Apple Snickerdoodle Bars

Delightful bars that combine sweet cinnamon and nutmeg flavors with fresh apples, perfect for sharing or as a cozy dessert.

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Course: Dessert, Snack

Cuisine: American

Keyword: Apple Snickerdoodle Bars, baking, Cinnamon Bars, Dessert Bars, easy dessert

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: bars

Calories: 200kcal

Ingredients

For the Bars

½ cup unsalted butter, softened Make sure your butter is softened to room temperature for easier mixing.
1 cup granulated sugar You can use brown sugar instead for a different flavor.
¼ cup brown sugar
1 large egg
1 tsp vanilla extract
1 ½ cups 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 Use a sweet and firm apple, like Granny Smith or Honeycrisp.

For the Topping

2 tbsp granulated sugar
1 tsp ground cinnamon

Instructions

Preparation

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and add the vanilla extract, mixing until well combined.
In another bowl, whisk together flour, baking powder, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing.
Fold in the diced apple, ensuring even distribution in the batter.
Spread the batter into the prepared baking pan, leveling it with a spatula.
In a small bowl, mix together 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle over the batter.

Baking

Bake in the preheated oven for 25-30 minutes until the edges are golden and a toothpick inserted in the center comes out clean.
Allow the bars to cool completely in the pan before cutting and serving.

Notes

These bars are great on their own or served with a scoop of vanilla ice cream or whipped cream. To store, keep in an airtight container for up to 3 days at room temperature or in the fridge for about a week.

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