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Chewy Snickerdoodle Cookie Bars Recipe

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3.8 from 2 reviews

These Chewy Snickerdoodle Cookie Bars combine the classic flavors of cinnamon and sugar with a soft, chewy texture all baked into a convenient bar form. Perfectly spiced with cinnamon and balanced with a touch of sea salt, these bars offer a delightful twist on the traditional snickerdoodle cookie ideal for sharing or snacking anytime.

  • Total Time: 27-30 minutes
  • Yield: 16 bars

Ingredients

Wet Ingredients

  • ½ cup butter (room temperature)
  • ¾ cups granulated sugar
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 2 tbsp milk (room temperature)

Dry Ingredients

  • 1½ cups + 2 tbsp all-purpose flour
  • ½ tsp cream of tartar
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt

Topping

  • 1½ tbsp granulated sugar
  • 1 tsp cinnamon
  • Flaked sea salt for topping (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8-inch baking pan with cooking spray and line it with parchment paper for easy removal.
  2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat together the room temperature butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes. This step ensures a tender texture for the bars.
  3. Add Egg, Vanilla, and Milk: Reduce the mixer speed to low and add the egg, vanilla extract, and milk. Mix until smooth and combined, about 30 seconds. The mixture should be creamy and cohesive.
  4. Incorporate Dry Ingredients: Gradually add the flour, cream of tartar, baking soda, cinnamon, and salt to the wet ingredients. Mix on low speed just until the dry ingredients are mostly combined; it’s okay if some flour remnants remain, as overmixing can toughen the bars.
  5. Prepare Cinnamon Sugar Topping and Layer Dough: In a small bowl, combine 1½ tablespoons granulated sugar with 1 teaspoon cinnamon. Sprinkle half of this cinnamon sugar evenly over the bottom of the prepared pan on top of the parchment. Transfer the sticky cookie dough into the pan and press it down as evenly as possible—don’t worry if it looks uneven, it will bake out smoothly. Then sprinkle the remaining cinnamon sugar mixture evenly on top.
  6. Bake the Bars: Bake in the preheated oven for 17-20 minutes. Look for light golden brown edges while keeping the center soft to maintain the chewiness. Avoid overbaking to preserve the desired texture.
  7. Cool and Finish: Remove the pan from the oven and, if desired, sprinkle the bars with flaked sea salt to enhance the flavor contrast. Allow the bars to cool completely before cutting into 16 squares for serving.

Notes

  • The dough is sticky and may be difficult to smooth perfectly in the pan, but this is normal and will bake out nicely.
  • Do not overbake to keep the bars chewy—watch closely after 17 minutes.
  • Using room temperature ingredients helps achieve a uniform batter and better texture.
  • Flaked sea salt topping is optional but adds a nice savory balance to the sweet cinnamon sugar.
  • Store bars in an airtight container at room temperature for up to 4 days or freeze for longer storage.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 17-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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