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5 from 1 vote
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Snickerdoodle Cookie Bars

These snickerdoodle cookie bars have all of the best qualities of classic snickerdoodles, but are baked up into thick and soft bars!
Prep Time 1 hour
Cook Time 27 minutes
Total Time 1 hour 27 minutes
Servings16 bars
AuthorSloane

Equipment

Ingredients

For the Cookie Dough:

  • 360 g all-purpose flour
  • 1 ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 255 g unsalted butter, room temp
  • 300 g granulated sugar
  • 2 eggs, room temp
  • 2 teaspoon vanilla extract

For the Cinnamon Sugar Topping:

  • 30 g granulated sugar
  • 1 tablespoon cinnamon

Instructions

  • Line a 9-inch square pan with parchment paper.
  • In a medium-sized bowl, whisk together the flour, cream of tartar, salt.
  • In a separate bowl, beat the butter and sugar together until just combined. Add the eggs one at a time and mix until just combined. Add the vanilla and mix.
  • Fold the dry ingredients into the wet until just combined.
  • Transfer the dough to the prepared pan and use another piece of parchment paper to press the dough out as evenly as you can. Use a small measuring cup to smooth it out.
  • Place the cookie dough in the fridge to chill for 30 minutes.
  • While the dough is chilling, preheat the oven to 350 degrees F. Make the cinnamon sugar topping by combining the sugar and cinnamon. 
  • Sprinkle the cinnamon sugar on the dough, leaving a small border around the edges so you can see when they turn golden in the oven. Bake the cookie bars for about 27 minutes. 
  • Allow the bars to cool completely before cutting.

Notes

  • Do NOT over-mix the dough! To get the perfect soft snickerdoodle texture, only mix everything until they are just combined.
  • You could probably get away with not chilling the dough, but I find that most cookies develop more flavor by resting in the fridge.
  • It's hard to tell when the cookie bars are done baking, but I found that 27 minutes was the perfect amount of time. Everyones' ovens are different, so just look for slightly golden edges and trust your gut. No matter what, they're going to be good!
  • Use parchment paper and a small measuring cup to evenly flatten out the dough in the square pan. Put the cookie dough in the square pan and place a piece of parchment paper on top. Press the dough out with your hands, then use the measuring cup to smooth it out.
  • Let the cookie bars cool completely before cutting into them! I know it's difficult to be patient, but if you want those clean cut edges, you should wait! A trick to speed up the cooling time is to just pop it in the fridge for a few minutes.

Nutrition Facts

Serving: 1bar | Calories: 287kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 83mg | Potassium: 85mg | Fiber: 1g | Sugar: 21g | Vitamin A: 429IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg
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