Snickerdoodles were one of my favorite cookies when I was a youngster and nothing makes me feel more youthful than a culinary walk down memory lane. These White Chocolate Snickerdoodle Bars are a wonderful spin on my old favorite and make an excellent choice any time of the year.
I love desserts that are easy to transport and encouraged to eat with your fingers – that always makes them more fun! To make sure these really taste like Snickerdoodle cookies, there is cinnamon in the batter as well as in the topping. Sweet with a touch of spice from the cinnamon, they are a delight to share any day with your family and friends!
One trick to make them easier to cut and serve is to use parchment paper to line the pan and create a sling. The sling helps you easily lift the whole bar out of the pan. From there cutting it into squares is simple!
Having a knife long enough to span the bars makes it much easier to get even, clean cuts when you are ready to serve them. I use a 10-inch carving knife, but any long knife will work. If you only have shorter knives, you’ll have to make a cut and then move the knife to finish cutting all the way through the bars.
Boy do these bars make your house smell good as they are baking! If you love snickerdoodle cookies, you’re going to adore these White Chocolate Snickerdoodle Bars!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Ingredients needed for White Chocolate Snickerdoodle Bars:
- Gluten-free flour blend, cinnamon, baking soda, cream of tartar
- Salt, butter, sugar, brown sugar, egg, vanilla, white chocolate chips
How to make White Chocolate Snickerdoodle Bars:
- Butter an 8-inch square baking dish and line with parchment paper, leaving two ends hanging over the edges of the pan to create a sling; whisk together the flour, cinnamon, baking soda, cream of tartar, and salt, then set aside
- Melt the butter in a saucepan or in the microwave and pour into the bowl of your stand mixer or a large mixing bowl; beat in both sugars, egg, and vanilla until smooth
- Add the dry ingredients and mix just until incorporated with no streaks, scraping the bottom of the bowl and beater to be sure there are no hidden pockets of unincorporated ingredients; mix in the white chocolate chips
- Whisk the topping ingredients together in a bowl and set aside; scoop the batter into the buttered and lined baking pan, spreading it to the edges with an offset spatula
- Sprinkle the topping over the batter, evenly covering the top; bake for 25 to 30 minutes or until a toothpick comes out with a few moist crumbs
- Transfer to a wire rack and cool completely, running a knife along the uncovered edges after about 30 minutes; when thoroughly cooled, lift the bars out of the pan using the parchment sling and place on a cutting board, cut into squares and serve
Recommended Tools (affiliate links; no extra cost to you):
- 8-inch baking pan
- Parchment paper sheets
- Mixing bowls
- Small saucepan
- Stand mixer or hand mixer
- Silicone spatulas
- Offset spatula
- Long, sharp knife
- Cutting board
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 1 cup (120 g *See Note) gluten-free flour blend or all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp kosher or fine sea salt
- 1/2 cup (1 stick; 113 g) butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (66 g) firmly packed brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/4 cup mini white chocolate chips
- 1/3 cup (66 g) granulated sugar
- 2 to 3 tsp ground cinnamon
- Preheat the oven to 350°F. Butter an 8-inch square baking pan and line with parchment paper leaving two ends hanging over the edge to create a sling. You'll use the sling to remove the bars from the pan later.
- In a bowl, whisk together the flour blend, cinnamon, baking soda, cream of tartar, and salt. Set aside.
- Melt the butter in the microwave or in a saucepan on the stove. Pour into the bowl of your stand mixer. Let cool for a few minutes. Beat in both sugars, the egg, and vanilla, mixing until smooth. Add the dry ingredients and mix just until incorporated with no streaks. Scrape the edges and bottom of the bowl to be sure there are no hidden pockets of dry ingredients. Mix in the white chocolate chips.
- In a bowl, stir together the topping ingredients.
- Scoop the batter into the prepared pan, spreading it to the edges with an offset spatula. Sprinkle with the topping, evenly covering the top.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs on it. Transfer the pan to a wire rack and cool 30 minutes. Run a knife around the uncovered edges. Let the bars cool completely, then use the parchment sling to lift them out of the pan and place on a cutting board. Cut into squares and serve.
- Store, covered, at room temperature up to 1 week and freeze for longer storage.
Recipe found at www.theheritagecook.com
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Amount Per Serving: Calories: 89Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 173mgCarbohydrates: 17gFiber: 1gSugar: 4gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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