Chai Spiced Snickerdoodle Bars

A close up on a stack fo soft baked snickerdoodle bars with a chai spice ripple and vanilla glaze.

Chai Spiced Snickerdoodle Bars

These soft and chewy Chai Spiced Snickerdoodle Bars are made in one bowl, with no mixer, in less than an hour from start to first bite! This easy recipe has a chai spiced sugar ripple in the center & on top. A vanilla glaze on top of the warm bars makes these the absolute best snickerdoodles!

Course Dessert

Cuisine Dessert

Keyword Easy Desserts, Dessert Bars, Snickerdoodle Bars

Prep Time 20

Cook Time 24

Servings to 24 squares

Calories 420kcal

Author Stephanie Simmons

Ingredients

For the Snickerdoodle Bars

1 and 1/4 cups salted butter 283 grams
1 and 1/2 cups granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
2 and 2/3 cup all-purpose flour 346 grams
1 tsp baking soda
1/4 tsp salt
2 tsp cream of tartar
1 and 1/4 tsp cinnamon
1/4 tsp nutmeg
pinch ground cloves
1/4 tsp cardamom
1/8 tsp allspice

For the Chai Spiced Sugar

3 and 3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/4 tsp allspice
1/4 tsp ground cloves
1/4 cup + 2 tbsp granulated sugar

Optional Vanilla Glaze

1/2 cup powdered sugar
2 tsp milk
1/2 tsp vanilla extract

Instructions

Prep: Spray a 9x13 ceramic pan with nonstick spray and line with parchment paper for easy removal. Heat oven to 350° F.
Make the Snickerdoodle Dough: Melt the butter in a large mixing bowl. Whisk in the sugar, then the egg, egg yolk, and vanilla. Stir in the dry ingredients with a rubber spatula, just until the last streaks disappear into the dough, scraping the sides of the bowl.
In a medium bowl, stir together the chai spiced sugar ingredients.
Bake: Spread half the cookie dough in your prepared pan in an even layer, then sprinkle on half the chai spiced sugar mixture. Repeat with the remaining dough and spiced sugar. Bake for 22-25 minutes. The edges will appear a bit raised and should look set. The center may look a bit underdone, but it will set up as the bars cool. A toothpick inserted into the center will come out clean or with moist crumbs.
Make the Glaze: Whisk together powdered sugar, vanilla extract, and milk in a small bowl while the bars bake.
Serve + Store: Drizzle with the glaze and let rest about 30 minutes to 1 hour before slicing. The longer you let them cool, the more they'll hold their shape, but these are SO good fresh from the oven so I never wait very long.
Store cooled bars in an airtight container at room temp for 4-5 days or in the fridge 5-7 days, letting them come back to room temp before enjoying.

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