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Snickerdoodle Cookie Bars Recipe

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Delightfully soft and chewy Snickerdoodle Cookie Bars featuring a classic cinnamon-sugar topping. These bars combine the nostalgic flavor of traditional snickerdoodle cookies with the convenience of bars, perfect for sharing or enjoying as a sweet treat anytime.

Ingredients

Dry Ingredients

  • 300 g all-purpose flour
  • 1 tsp cream of tartar
  • 1 tsp cornstarch
  • 1/4 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 227 g unsalted butter (room temperature)
  • 250 g granulated sugar
  • 24 g neutral oil
  • 1 egg (room temperature)
  • 1 egg yolk (room temperature)
  • 2 tsp vanilla extract

Topping

  • 50 g granulated sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, cornstarch, baking powder, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: In a large bowl, using an electric hand mixer, cream the unsalted butter and granulated sugar together for 2-3 minutes until the mixture is light and fluffy. This creates a tender and airy texture.
  4. Add Wet Ingredients: To the creamed butter and sugar, add the neutral oil, whole egg, egg yolk, and vanilla extract. Mix well until fully incorporated, ensuring a smooth batter.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed just until combined to avoid overworking the dough.
  6. Chill the Dough: Transfer the dough to the prepared baking pan. Use plastic wrap to press it evenly across the pan surface. Refrigerate the dough for 30 minutes to firm it up and enhance the texture.
  7. Prepare Topping: In a small bowl, stir together the granulated sugar and cinnamon to create the signature cinnamon-sugar topping.
  8. Add Topping: Remove the plastic wrap from the chilled dough and evenly sprinkle the cinnamon sugar mixture over the top.
  9. Bake: Place the pan in the oven and bake for approximately 25 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out clean.
  10. Cool and Serve: Allow the cookie bars to cool completely in the pan before slicing into squares to maintain their shape and texture.

Notes

  • Room temperature ingredients ensure better mixing and texture.
  • Chilling the dough helps prevent spreading and enhances the snickerdoodle texture.
  • Use parchment paper for easy removal and cleanup.
  • Store cookie bars in an airtight container at room temperature for up to 5 days.
  • For a more intense cinnamon flavor, sprinkle additional cinnamon sugar halfway through baking.

Find it online: https://recipeplenty.com/snickerdoodle-cookie-bars-recipe/