Snickerdoodle Bars
These Snickerdoodle Bars are filled with dulce de leche. They are so chewy, soft, and delicious, with a slightly crispy cinnamon-sugar topping.
Servings 16 bars
Calories 210kcal
Ingredients
Cinnamon Sugar
- 1/3 cup granulated sugar 66 grams
- 2 tsp cinnamon powder
Snickerdoodle Bars
- 2 1/2 cup all-purpose flour 318 grams
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter softened (226 grams)
- 3/4 cup granulated sugar 150 grams
- 3/4 cup brown sugar 165 grams
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dulce de leche
Instructions
Cinnamon Sugar
- Prepare the Cinnamon Sugar by mixing the sugar and cinnamon together in a small bowl. Set aside.
Snickerdoodle Bars
- Pre-heat the oven to 350ºF. Grease a 9x9” pan, and line the bottom and sides with parchment paper. I like to put two strips of parchment paper crosswise so it’s easy to lift the bars off the pan when they are done baking and cooling.
- In another medium mixing bowl, add the flour, cream of tartar, baking soda, and salt. Mix to combine, and set aside.
- In a large bowl, or in the bowl of a stand mixer, beat the butter for 2 minutes.
- Add the granulated and brown sugar to the bowl and beat for another 2 minutes.
- Scrape the bowl to make sure the ingredients are getting nicely incorporated together.
- Add the eggs, one at a time, mixing until incorporated before adding the next egg.
- Then, add the vanilla, and mix.
- Finish by adding the dry ingredients to the bowl and mix on low speed with the electric mixer, until almost entirely combined. Then finish mixing with a spatula to incorporate all the bits of flour into the batter.
- Pour half of the dough on the bottom of the prepared pan. Use an offset spatula to spread it evenly.
- Sprinkle about 2 tbsp of the Cinnamon Sugar mixture on top of the dough.
- Spoon the dulce de leche on top. Use a spatula to spread it evenly.
- Distribute the remaining dough on top of the dulce de leche, and use an offset spatula to spread it out evenly and smooth it out.
- Top with the remaining Cinnamon Sugar mixture.
- Bake in the pre-heated oven for 25 to 30 minutes. It can take a bit longer depending on the oven. Make sure the top isn’t jiggly. The edges and the top of the bars should be set, and if you insert a toothpick in the bars it should come off clean.
- Let the bars cool down for 15 minutes. Remove from the pan. Let them cool down another 10 minutes or so, slice and serve.
Storage
- Store the bars in an air tight container in the fridge for up to 4 days, let them come to room temperature before serving.
- If you make the bars without the dulce de leche in the center, you can leave them on the counter, in an air tight container for up to 2 days.
Notes
Plain snickerdoodle bars: You can make this recipe without dulce de leche.
Dulce de leche: Here is my dulce de leche guide, where I talk about all things dulce de leche. And here is my favorite dulce de leche recipe in the instant pot, or pressure cooker.
Cinnamon sugar: You can use raw cane sugar instead of granulated sugar for the Cinnamon Sugar topping, it will give the bars an even bigger crunch if using the larger sugar crystals.
Cream of tartar: Cream of tartar is important to give the snickerdoodle bars a delicious tangy taste. If you don't have cream of tartar, you can substitute the cream of tartar and baking soda in the recipe for a combination of baking powder and baking soda. For the recipe, instead of 1.5 teaspoon cream of tartar and 1 teaspoon baking soda, you will need 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
Nutrition
Calories: 210kcal