If you love snickerdoodles, like my Home-made Snickerdoodle Cookie Bars, you will absolutely love these Apple Cinnamon Snickerdoodle Bars just as much! Maybe even more?
These are moist, buttery delicious snickerdoodle bars bursting with apple bits and generously sprinkled with cinnamon and sugar!
These bars are soooo addicting. 🙂 So easy to make, you'll fall in love with these Apple Cinnamon Snickerdoodle Bars! Definitely a fall favorite!! I hope you enjoy them as much as we did!
And it's definitely a recipe keeper! Perfect snack for the kids with a cold glass of milk! 
Apples are definitely a fall favorite, especially around here in the Midwest!
Don't bake with any old apples. You'll want baking apples and the best apples for baking will keep their structure instead of turning into apple mush after spending some time in the oven.
Granny Smith is my go to apple for everything. They are juicy, tart and firm and super delicious. For slightly sweet and crisp apples, use Honeycrisp. Other good varieties include Northern Spy, Pink Lady, Braeburn and Winesap.
Ingredients You Need
Apple Mixture
- butter
- Granny Smith apples finely chopped
- ground cinnamon
Snickerdoodle Batter
- all-purpose flour
- cream of tartar
- baking soda
- ground cinnamon
- salt
- butter
- brown sugar
- granulated sugar
- eggs
- vanilla extract
Cinnamon Sugar Sprinkle Topping
- granulated sugar
- ground cinnamon
How to Make Apple Snickerdoodle Cookie Bars
- 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.
Pro Tips:
- The key to baking bars, is to under-bake a tad and not over-bake. That way you keep the bars moist and delish! Overbaking can make bars crumbly and dry.
- Add in some white chocolate chips
, pecans or walnuts for special extra treat!
Other delicious bars you might crave!
- Jelly Swirled Peanut Butter Bars
- Sheet Pan Pumpkin Chocolate Chip Cookie Bars
- Reese’s Peanut Butter Cream Cheese Cookie Bars
- Sheet Pan Perfect Chocolate Chip Cookie Bars
- Autumn Pecan Pie M&M Blondies
- 25 Snickerdoodle-Palooza Party Desserts
- Caramel Pecan Chocolate Chip Oat Cookie Bars!
For another fall treat, Check out this Fluffy Pumpkin Dip, this Triple Chocolate Pumpkin Pound Cake and this Easy Caramel Apple Galette!
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.
Kim Lange says
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. 🙂
Carrie says
Can I make these ahead of time and how long will they keep fresh?
Kim Lange says
Yes Doug! 🙂 Thank you!
Doug Weller says
You kindly told me the plain ones will freeze, will these also freeze? Thanks.
ChocolaTess says
Thanks Teresa! 🙂
Teresa says
These look incredibly scrumptious, Kim.