The appeal of their namesake cookies is present in these simple to prepare snickerdoodle bars, but without the trouble of rolling out the dough. While baking, you should keep a tight eye on these bars and be careful not to overbake them.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Cool Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 16 snickerdoodle bars |
Ingredients
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ¼ cup firmly packed brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon, divided
- ⅛ teaspoon ground nutmeg
- 1 tablespoon white sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8×8-inch square pan with enough parchment paper to have overhang on all sides.
- Cream together butter, 1/2 cup white sugar, and brown sugar in a bowl with an electric mixer until light and fluffy. Mix in egg and vanilla until thoroughly combined. Add in flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg, and mix until a dough just begins to form.
- Place dough into prepared pan. Using lightly floured hands, press dough firmly and evenly into the bottom of the pan.
- In a small bowl, mix together 1 tablespoon white sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over the dough.
- Place pan into the preheated oven, and bake just until the dough in the center of the pan feels barely set, 20 to 23 minutes. Do not over bake.
- Allow cookies to cool in pan for 10 minutes before removing to a wire rack to cool completely. Cut into 16 bars.
Reviews
So yummy! Now I will say not overcooking is key! I made them but overcooked them a bit, they were good but more bread like. My 13 yr old son still loved them so he made them tonight but did not over cook. They have a brownie like chew and are DIVINE! if you like snickerdoodles and brownies, this is a winner! Delicious
These turned out great. I’ll use a little more cream of tartar next time and a little more of the spices.
May be my fault for crumbly texture: I substituted the 1 1/4 cup all purpose flour for 1 1/8 gluten free flour blend which tends to need more liquid to set properly, I also seem to always forget cream of tartar when I’m at the store so I used 3/4 tsp baking powder instead of 1/2 tsp of cream of tartar. They came out beautifully. I will probs omit the nutmeg in the future due to the earthy flavor in the gluten free flour, but if I use regular flour I will keep it in. Also will use 1/4-1/8 tsp cinnamon to the tbsp of sugar for on top for it is a bit overpowering for someone who doesn’t like spicy cinnamon. Overall great recipe.
So easy and quick to make! Taste super good when warm and when cooled down! I put some vanilla ice cream on top of mine and it was great but tastes so good plain too! Perfect amount also (coming from a family of 5)
It’s good I think it’s missing something. Instead of cream of tar tar I did 1 tsp lemon juice
love
it was good the consistancy was perfect.