Chewy Snickerdoodle Cookie Bars
Chewy, warmly spiced, and utterly comforting — these Chewy Snickerdoodle Cookie Bars are the dessert hug you’ve been waiting for.
Servings: 16 bars
Calories: 150kcal
Equipment
- 8x8-inch Baking Pan
- Mixing Bowl
- Hand Mixer
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon cream of tartar
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened (room temperature)
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking pan by greasing it lightly or lining it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt until well combined.
- In another large bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Spread the dough evenly into the prepared pan and smooth the top.
- Sprinkle the top evenly with cinnamon sugar.
- Bake for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Allow to cool on a wire rack for at least 10 minutes before slicing into bars.
Notes
Store airtight at room temperature for up to 3 days or refrigerate for up to 1 week. Can be frozen for up to 3 months.