Go Back
Homemade Apple Butter Snickerdoodle Bars recipe photo
Print Recipe Save it for later

Apple Butter Snickerdoodle Bars

These Apple Butter Snickerdoodle Bars are soft, chewy, and bursting with warm, cozy flavors – the perfect treat for any occasion!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Keyword: Apple Butter, Bars, Comfort Food, Easy, Fall, Snickerdoodle
Servings: 12 servings

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup apple butter
  • 1 tablespoon ground cinnamon
  • 1/4 cup granulated sugar for topping

Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease your 9x13-inch baking pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
  • In a large mixing bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  • Beat in the eggs, one at a time, then stir in the vanilla extract until combined.
  • Mix in the apple butter until evenly distributed throughout the batter.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing to keep the bars tender.
  • In a small bowl, combine the ground cinnamon and 1/4 cup granulated sugar. Sprinkle this evenly over the batter in the pan.
  • Spread the batter evenly in the prepared pan. Bake for 30-35 minutes or until the edges start to turn golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Allow the bars to cool completely in the pan on a cooling rack before slicing into squares. This helps them set perfectly and hold their shape.

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Rubber Spatula
  • Cooling rack

Notes

  • Wrap cooled bars tightly and freeze up to 3 months for make-ahead convenience.
  • Substitute pumpkin butter or pear butter for a different fruity twist.
  • Use gluten-free flour blend to make these bars gluten-free.
  • Cream of tartar is essential for authentic snickerdoodle tang and texture.
  • Don’t overmix the batter to keep the bars tender and chewy.