Snickerdoodle Bars {Soft and Chewy}

Quick and easy snickerdoodle bars recipe, homemade with simple ingredients. These soft and chewy blondie bars have a spiced sugar topping and are packed with cinnamon and nutmeg.

*Thank you Vital Proteins for sponsoring today's post so that I can share this recipe with all of you. As always, all opinions are mine.*

This is of the many desserts I enjoy baking during Fall. There's something about the fragrance of cinnamon and nutmeg filling up the kitchen that makes me feel all warm and fuzzy inside. Some people refer to them as blondie bars or cookie bars. They are inspired by the flavors of these Caramel Snickerdoodle Cookies and Classic Snickerdoodles Cookies.

Jump to:

• Key ingredients
• Variations for spiced blondie bars
• How to make easy snickerdoodle bars recipe from scratch?
• Tips and techniques
• Recipe FAQs
• Storage
• More brownies and bars
• Recipe

Key ingredients

• Butter- Make sure it's unsalted and at room temperature.
• Sugar- Both, granulated and powdered sugar are required for the best texture.
• Eggs- These should be at room temperature.
• Vanilla- This is my favorite extract to use here.
• Flour- All-purpose flour is best.
• Spices- The classic choices are cinnamon and nutmeg.
• Leavening agents- I recommend using baking powder and cream of tartar.
• Caramel sauce- This is optional and can be used as a topping.

Variations for spiced blondie bars

• Stir in chocolate chips- About a ½ cup cinnamon chips or white chocolate chips in the batter will make these bars even more delicious. Mini size would be best.
• Drizzle them- With white chocolate ganache, melted white chocolate, Glace Icing (Sugar Cookie Icing) or a simple Powdered Sugar Glaze.
• Top with frosting- I really don't think this is necessary but it is something you can try. Consider this Chantilly Cream (Creme Chantilly) or Caramel Frosting or Cream Cheese Frosting.
• Add other extracts- Such as maple, almond or coconut.
• Try other spices- Such as cardamom, allspice, pumpkin pie spice.

How to make easy snickerdoodle bars recipe from scratch?

Start off by creaming together butter and sugar and then, mix in eggs and extract. Prepare the dry flour mixture and incrporate that into the wet mixture. Spread this batter in a lined pan. Top with cinnamon sugar. Bake and enjoy.

Tips and techniques

• Eggs and butter must be at room temperature- Because they blend together properly.
• You must use unsalted butter- Because salted butter would make these bars very salty.
• Don't replace butter with margarine or oil- Since that will drastically affect the texture of these bars.
• Don't omit the cream of tartar- Since it gives this dessert a slightly sour-flavored tang that's unique to snickerdoodles.
• Don't replace powdered sugar with granulated sugar or vice vera- You need to use both types of sugars in the batter to give it the proper "chewy" factor.
• Line pan with parchment paper- Because this prevents the bars from sticking to the pan and makes clean up easy as well. I recommend doing this for most of my brownie and bar recipes, including these Easy Scotcheroos (Without Corn Syrup).
• The batter will be thick- But please don't thin it out with milk or water.
• Don't over-mix the batter- Or else you will end up with tough bars.
• Adjust amount of spices- Add more or less cinnamon and nutmeg, based on your preference.
• Add toppings like caramel sauce prior to serving- Because if you pour it too far in advance, the bars will become a soggy, sticky mess.

I used Vital Proteins collagen peptides to give these bars a boost of nutrition. It's odorless and colorless and you can add it to any of your recipes. No one can ever tell, which is awesome! It's great for your health and after using it for over a year, I absolutely see the difference and love it!

Recipe FAQs

Storage

• Refrigerate- In a sealed container in the fridge for up to 5 days.
• Room temperature- Leftovers can be stored in a covered box or container for up to 3 days.
• Freeze- This is not recommended since the sugar topping can become wet upon thawing and make the bars soggy.
• Make ahead- These can be made 1 day in advance and stored in the fridge until you are ready to serve.

More brownies and bars

• Peanut Butter Cookie Dough Bars (Eggless)
• No Bake Peanut Butter Bars
• Chocolate Crunch Bars
• Peanut Butter Cheesecake Bars
• Chocolate Oatmeal Bars (Crumb Bars)

Recipe