Snickerdoodle bars bake the buttery, cinnamon-sugar flavor of classic snickerdoodle cookies into an easy-to-slice 9×13-inch pan. The soft, chewy squares need no rolling or shaping, and a cinnamon-sugar topping gives each piece its familiar warm finish.
Ingredients
- 2¾ cups (345 g) all-purpose flour, spooned into the measuring cup and leveled
- 2 teaspoons (10 g) cream of tartar
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) fine salt
- 1 cup (227 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 tablespoons (25 g) granulated sugar, for topping
- 1½ teaspoons (4 g) ground cinnamon, for topping
Instructions
- Heat the oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment, leaving a little overhang on the long sides for lifting the bars out. Lightly grease the parchment and any exposed sides of the pan.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly combined. In a small bowl, stir together the 2 tablespoons sugar and cinnamon for the topping.
- In a large bowl, beat the softened butter and 1½ cups sugar with a hand mixer on medium speed for about 2 minutes, until creamy and somewhat lighter. Scrape down the bowl. Beat in the eggs one at a time, then mix in the vanilla. The mixture may look slightly uneven after adding the eggs; that is fine.
- Add the flour mixture in two additions, mixing on low just until no dry streaks remain. Scrape the bowl and check the bottom for pockets of flour. The dough will be thick and sticky; avoid beating it for a long time once the flour goes in, which can make the bars tough.
- Transfer the dough to the prepared pan. With lightly greased hands or an offset spatula, press it into an even layer, reaching the corners. Sprinkle the cinnamon-sugar mixture evenly over the surface.
- Bake on the center rack for 22–27 minutes, rotating the pan once if your oven browns unevenly. The edges should look lightly golden and set, while the center should look just set rather than wet or glossy. A toothpick inserted near the center should come out with a few moist crumbs, not raw batter. Do not wait for it to come out completely clean, or the bars may be dry. Oven times vary, so begin checking at 22 minutes.
- Set the pan on a rack and cool completely, about 30 minutes or longer, before lifting out and cutting into 24 squares. The middle firms as it cools, so cutting while warm can cause the bars to bend or crumble.
Tips
- Measure flour lightly. Spoon flour into the cup and level it rather than packing it down. Too much flour makes the dough stiff and the finished bars cakey or dry.
- Use softened, not melted, butter. Butter should give slightly when pressed but still hold its shape. Melted butter changes the texture and can leave the bars greasy.
- Choose your pan thoughtfully. A light-colored metal 9×13-inch pan gives even browning. Glass or dark metal may bake differently, so start checking early and look for the visual cues rather than relying only on the timer.
- Let them cool before slicing. For tidy edges, use the parchment overhang and a sharp knife; wipe the blade between cuts if the cinnamon-sugar topping sticks.
Serving Suggestions
Serve the bars at room temperature with coffee, tea, or a glass of milk. For dessert, pair a square with vanilla ice cream or a spoonful of whipped cream. If serving a group, cut them into small squares for a dessert tray; their rich, buttery flavor also pairs nicely with fresh apple or pear slices.
Variations
For a slightly warmer spice profile, add ¼ teaspoon ground nutmeg to the cinnamon-sugar topping. For a simple vanilla glaze, whisk ½ cup (60 g) powdered sugar with 1 tablespoon (15 ml) milk and a little vanilla, then drizzle it over completely cooled bars. Keep the glaze light so it does not overwhelm the cinnamon coating.
You can replace up to ½ cup (60 g) of the all-purpose flour with whole-wheat pastry flour for a subtly nuttier flavor and a little more texture. Replacing more may make the bars dense. Cream of tartar gives the bars their characteristic snickerdoodle tang; if unavailable, omit it and use 3 teaspoons (12 g) baking powder instead of the cream of tartar and baking soda. The result will be less tangy and may have a slightly different rise.
Storage and Reheating
Once completely cool, store the bars in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 4 days. Refrigerate within 2 hours if the room is warm or the bars are served alongside perishable toppings. For longer storage, freeze the cut bars in a freezer-safe airtight container, with parchment between layers, for up to 2 months; thaw at room temperature. These bars are usually best at room temperature. To soften one, microwave it for about 5–8 seconds, checking before adding more time.
Frequently Asked Questions
Can I make snickerdoodle bars without cream of tartar?
Yes. Use 3 teaspoons (12 g) baking powder in place of the cream of tartar and baking soda. The bars will still bake, but they will have less of the tang associated with classic snickerdoodles.
How do I know when the center is done?
The center should look set, not wet or shiny, and a toothpick should show a few moist crumbs. The bars continue to firm up as they cool. If the toothpick has liquid batter on it, bake for another 2–3 minutes and check again.
Why did my bars turn out dry?
Common causes are packing too much flour into the measuring cup, overmixing after adding flour, or baking until the center is completely dry. Measure the flour by weight when possible and start checking at the early end of the baking window.
Can I prepare the dough ahead?
For the best texture, press and bake the dough soon after mixing. You can bake the bars a day ahead and keep them covered at room temperature. Cool them fully before covering so trapped steam does not soften the cinnamon-sugar topping.
Can I double the recipe?
For two 9×13-inch pans, double every ingredient and bake the pans on separate oven racks, switching their positions and rotating them partway through if your oven heats unevenly. Begin checking at 22 minutes; the exact time can vary by pan and oven. Do not put the doubled batch into a single pan, since the center would bake too slowly.
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