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Chewy Snickerdoodle Cookie Bars Recipe

Chewy Snickerdoodle Cookie Bars Recipe
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★★★★★

4.9 from 18 reviews

These Chewy Snickerdoodle Cookie Bars combine the classic cinnamon-sugar flavor of traditional snickerdoodles with a soft, chewy texture perfect for slicing and sharing. Made with a simple dough enriched with cream of tartar and baking soda, these bars deliver that iconic tang and tenderness in an easy-to-bake pan dessert.

Ingredients

Scale

Dry Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract

Topping

  • ½ cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Preheat Your Oven: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to ensure easy removal of the cookie bars once baked.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set this mixture aside to be incorporated later.
  3. Cream Butter and Sugar: Using a handheld or stand mixer, beat the softened butter and 1 ½ cups granulated sugar in a large bowl until the mixture is light and fluffy, about 2-3 minutes.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, enhancing the flavor of your dough.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined to avoid overmixing, which could toughen the bars.
  6. Spread the Mixture: Spoon the cookie dough evenly into the prepared baking pan and smooth the top to form an even layer.
  7. Prepare Topping: In a small bowl, mix together ½ cup granulated sugar and 2 tablespoons ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the cookie dough in the pan.
  8. Bake: Bake in the preheated oven for 20-25 minutes, until the edges turn lightly golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan.
  9. Serve: Once the bars are fully cooled, lift them from the pan using the parchment paper. Cut into squares and serve your chewy, fragrant snickerdoodle bars.

Notes

  • Use room temperature butter to ensure better creaming with sugar, which helps the texture.
  • Allow the bars to cool completely before cutting to avoid crumbling.
  • For an extra cinnamon kick, add a teaspoon of cinnamon into the dough before mixing the dry ingredients.
  • Store the bars in an airtight container at room temperature for up to 4 days.
  • These bars freeze well; separate layers with parchment paper and freeze for up to 3 months.

Nutrition

Keywords: snickerdoodle bars, cinnamon sugar bars, chewy cookie bars, quick dessert, cinnamon cookies

Find it online: https://tastemadebyclara.com/chewy-snickerdoodle-cookie-bars-recipe/