Sheet-Pan Gala Apple Snickerdoodle Bars

Snickerdoodles trace their cinnamon-sugar charm to long-loved American cookie tradition, name and all. These sheet-pan bars fold juicy Gala apples into that soft, tangy dough for an easy one-pan dessert.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 410 cal
• 5g protein
• 58g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3/4 cup unsalted butter
• 3/4 cup light brown sugar
• 1/2 cup plus 2 tbsp granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 tsp ground cinnamon
• 2 medium Gala apples
• 1 tsp fresh lemon juice

Instructions

1. 1Heat oven to 350°F. Line a rimmed quarter sheet pan or 9-by-13-inch pan with parchment, leaving overhang for easy lifting.
2. 2Melt butter and let cool 3 minutes; whisk in brown sugar and half cup granulated sugar until smooth and glossy.
3. 3Beat in eggs one at a time, then vanilla, until the mixture looks emulsified.
4. 4In another bowl whisk flour, cream of tartar, baking soda, salt, and one teaspoon cinnamon.
5. 5Fold dry ingredients into the butter mixture just until no flour streaks remain; batter will be thick.
6. 6Peel and dice the Gala apples into small half-inch pieces and toss with lemon juice.
7. 7Fold diced apples gently into the batter so they are evenly distributed.
8. 8Spread batter evenly into the prepared pan, smoothing the top with a spatula.
9. 9Stir remaining granulated sugar with remaining cinnamon and sprinkle generously over the entire surface.
10. 10Bake 22 to 26 minutes until the edges are golden, the center is set but still soft, and a toothpick comes out with a few moist crumbs.
11. 11Cool completely in the pan on a rack at least 45 minutes so bars firm up for clean cuts.
12. 12Lift out with parchment, cut into large bars, and store covered at room temperature.