Homemade Snickerdoodle Cookie Bars
Delightful twist on traditional snickerdoodle cookies, these bars are soft, chewy, and full of cinnamon and sugar flavor.
Equipment
- Mixing Bowl
- Baking Pan
- Electric Mixer
Ingredients
Dry Ingredients
- 2.75 cups All-Purpose Flour Provides structure to the bars.
- 2 teaspoons Baking Powder For lift and fluffiness.
- 1 teaspoon Salt Balances sweetness.
Wet Ingredients
- 1 cup Unsalted Butter Softened for mixing.
- 1.5 cups Granulated Sugar Adds sweetness and crispness.
- 1 cup Brown Sugar Packed for moisture and flavor.
- 2 large Eggs Binding agent.
- 2 tablespoons Ground Cinnamon Main flavoring spice.
Topping
- 0.25 cup Granulated Sugar For topping mixture.
- 1 tablespoon Ground Cinnamon Mixed with sugar for topping.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a mixing bowl, combine flour, baking powder, and salt. Whisk until well combined.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then incorporate cinnamon.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Transfer the dough to the prepared pan and spread evenly.
- Mix topping ingredients and sprinkle over the dough.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before cutting into squares.
Notes
For variations, consider adding nuts, chocolate chips, or a cream cheese frosting.