Apple Snickerdoodle Bars

ByCole Matthews
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why make this recipe

Apple Snickerdoodle Bars are a delightful treat that combines the warm flavors of cinnamon and nutmeg with the sweetness of apples. They are easy to make and perfect for sharing with family and friends. Whether you’re looking for a cozy dessert or a sweet snack, these bars will surely please your taste buds. The soft texture and the delightful topping make them irresistible!

how to make Apple Snickerdoodle Bars

Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 medium apple, peeled and finely diced
  • 2 tbsp (25g) granulated sugar
  • 1 tsp ground cinnamon

Directions:

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper for easy removal.
  2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the diced apple until evenly distributed throughout the batter.
  7. Spread the batter evenly into the prepared pan.
  8. In a small bowl, mix together the topping sugar and ground cinnamon. Sprinkle this mixture over the batter.
  9. Bake in the oven for 25-30 minutes or until the edges are golden and a toothpick inserted into the center comes out clean.
  10. Allow the bars to cool completely before cutting and serving.

how to serve Apple Snickerdoodle Bars

Apple Snickerdoodle Bars are delightful on their own, but they can also be served with a scoop of vanilla ice cream or a dollop of whipped cream. They make a great dessert after dinner or a sweet treat for a lunchbox!

how to store Apple Snickerdoodle Bars

To store Apple Snickerdoodle Bars, place them in an airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze them for up to 3 months. Just be sure to wrap them well before freezing.

tips to make Apple Snickerdoodle Bars

  1. Make sure your butter is softened to room temperature for easier mixing.
  2. Use a variety of apples for a mix of sweet and tart flavors; Granny Smith or Honeycrisp work great!
  3. Don’t overmix the batter after adding the dry ingredients, as this can make the bars tough.
  4. For an added touch, consider drizzling caramel sauce over the cooled bars before serving.

variation

You can add walnuts or pecans for a crunchier texture. Another variation is to use different spices, such as ginger or allspice, to change up the flavor.

FAQs

Q: Can I make these bars gluten-free?
A: Yes! You can substitute all-purpose flour with a gluten-free flour blend.

Q: How can I tell when the bars are done baking?
A: The edges will turn golden brown, and a toothpick inserted into the center should come out clean.

Q: Can I use other fruits instead of apples?
A: Absolutely! Pears or peaches would be great substitutes for apples in this recipe.

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Apple Snickerdoodle Bars

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 16 bars 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful bars combining warm flavors of cinnamon and nutmeg with the sweetness of apples, perfect for sharing.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 medium apple, peeled and finely diced
  • 2 tbsp (25g) granulated sugar (for topping)
  • 1 tsp ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper for easy removal.
  2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the diced apple until evenly distributed.
  7. Spread the batter evenly into the prepared pan.
  8. In a small bowl, mix together the topping sugar and ground cinnamon; sprinkle over the batter.
  9. Bake for 25-30 minutes or until golden edges form and a toothpick inserted comes out clean.
  10. Allow to cool completely before cutting and serving.

Notes

Serve with vanilla ice cream or whipped cream. Store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 220
  • Sugar: 15g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: snickerdoodle, apple dessert, baking, bars, easy dessert

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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