Chewy Snickerdoodle Cookie Bars
Easy one-bowl snickerdoodle cookie bars with cinnamon-sugar topping. Perfect chewy texture with crispy edges and tender center every time.
Ingredients
- For the Cookie Bars:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 ½ cups granulated sugar
- 1 large egg room temperature preferred
- 1 tablespoon vanilla extract
- For the Cinnamon-Sugar Topping:
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Prepare Your Workspace: Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly spray parchment with cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer, cream softened butter with 1 ½ cups granulated sugar until light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in egg and vanilla extract until fully combined and mixture is smooth.
- Combine Wet and Dry: Gradually add flour mixture to butter mixture, mixing on low speed until just combined. Do not overmix.
- Prepare Topping: In a small bowl, mix ½ cup sugar with ground cinnamon.
- Assemble: Press dough evenly into prepared pan using your hands. Sprinkle cinnamon-sugar mixture evenly over the top.
- Bake: Bake for 22-25 minutes, until edges are set and lightly golden. Center should look slightly underdone.
- Cool: Allow bars to cool completely in pan before cutting, at least 2 hours for best results.
Notes
Temperature Tip: Butter should be soft enough to press a finger into, but not melted. Eggs should be room temperature for best mixing.
Don't Overbake: Bars continue cooking from residual heat. Slightly underdone bars will be perfectly chewy once cooled.
Storage: Store in airtight container at room temperature for up to 1 week. Bars taste even better after 24 hours.
Freezing: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Clean Cuts: Ensure bars are completely cool before cutting. Use a sharp knife and clean between cuts. For extra-clean lines, chill for 30 minutes before slicing.
Variations: Add 1 cup finely diced apple, use brown butter for nutty depth, or fold in ½ cup mini chocolate chips for variety.
Don't Overbake: Bars continue cooking from residual heat. Slightly underdone bars will be perfectly chewy once cooled.
Storage: Store in airtight container at room temperature for up to 1 week. Bars taste even better after 24 hours.
Freezing: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Clean Cuts: Ensure bars are completely cool before cutting. Use a sharp knife and clean between cuts. For extra-clean lines, chill for 30 minutes before slicing.
Variations: Add 1 cup finely diced apple, use brown butter for nutty depth, or fold in ½ cup mini chocolate chips for variety.
