This easy snickerdoodle bars recipe uses basic pantry ingredients and is delicious! Can be doubled to feed a crowd. An easy dessert idea or after school snack.
The last time I was at my antique mall, I ran across a small, paperback cookbook called Baking is Fun! by Ann Pillsbury. It’s old, tattered, and wonderful. It came home with me, along with too many other things, and I loved looking through all the recipes. The recipe for these snickerdoodle bars was listed in the cookie section, and they were called cinnamon crunches. After just one bite, I renamed them snickerdoodle bars, and I hope Ann Pillsbury doesn’t mind! Because that’s what they taste like. They have the amazing taste of a snickerdoodle cookie, but in a convenient bar form.
Tips for Perfect Snickerdoodle Bars
- The batter for these snickerdoodle bars goes together quickly, but is a little stiff. I used a large metal spoon to spread it to the edges of my baking dish.
- If the timing works out, try to bake these so you can serve them warm. They are truly amazing.
- Don’t skip the last step, because it’s the egg white wash and cinnamon sugar mixture that puts the crunch in these bars.
- Don’t be fooled by the fact that these are thin bars. They are moist and packed full of flavor.
- I like that this recipe bakes in an 8 x 8 dish. It makes just enough for dessert after dinner, with a snack left for the next day. If you need more than just a few bars, this recipe can also be doubled, and baked in a 9 x 13 pan.
- The bars stay fresh in an air tight container for several days.
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Can You Freeze Snickerdoodle Bars?
The answer to that question is a yes! Let the bars cool completely, and then cut into squares. Place the squares in an airtight container, and freeze for up to 2 months. To thaw, remove the snickerdoodle bars and let them sit at room temperature. (Don’t try to defrost them in the microwave.)
This is the perfect recipe to pull out when you want something homemade, but don’t have much time to bake. It also uses basic pantry ingredients, so you can make these snickerdoodle bars any time, without planning a trip to the grocery store. This is a very simple recipe, from a simpler time. The cookbook this recipe came from was published in 1948. It’s truly a keeper!
Author’s Note: please keep in mind that this is a very old recipe. Shortening and lard were used regularly in recipes back in the 50’s, 60’s, and 70’s. If you prefer not to use Crisco, butter can be substituted, but the bars will be thinner and have a slightly different texture.
Snickerdoodle Bars Recipe
- 1/3 cup Crisco shortening
- 1/2 cup sugar
- 1 egg yolk
- 2 tablespoons Milk
- 1/2 teaspoon vanilla
- 1 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1 egg white
- 3 tablespoons Sugar
- 1/2 teaspoon Cinnamon
- Preheat oven to 350 degrees F.
- Separate the egg yolk from the egg white. Reserve egg white for later.
- Beat shortening and sugar with an electric mixer until smooth.
- Add egg yolk, milk and vanilla. Beat well.
- Sift together flour, baking powder, salt and cinnamon.
- Add flour mixture to shortening/sugar mixture in two batches.
- Beat well, scraping sides of bowl.
- Spoon batter into an 8 x 8 prepared baking dish.
- Batter will be stiff. Use a spoon to smooth it out to the corners and sides of dish.
- Beat egg white and brush it on top of batter.
- Mix 3 tablespoons sugar and 1/2 teaspoon cinnamon. Sprinkle on top of egg white/batter.
- Bake for 20 – 25 minutes.
- Cool slightly and then cut into squares.
If you make this snickerdoodle bars recipe, and love it, please consider coming back to leave a 5-star review. I would appreciate it so much, and it would really help me. Thank you!
If you are a fan of all things snickerdoodle, you will definitely want to check out these recipes!