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Snickerdoodle Cookie Bars

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Soft and chewy Snickerdoodle Cookie Bars with a buttery center, subtle tang, and a crackly cinnamon-sugar topping. They deliver classic snickerdoodle flavor in an easy one-pan dessert.

Ingredients

2 ¾ cups all-purpose flour

1 ½ teaspoons cream of tartar

½ teaspoon baking soda

¼ teaspoon salt

1 cup unsalted butter, softened

1 ¼ cups granulated sugar

½ cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 tablespoons granulated sugar, for topping

1 teaspoon ground cinnamon, for topping

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease a baking dish with butter or oil, or line it with parchment paper.
  3. Whisk together the flour, cream of tartar, baking soda, and salt in a mixing bowl. Set aside.
  4. Cream the softened butter, granulated sugar, and brown sugar with a stand mixer or hand mixer until light and fluffy, about 2-3 minutes.
  5. Beat in the eggs and vanilla extract until fully incorporated.
  6. Gradually add the dry ingredients and mix just until combined. Avoid overmixing.
  7. Transfer the dough to the prepared baking dish and spread it into an even layer.
  8. Mix the 2 tablespoons granulated sugar and cinnamon in a small bowl, then sprinkle evenly over the dough.
  9. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
  10. Cool completely in the pan before slicing into 24 bars.

Notes

Add white chocolate chips for extra sweetness or chopped pecans or walnuts for added crunch.

For stronger cinnamon flavor, add a small amount of cinnamon directly to the dough.

For an autumn variation, add a pinch of nutmeg along with a little extra cinnamon.

For a decorative finish, drizzle completely cooled bars with a simple vanilla glaze.

Store in an airtight container at room temperature for 3-4 days or refrigerate for up to 1 week.

Freeze cooled, individually wrapped bars in a freezer-safe container for up to 2-3 months. Thaw at room temperature before serving.

For clean slices, allow the bars to cool completely and use a sharp knife, wiping the blade between cuts as needed.

Avoid overbaking to preserve the soft, chewy texture.

Serve on their own or slightly warm with vanilla ice cream, coffee, tea, or milk.

Nutrition

Find it online: https://chocolatecoveredamy.com/snickerdoodle-cookie-bars/