Chewy Snickerdoodle Bars Recipe

Soooo. Let me tell you about these snickerdoodle bars. Like the title says, they are thick and chewy. What the title doesn’t say is that they may be the best thing I’ve made in quite a while. Seriously addicting. I mean…seriously

snickerdoodle bars

 
 

They seem to get better with each bite I take. Even a couple of days after baking, they are just as soft and haven’t lost a touch of flavor. I love that you can taste a hint of the saltiness too. Hey, as much as I love sweets, I am a salt-lover too. My original plan was to eat one or two for myself, let Greg have what he wanted, and bring the rest to work to share. 

 

Well, after polishing off my first bar and walking running back to the pan for a second and third, I knew these wouldn’t be going anywhere close to work. I was keeping these in the safety of my home. And in my home, they shall stay for Greg and me to finish every last one for ourselves. 

 
 
snickerdoodle bars

The great thing about baking these is that since they are bars and not cookies, you don’t have to go through the extra steps of rolling the dough into balls, then rolling in cinnamon sugar. Just pour in a pan and sprinkle the cinnamon sugar right on top. Quick and easy. And trust me, the quicker the better. 

Thick and Chewy Snickerdoodle Bars Recipe

(From My Own Sweet Thyme)

Makes 16 bars

Ingredients:
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups brown sugar, packed
1 cup butter, softened
2 eggs
1 tablespoon vanilla
2 tablespoons white sugar
2 teaspoons cinnamon

Directions:
1. Preheat oven to 350 degrees. Coat 9×9 inch baking pan with non-stick spray.
2. In a medium bowl, combine flour, baking powder and salt. Set aside.
3. In a large bowl, add brown sugar, butter, eggs and vanilla. Beat with hand-mixer until well blended. Add flour mixer and continue to beat until combined.
4. Pour batter into the greased pan and spread evenly.
5. In a small bowl, mix the white sugar and cinnamon. Sprinkle overtop of the batter in the pan.
6. Bake about 22-25 minutes or until edges are slightly brown and pull away from side of pan. Let cool 5-10 minutes, cut into squares and serve.

Baking note: One thing I have learned from my snickerdoodle-baking experience is that it’s best to slightly undercook them, because they always, always set up just right after they cool. If you wait until they seem completely cooked before taking them out of the oven, they will turn crunchy when they cool. If you ask me, a crunch snickerdoodle = no bueno. Soft and chewy is where it’s at with these comforting treats.

*Keeps well in airtight container for several days!

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