups granulated sugar
- 3 large eggs
- 1½ teaspoons pure vanilla extract
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4¼ cups unbleached all purpose flour
Topping
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 350°F and grease a (15x10) jelly roll pan with nonstick cooking spray or line with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until fluffy. This will take about 2-3 minutes.
- Beat in the eggs one at a time, beating well after each egg and scraping the sides of the bowl as needed.
- Then beat in the vanilla extract.
- Add the baking powder, salt and all purpose flour. Mix on low speed just until completely combined.
- Pat the dough into an even layer in the prepared pan.
- In a small bowl, mix together the ¼ cup sugar and tablespoon of cinnamon. Sprinkle the cinnamon sugar over the top of the dough.
- Bake in preheated oven on center rack for 24-26 minutes until the top is set and the edges are golden brown and just starting to pull away from the pan. You can also stick a toothpick in the center of the bars, and if it comes out clean or with a few crumbs the bars are done.
- Let the bars cool for at least an hour before slicing and serving. Then slice into 24 bars, serve and enjoy!
Nutrition
Serving: 1 bar | Calories: 273kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 268mg | Potassium: 38mg | Fiber: 1g | Sugar: 21g | Vitamin A: 390IU | Vitamin C: 0.01mg | Calcium: 53mg | Iron: 1mg
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