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–+ servings

Snickerdoodle Cookie Bars

5 from 30 votes
Elien Lewis
These cookie bars are thick and soft, with a slight crunch from the cinnamon sugar.
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Three stacked golden-brown snickerdoodle cookie bars with a crumbly texture, sitting on a piece of parchment paper. More bars and a blurred white mug are visible in the background.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16

Ingredients
 
 

Cookie dough

  • 190 g all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 113 g unsalted butter softened
  • 150 g granulated sugar
  • 1 teaspoon vanilla paste or extract
  • 1 large egg

Topping

  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350°F (180°C). Line an 8x8 baking pan with parchment paper. Leave a paper overhang to lift the baked cookie from the pan once baked easily.
  • In a small bowl, whisk together the flour, cream of tartar, cinnamon, baking soda, and salt. Set these dry ingredients aside.
  • Add room-temperature butter and granulated sugar in a large bowl. Beat them with an electric mixer for about 2-3 minutes until lighter in color and creamy. If you have no electric mixer, beat them with a wooden spoon until creamy.
  • Add in the egg and vanilla and beat until combined.
  • Add the dry ingredients to the wet ingredients. Beat together on low speed to combine it all into a thick but slightly sticky cookie dough.
  • Scoop the cookie dough into the prepared pan. Use an offset spatula to press the cookie dough out evenly.
  • Mix the granulated sugar and cinnamon for the topping. Sprinkle this in an even layer on top of the dough
  • Bake for approximately 22 minutes, until the edges are baked and the middle is set but don't over-bake them.
  • Let the cookie bar cool in the pan for at least 20 minutes before removing. Let it cool further to room temperature on a wire rack.
  • Once cooled, cut into 16 pieces.

Notes

Both metric and US cup conversions are included. Use the toggle on the recipe card to switch between the two. 
Cream of tartar substitute
Replace the 1/2 teaspoon of cream of tartar and 1/4 teaspoon of baking soda with 1/2 teaspoon of baking powder.

Nutrition

Serving: 1cookie barCalories: 142kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 27mgSodium: 58mgSugar: 11g
Keyword cookie bars, snickerdoodle bars, snickerdoodles
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