Snickerdoodle Cookie Bars
These Snickerdoodle Cookie Bars are a delicious twist on the classic snickerdoodle cookie. Perfect for sharing at gatherings.
Snickerdoodle Cookie Bars
These Snickerdoodle Cookie Bars are packed with cinnamon-sugar flavor that everyone loves.
They bake in one pan, so there’s less mess and you don't have to bake the cookies in batches..
These bars are simple enough to bake on a busy day and are perfect for either serving to guests or having as an after dinner treat.
Ingredients
All-purpose flour
Cream of tartar: This is key to getting the classic snickerdoodle tang and soft texture. Don’t skip it!
Baking soda: Helps make the bars rise and gives them a light, fluffy texture.
Salt
Unsalted butter: Pull your butter out of the fridge about 30-60 minutes before making to allow it to come to room temperature.
Granulated sugar: This is used in both the cookie dough and the topping.
Brown sugar: The molasses in brown sugar gives the bars a slightly richer flavor.
Eggs
Vanilla extract: If possible, use pure vanilla extract.
Ground cinnamon
How to Make
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Set the dry ingredients aside while you prepare the wet ingredients.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Stir in the vanilla extract until everything is well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Be careful not to overmix, as this can affect the texture of the bars.
Spread the dough evenly into the prepared baking pan, pressing it out to the edges.
In a small bowl, combine the granulated sugar and cinnamon for the topping, then sprinkle it evenly over the top of the dough.
Bake the bars for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Allow the bars to cool completely in the pan before cutting them into squares and serving.
Tips & Tricks
Use room temperature ingredients: Make sure your butter and eggs are at room temperature before starting. This helps them mix together more easily and evenly.
Don’t overmix the dough: Once you add the dry ingredients, mix just until combined. Overmixing can lead to dense, tough bars.
Line the pan with parchment paper: For easy removal and clean slices, line your baking pan with parchment paper before adding the dough.
Check for doneness early: Oven times can vary, so check your bars around 25 minutes. They’re done when the edges are golden and a toothpick comes out clean.
Leftovers/Storage
Store leftover Snickerdoodle bars in an airtight container at room temperature for up to 5 days.
To reheat, microwave individual bars for about 10-15 seconds or warm in a 300°F oven for 5-7 minutes.
If you want to freeze them, wrap the bars tightly in plastic wrap and then foil, or place them in a freezer bag for up to 3 months—thaw at room temperature before serving.
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Snickerdoodle Cookie Bars
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¼ cups granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
Cinnamon-Sugar Topping:
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, then add the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Spread the dough evenly into the prepared baking pan.
- In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle evenly over the dough.
- Bake for 25-30 minutes, or until the edges are set and a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before cutting into bars.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
