Apple Snickerdoodle Bars

Apple snickerdoodle bar cookies with cinnamon sugar topping.

These easy apple snickerdoodle bars are chewy not cakey. Sweet, spiced, and guaranteed to cause mild family drama when there's just one left in the pan..

Course Bar Cookie

Cuisine American - Southern

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 313kcal

Author Marye Audet-White

Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoons cream of tartar
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter melted and slightly cooled
1 cup light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ teaspoon maple extract
1 ½ cups finely chopped peeled apples I like Honeycrisp or Granny Smith
1 tablespoon apple cider optional, for extra oomph
½ cup toffee bits

Topping:

2 tablespoons granulated sugar
1 ½ teaspoons cinnamon
Pinch ground chipotle optional

Instructions

Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper or spray the heck out of it with nonstick spray.
Mix dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
Whisk wet ingredients: In a large bowl, combine melted butter, brown sugar, and granulated sugar until smooth. Add eggs, vanilla, maple extract, and apple cider (if using). Whisk until it looks like it could be cookie dough batter’s moody sister.
Combine and fold: Stir the dry ingredients into the wet mixture until just combined. Fold in the chopped apples and toffee bits with a rubber spatula. Don’t overmix unless you want a dense brick of sadness.
Snickerdoodle the top: Spread the batter evenly into the pan. Mix the topping sugar and cinnamon, then sprinkle generously over the top like a snickerdoodle fairy.
Bake: 25–30 minutes or until the center is set and a toothpick comes out with a few moist crumbs (not raw batter). The edges will puff and pull slightly from the pan.
Cool and slice: Let cool completely in the pan for best slicing. Or go rogue and eat them warm with vanilla ice cream. I’m not your boss.

Notes

Storage:

Store the bars in an airtight container at room temp for up to 4 days. Freeze for up to 3 months.

Want a little extra glam? Drizzle with salted caramel sauce once they’re cool.

🔥 Temperature Breakdown:

190–194°F: Slightly underbaked. Still safe, still gooey, but may be too soft if you plan to slice cleanly.
195–200°F: Ideal. Fully set but still moist and chewy in the center.
Over 200°F: You're flirting with sawdust bars. The edges will go crispy, and the middle will start to firm up past "chewy bar" and into "sad dry square."

Nutrition