Name: Apple Snickerdoodle Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp cream of tartar; 1/2 tsp salt; 1 1/2 cups peeled and diced apples (about 1-2 apples); 1/4 cup granulated sugar (for topping); 1 tbsp ground cinnamon (for topping)

Why You’ll Love This Recipe

You’ll fall in love with this recipe because:

They’re ready in under an hour, making them ideal for spontaneous dessert moments.
You get that soft‑chewy texture that’s satisfying, rather than something overly dense.
The flavor profile is inviting: cinnamon, nutmeg and apples merging together in one bar.
It’s a wonderful autumnal treat, perfect for when apples are plentiful and cozy flavors are in demand.
It uses simple pantry ingredients, which means you’re likely already set to bake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bars:
½ cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
¼ cup (50 g) brown sugar
1 large egg
1 tsp vanilla extract
1½ cups (180 g) all‑purpose flour
½ tsp baking powder
¼ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
1 medium apple, peeled and finely diced

For the topping:
2 tbsp (25 g) granulated sugar
1 tsp ground cinnamon

Directions

Preheat your oven to 350 °F (175 °C). Line an 8×8‑inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes with an electric mixer).
Add the egg and vanilla extract, and beat until fully combined.
In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet mixture, mixing just until combined—do not overmix.
Gently fold in the diced apple until it is evenly distributed in the batter.
Spread the batter into the prepared baking pan in an even layer. In a small bowl, mix the topping sugar and cinnamon, then sprinkle it evenly over the batter.
Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the bars to cool completely in the pan before using the parchment overhang to lift them out and cut into squares. Cooling fully helps clean cuts and sturdier bars.

Servings and timing

Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: around 40–45 minutes
Yield: 9 bars

Variations

Use a gluten‑free all‑purpose flour blend instead of regular flour for a gluten‑free version.
Swap in different apple varieties (for example Gala or Fuji) to change the sweetness or tartness level.
Add chopped nuts such as walnuts or pecans to the batter for extra texture and flavor.
Drizzle caramel sauce over the cooled bars for an extra indulgent finish.
For a more complex spice profile, add a pinch of ground cloves or allspice.

Storage/Reheating

Store cooled bars in an airtight container at room temperature for up to 3 days. In the refrigerator, they will keep for up to 5 days.
For reheating: you can warm individual bars in the oven at 350 °F (175 °C) for about 5–10 minutes. Or use the microwave for about 15–20 seconds for a quicker warm‑up.
For longer storage: wrap each bar individually in plastic wrap and place them in a freezer‑safe container. They can be frozen for up to 2 months. Thaw at room temperature before reheating.

FAQs

How do I prevent the bars from being too dry?

Avoid overbaking. Remove them when the edges are golden and a toothpick comes out clean or with just a few moist crumbs. Overbaking will dry them out.

Can I use a different type of apple?

Yes. You can use different apple varieties depending on your preference. Firm, tart apples like Granny Smith or Honeycrisp work very well.

Can I make these bars ahead of time?

Yes. They can be baked ahead and stored in an airtight container either at room temperature or in the refrigerator.

Can I freeze the bars?

Yes. Wrapped individually and stored in a freezer‑safe container, they can be frozen for up to 2 months. Thaw before reheating.

Can I add a glaze to these bars?

Absolutely. A simple powdered‑sugar glaze with a touch of vanilla extract drizzled over the cooled bars would be a nice touch.

What type of pan should I use?

An 8×8‑inch baking pan is recommended for the correct thickness of the bars. Lining the pan with parchment paper (with overhang) helps with easy removal.

Do I need an electric mixer?

While using an electric mixer helps you get the butter and sugar creamy and light, it’s possible to do it by hand if necessary—just make sure to cream thoroughly.

Can I reduce the sugar?

You could experiment with slightly reducing the granulated or brown sugar, but keep in mind that the sugars contribute to both the sweetness and the texture of the bars.

What happens if I don’t dice the apple finely?

If the apple pieces are too large, they may make the bars more messy, heavier, or lead to uneven baking. Finely diced apples distribute more evenly and help maintain structure.

Are the spices necessary?

Yes — the cinnamon and nutmeg provide the characteristic warm spice flavor reminiscent of snickerdoodles. Omitting or drastically reducing them would change the profile of the bars significantly.

Conclusion

If you’re looking for a cozy, cinnamon-laced dessert that blends classic cookie flavor with the natural sweetness of apples, these Apple Snickerdoodle Bars are the perfect choice. They’re simple, flavorful, and perfect for sharing—or keeping all to yourself. Whether it’s fall or any time of year, this is a recipe you’ll want in regular rotation.