Description
Make irresistible Snickerdoodle Cookie Bars with this easy recipe! Soft, chewy, and topped with cinnamon-sugar, they’re perfect for any occasion.
Ingredients
Ingredients List
For the base, you’ll need:
- Unsalted Butter: 1 cup (softened).
- Granulated Sugar: 1 cup.
- Brown Sugar: 1/2 cup (packed).
- Eggs: 2 large.
- Vanilla Extract: 1 tablespoon.
- All-Purpose Flour: 2 3/4 cups.
- Cream of Tartar: 2 teaspoons.
- Baking Soda: 1 teaspoon.
- Salt: 1/4 teaspoon.
For the topping:
- Granulated Sugar: 1/4 cup.
- Ground Cinnamon: 2 teaspoons.
Instructions
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
- In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
Step 4: Add Eggs and Vanilla
- Beat in the eggs, one at a time, until fully incorporated.
- Mix in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, as this can result in dense bars.
Step 6: Spread the Dough
- Transfer the dough to the prepared baking pan. Use a rubber spatula to spread it into an even layer.
Step 7: Prepare the Cinnamon-Sugar Topping
- In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle the mixture evenly over the dough.
Step 8: Bake the Bars
- Bake in the preheated oven for 28–30 minutes, or until the edges are set and the center looks slightly underdone.
Step 9: Cool Completely
- Allow the bars to cool in the pan for 20 minutes. Use the parchment paper overhang to lift them out and transfer them to a cutting board.
Step 10: Slice and Serve
- Slice into 12–16 bars. Enjoy them warm or at room temperature.
Notes
Tips and Notes for the Perfect Snickerdoodle Cookie Bars
Achieving flawless Snickerdoodle Cookie Bars every time is easier with these expert tips and notes:
Consistency Tips
- Use room-temperature butter and eggs for smoother mixing and even baking.
- Avoid overmixing to prevent the bars from becoming tough.
Cinnamon-Sugar Proportions
- For the topping, stick to the classic ratio of 1/4 cup sugar to 2 teaspoons cinnamon. Adjust according to taste if needed, but keep it balanced.
Experiment with Additions
- Add a touch of nutmeg or cardamom for a deeper spice profile.
- Sprinkle white chocolate chips, caramel bits, or crushed pecans over the top before baking for extra texture and flavor.
Even Slicing
- Use a bench scraper or sharp knife to cut clean, even pieces. Chill the bars slightly before slicing to avoid crumbling.