Cooking
Eggless Snickerdoodle Bars
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These Eggless Snickerdoodle Bars are wonderfully soft and buttery. Quick, simple, and you don’t even need a mixer to make them! The recipe includes step-by-step photos and lots of tips.
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Eggless Snickerdoodle Bars Recipe Highlights
Snickerdoodles are a family favorite, hands down! And these Eggless Snickerdoodle Bars taste just like the traditional snickerdoodle cookies but without rolling or baking in batches.
The bars are wonderfully soft and buttery, and there’s a bit of tang courtesy of cream of tartar.
No one fancy-pants ingredient is 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 sweet 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:
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Cream of tartar: Cream of tartar adds a unique tangy flavor to the cookie, which sets it apart from sugar cookies and makes it a classic snickerdoodle, so don’t skip it!
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugars: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar. Combining both sugars will help the bars have the perfect texture with a deeper caramelized flavor.
- Sour cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Cinnamon: For extra flavor!
How To Make Snickerdoodle Bars Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Mix Dry Ingredients
In a medium bowl, combine flour, baking powder, baking soda, salt, and cream of tartar. Set aside.
- Combine Wet Ingredients
In a large bowl, combine melted butter, and sugars (white and brown); stir well until well combined. Then add in sour cream, vanilla extract, and vinegar; stir until well combined.
- Mix Dry and Wet Ingredients
Stir dry ingredients into the butter mixture and mix until all the ingredients are incorporated.
- Spread into the Pan
Spread batter evenly into the prepared 13×9 pan.
- Prepare the Topping
Mix the sugar and cinnamon in a small bowl. Sprinkle evenly over the batter.
- Bake
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 the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 12 or 24 bars.
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For Thicker Bars
Prepare the recipe as directed; use a greased 9-inch. square baking pan and bake for 35-40 minutes. Cool completely in the pan on a wire rack. Cut into bars.
For Chewy Bars
Prepare the recipe as directed and bake for 15 – 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into bars.
Storing & Freezing Instructions
Store
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.
Freeze
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 allows coming to room temperature before serving.
These bars can be made three days in advance and kept in an airtight container at room temperature until ready to serve.
Frequently Asked Questions
Cream of tartar adds a unique tangy flavor to the cookie, which sets it apart from sugar cookies and makes it a classic snickerdoodle, so don’t skip it!
For gluten free, substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the dough longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
For dairy-free, substitute butter and sour cream for your favorite dairy-free alternative.
For baking, my fave dairy-free butter substitute are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
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Recipe Card 📖
Eggless Snickerdoodle Bars
These Eggless Snickerdoodle Bars are wonderfully soft and buttery. Quick, simple, and you don’t even need a mixer to make them!
Instructions
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Preheat oven to 350º F (180º C). Grease and flour (or line with parchment paper) a 13×9 pan. Set aside.
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In a medium bowl, combine flour, baking powder, baking soda, salt and cream of tartar. Set aside.
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In a large bowl, combine melted butter, sugars (white and brown); stir well until well combined.
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Add in sour cream, vanilla extract and vinegar; stir until well combined.
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Stir dry ingredients into the butter mixture; mix until all the ingredients are incorporated.
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Spread batter evenly into prepared 13×9 pan.
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Prepare the topping: mix the sugar and cinnamon in a small bowl. Sprinkle evenly over the batter.
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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 the center comes out with a few moist crumbs.
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Cool completely in the pan on a wire rack. Cut into 12 or 24 bars.
STORE: These Snickerdoodle Bars can be stored at room temperature in an airtight container for about three days or in the refrigerator for up to a week.
FREEZE: 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 allows coming to room temperature before serving.
MAKE AHEAD: These bars can be made three days in advance and kept in an airtight container at room temperature until ready to serve.
FOR THICKER SNICKERDOODLE BARS: Prepare the recipe as directed. Bake in a greased 9-inch square baking pan for 35-40 minutes. Cool completely in the pan on a wire rack. Cut into bars.
FOR CHEWY SNICKERDOODLE BARS: Prepare the recipe as directed and bake for 15 – 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into bars.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 380kcalCarbohydrates: 54gProtein: 3gFat: 17gSugar: 33g
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in February 2020. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
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Oriana Romero
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