Chewy Snickerdoodle Cookie Bars
Indulge in the warm, buttery Chewy Snickerdoodle Cookie Bars, infused with cinnamon, offering a chewy and nostalgic treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour This serves as the base, offering a tender, chewy texture.
- 1 teaspoon baking soda A leavening agent that contributes to their delightful rise.
- 1/2 teaspoon cream of tartar Enhances flavor and texture, giving the cookie bars a unique tang.
- 1/2 teaspoon salt Balances sweetness and enhances all other flavors.
- 2 teaspoons ground cinnamon Earthy and aromatic, the star of the snickerdoodle flavor.
Wet Ingredients
- 1 cup unsalted butter, softened Creamy and rich, creating a luscious dough.
- 1 1/2 cups sugar Sweetness at its finest, making every bite delightful.
- 2 large eggs Provide structure and moisture for perfect chewy goodness.
- 1 teaspoon vanilla extract Enhances the overall flavor profile.
- 1/4 cup sugar (for topping) Extra sweetness for a beautiful finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing it or lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time to the butter mixture, followed by the vanilla extract. Mix well.
- Gradually incorporate the dry ingredients into the wet mixture. Stir gently until combined.
- Spread the dough evenly into the prepared baking dish, smoothing the top with a spatula.
- In a small bowl, mix the sugar and ground cinnamon for the topping. Sprinkle over the dough.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan before cutting them into squares.
Notes
Allowing the bars to cool completely before cutting ensures clean slices. Use room-temperature butter for easy creaming and be careful not to overmix the dough.