Snickerdoodle Cookie Bars | Soft, Buttery & Cinnamon-Sugar Bliss

Snickerdoodle Cookie Bars

By

Test Kitchen

•

Fall 2016

Soft, buttery cookie bars infused with warm cinnamon and vanilla, topped with a golden sugar crust for a classic snickerdoodle flavor in every bite.

Recipe Information

Total Time:

Yield:

16 servings

Ingredients

2 cups all-purpose flour

½ teaspoon cream of tartar

1 cup unsalted butter, melted and cooled

2 large eggs

1 cup plus ¼ cup granulated sugar, divided

⅔ cup packed brown sugar

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

‍

Directions

Preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, leaving about 1 inch of the foil extending over the edges of the pan. Grease foil; set pan aside.
In a medium bowl, stir together flour, cream of tartar and salt. Set aside. In another medium bowl, whisk together butter, eggs, 1 cup granulated sugar, brown sugar and vanilla until smooth. Stir in flour mixture until just combined.
Pour batter evenly in the prepared pan. For the topping, in a small bowl combine remaining ¼ cup granulated sugar and cinnamon. Sprinkle on top of batter.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Use foil to lift uncut bars out of pan. Cut into bars.

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