{"id":309798,"date":"2025-11-21T23:29:43","date_gmt":"2025-11-21T23:29:43","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/chewy-snickerdoodle-bars-sarah-kieffer\/"},"modified":"2025-11-21T23:29:43","modified_gmt":"2025-11-21T23:29:43","slug":"chewy-snickerdoodle-bars-sarah-kieffer","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=309798","title":{"rendered":"Chewy Snickerdoodle Bars | Sarah Kieffer"},"content":{"rendered":"


\n<\/p>\n

\n
\n
\"snickerdoodle<\/figure>\n

I didn\u2019t grow up eating Snickerdoodles. In fact, the first time I ever tried one was in my twenties; a colleague had made them for a work meeting, and I was instantly smitten with their crackly, spiced tops and chewy centers.<\/strong> The most traditional recipes use shortening in the dough and of course, cream of tartar, which gives them their \u201ctangy\u201d flavor. My cookie version of the recipe (found in my cookbook 100 Cookies<\/a><\/em>) is what I make every year around the holidays, but this year I decided to shake things up and bake them in bar form.<\/p>\n

I am happy to report that snickerdoodle bars are delicious, and I just<\/em> might prefer them over the traditional cookie<\/strong>. <\/p>\n

I have tweaked my original recipe a bit \u2013 there is a little less butter, and I\u2019ve added a pinch of nutmeg to the dough which really adds a lot of good flavor. Traditional snickerdoodle recipes call for shortening, and I\u2019ve kept a little in the recipe to help keep the integrity of the cookie texture. The shortening helps with thickness, and helps keep the bars tender.<\/p>\n

Baking them in a square pan also saves quite a bit of time, and adds variety to a cookie platter with their square shape. (I am of the firm opinion that bars are just cookies in square form, but I know not everyone agrees with me on this).<\/p>\n

\"snickerdoodle<\/figure>\n

My tips for making this recipe<\/strong>:<\/h2>\n