Snickerdoodle Cookie Bars

$Snickerdoodle cookie bars are tasty and easy to make. Here are the ingredients you need: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons ground cinnamon - 1/4 cup granulated sugar (for topping) - 1 teaspoon ground cinnamon (for topping) These ingredients combine to create a rich, sweet flavor. The butter adds creaminess, while the sugars bring sweetness. Eggs help bind everything together. The flour provides the structure, and cream of tartar gives that classic snickerdoodle tang. Don't forget the cinnamon! It adds warmth and spice, making these bars truly delightful. Feel free to gather all your ingredients before you start. This step makes cooking smoother. You will soon enjoy a delicious treat that everyone loves! First, you need to preheat your oven to 350°F (175°C). This step warms the oven, ensuring even baking. While it heats, grease a 9x13 inch baking dish. You can also line the dish with parchment paper. This makes it easy to lift the cookie bars out after baking. In a large bowl, cream together 1 cup of softened butter, 1 cup of granulated sugar, and 1 cup of brown sugar. Mix until it is light and fluffy. Next, add 2 large eggs one at a time. Make sure to mix well after each egg. Then, stir in 2 teaspoons of vanilla extract until everything is combined. In a separate bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This step helps to evenly distribute the dry ingredients. Now, fold the dry mixture into the wet mixture. Mix until just combined. Don’t overmix, or your bars may become tough. Spread the cookie dough evenly in the prepared baking dish. Use a spatula to smooth the top. In a small bowl, mix 1/4 cup of granulated sugar with 1 teaspoon of ground cinnamon. Sprinkle this mixture over the dough. Bake in the oven for 20-25 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean when done. Once baked, remove the dish from the oven. Let the cookie bars cool in the pan for about 10-15 minutes. This cooling time helps them set. After that, transfer them to a wire rack to cool completely. Once cool, cut the bars into squares and serve. Enjoy your delicious Snickerdoodle Cookie Bars! To get the right texture, avoid overmixing your dough. Overmixing can make your bars tough. Mix until just combined for a soft and chewy texture. Using room temperature ingredients is key. When butter and eggs are at room temperature, they blend better. This helps create a smooth dough and ensures even baking. To boost flavor, add spices like nutmeg or allspice. These spices pair well with cinnamon and add depth. You can also try different types of sugar. Using brown sugar adds moisture and a rich flavor. Mixing in some coconut sugar will give a caramel note too. One common mistake is overbaking the bars. Keep an eye on them. When the edges are golden, it’s time to pull them out. The center will continue to firm up as they cool. Proper measuring makes a big difference. Use the spoon and level method for flour. This ensures you don’t pack it too tight, which can make bars dense. {{image_2}} You can change up your Snickerdoodle cookie bars in fun ways. Adding nuts or chocolate chips gives them a new twist. Try mixing in 1 cup of chopped walnuts or pecans. If you want chocolate, use 1 cup of chocolate chips. Another idea is to create a maple or pumpkin twist. To make maple bars, add 1/4 cup of maple syrup to the dough. For pumpkin bars, mix in 1 cup of pumpkin puree and reduce the butter by 1/4 cup. These tweaks make the bars unique and tasty. If you have dietary needs, you can still enjoy these bars. For gluten-free options, use a 1:1 gluten-free flour blend. This keeps the texture nice. For vegan substitutions, replace the butter with coconut oil and the eggs with flaxseed meal. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water for each egg. These swaps make your bars fit for everyone. Snickerdoodle cookie bars taste great on their own, but pairing them with ice cream adds a special touch. Vanilla or cinnamon ice cream works best. You can also top them with frosting. A simple cream cheese frosting can elevate the flavor. If you want to save some for later, store them in an airtight container. They stay fresh at room temperature for up to a week. For longer storage, you can freeze them. Just wrap them well to keep them tasty for up to three months. To store leftover snickerdoodle cookie bars, keep them in an airtight container. You can leave them at room temperature for up to three days. If you want them to last longer, the fridge is a good option. Just make sure the container is sealed tight. This will keep them fresh and soft. Freezing these cookie bars is easy! First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap or foil. Place them in a freezer-safe bag or container. They can stay in the freezer for up to three months. To thaw, take out as many squares as you want. Leave them at room temperature for a few hours or microwave for a few seconds. When stored right, snickerdoodle cookie bars last about three days at room temperature. In the fridge, they can last up to a week. If frozen, they can stay good for three months. Always check for any signs of spoilage before enjoying. Snickerdoodle cookie bars are thicker and softer than regular cookies. You bake them in a pan, not as individual cookies. This gives them a chewy texture. They also have the classic snickerdoodle flavor from cream of tartar and cinnamon. Yes, you can use whole wheat flour or gluten-free flour. However, this may change the texture. Whole wheat flour makes them denser. Gluten-free flour often needs a binder like xanthan gum. If you switch flours, watch the dough closely. Check them at 20 minutes. The edges will be golden brown. Insert a toothpick in the center. If it comes out clean, they are done. If there’s batter on the toothpick, bake a few more minutes. Yes, you can double the recipe. Use a larger baking dish. A 9x13 inch pan works well for a single batch. For a double batch, use a 12x18 inch pan. Keep an eye on baking time. They may need a few extra minutes. If the bars are dry, try adding a little milk or butter. This can help add moisture. You can also serve them warm with ice cream. This adds creaminess and flavor, balancing the dryness. You now have all the steps to make tasty Snickerdoodle Cookie Bars. We covered the ingredients, instructions, tips, variations, storage, and common questions. Remember to enjoy the baking process and have fun experimenting with flavors. Following these steps will help you create delicious treats every time. Don’t be afraid to share your success with friends and family. Happy baking!$

Indulge in the deliciousness of Snickerdoodle Cookie Bars with this easy recipe! With a buttery, soft texture and a delightful cinnamon-sugar topping, these bars are perfect for any occasion. Combining simple ingredients like butter, sugars, and spices, you can whip up a batch in no time. Ready to wow your friends and family? Click through to explore the full recipe and enjoy a sweet treat that’s sure to impress!

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Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 cup granulated sugar (for topping)

1 teaspoon ground cinnamon (for topping)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish or line it with parchment paper for easy removal.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Add in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until combined.

In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Spread the cookie dough evenly into the prepared baking dish, smoothing the top with a spatula.

In a small bowl, mix together 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the top of the cookie dough.

Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.

Remove from the oven and let the cookie bars cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely.

Once cool, cut into squares and serve.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 24 squares