Snickerdoodle Bars

While waiting in line at the checkout counter at my local grocery store, my eyes scanned the magazine rack. I flipped through several before impulsively purchasing a pamphlet-sized beauty published under the Betty Crocker brand. That was nearly two years ago. I found the magazine while organizing my bookshelves recently and decided to give this recipe a whirl.

I’m a huge fan of cinnamon and nutmeg. So I decided to increase their original quantities to give the bars a bit of a boost. The end result is a soft and chewy dessert (or snack) with just the right amount of spice that will leave you saying “mmmmm.”

Snickerdoodle Bars
Prep Time
Cook Time
Total Time
Recipe Type: Dessert
Serves: 6-8 people
  • 2 1/3 cup flour
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1 ¼ tsp. baking powder
  • ½ tsp. salt
  • ¾ cup butter, room temperature
  • 1 ¼ cup sugar
  • ½ cup brown sugar
  • 3 eggs, room temperature
  • 1 tsp. vanilla extract
Cinnamon Filling
  • 1 Tbl. ground cinnamon
  • 1 Tbl. sugar
  • ½ tsp. nutmeg
  1. Preheat the oven to 350 degrees. Combine the flour, cinnamon, nutmeg, baking powder and salt in a large bowl. Set aside.
  2. Cream together the butter, sugar and brown sugar using a mixer. With the mixer on low, slowly add one egg at a time allowing them to be incorporated into the butter before adding the next. Pour in the vanilla extract. With the mixer still on low, slowly add the dry ingredients. Continue to mix until just combined.[br[
  3. Lightly coat a 9X13 inch pan with cooking spray. Spoon half of the batter into the pan and spread evenly. Toss the cinnamon filling ingredients in a small bowl. Sprinkle evenly over the batter. Using two teaspoons drop the remaining batter across the top allowing some of the cinnamon filling to peak between the drops.
  4. Bake at 350 degrees for 20 – 25 minutes or until lightly golden brown. The bars should be soft, but not raw in the middle.
Author's Note
Adapted from: Betty Crocker “It’s Summer!” magazine

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