Eggless Snickerdoodle Bars
These Eggless Snickerdoodle Bars are wonderfully soft and buttery. Quick, simple, and you don’t even need a mixer to make them!
Servings 12 bars
Calories 380kcal
Ingredients
- 2 ½ cups (350 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- 1 cup (230 g) unsalted butter melted
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) packed light brown sugar
- ½ cup (120 g) sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
Topping
- 3 tablespoons granulated sugar
- 1 ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350º F (180º C). Grease and flour (or line with parchment paper) a 13x9 pan. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt and cream of tartar. Set aside.
- In a large bowl, combine melted butter, sugars (white and brown); stir well until well combined.
- Add in sour cream, vanilla extract and vinegar; stir until well combined.
- Stir dry ingredients into the butter mixture; mix until all the ingredients are incorporated.
- Spread batter evenly into prepared 13x9 pan.
- Prepare the topping: mix the sugar and cinnamon in a small bowl. Sprinkle evenly over the batter.
- Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. NOTE: For chewy snickerdoodle bars bake for 15 – 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan on a wire rack. Cut into 12 or 24 bars.
Notes
STORE: These Snickerdoodle Bars can be stored at room temperature in an airtight container for about three days or in the refrigerator for up to a week.
FREEZE: place the bars in a single layer in a large bag or airtight container between sheets of parchment. Freeze for up to 3 months. Thaw overnight in the refrigerator, then allows coming to room temperature before serving.
MAKE AHEAD: These bars can be made three days in advance and kept in an airtight container at room temperature until ready to serve.
FOR THICKER SNICKERDOODLE BARS: Prepare the recipe as directed. Bake in a greased 9-inch square baking pan for 35-40 minutes. Cool completely in the pan on a wire rack. Cut into bars.
FOR CHEWY SNICKERDOODLE BARS: Prepare the recipe as directed and bake for 15 – 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into bars.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 380kcal | Carbohydrates: 54g | Protein: 3g | Fat: 17g | Sugar: 33g