These Snickerdoodle Bars are soft, chewy, and filled with rich dulce de leche. Topped with a crispy cinnamon-sugar layer, they combine the classic snickerdoodle taste with the sweetness of caramel. The blend of flavors is a match made in dessert heaven!
Snickerdoodle Bars
Ingredients
Cinnamon Sugar:
- ⅓ cup granulated sugar 66 grams
- 2 tsp cinnamon
Snickerdoodle Bars:
- 2 ½ cups all-purpose flour 318 grams
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter softened (2 sticks or 226 grams)
- ¾ cup granulated sugar 150 grams
- ¾ cup brown sugar 165 grams
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dulce de leche
Instructions
Cinnamon Sugar:
- Mix Ingredients: Combine the granulated sugar and cinnamon in a small bowl. Set aside.
Snickerdoodle Bars:
- Preheat Oven: Set the oven to 350°F. Grease a 9×9-inch pan and line with parchment paper, leaving extra paper hanging over the edges for easy removal.
- Prepare Dry Ingredients: In a medium bowl, mix together the flour, cream of tartar, baking soda, and salt. Set aside.
- Beat Butter and Sugars: In a large bowl or stand mixer, beat the softened butter for 2 minutes. Add the granulated and brown sugar, and beat for another 2 minutes until well combined.
- Add Eggs and Vanilla: Scrape down the bowl, then beat in the eggs one at a time, making sure each egg is fully mixed in before adding the next. Add the vanilla extract and mix well.
- Combine Ingredients: Add the dry ingredients to the butter mixture. Mix on low speed until almost combined, then finish mixing with a spatula to ensure all the flour is incorporated.
- Layer Dough: Spread half of the dough evenly in the prepared pan. Sprinkle 2 tablespoons of the cinnamon sugar on top.
- Add Dulce de Leche: Spread the dulce de leche evenly over the dough layer.
- Top and Sprinkle: Spread the remaining dough over the dulce de leche. Sprinkle the rest of the cinnamon sugar on top.
- Bake: Bake for 25-30 minutes, until the edges are set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bars cool in the pan for 15 minutes, then use the parchment paper to lift them out. Cool for another 10 minutes before slicing and serving.
Notes
Storage:
- With Dulce de Leche: Store in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
- Without Dulce de Leche: Store in an airtight container on the counter for up to 2 days.
- Plain Snickerdoodle Bars: Feel free to skip the dulce de leche if you prefer plain bars.
- Dulce de Leche: You can make your own dulce de leche or use store-bought. Check out my guide for a homemade version.
- Cinnamon Sugar: Using raw cane sugar instead of granulated sugar for the topping can add extra crunch.
- Cream of Tartar Substitute: If you don’t have cream of tartar, replace the 1 ½ teaspoons of cream of tartar and 1 teaspoon of baking soda with 2 teaspoons of baking powder and ½ teaspoon of baking soda.