Chewy Snickerdoodle Cookie Bars
Indulge in these chewy snickerdoodle cookie bars, filled with buttery goodness and hints of cinnamon, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour Forms the foundation of the bars
- 1 teaspoon baking soda Helps elevate the bars
- 1/2 teaspoon cream of tartar Adds signature chewiness
- 1/2 teaspoon salt Balances the sweetness
Wet Ingredients
- 1 cup unsalted butter, softened Creates a melt-in-your-mouth texture
- 1 1/2 cups sugar Sweetens the bars
- 2 large eggs Provides moisture and binding
- 1 teaspoon vanilla extract Adds flavor
Topping
- 1/4 cup sugar For the topping
- 2 teaspoons ground cinnamon Gives the bars their signature flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish by greasing it or lining it with parchment paper.
- In a medium bowl, whisk together 2 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of cream of tartar, and 1/2 teaspoon of salt.
Mixing Ingredients
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 1/2 cups of sugar until light and fluffy.
- Add in the 2 large eggs, one at a time, and pour in 1 teaspoon of vanilla extract, stirring until well incorporated.
- Gradually mix in the dry ingredients until the batter is well combined.
Baking
- Spread the dough evenly into the prepared baking dish.
- In a small bowl, mix together 1/4 cup of sugar and 2 teaspoons of ground cinnamon for the topping.
- Sprinkle the cinnamon-sugar mixture generously over the surface of the dough.
- Bake for 25-30 minutes or until a toothpick comes out clean from the center.
- Allow the cookie bars to cool completely before cutting them into squares.
Notes
Use room-temperature ingredients for best results. Let the bars cool completely before cutting to achieve cleaner squares. Consider customizations like adding chocolate chips or nuts for variations.