These Eggless Snickerdoodle Bars are wonderfully soft and buttery. Quick, simple, and you don’t even need a mixer to make them!
Eggless Snickerdoodle Bars Recipe
Snickerdoodles are a family favorite, hands down! And these Eggless Snickerdoodle Bars taste just like the cookies but without rolling or baking in batches.
The bars are wonderfully soft, buttery, and there’s a bit of tang courtesy of cream of tartar.
No one fancy-pants ingredient to be found in this recipe. Quick, simple, and you don’t even need a mixer to make them! Plus, they are ready from start to finish in 30 minutes. The best kind of recipe, right?
Perfect for when those cinnamon cravings hit!!
EGGLESS SNICKERDOODLE BARS INGREDIENTS
I LOVE this recipe because it doesn’t call for crazy ingredients. So, these are easy to whip up on a moment’s notice!
Here’s what you’ll need:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cream of tartar
- Unsalted butter
- Granulated sugar
- Brown sugar
- Sour cream
- Pure vanilla extract
- Apple cider vinegar
- Cinnamon
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
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HOW TO MAKE EGGLESS SNICKERDOODLE BARS
- In a medium bowl, combine flour, baking powder, baking soda, salt and cream of tartar. Set aside.
- In a large bowl, combine melted butter, sugars (white and brown); stir well until well combined.
- Add in sour cream, vanilla extract and vinegar; stir until well combined.
- Stir dry ingredients into the butter mixture and mix until all the ingredients are incorporated.
- Spread batter evenly into prepared 13×9 pan.
- Prepare the topping: mix the sugar and cinnamon in a small bowl. Sprinkle evenly over the batter.
- Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. NOTE: For chewy snickerdoodle bars bake for 15 – 20 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.
- Cool completely in pan on a wire rack. Cut into 12 or 24 bars.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO STORE EGGLESS SNICKERDOODLE BARS
These Snickerdoodle Bars can be stored at room temperature in an airtight container for about 3 days, or in the refrigerator for up to a week.
HOW TO FREEZE EGGLESS SNICKERDOODLE BARS
Place the bars in a single layer in a large bag or airtight container between sheets of parchment. Freeze for up to 3 months. Thaw overnight in the refrigerator, then allow to come to room temperature before serving.
These bars can be made 3 days in advance and kept in an airtight container at room temperature until ready to serve.
FOR THICKER BARS
Prepare recipe as directed, use a greased 9-in. square baking pan and bake for 35-40 minutes. Cool completely in pan on a wire rack. Cut into bars.
FOR CHEWY BARS
Prepare recipe as directed and bake for 15 – 20 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack. Cut into bars.
LOOKING FOR MORE EGGLESS RECIPES?
- The Best Eggless Chocolate Cake Ever
- Easy Eggless Banana Cake
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
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Eggless Snickerdoodle Bars
Ingredients
- 2 ½ cups (350 gr) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- 1 cup (230 gr) unsalted butter melted
- 1 cup (200 gr) granulated sugar
- ¾ cup (150 gr) brown sugar
- ½ cup (130 gr) sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
Topping
- 3 tablespoons granulated sugar
- 1 ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350º F (180º C). Grease and flour (or line with parchment paper) a 13×9 pan. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt and cream of tartar. Set aside.
- In a large bowl, combine melted butter, sugars (white and brown); stir well until well combined.
- Add in sour cream, vanilla extract and vinegar; stir until well combined.
- Stir dry ingredients into the butter mixture and mix until all the ingredients are incorporated.
- Spread batter evenly into prepared 13×9 pan.
- Prepare the topping: mix the sugar and cinnamon in a small bowl. Sprinkle evenly over the batter.
- Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. NOTE: For chewy snickerdoodle bars bake for 15 – 20 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.
- Cool completely in pan on a wire rack. Cut into 12 or 24 bars.
- The Best Eggless Chocolate Cake Ever
- Easy Eggless Banana Cake
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes…
Nutrition
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- Glass Mixing Bowl Set
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- Kitchen Scale
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- Measuring Cups and Spoons Set
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- Rectangular Baking Pan
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