Description
These soft and chewy snickerdoodle bars feature a delightful cinnamon sugar crust on top, perfect for cookie lovers looking for an easy bar version of the classic cookie.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Press the dough evenly into the prepared baking pan.
- In a small bowl, mix the 2 tablespoons of sugar and cinnamon. Sprinkle evenly over the top of the dough.
- Bake for 20-25 minutes, or until the edges are lightly golden and the center is set.
- Allow to cool completely in the pan on a wire rack before cutting into bars.
Notes
Store bars in an airtight container at room temperature for up to 3 days. For a chewier texture, slightly underbake the bars.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180 kcal
- Sugar: 15 g
- Fat: 8 g
- Carbohydrates: 24 g
- Protein: 2 g