Description
Soft, cinnamon‑sugar topped snickerdoodle bars that combine the best of cookies and brownies in one easy pan‑bake.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 ¾ cups all‑purpose flour
- 2 tsp cream of tartar
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- Cinnamon‑Sugar Topping: ¼ cup granulated sugar + 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 °F (175 °C). Line a 9×13‑inch baking pan with parchment paper, leaving an overhang.
- In a large bowl, cream together butter and 1 ½ cups sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each, then mix in vanilla.
- In a separate bowl, whisk together flour, cream of tartar, cinnamon, baking soda, and salt.
- Gradually add dry ingredients into wet, mixing until just combined—do not overmix.
- Spread batter evenly into prepared pan.
- Mix topping sugar and cinnamon; sprinkle evenly over the batter.
- Bake 25–30 minutes, or until edges are golden and center is set but slightly soft.
- Allow to cool completely in pan on a wire rack, about 1 hour, then lift out using parchment overhang and slice into bars.
Notes
- Ensure bars are fully cool before slicing to keep clean edges.
- Add a sprinkle of sea salt on top right after baking for balance.
- Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- For a richer flavor, use half brown sugar instead of white.