Sugar and Spice Snickerdoodle Bars, whole grain and delicious! - Our Sunday Cafe
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Sugar and Spice Snickerdoodle Bars, whole grain and delicious!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Sugar and Spice Snickerdoodle Bars, whole grain and delicious!
Sugar and Spice Snickerdoodle Bars

I have been playing around with whole grain baking for a while now, and have made some pretty tasty food. I am especially fond of the whole grain, fruit-sweetened quick bread. But I have to confess, I simply need to shed my fears and move on to whole grain baking, at full speed! I have always been timid when it comes to a major change in my kitchen routine. That tendency does not ensure that there are no kitchen failures, no, not at all. I have my share of failures, where it is edible, but not share-worthy. So with that.....

Today. I. Will. Bake. Whole. Wheat. Snickerdoodle Bars!

Whole wheat flour is different to work with than all-purpose flour, due to the moisture content of a recipe. It can be problematic to use whole wheat flour in place of all-purpose, for that very reason. In addition to the taste of the finished product, I believe moisture content is the reason for recipes using a 50/50 mix of whole wheat and all-purpose flours. It is fair to say I am in the throws of learning all this, but let's get these Snickerdoodle Bars in the oven so we can taste test.

Sugar and Spice Snickerdoodle Bars
adapted from: The Fannie Farmer Baking Book
375-degree oven

1/2 c butter, cut into 6-8 slices
3/4 c sugar
2 eggs
1 t vanilla
2 c whole wheat flour
1/2 t salt
1/2 t soda
1/4 t fresh ground nutmeg

3 T sugar
1 1/2 t cinnamon

Cream butter and sugar until combined well. Add eggs and beat until fluffy. Add vanilla, flour, salt, soda, and nutmeg beating until well mixed.

Spread dough into a prepared 7X11 inch baking pan.

Combine the remaining sugar and cinnamon, sprinkle evenly over the top.

Bake 25 minutes or until done in your oven. Let cool, cut into 24-32 squares or what works best for your family.


These are delicious. Taste-testing is a favorite part of the job!

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  1. Yummy!
    Can't wait to try!

  2. What a fantastic holiday recipe idea!I love holiday recipes! If you want a fantastic Thanksgiving dessert recipe check out my blog hop selection for this week over at Mascarpone Sweet Potato Pie! It is amazing!

  3. Humm, I'm going to a cookie exchange in a few weeks and usually make bar cookies (so much easier). I may make these. They look great.

    1. Thanks, they are also a good "keeper" they don't dry out like some cookies.

  4. I haven't had good snickerdoodles in a long time and these look delicious. My sister used to swear by the Fanny Farmer Cookbook.

  5. These look delicious. I can just about smell them baking . . . :)

    1. Cinnamon is one of my favorite baking smells. Thanks for visiting.

  6. I've been very hesitant to try whole wheat baking too. Maybe this recipe would be a good start. They definitely look delicious!

    1. This is a good starting point, they keep well and remain chewy. Thanks for visiting.

  7. Yum! I'm pinning to make later.

    1. Thanks, let me know what you think about them. Have a great day.

  8. Your recipe is featured on The Top Ten for Full Plate Thursday. Hope you have a great week and thanks so much for sharing with us, enjoy your new Red Plate!
    Miz Helen


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