Snickerdoodle Cookie Bars
Baked until golden with soft centers and crisp edges, these Snickerdoodle Cookie Bars have that classic buttery cinnamon-sugar topping.
Servings: 16
Calories: 102kcal
Equipment
- Measuring Spoons and Cups
- Stand Mixer with Paddle Attachment
- Mixing Bowl
- 8x8 Metal Pan
- Parchment Paper
Ingredients
Cookie Bars
- 187.5 grams all-purpose flour about 1 ½ cups
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- 100 grams granulated sugar about ½ cup
- 100 grams light brown sugar about ½ cup, packed
- 1 stick butter unsalted, softened
- ½ tablespoon pure vanilla extract
- 1 large egg
Topping
- 2 tablespoon granulated sugar
- 2 teaspoon ground cinnamon
Instructions
- Preheat oven to 325F and line an 8x8 metal baking pan with parchment paper leaving the sides high.
- In a medium bowl whisk together all-purpose flour, sea salt and baking powder.
- Using a stand mixer or large bowl, mix sugars and butter on low speed to combine.
- Add in egg, pure vanilla and mix again on low (about 30 seconds), stopping to scrape down the sides as needed. Mix until combined.
- Transfer cookie dough into 8x8 pan and flatten with an offset spatula.
- Mix cinnamon sugar topping in a small bowl and sprinkle over top.
- Bake for 30 minutes or until the edges look set; a toothpick comes out of the center with moist crumbs.
Notes
- Be careful not to overmix. Mix just until combined to keep the bars soft.
- For a sweet cinnamon center, spread half the dough in the pan, sprinkle with cinnamon sugar, then layer the remaining dough and sprinkle again.
- A metal pan gives crisp edges and an even bake.
- Chilling the cookies slightly helps them set and makes for cleaner cuts.
Nutrition
Calories: 102kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 92mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 17IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg
