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Snickerdoodle Bars

These Snickerdoodle Bars are a delightful twist on the classic cookie, combining a soft, chewy texture with a cinnamon-sugar topping, making them the perfect sweet treat for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Bars
  • 1 cup unsalted butter, softened Make sure it's at room temperature
  • 1.5 cups granulated sugar
  • 2 large eggs At room temperature
  • 2 teaspoons vanilla extract
  • 2.75 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
For the Topping
  • 2 tablespoons cinnamon sugar mixture For dusting on top

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal later.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
  5. Spread the dough evenly into the prepared baking pan, smoothing out the top with a spatula.
  6. Sprinkle the cinnamon sugar mixture generously over the top of the batter.
Baking
  1. Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
  2. Once cool, cut into squares and serve.

Notes

Store Snickerdoodle Bars in an airtight container at room temperature for up to 3-4 days. They can be frozen for up to 3 months; wrap tightly in plastic wrap and place in a freezer bag.