Snickerdoodle Bars – These buttery, chewy cinnamon sugar blondies are simply scrumptious! Cinnamon chips in the dough sets this recipe apart from the others. Every time I serve these bars I get recipe requests. People can’t get enough of them!
If you love cinnamon sugar treats like old fashioned snickerdoodles, you have got to try these bars. No rolling, no chilling, they are ridiculously easy to make!
I first found the recipe for these snickerdoodle blondies over at yourhomebasedmom. We all fell in love after the first bite!
- They are soft and chewy and have the best cinnamon sugar flavor.
- After mixing in one bowl, all you do is press the dough in the pan and sprinkle with cinnamon sugar. It doesn’t get much easier.
- Brown sugar gives them a rich caramel flavor, and contributes to the chewy texture.
- Cream of tartar adds that slight tang reminiscent of traditional snickerdoodle cookies.
- It’s easy to feed a crowd, and they travel well. Just slice them up and transport them to any gathering. Stand back and let the compliments fly in!
HOW TO MAKE SNICKERDOODLE BARS
- PREP – Let butter soften to room temperature. Spray a 9×13″ pan with cooking spray or line with parchment paper. Preheat your oven to 325 degrees.
- WET INGREDIENTS – In a large bowl, beat butter and brown sugar until very creamy, at least 3 minutes. Add the eggs and vanilla and beat until smooth.
- DRY INGREDIENTS – Whisk or sift together the flour, baking powder, cream of tartar, salt, cinnamon, and nutmeg. Stir into the wet ingredients with the cinnamon chips.
- FORM – Press the dough into the prepared pan. Stir together sugar, cinnamon, and nutmeg and sprinkle evenly over the dough.
- BAKE – Bake the bars at 325° for 35-40 minutes or until the middle is set.
- COOL – Bars are easier to cut if you let them cool for at least 30 minutes.
VARIATIONS:
- I prefer these bars with cinnamon chips, but they are also amazing with butterscotch chips.
- No cream of tartar? You can omit it, but the bars won’t have that traditional tangy bite, and they will be less light and have a denser texture. But they will still taste great!
- For an extra crunch, you can stir in a cup of chopped cashews, pecans, or walnuts.
- If desired, you can add a simple glaze made from 1 cup of powdered sugar, 1/2 tsp cinnamon, 1/2 tsp vanilla, and 1-2 tablespoons of cream.
How to store leftovers?
If covered tightly or stored in an airtight container, they will last at room temperature for up to 5 days.
You can also freeze leftover snickerdoodle blondie bars for up to 3 months. I like to store them in heavy duty ziplock bags. They will stay even more fresh if you wrap them individually in plastic wrap first.
It’s best to let them thaw at room temperature, but you can reheat them in the microwave for a few seconds. Just be carefull, they get hot in the middle pretty quickly.
Love cinnamon sugar? Here are a few more recipes to try:
MORE BLONDIES, BROWNIES, AND DESSERT BARS:
- Golden Graham Bars
- Toffee Bars
- Oatmeal Fudge Bars
- Pumpkin Blondies
- Toffee Almond Bars
- Oatmeal Peanut Butter Bars
- Jan Hagel
- Chocolate Chip Cookie Bars
SNICKERDOODLE BAR RECIPE
Snickerdoodle Bars
Chewy bars with cinnamon chips and a cinnamon sugar topping. A yummy update on classic snickerdoodle cookies.
Ingredients
Bars
- 1 cup butter
- 2 cups brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 3 cups flour
- 2 tsp baking powder
- 1/2 tsp cream of tartar
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup cinnamon chips, or butterscotch chips
Topping
- 2 Tbsp sugar
- 1 tsp cinnamon
- dash nutmeg
Instructions
- Let butter soften to room temperature. Spray a 9x13 inch pan with nonstick cooking spray. Preheat your oven to 325°.
- Cream butter and brown sugar in a large bowl for 3 minutes. (I use a hand mixer, but you can use a Kitchenaid.) Add the eggs and vanilla and beat till smooth.
- In a small bowl, whisk together the flour, baking powder, cream of tartar, salt, cinnamon, and nutmeg. Stir into the dry ingredients with the cinnamon chips. Use a light touch to prevent tough bars.
- Press dough into prepared pan. Combine topping ingredients and sprinkle over the top of the dough.
- Bake at 325° for about 35-40 minutes, or just until the middle is barely set. For moist bars, don't overbake!
- Cool for at least 30 minutes and cut into squares.
Notes
-I have tried these with both cinnamon and butterscotch chips. Both varieties are fabulous!
-I’ve learned that they will not appear to be done in the middle, but will set up as they cool. Don’t overbake or they turn hard.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 283Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 216mgCarbohydrates: 39gFiber: 1gSugar: 27gProtein: 2g
I made this last night. DELICIOUS!!!!!!!!!!! I could eat the whole pan. I didn't make the glaze for it. It tastes divine without it.
Thanks for sharing!
Hmmm, that is strange. Did you just copy and paste it into the HTML as a gadget? That should work. I wonder if anyone else is having trouble.
This has nothing to do with you yummy looking treat that I will probably try….I am trying to add your adoption button on my blog and it is huge! Do you know how I can fix that?
Just made these. They are great. I think I will just make these instead of regular snickerdoodles. I hate rolling all those little balls in sugar.
Those sound wicked (in the good way!!). I'm looking forward to trying them!
My husband LOVES snickerdoodles. I should definitely try making these soon.
Chrissy,
Hershey's makes the cinnamon chips. They are popular around Christmas time, but are hard to find this time of year. Sometimes my local grocery stores carry them, but it's hit and miss. Good luck, I hope you can find some!
omg, these look good!… where and who makes cinnamon chips?
It is true that sometimes finding the cinnamon chips is hit and miss. When I do find them at my local grocery I pick up several packages and store in the freezer until I need them.
Same here. I sure wish they were readily available all year long. We love them so much!