Soft Snickerdoodle Bars
These Snickerdoodle bars are easy, quick, soft, chewy, and buttery bars that are coated with cinnamon sugar and taste just like a Snickerdoodle cookie!
Ingredients
- ¾ cup Butter softened, unsalted
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 ¼ cup Granulated sugar
- ½ teaspoon Cinnamon
- 2 Eggs
- 1 ¼ cup Flour AP or cake flour
- 1 teaspoon Cream of tartar
- ½ teaspoon Baking soda
Cinnamon sugar
- 1 teaspoon Cinnamon
- 1 tablespoon Granulated sugar
Instructions
- Prepare an 9 by 9-inch pan with parchment paper and preheat an oven to 180c (350f).
- Into a large mixing bowl, add the room-temperature butter, cinnamon, kosher salt, vanilla extract, and granulated sugar. Cream the butter and sugar with an electric hand mixer until the mixture is creamy and light.
- Add the eggs and mix until well combined.
- Add the flour, cream of tartar, and baking soda, and mix until just combined. Do not overmix to keep these chewy.
- Transfer the cookie dough to a parchment paper lined 9 by 9-inch pan and spread an even layer using an offset spatula.
- Sprinkle the dough with lots of cinnamon sugar, and bake in a 180c (350f) preheated oven for 20-22 minutes. The edges should look set, and slightly golden brown. Don’t overbake them!
Notes
- Slightly underbake the bars to keep them chewy and moist. They keep baking in the cooling process, so if they look underbaked in the middle of the bars, don't worry.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist bars and not dense and dry cookie bars.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the bars to bake evenly, and it makes sure that your bars release easily from the pan.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookie bars is not noticing that your baking powder or baking soda is expired.
- Be patient! I know it’s extremely tempting to eat these bars as they are pulled out of the oven, but allow them cool for at least 30 minutes so they will be firmer and won’t crumble up.
Nutrition
Calories: 184kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 43mgSodium: 184mgPotassium: 53mgFiber: 0.4gSugar: 16gVitamin A: 296IUVitamin C: 0.01mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!