Cinnamon Sugar Snickerdoodle Bars (Print Version)
# Ingredients:
→ Bar Base
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
2 cups granulated sugar
03 -
2 large eggs
04 -
2 teaspoons vanilla extract
05 -
2 3/4 cups all-purpose flour
06 -
2 teaspoons cream of tartar
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon salt
→ Cinnamon Sugar Topping
09 -
2 tablespoons granulated sugar
10 -
2 teaspoons ground cinnamon
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal, or spray with non-stick cooking spray.
02 -
In a small bowl, mix together the 2 tablespoons of sugar and 2 teaspoons of cinnamon. Set aside.
03 -
In a large bowl, cream together the softened butter and 2 cups of sugar until light and fluffy, about 2-3 minutes.
04 -
Beat in the eggs one at a time, then stir in the vanilla extract.
05 -
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
06 -
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick.
07 -
Spread the dough evenly into the prepared baking pan. This can be a bit tricky as the dough is sticky - using slightly dampened hands or a spatula helps.
08 -
Sprinkle the cinnamon-sugar mixture evenly over the top of the dough.
09 -
Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Do not overbake if you want chewy bars.
10 -
Allow the bars to cool completely in the pan on a wire rack before cutting into squares.
# Notes:
01 -
These bars will stay soft and chewy for several days when stored in an airtight container at room temperature.
02 -
For extra flavor, you can add 1/2 teaspoon of cinnamon to the bar batter as well as using it in the topping.
03 -
Cream of tartar gives snickerdoodles their distinctive tangy flavor. Don't skip this ingredient for authentic taste.