Snickerdoodle Cookie Bars

Snickerdoodle cookies, with their signature cinnamon-sugar coating and subtle tanginess, have long been a beloved treat. Transforming this classic cookie into bar form offers a convenient and equally delicious alternative, perfect for sharing at gatherings or enjoying as a comforting snack.

Ingredients:

For the Dough:

• ¾ cup (170g) unsalted butter, melted
• ¾ cup (150g) brown sugar
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cream of tartar
• ½ teaspoon salt

For the Topping:

• ¼ cup (50g) granulated sugar
• 2 teaspoons ground cinnamon

Instructions:

1. Preheat the Oven:
   • Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easier removal.
2. Prepare the Dough:
   • In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and well blended.
   • Add the eggs and vanilla extract to the mixture, continuing to whisk until fully incorporated.
   • In a separate bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to ensure the bars remain tender.
3. Assemble the Bars:
   • Pour the dough into the prepared baking pan, using a spatula to spread it evenly to the edges.
   • In a small bowl, mix together the ¼ cup of granulated sugar and 2 teaspoons of ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the dough, creating a generous coating.
4. Bake:
   • Place the pan in the preheated oven and bake for approximately 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Be cautious not to overbake, as this can lead to dry bars.
5. Cool and Serve:
   • Remove the pan from the oven and allow the bars to cool completely on a wire rack. Once cooled, cut into squares of your desired size and serve.

Tips for Best Results:

• Measuring Flour: To prevent dry and crumbly bars, measure your flour accurately. It’s advisable to use a kitchen scale for precision. If you don’t have one, fluff the flour with a spoon, lightly spoon it into your measuring cup, and level it off with a knife.
• Cream of Tartar: This ingredient is essential for achieving the classic snickerdoodle flavor, providing a slight tanginess and contributing to the chewy texture.
• Storage: Store any leftover bars in an airtight container at room temperature for up to 5 days. For longer storage, wrap the bars tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Variations:

• Frosted Snickerdoodle Bars: Once the bars have cooled, spread a layer of cream cheese frosting over the top for added richness. To make the frosting, beat together 8 ounces of softened cream cheese, ¼ cup of softened unsalted butter, 2½ cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth.
• Add Mix-Ins: For a fun twist, fold in 1 cup of white chocolate chips, chopped nuts, or even toffee bits into the dough before baking.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Ensure that all other ingredients used are also certified gluten-free.

Conclusion:

Snickerdoodle cookie bars offer a delightful and convenient way to enjoy the beloved flavors of traditional snickerdoodle cookies. Their soft, chewy texture combined with the sweet cinnamon-sugar topping makes them an irresistible treat for any occasion. Whether you’re baking for a crowd or simply indulging at home, these bars are sure to satisfy your sweet tooth.