Snickerdoodle Bars Recipe
Snickerdoodle bars are soft and chewy, sweet and slightly tangy, cinnamon sugar coated snickerdoodle cookies made into wonderfully easy to make cookie bars. These snickerdoodle cookie bars are no chill, require no rolling and are the perfect dessert to feed a crowd. Make these cinnamon sugar bar cookies the next time you want a pan full of cozy and flavorful cookies.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 9 x 13 pan
- 1 parchment paper
Ingredients
Snickerdoodle Bars
- 2½ cups (300 g) all purpose flour
- 1½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs (US), room temperature
- 2 teaspoons (10 ml) vanilla extract
Cinnamon Sugar
- 3 tablepsoons (38 g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two long sides of a 13 x 9 pan.
- In another mixing bowl, whisk the flour, cream of tartar, baking soda and salt together until well combined.2½ cups (300 g) all purpose flour, 1½ teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream the butter with the granulated and light brown sugars together until light and fluffy. Slowly mix in the eggs and vanilla extract until smooth and well combined.1 cup (226 g) unsalted butter, room temperature, 1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar, 2 large eggs (US), room temperature, 2 teaspoons (10 ml) vanilla extract
- With the mixer on low or by hand, mix in the dry ingredients until JUST combined. I like to do this ¼ of the dry ingredients at a time.
- Drop even spoonfuls of snickerdoodle cookie dough into the prepared baking pan. Using a spoon, flexible spatula or offset icing spatula, smooth the cookie dough until it is in one even layer in the pan.
- In a small mixing bowl, whisk the granulated sugar and ground cinnamon together until well combined. Top the cookie dough with the cinnamon sugar.3 tablepsoons (38 g) granulated sugar, 1 teaspoon ground cinnamon
- Bake the snickerdoodle bars for about 20 - 25 minutes. The edges will be set, lightly golden brown and slightly puffed up.
- Cool the snickerdoodle bar cookies in the hot pan for 25 - 30 minutes. When the cookies have cooled long enough to transfer out of the pan without breaking, use the excess parchment paper on the long sides of the pan and gently lift the cookie bars out of the pan and to cool on a cooling rack. Slice and enjoy!
Notes
Store: These cookies can be stored in an airtight container at room temperature for up to 3 - 4 days.
Cut the recipe in half to bake in an 8 x 8 (20 cm) pan.
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