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Snickerdoodle bars combine the soft, chewy texture of classic snickerdoodle cookies with the ease of baking in a pan. These bars are a quick treat for busy days, perfect for bake sales, holiday trays, or satisfying a cinnamon craving. What sets this recipe apart is the balance of ingredients for consistent texture, reliable rise, and that signature crackly, sweet-cinnamon top. The secret? A combination of room-temperature butter, cream of tartar for tang, and a double dose of leavening for just the right lift.

Pro tip: Don’t overbake—these bars firm up as they cool, and a slightly underbaked center means a chewy, moist result.

Why This Recipe Works

Snickerdoodle bars rely on several key baking principles. Creaming room-temperature butter and sugar creates tiny air pockets, helping the bars rise and stay soft. Cream of tartar adds a slight tang and helps the bars stay tender by balancing the pH, which interacts with baking soda to produce even leavening. The blend of granulated and brown sugar provides both sweetness and moisture, while the cornstarch (if included) helps keep the texture soft without spreading too much.​

Eggs at room temperature mix into the batter more evenly, resulting in a smoother, more cohesive dough that bakes up uniformly. A slightly elevated baking temperature encourages the signature crackly top, while the cornstarch and brown sugar keep the inside tender and chewy.

Ingredients (8×8-inch Pan, 12–16 Bars)

• 115g (1/2 cup) unsalted butter, room temperature
• 200g (1 cup) granulated sugar
• 65g (1/3 cup) brown sugar, packed
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 5ml (1 tsp) vanilla extract
• 280g (2 1/4 cups) all-purpose flour
• 8g (1 tsp) cream of tartar
• 2g (1/2 tsp) baking soda
• 2g (1/4 tsp) salt
• 15g (2 tbsp) cornstarch (optional, for extra softness)
• Topping: 30g (2 tbsp) granulated sugar + 5g (1 tsp) ground cinnamon

Note: For best results, use granulated and brown sugar as listed. Cream of tartar is essential for classic snickerdoodle flavor and texture; substitutions (such as using baking powder alone) will alter taste and texture.​

Equipment

• 8×8-inch (20×20 cm) baking pan
• Parchment paper
• Stand mixer or hand mixer
• Rubber spatula
• Mixing bowls
• Measuring spoons and cups (preferably with metric)
• Oven thermometer (recommended for accuracy)

Step-by-Step Instructions

Step 1:
Preheat oven to 180°C (350°F). Line the baking pan with parchment paper, leaving an overhang for easy removal.

Step 2:
In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cornstarch (if using).

Step 3:
In the mixer, cream butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy.
Visual cue: The mixture should be pale, creamy, and leave a light trail when the spatula is lifted.

Step 4:
Add egg, egg yolk, and vanilla. Mix until just combined.
Visual cue: No streaks of egg should remain, and the batter should be smooth.

Step 5:
Gradually add the dry ingredients, mixing on low until just incorporated. Do not overmix.
Visual cue: The dough will be thick, slightly sticky, and come together as a ball.

Step 6:
Transfer dough to the pan. Use the spatula to press it into an even layer.
Mix topping ingredients (sugar and cinnamon) in a small bowl and sprinkle evenly over the dough.

Step 7:
Bake for 20–23 minutes, or until the edges are golden and a toothpick inserted into the center comes out with moist crumbs.
Visual cue: The bars should feel slightly firm around the edges but still soft in the center.

Step 8:
Let cool completely in the pan before cutting. Use the parchment overhang to lift out and slice.

Troubleshooting Common Failures

• Bars are too flat:
  Likely cause: Too much leavening or butter too soft.
  Fix: Use exact measurements, ensure butter is soft but not melted, and reduce baking soda by 1/4 tsp if baking at high altitude.
• Bars are dry or hard:
  Likely cause: Overbaking or not using room-temperature eggs.
  Fix: Bake only until the edges are set, and let bars cool fully before cutting.
• No crackly top:
  Likely cause: Too little granulated sugar in topping or underbaked.
  Fix: Use a generous amount of sugar-cinnamon mix and bake just until the top looks dry and crackled.
• Uneven rise:
  Likely cause: Not mixing batter evenly or oven temperature fluctuation.
  Fix: Use an oven thermometer and scrape down bowl while mixing.

Substitutions and Variations

• Egg-free: Replace 1 egg + 1 yolk with 60ml (1/4 cup) unsweetened applesauce or 3 tbsp flaxseed meal mixed with 9 tbsp water. Texture will be slightly softer.​
• Dairy-free: Use a dairy-free butter alternative (such as Miyoko’s or Smart Balance), ensuring it’s firm at room temperature.
• Gluten-free: Substitute flour with a cup-for-cup gluten-free blend that contains xanthan gum. Results may vary slightly; texture may be more crumbly.​
• Flavor swaps: Add orange zest (5g), a pinch of nutmeg, or swap brown sugar for coconut sugar (slightly drier result).

