Description
Soft, chewy, buttery, and cinnamon-sugar coated, these snickerdoodle bar cookies are a must bake for snickerdoodle cookie fans. With plenty of sweet cinnamon-spice flavor, the easy one-pan bars are ready in 40 minutes, no dough scooping or rolling required!
Ingredients
Cookie Bars
- 2 1/4 cups (315 g) all-purpose flour
- 2 tsp (8 g) cream of tartar
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 2 tsp (4 g) ground cinnamon
- 1/2 tsp (3 g) salt
- 1 cup (224 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 1 large egg (50 g)
- 1 large egg yolk (18 g)
- 1 1/2 tsp (6 g) vanilla extract
Topping
- 2 Tbsp (25 g) granulated sugar
- 1/2 tsp (1 g) ground cinnamon
Instructions
- Preheat oven to 350°F and spray an 8-inch square metal baking pan lightly with nonstick spray. Line the pan with parchment paper.
- Make dough: Whisk together flour, cream of tartar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy (about 2 minutes). Beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add dry ingredients; beat just until incorporated (the dough will be soft).
- Scrape dough into prepared pan and use a piece of parchment paper or wax paper to press dough evenly into pan. Gently tap pan once to remove air bubbles. Combine sugar and cinnamon in a small bowl, and sprinkle topping evenly over the snickerdoodle dough.
- Bake bars for 24 to 25 minutes, until edges are golden, top is set, and a toothpick inserted in the center comes out clean. Cool completely in baking pan on a wire rack.
- Lift parchment and place bars on a cutting board. Cut into squares with a sharp knife. Store leftover cookie bars in an airtight container at room temperature.
Notes
Larger batch: For a larger batch of cookie bars, double the recipe and bake in a 9 x 13-inch rectangular baking pan.
Freeze cookie bars: To freeze bars, cool completely before wrapping with plastic wrap and placing in a freezer bag. Freeze up to 2 months. Thaw bars at room temperature (still wrapped to prevent condensation from forming) before serving.