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Snickerdoodle Bars

These snickerdoodle bars taste just like the classic cookie all without the fuss of chilling and rolling into balls.
Course Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time (estimate) 20 minutes
Total Time 1 hour
Servings 24 bars
Calories 194kcal
Author Toni Dash

Ingredients

Topping

  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon

Bars

  • 1 cup (2 sticks) unsalted butter room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs room temperature
  • 1 ½ teaspoon vanilla extract
  • 3 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
  • 1 ½ teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Instructions

  • Preheat oven to 350 degrees F. Spray a 10-inch by 15-inch by 1inch baking sheet with non-stick spray.
  • In a small bowl, mix the topping ingredients (granulated sugar and cinnamon) with a fork. Set aside.
    1/3 cup granulated sugar, 1 teaspoon cinnamon
  • In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with paddle attachment, beat together the butter and sugar until smooth and fully combined.
    1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar
  • Add the eggs and vanilla extract; mix until combined. Set aside.
    2 large eggs, 1 ½ teaspoon vanilla extract
  • In another large bowl, whisk the flour, cream of tartar, baking soda, and salt until combined.
    3 cups all-purpose flour, 1 ½ teaspoon cream of tartar, 1 teaspoon baking soda, ½ teaspoon kosher salt
  • Add the flour mixture into the wet ingredients and mix until a soft dough has formed.
  • Place the dough onto the prepared baking sheet and evenly press it to the edges.
  • Sprinkle topping mixture evenly over the top of the dough.
    Press the cinnamon sugar mixture gently with your hand so the dough sticks to it.
  • Bake for 20 minutes, until the edges start to brown, and the center no longer appears jiggly. Cool completely before cutting.
  • Cut into 24 bars. Store in an airtight container.

Notes

Expert tips
The butter and eggs work best at room temperature. Don’t let the butter get too warm. It’s soft enough when a press of your finger leaves a shallow indention.
Don't overbake. It might be tempting to overbake these bars as the dough doesn’t brown. Just wait for the edges to brown and shake the pan a bit, if the center is no longer jiggly then they are done. It will still be soft when removing from the oven.
How to Store
Store the snickerdoodle bars in an airtight container. The bars can be stored up to 5 days in an airtight container, they are great frozen as well. If layering the bars, place sheets of parchment paper or wax paper in between the layers.
How to Freeze
To freeze snickerdoodle bars, first let them cool completely. Then, wrap the entire bar in plastic wrap, then aluminum foil to prevent freezer burn. Freeze for up to 1 month.
Defrost in the refrigerator before bringing to room temperature and serving. Alternatively, you can individually wrap each bar and store in an airtight container or freezer bag.
 

Nutrition

Calories: 194kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 102mg | Potassium: 57mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 269IU | Vitamin C: 0.003mg | Calcium: 8mg | Iron: 1mg