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 4 days.
• Fridge: Up to 1 week; bring to room temperature before serving.
• Freezer: Freeze whole or sliced for up to 3 months. Thaw at room temperature or refresh in a 175°C (350°F) oven for 5 minutes.
• Avoid freezing if topped with fresh frosting.

Serving Suggestions

Pair with a scoop of vanilla ice cream, a drizzle of caramel, or serve as part of a holiday dessert platter. These bars balance sweetness with a hint of cinnamon and tang, making them versatile with both savory and sweet pairings.

FAQs

• Can I use baking powder instead of cream of tartar?
  Yes, but the flavor and texture will change. Use 2 tsp baking powder in place of cream of tartar and omit the baking soda for a similar rise, but expect a less tangy result.​
• How do I prevent dry bars?
  Don’t overbake—remove when the edges are golden and the center is still soft. Let bars cool completely before slicing.
• Can I double the recipe for a 9×13 pan?
  Yes. Use a 9×13-inch pan, double the ingredients, and increase baking time by 5–7 minutes.
• Best butter for snickerdoodle bars?
  Use unsalted, room-temperature butter for best texture and flavor control.
• Can I bake in an OTG or air fryer?
  Yes, use the same temperature and adjust time by checking doneness with a skewer at the halfway mark. OTG results may be slightly drier.

Notes from My Kitchen

• Batch 1: Used cold butter; bars were dense and flat.
  Adjustment: Softened butter to room temperature for next batch.
• Batch 2: Overbaked by 3 minutes; bars were dry and hard.
  Adjustment: Baked until edges were golden and center still soft.
• Final batch: Perfect texture—soft, chewy center with a crackly, sweet-cinnamon top.

Nutrition and Disclaimer

Per serving (1 bar, 12 bars):
Calories: ~220 | Fat: 10g | Carbs: 32g | Protein: 2g
Values are estimates; adjust for brands and portion size. Follow food-safety best practices and consult a professional for dietary needs.

Conclusion

These snickerdoodle bars are a forgiving, flavorful dessert that’s easy for home bakers to master. With careful ingredient measurements, a few pro tips, and some troubleshooting guidance, you’ll get soft, chewy, perfectly spiced bars every time. Whether you’re a beginner or a seasoned baker, this recipe delivers classic snickerdoodle flavor with the convenience of a pan bake. Happy baking!

Perfect Snickerdoodle Bars: A Home Baker’s Guide

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

22

minutes

Calories

220

kcal

Total time

40

minutes

Soft, chewy snickerdoodle bars with a crackly cinnamon-sugar top, perfect for home bakers seeking classic cookie flavor in a fuss-free pan bake. Easy to make, store, and customize for dietary needs.

Ingredients

• 115g (½ cup) unsalted butter, room temperature

• 200g (1 cup) granulated sugar

• 65g (⅓ cup) brown sugar, packed

• 1 large egg, room temperature

• 1 large egg yolk, room temperature

• 5ml (1 tsp) vanilla extract

• 280g (2¼ cups) all-purpose flour

• 8g (1 tsp) cream of tartar

• 2g (½ tsp) baking soda

• 2g (¼ tsp) salt

• 15g (2 tbsp) cornstarch (optional, for extra softness)

• Topping: 30g (2 tbsp) granulated sugar + 5g (1 tsp) ground cinnamon

Directions

• Preheat oven to 180°C (350°F). Line the baking pan with parchment paper, leaving an overhang for easy removal.
• In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cornstarch (if using).
• In the mixer, cream butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy.
• Add egg, egg yolk, and vanilla. Mix until just combined.
• Gradually add the dry ingredients, mixing on low until just incorporated. Do not overmix.
  
• Transfer dough to the pan. Use the spatula to press it into an even layer.
• Mix topping ingredients (sugar and cinnamon) in a small bowl and sprinkle evenly over the dough.
• Bake for 20–23 minutes, or until the edges are golden and a toothpick inserted into the center comes out with moist crumbs.
• Let cool completely in the pan before cutting. Use the parchment overhang to lift out and slice.
  

Notes

• Storage
  Counter: Store in an airtight container for up to 4 days.
  Fridge: Up to 1 week; bring to room temperature before serving.
  Freezer: Freeze whole or sliced for up to 3 months. Thaw at room temperature or refresh in a 175°C (350°F) oven for 5 minutes.
• Notes
  For best results, use room-temperature butter and eggs.
  Do not overbake—bars firm up as they cool.
  Customize with egg-free, dairy-free, or gluten-free substitutions as needed.
• Nutrition (per serving, 1 bar)
  Calories: 220
  Fat: 10g
  Carbs: 32g
  Protein: 2g
  Values are estimates; adjust for brands and portion size. Follow food-safety best practices and consult a professional for dietary needs.