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Snickerdoodle Cookie Bars

These bars are soft and chewy, packed with cinnamon sugar, and have that unmistakable tang we expect from the classic cookie. All of the flavor in an easy bar recipe.
Recipe by: Katie Gets Creative
Prep Time: 10 minutes
Cook Time: 18 minutes
Cooling time: 30 minutes
Total Time: 1 hour
Servings: 16 bars

Ingredients

  • 1/2 cup (113 g) melted butter
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (90 g) brown sugar
  • 1 egg
  • 1 tsp vanilla
  • ¼ tsp baking soda
  • ½ tsp cornstarch
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 tsp cream of tartar
  • 1 ¼ cup (163 g) all purpose flour

Topping

  • 1 tbsp sugar
  • ½ tsp cinnamon

Instructions

  • Preheat the oven to 350℉.
  • Make the cinnamon sugar: In a small bowl or jar, add 1 tbsp sugar and ½ tsp cinnamon. Stir together until fully mixed.
  • In a metal 8x8 pan, spray with non stick baking spray or line it with parchment paper. Sprinkle a little cinnamon sugar over the bottom of the pan. Set aside.
  • In a medium size microwave-safe mixing bowl, melt 1/2 cup (113 g) melted butter for 30 seconds, then stir. If needed, microwave for 10-15 more seconds until the butter is fully melted. It should be warm, not hot.
  • Add 1/2 cup (100 g) granulated sugar and 1/2 cup (90 g) brown sugar; stir gently with a whisk, then add 1 egg and 1 tsp vanilla. Whisk together until egg is fully incorporated.
  • Add ¼ tsp baking soda, ½ tsp cornstarch, ½ tsp salt, ½ tsp cinnamon, and 1 tsp cream of tartar. Whisk together until you can see the cinnamon throughout the batter.
  • Add 1 ¼ cup (163 g) all purpose flour, and stir together until no white streaks remain.
  • Scoop chunks of dough into the pan. Using your hands or a spatula press the batter into an even layer, then sprinkle the top with cinnamon sugar. Bake for 15-18 minutes, or until the cookie bar is lightly golden brown around the edges and the inside is not super jiggly. It's okay for it to look underbaked, it will continue baking in the pan outside the oven.
  • The cookie will deflate as it cools, leaving the edges slightly higher than the middle. While it's still hot, take an offset spatula or back of a spoon and gently press those edges down a little to give it a more even appearance.
  • Let cool on a wire rack in the pan for at least 10 minutes (up to 30), then remove from pan to continue cooling. The longer they cool, the easier it will be to get clean slices. But if you can't wait to cut into them, I completely understand! Enjoy!
  • Store in an air tight container at room temp.