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Snickerdoodle Cookie Bars

Deliciously soft and chewy Snickerdoodle Cookie Bars with a crispy cinnamon sugar topping, perfect for sharing or quick desserts.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

For the bars
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar Essential for the classic tang
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup unsalted butter, softened Should be at room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temp
  • 2 teaspoons pure vanilla extract
For the cinnamon sugar topping
  • 3 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F and line a 9x13 inch baking pan with parchment paper and lightly grease it.
  2. In a bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy and light in color, about 2 to 3 minutes.
  4. Beat in the eggs one at a time, adding the vanilla and scraping the bowl to ensure everything is well mixed.
  5. Gradually add the dry mix to the wet ingredients and stir just until combined. Do not overmix.
  6. Spread the dough evenly in the prepared pan and sprinkle the cinnamon sugar topping all over.
Baking
  1. Bake in the preheated oven for 18 to 23 minutes, until the top looks set and a toothpick comes out with a few moist crumbs.
  2. Allow the bars to cool in the pan for at least 20 minutes, then lift out with the parchment and slice into pieces.

Notes

Use room temperature butter and eggs for a smoother dough mix. Chill the dough if your kitchen is warm to prevent excess spreading. Don't skip the cream of tartar for its classic tang and soft texture.