If you love snickerdoodles, like my Home-made Snickerdoodle Cookie Bars, you will absolutely love these Apple Cinnamon Snickerdoodle Cookie Bars just as much, maybe even more?
I can't decide which I like more, so I'm not even going to try to go there. I love them in bars and cookies, so just load me up!
I'm just going to swoon and drool over these fabulous bars and tell you about these Apple Cinnamon Snickerdoodle Cookie Bars!
The key to baking bars, is to not over-bake.
Other delicious bars you might crave! Jelly Swirled Peanut Butter Bars, Applesauce Zucchini Cake Bars, Autumn Pecan Pie M&M Blondies and these Caramel Pecan Chocolate Chip Oat Cookie Bars!
Apples are definitely a fall favorite. I love apple desserts and these Apple Cinnamon Snickerdoodle Cookie Bars are great for breakfast and snacking, snacking and more snacking!
Addicting. 🙂 Definitely a recipe keeper and so easy to make. I hope you enjoy them as much as we did!
Apple Cinnamon Snickerdoodle Cookie Bars
Ingredients
Apple Mixture
- 1 tablespoon butter
- 2 large Granny Smith apples finely chopped
- Pinch or two of ground cinnamon
Snickerdoodle Batter
- 2 ¼ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup butter room temperature
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
Cinnamon Sugar Sprinkle Topping
- 2 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Melt butter in saucepan and add in the diced apples and a pinch of cinnamon, and cook over medium-high heat for about 5-6 minutes.
- Place cooked apples onto a paper towel and place in fridge or freezer and allow the to cool completely.
- While apples are cooling, preheat oven to 350 degrees and spray a 9 x 13 pan with non-stick spray or line with tin foil for easy removal, leaving tin foil overhang on sides to pull out of pan easily.
- In a large bowl, add flour, cream of tartar, baking soda, ground cinnamon and salt to a bowl, and whisk to combine and set aside.
- Using a mixer, cream the butter and sugars and mix together in a bowl at medium speed until light and fluffy, 2 - 3 minutes.
- Add in the eggs one at a time, then the vanilla, and beat until smooth.
- Stir in the dry ingredients until just combined and then fold in the apple mixture.
- Add batter into baking pan and spread evenly.
- Make Sugar Cinnamon Topping by placing in a cup and stirring together with a fork until mixed well.
- Evenly sprinkle cinnamon sugar topping mixture over the top of the batter.
- Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.
Notes
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You can store them airtight for up to 3 days. Longer if you refrigerate them and let them come to room temperature to eat and you could also freeze them and let them come to room temperature Carrie. 🙂
Can I make these ahead of time and how long will they keep fresh?
Yes Doug! 🙂 Thank you!
You kindly told me the plain ones will freeze, will these also freeze? Thanks.
Thanks Teresa! 🙂
These look incredibly scrumptious, Kim.