Snickerdoodle Bars
Thick, soft, buttery cookie bars are topped with plenty of cinnamon-sugar.
Yields 12 -24 bars
Ingredients
Cookie Dough:
- 1 cup (226 g) butter, (2 sticks) room temperature
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups (360 g) all-purpose flour, (stir, spoon, and level)
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
Cinnamon-Sugar Topping:
- 2 Tbsp granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 13x9-inch baking dish with cooking spray, or line with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the eggs and vanilla. Mix well. Scrape bowl.
- Combine the flour, cream of tartar, baking soda, and salt in a separate bowl. Add dry ingredients to wet ingredients and mix until incorporated.
- Press dough onto the bottom of the prepared baking dish. Smooth with a mini rolling pin that has been lightly greased with cooking spray to prevent sticking. Combine the cinnamon-sugar topping. Sprinkle evenly over the top of the dough.
- Bake at 350˚F for 25-30 minutes. Remove from oven and immediately use a serving spatula to press the edges down while still hot, if they are higher than the center. (For even looking bars.)
- Allow to cool completely. Then cut bars and enjoy.
Notes
*I like to use parchment paper to pull the snickerdoodle bars out of the pan for easy cutting and serving. I will cut off a sliver of the crusty edges and then cut squares, so each bar is like a middle piece. Of course we still eat the crusty edges too.