Anyone else hate taking the time to wait for cookie dough to chill? Let me introduce you to my easy go-to dessert: One Bowl Snickerdoodle Bars. These thick, chewy bars have the same flavor and texture as your favorite cookie and are guaranteed to disappear.
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We've all been there. You need an easy, crowd pleasing dessert quick. These Snickerdoodle Bars are my go-to and are always greeted with oohs and aahs. I mean, you can't go wrong with a dessert that bakes in 30 minutes and is made with ingredients you already have in your kitchen. Who wants to run to the store for an easy last minute dessert?
These thick and chewy Snickerdoodle Bars with a crunchy cinnamon sugar topping are the perfect finish to any meal and easy to double for a crowd. We love to serve them with Turkey Burgers, Chicken Taco Soup or Grilled Brats.
One bite of these irresistible bars and they will be on repeat in your kitchen too. All. Year Long.
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Why you'll love this recipe
- One Bowl. Need I say more? One bowl, a wooden spoon and a pan are all you need to make this fabulous dessert.
- No chilling or rolling dough. Unlike Snickerdoodle cookies, these bars go directly from the bowl to the oven making them a great last minute dessert.
- One hour from start to finish and pantry staple ingredients are all you need to make these chewy bars. No special ingredients required.
Ingredients
You probably have everything you need to make these Snickerdoodle Bars right now!
Ingredient Notes:
- Butter: Unsalted butter gives you more control of the amount of salt in your bars. If you use salted butter, reduce the salt to ½ teaspoon.
- Cream of Tartar: Cream of Tartar gives a snickerdoodle its signature tangy flavor. Don't skip it.
- Corn Starch: Corn Starch helps thicken the batter and gives it that irresistible chewy texture.
Instructions
You only need one bowl to make these cinnamon sugar filled snickerdoodle bars.
- Step 1: Place butter in bowl, melt and let cool slightly. Add sugars and vanilla and stir until just combined.
- Step 2: Add the eggs and mix until well incorporated.
- Step 3: Add the dry ingredients,
- Step 4: Stir to combine, the batter will be thick.
- Step 5: Spread the batter in a parchment lined pan.
- Step 6: Sprinkle the cinnamon sugar mixture on top and bake.
Expert Tips for the Best Snickerdoodle Bars
- Melt the butter and cool it slightly. If you add cold eggs to hot butter, you'll end up with scrambled eggs in your batter.
- Room temperature eggs are much easier to mix in the batter. Leave them on the counter for 20-30 minutes before baking.
- Make sure you measure your flour correctly. Lightly spoon into the measuring cup instead of packing it in. Or better yet, use a kitchen scale.
- After the bars have fully cooled, chill them for 20-30 minutes to get clean, even cuts.
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We love easy desserts! Check out some of our other easy go-to sweets!
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Recipe
One Bowl Snickerdoodle Bars
Ingredients
- 1 cup unsalted butter
- 1 ¼ cups sugar
- ½ cup dark brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoon vanilla
- 2¼ cups flour
- 4 teaspoon corn starch
- 1¼ teaspoon cream of tartar
- 1 teaspoon salt
- ½ teaspoon cinnamon
Cinnamon Sugar Topping
- 2 teaspoon cinnamon
- 3 tablespoon sugar
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Instructions
- Preheat oven to 350°F. Line an 8 x 8" square baking pan with parchment paper and set aside.
- In a large bowl, melt the butter and let it cool slightly.1 cup unsalted butter
- Add the sugars to the melted butter and stir well to combine.1 ¼ cups sugar, ½ cup dark brown sugar,
- Add the eggs one at a time and whisk well to combine. Room temperature eggs will be easier to incorporate into the batter. Add vanilla and stir.2 large eggs,, 2 tsp vanilla
- Add the flour, corn starch, cream of tartar, salt and ½ teaspoon of cinnamon and stir to combine. Batter will be thick. Spoon batter into prepared pan and smooth the top.2¼ cups flour, 4 tsp corn starch, 1¼ tsp cream of tartar, 1 tsp salt, ½ tsp cinnamon
- Combine 2 teaspoon cinnamon and 3 tablespoon sugar in a small bowl and sprinkle over the top of the batter. Bake in preheated oven for 30-35 minutes or until center is set and toothpick comes out with just a few crumbs on it.2 tsp cinnamon, 3 tbsp sugar
- Cool completely and cut into squares.
Notes
- Room temperature eggs are easier to incorporate into the batter.
- High quality cinnamon makes a big difference in the taste of these bars and highlights the cinnamon flavor. I usually use Vietnamese Cinnamon from Penzeys.
- Feeding a crowd? Double the recipe and bake in a 9 x 13 pan. Add an additiona 10 minutes to the cooking time.
- Chill the bars in the fridge for 30 minutes before cutting to get clean cuts.
- These bars freeze really well. Cool completely and wrap tightly and freeze. They will keep in the freezer for 2-3 months.
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Nutrition
Nutrition info not guaranteed to be accurate.
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