Description
All the classic flavor of snickerdoodle cookies transformed into easy, soft-baked bars with crisp edges and a cinnamon-sugar crackle on top.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 2/3 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp granulated sugar + 1 tbsp ground cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually mix into wet ingredients until just combined.
- Press dough evenly into the prepared pan. Smooth the top with a spatula or damp fingers.
- Combine cinnamon and sugar for the topping and sprinkle evenly over the dough.
- Bake for 22–28 minutes, or until edges are golden and center is just set. Cool completely in the pan before slicing.
Notes
- For an extra touch, drizzle with vanilla glaze or serve with ice cream.
- Store at room temperature in an airtight container for up to 4 days.
- Bars freeze well; wrap individually and store for up to 2 months.
