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.*
These bars are one of the many recipes I enjoy making 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. Regardless of what you call them, they taste delicious. They are inspired by the flavors of these Caramel Snickerdoodle Cookies and Classic Snickerdoodles Cookies.
How to make snickerdoodle bars recipe from scratch?
- Cream together butter and sugar– Until light and fluffy.
- Mix in eggs and vanilla extract– Until smooth.
- Add dry ingredients– This includes flour, spices, baking powder, cream of tartar.
- Mix– Until just combined.
- Spread batter– In a pan.
- Sprinkle top- With cinnamon sugar.
- Bake– Until golden brown.
Tips and techniques for snickerdoodle cookie bars
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.
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.
Variations for spiced blondie bars
Stir in chocolate chips- About a 1/2 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.
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!
Storage of homemade cookie bars
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.
More brownies and bars recipes
- Peanut Butter Cookie Dough Bars (Eggless)
- No Bake Peanut Butter Bars
- Chocolate Crunch Bars
- Peanut Butter Cheesecake Bars
- Chocolate Oatmeal Bars
Snickerdoodle Bars Recipe
Ingredients
- 1 cup Butter, Unsalted
- 1 cup Granulated sugar
- 1/4 cup Powdered sugar
- 2 Eggs, Large
- 1 tbsp Vanilla extract
- 2 1/2 cups All-purpose flour
- 1/2 tsp Nutmeg powder
- 1 tsp Cinnamon powder
- 1 tsp Baking powder
- 1 tsp Cream of tartar
- 1 packet Vital Proteins Collagen Peptides, Optional
Topping
- 1/3 cup Granulated Sugar
- 1 tbsp Cinnamon powder
- 1 cup Caramel sauce
Instructions
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla extract and mix until smooth.
- In a separate mixing bowl, whisk together flour, nutmeg, cinnamon, baking powder, cream of tartar and collagen peptides.
- Dump this dry mixture into the wet mixture and mix until just combined.
- Spread this mixture into a rectangular cake pan (Dimensions: 9×13), lined with parchment paper.
- Prepare the cinnamon sugar topping in a small bowl by mixing together sugar and cinnamon powder.
- Sprinkle this sugar mixture on top of the snickerdoodle mixture.
- Bake at 350 degrees for about 25-27 minutes or until an inserted toothpick comes out clean.
- When the bars cool down, cut slices.
- Drizzle caramel sauce, just prior to serving and enjoy.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container at room temperature for up to 3 days.
You taught me something new today. Is it embarrassing to admit I didn’t really know what a snickerdoodle was?
I’m a big blondie lover though, so these are my kind of treat for sure.
I really appreciate the great tips!
I love everything about these, yum!