Chewy Snickerdoodle Bars
Chewy, cinnamon-sugar snickerdoodle bars baked in a pan for quick and easy dessert satisfaction.
Print Pin Servings: 12 bars
Calories: 210kcal
Cost: $6–$8
Equipment
- 1 9x13 inch baking pan Line with parchment paper
- 1 Electric mixer Stand or hand mixer
- 1 Mixing bowls
- 1 Measuring cups and spoons
- 1 Offset spatula For spreading dough
- 1 Parchment paper Easy removal
Ingredients
- 2 ¾ cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 2 teaspoon Ground cinnamon plus extra for topping
- 1 cup Unsalted butter softened
- 1 cup Granulated sugar
- ½ cup Brown sugar packed
- 2 large Eggs
- 2 teaspoon Vanilla extract
- ½ teaspoon Cream of tartar
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, cinnamon, and cream of tartar.
- In another bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until fluffy.
- Add eggs and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spread the dough evenly in the prepared pan using an offset spatula. Sprinkle additional cinnamon sugar on top.
- Bake for 22–25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 30 minutes before cutting into bars.
Notes
For extra flavor, mix a tablespoon of cinnamon with two tablespoons of sugar for topping. Bars store well in an airtight container for up to 4 days.
Nutrition
Serving: 60g | Calories: 210kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 40mg | Sodium: 120mg | Potassium: 50mg | Fiber: 1g | Sugar: 16g | Vitamin A: 300IU | Calcium: 20mg | Iron: 1mg