Get ready to transform your kitchen into a heavenly bakery with these irresistible Snickerdoodle Cookie Bars! Imagine sinking your teeth into a soft, buttery treat that combines the classic cinnamon-sugar magic of traditional snickerdoodles with the convenient, shareable format of a cookie bar. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver pure, mouthwatering bliss that will have everyone begging for seconds – and asking for your secret!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal later.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 1/2 cups of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add 2 large eggs, one at a time, mixing well after each addition. Then, add 2 teaspoons of vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of cream of tartar until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Spread the cookie dough evenly into the prepared baking dish, smoothing the top with a spatula.
- In a small bowl, combine 1/4 cup of granulated sugar and 1 tablespoon of cinnamon. Sprinkle this mixture evenly over the top of the cookie dough.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the dish from the oven and allow the cookie bars to cool in the pan for about 10 minutes.
- After cooling, lift the bars out of the pan using the parchment paper (if used) and let them cool completely on a wire rack before cutting them into 16 squares.
- Enjoy your homemade snickerdoodle cookie bars with a glass of milk or your favorite beverage!
Tips
- Softened butter is key: Ensure your butter is truly at room temperature for the smoothest, most creamy mixture.
- Don't overmix: Mix the dough just until ingredients are combined to keep your bars tender and soft.
- Use parchment paper: This makes removing and cutting the bars a breeze and prevents sticking.
- Check for doneness: The edges should be lightly golden, and a toothpick should come out clean from the center.
- Cool completely before cutting: This helps the bars set and makes for cleaner, more precise squares.
- Store smartly: Keep your cookie bars in an airtight container at room temperature for up to 5 days for maximum freshness.
- Pro variation: Try adding a sprinkle of sea salt on top of the cinnamon-sugar mixture for an extra flavor dimension!
Nutrition Facts
Calories: 286kcal
Carbohydrates: 40g
Protein: 3g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 48mg
