Description
Delight in these Apple Snickerdoodle Bars, a perfect blend of classic snickerdoodle flavors and tender, juicy apples. Soft, cinnamon-spiced, and topped with a crunchy cinnamon-sugar crust, these bars make a delightful treat for any occasion.
Ingredients
Scale
For the Batter
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large apple, peeled, cored, and finely diced
For the Topping
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
- Cream butter and sugars: In a large bowl, cream the softened butter, 1 1/4 cups granulated sugar, and brown sugar together until light and fluffy, ensuring a smooth batter.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate air and moisture. Stir in the vanilla extract for flavor.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and 1 teaspoon cinnamon to blend the leavening agents and spices evenly.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter and maintaining tenderness.
- Fold in apples: Gently fold in the finely diced apple pieces, ensuring they are evenly distributed throughout the batter without mashing them.
- Spread batter: Pour and spread the batter evenly into the prepared 9×13 inch baking pan.
- Prepare topping: In a small bowl, mix together the 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon for the crunchy topping.
- Add topping: Sprinkle the cinnamon-sugar mixture evenly over the top of the batter in the pan to add a sweet, spiced crust.
- Bake the bars: Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and serve: Allow the bars to cool completely in the pan placed on a wire rack before cutting into squares for serving to ensure clean slices and better texture.
Notes
- Use a tart apple like Granny Smith for a nice balance of sweet and tangy flavor in the bars.
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Do not overmix the batter once the flour is added to avoid dense bars.
- Cooling completely before slicing is key to prevent crumbling.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.