Description
Thick and chewy Snickerdoodle Cookie Bars are a soft, buttery treat baked in a simple 8×8 pan—no cream of tartar needed! With a crunchy cinnamon-sugar topping and optional cinnamon buttercream, these bars are a cozy twist on a classic cookie.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/8 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 3/4 cup (12 tablespoons or 6 ounces) unsalted butter, softened
- 3/4 cup + 2 teaspoons granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Optional: Cinnamon Buttercream (optional, not included in this recipe)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- In a large bowl, whisk together the flour, 1 teaspoon cinnamon, baking powder, and salt.
- In a mixing bowl, beat the softened butter and 3/4 cup granulated sugar on medium-high speed until smooth and creamy (about 1 minute).
- Add the egg and vanilla extract; beat until smooth.
- Reduce mixer speed to low and gradually add the dry flour mixture. Mix just until combined; do not overmix.
- In a small bowl, mix the remaining 2 teaspoons granulated sugar with 1/8 teaspoon cinnamon.
- Spread the cookie dough evenly into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the top.
- Bake for 30–35 minutes or until the top is golden, edges pull away from the sides, and a toothpick inserted in the center comes out clean.
- Cool completely in the pan. Serve as-is or frost with cinnamon buttercream if desired.
Notes
- No cream of tartar needed — baking powder keeps these bars soft and thick.
- Store in an airtight container at room temperature for up to 1 week.
- Optional: Frost with cinnamon buttercream for an extra indulgent treat.
Nutrition
- Serving Size: 1 bar
- Calories: 245
- Sugar: 16g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 48mg
