Snickerdoodle Bars Recipe
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Snickerdoodle Bars Recipe
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Snickerdoodle Bars have all your favorite snickerdoodle cookie flavors! They’re thick, chewy, and so simple to make.
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Ingredients
- 1 cup unsalted butter softened (226g)
- 1¼ cup granulated sugar divided (250g)
- ¼ cup light brown sugar (55g)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour (300g)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2½ teaspoons ground cinnamon divided
- ¾ teaspoon salt
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Instructions
- Grease a 9x13-inch baking dish with nonstick spray and line it with parchment paper. Preheat the oven to 350°F.
- In the bowl of a stand mixer with the paddle attachment (or in a large bowl with a handheld electric mixer), combine the butter, 1 cup of granulated sugar, and brown sugar. Beat on medium speed for about 3 minutes until lightened in color and fluffy.
- Add the eggs and vanilla and mix on low speed for about 1 minute or until combined.
- In a medium bowl, whisk to combine the flour, baking soda, cream of tartar, 1½ teaspoons of cinnamon and salt. Add to the butter mixture in three parts, mixing on low speed between each addition, mixing just until combined.
- Add scoops of the dough to the prepared baking pan. With a butter knife or small offset spatula, spread the dough into an even layer.
- In a small bowl, mix together the remaining ¼ cup of granulated sugar and 1 teaspoon of cinnamon. Sprinkle the mixture all over the cookie mixture in the pan.
- Bake for 22 to 25 minutes, until the edges are lightly golden and slightly pulling away from the sides of the pan. A toothpick inserted into the center should have a few moist crumbs.
- Let cool for 30 minutes in the pan. Then pull on the parchment paper to transfer the bars to a cooling rack to cool completely. Cut into squares and serve.
Notes
- Use room temperature ingredients. Set the eggs and butter out about an hour before you start baking. Room temperature ingredients are much easier to incorporate into a cohesive dough than if they are cold. If you forget to set them out, follow my easy tutorial for how to soften butter quickly; you can soak the eggs in a bowl of warm water for a few minutes, then drain and dry them.
- Weigh the flour. Using too much flour will yield dry, crumbly snickerdoodle bars. The best way to avoid this is to weigh the flour using a kitchen scale. If you don't have one, fluff the flour in its container, spoon it into the measuring cup, and level off the top with a knife.
- Don't over-mix the dough. Over-mixing will cause the gluten in the flour to over-develop, which will cause the cookie bars to turn out tough instead of chewy.
- The dough should look and feel softer than a snickerdoodle cookie. This makes it easy to spread in the pan and yields a moist, chewy cookie bar.
- Watch the bake time. Overbaking will cause the cookie bars to dry out. Bake until a toothpick inserted into the center comes out with a few moist crumbs.
- Add chocolate chips. You can gently fold in 1 cup of chocolate chips at the end of step 4. Use your favorite type of chocolate!
Nutrition Information
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Calories
172kcal
(9%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
36mg
(12%)
Sodium
126mg
(5%)
Potassium
47mg
(1%)
Fiber
0.5g
(2%)
Sugar
13g
(26%)
Vitamin A
259IU
(5%)
Vitamin C
0.01mg
(0%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 126mg | 5% |
| Potassium | 47mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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