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Easy Chewy Snickerdoodle Bars

Two squares of soft, thick snickerdoodle bars topped with a rich cinnamon-sugar crust, served on a white plate.
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Make the classic cinnamon-sugar flavor of snickerdoodles in a simple, soft bar format perfect for sharing.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. In a small bowl, combine the 1/4 cup of sugar and 2 tablespoons of cinnamon for the topping. Mix well.
  7. Press about two-thirds of the dough evenly into the bottom of the prepared baking pan.
  8. Sprinkle half of the cinnamon-sugar mixture evenly over the dough layer.
  9. Drop small spoonfuls of the remaining dough randomly over the cinnamon layer. It does not need to cover completely.
  10. Sprinkle the remaining cinnamon-sugar mixture over the top.
  11. Bake for 25 to 30 minutes, or until the edges are lightly golden brown and a toothpick inserted near the center comes out with moist crumbs attached.
  12. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  13. Once cool, cut into squares.

Notes

  • For a bakery style cinnamon swirl, you can gently swirl a knife through the top layer before baking.
  • If you prefer thicker bars, use a 9×9 inch pan instead, but reduce the baking time slightly.
  • These bars stay softest when stored in an airtight container at room temperature for up to four days.

Nutrition

Find it online: https://tastethisplate.com/snickerdoodle-bars-easy-chewy-recipe/