Bake Eggless Snickerdoodle Bars
Bake soft eggless snickerdoodle bars using measuring, mixing, and safe oven steps; explore cinnamon-sugar coating and simple baking science with adult supervision.
About this activity
Bake soft eggless snickerdoodle bars using measuring, mixing, and safe oven steps; explore cinnamon-sugar coating and simple baking science with adult supervision.
What you need
Step by step
- 1
Step 1
Preheat the oven to 350°F (176°C).
- 2
Step 2
Move the oven rack to the middle position.
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Step 3
Line an 8x8-inch baking pan with parchment paper or spray it with cooking spray.
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Step 4
Measure 1 1/2 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda and 1/4 teaspoon salt into a medium bowl.
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Step 5
Whisk the dry ingredients together until evenly mixed.
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Step 6
Measure 1/2 cup softened unsalted butter and 1 cup granulated sugar into a large bowl.
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Step 7
Cream the butter and sugar together until smooth and fluffy using a whisk or spatula.
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Step 8
Add 1/4 cup milk and 2 teaspoons vanilla extract to the butter mixture and stir until combined.
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Step 9
Add the dry ingredients to the wet mixture and stir until a thick dough forms.
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Step 10
Press the dough evenly into the prepared 8x8 pan using a spatula or clean hands.
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Step 11
In a small bowl mix 1/4 cup granulated sugar with 2 teaspoons ground cinnamon.
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Step 12
Sprinkle the cinnamon-sugar evenly over the dough and gently press it into the surface.
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Step 13
Bake the bars for 18 to 22 minutes until the edges are golden and the center is set.
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Step 14
Using oven mitts remove the pan from the oven and place it on a heat-safe surface to cool for 15 to 20 minutes before cutting into bars.
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Step 15
Share your finished snickerdoodle bars on DIY.org.
Fun facts
How do you bake eggless snickerdoodle bars with a child?
Preheat the oven (about 350°F) and line a baking pan. Together measure dry and wet ingredients, cream butter and sugar, then stir in flour, cream of tartar or baking powder, salt, vanilla, and a yogurt or applesauce egg substitute. Press the dough into the pan, sprinkle cinnamon-sugar on top, and bake until golden and a toothpick comes out clean (about 18–25 minutes). Cool fully, then cut. Always supervise oven and hot pans; children can do measuring, stirring, and topping.
What materials and ingredients do I need for eggless snickerdoodle bars?
You’ll need all-purpose flour, sugar, butter (or dairy-free spread), cream of tartar or baking powder, baking soda, a pinch of salt, vanilla, and an egg substitute like yogurt or applesauce. For the topping: cinnamon and extra sugar. Tools: measuring cups and spoons, mixing bowls, whisk or wooden spoon, spatula, 8x8 or 9x9 baking pan, parchment paper, oven mitts, cooling rack, and a toothpick for doneness testing.
What ages are eggless snickerdoodle bars suitable for?
Younger children (about 3–6) can help with pouring, stirring, and sprinkling under close adult guidance. Ages 7–10 can measure, cream butter and sugar, and press dough into the pan with supervision for using the oven. Tweens and teens (11+) can follow most steps independently but still need adult help for preheating and handling hot pans. Always match tasks to the child’s skill level and provide constant oven safety supervision.
What safety tips should I follow when baking with kids?
Prioritize oven safety: an adult should preheat, place and remove the pan, and use mitts. Keep children away from hot surfaces and explain not to touch the oven. Use child-safe tools and supervise knife use for cutting bars. Prevent burns by cooling before cutting. Watch for allergies and avoid cross-contact if needed. Teach handwashing, careful measuring, and that cinnamon-sugar can be messy—have a damp cloth handy for spills.
Watch & Learn
Need help?
What can I use if I can't find cream of tartar, unsalted butter, or parchment paper?
If you don't have cream of tartar, replace the 2 teaspoons cream of tartar and 1 teaspoon baking soda with 1 tablespoon baking powder and omit the baking soda, use 1/2 cup softened salted butter and reduce the 1/4 teaspoon salt in the dry mix to a pinch, and line the 8x8-inch pan by spraying it well with cooking spray instead of using parchment paper.
My bars came out underbaked in the center—what should I do?
If the center is wet after 22 minutes, return the pan to the oven and bake in 2-minute increments until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs as described in the 'Bake the bars for 18 to 22 minutes' step.
How can I adapt the activity for different age groups?
For preschoolers (3–6) let them press the dough into the prepared 8x8 pan and sprinkle the cinnamon-sugar, for elementary kids (7–10) have them measure ingredients and cream the butter and sugar, and for older kids (11+) let them whisk dry ingredients, handle adding liquids, and remove the pan with oven mitts under supervision.
How can we extend or personalize the snickerdoodle bars?
To personalize the bars stir 1/2 cup mini chocolate chips or chopped nuts into the dough before pressing into the pan, or brush the warm bars with 1 tablespoon melted butter and extra cinnamon-sugar after baking, then cool and share photos on DIY.org as the final step.