Chewy Snickerdoodle Cookie Bars
These Chewy Snickerdoodle Cookie Bars offer a delightful twist on the classic cookie, featuring soft and chewy texture with the perfect blend of cinnamon and sugar.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour providing the tender base for our bars.
- 1 teaspoon baking soda ensuring a light and fluffy texture.
- 1/2 teaspoon cream of tartar imparting that signature snickerdoodle tang.
- 1/2 teaspoon salt balancing the sweetness perfectly.
Wet Ingredients
- 1 cup unsalted butter softened to a creamy consistency.
- 1 1/2 cups sugar adding a delightful sweetness.
- 2 large eggs acting as binding agents.
- 1 teaspoon vanilla extract infusing a warm, aromatic note.
Topping
- 1/4 cup sugar for sprinkling on top.
- 2 teaspoons ground cinnamon the star of the show.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it or lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, folding gently until just combined.
- Spread the dough evenly into the prepared baking dish.
Baking
- In a small bowl, combine the sugar and ground cinnamon for the topping.
- Sprinkle the sugar-cinnamon mixture evenly over the surface of the dough.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan before cutting into squares.
Notes
For best results, measure ingredients accurately and ensure butter is softened but not melted. Allow resting time after baking for bars to firm up.