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These Chewy Snickerdoodle Bars transform the classic cookie into an easy-to-make bar form with the same irresistible cinnamon-sugar flavor and soft, chewy texture. Perfect for bake sales, potlucks, or anytime you need a comforting treat.
When I brought these to my son's school bake sale, the teachers kept coming back for 'just one more piece.' The custodian even asked me to leave the recipe in the office! That cinnamon-sugar topping brings back childhood memories while the chewy center satisfies every sweet tooth.
Essential Ingredients
- All-purpose flour: Provides structure (2¼ cups)
- Cream of tartar: Classic snickerdoodle tang (2 tsp)
- Cinnamon: Warm spice flavor (1 tbsp total)
- Butter: Richness and chew (1 cup softened)
- Brown sugar: Moisture and depth (1 cup packed)
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Step-by-Step Instructions
- Step 1: Prep
- Preheat oven to 350°F, line 9x13 pan with parchment
- Step 2: Dry ingredients
- Whisk flour, cream of tartar, baking soda, and salt
- Step 3: Cream butter
- Beat butter with sugars until light and fluffy
- Step 4: Combine
- Add eggs and vanilla, then gradually mix in dry ingredients
- Step 5: Layer
- Press dough into pan, sprinkle cinnamon-sugar topping
- Step 6: Bake
- 20-25 minutes until edges are golden but center is soft
The Perfect Texture
The key to these bars' irresistible chewiness is the combination of brown sugar and careful baking time. They'll puff up in the oven but settle into dense, chewy perfection as they cool. For fudgier bars, bake just until the edges pull away from the pan.
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Serving Suggestions
- Dust with powdered sugar for extra sweetness
- Serve warm with vanilla ice cream
- Pair with spiced chai tea
- Cut into small squares for cookie platters
I once substituted baking powder for cream of tartar in a pinch - the bars were tasty but lacked that signature snickerdoodle zing. Now I always keep cream of tartar stocked just for this recipe!
What began as a cookie shortcut has become my most requested baked good. That first bite of cinnamon-sugar crust giving way to a buttery, chewy center never fails to delight - whether served at room temperature with coffee or still warm from the oven.
Frequently Asked Questions
- → How do I know when the snickerdoodle bars are done baking?
- The bars are done when the edges are lightly golden and the center is set but still soft. They will continue to firm up as they cool, so it's better to slightly underbake than overbake for the chewiest texture.
- → Can I make these bars ahead of time?
- Yes! These bars can be made 1-2 days in advance. Store them in an airtight container at room temperature to maintain their chewy texture.
- → Can I freeze snickerdoodle bars?
- Absolutely. Once completely cooled, wrap them tightly in plastic wrap and then aluminum foil or place in a freezer-safe container. They'll keep for up to 3 months. Thaw at room temperature before serving.
- → Why did my bars come out cakey instead of chewy?
- This could be due to overmixing the batter, using too much flour, or overbaking. For chewy bars, mix just until ingredients are combined, measure flour correctly (preferably by weight), and be careful not to overbake.
- → Can I add other ingredients to these bars?
- Yes! White chocolate chips, butterscotch chips, or chopped nuts would be delicious additions. Fold about 1 cup of add-ins into the batter before spreading it in the pan.