Imagine sinking your teeth into a soft, chewy cookie bar, bursting with the warm, comforting flavors of cinnamon and sugar. These Snickerdoodle Cookie Bars take everything you love about classic snickerdoodle cookies and transform them into an easy-to-make, shareable treat. Perfect for potlucks, bake sales, or a simple weeknight dessert, these bars are guaranteed to be a crowd-pleaser.
Why you will love this recipe:
- Easy to Make: No need to roll individual cookies! Simply press the dough into a pan, sprinkle with cinnamon sugar, and bake.
- Chewy Texture: These bars achieve that perfect chewy center that’s characteristic of a great snickerdoodle.
- Classic Flavor: The combination of cinnamon and sugar is timeless and universally loved.
- Perfect for Sharing: Cut into squares or bars, these are ideal for sharing with friends, family, or coworkers.
- Customizable: You can easily adjust the level of cinnamon or add other mix-ins like white chocolate chips or chopped nuts.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp ground cinnamon (for topping)
- 2 tbsp granulated sugar (for topping)
Preparation:
Step 1: Preheat Oven:
Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This prevents sticking and ensures clean edges. Parchment paper is recommended for the easiest cleanup.
Step 2: Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed, resulting in a uniform rise. Set this mixture aside for later.
Step 3: Cream the Butter and Sugar:
In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This typically takes 3-5 minutes. The mixture should become noticeably paler and increase in volume. This process incorporates air into the butter, which is essential for a tender final product. Be sure the butter is properly softened but not melted for the best results.
Step 4: Add Wet Ingredients:
Beat in the egg and vanilla extract until well combined. Make sure the egg is fully incorporated before proceeding to the next step. Using room-temperature eggs can help the mixture come together more smoothly.
Step 5: Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough bars. Stop mixing as soon as the flour streaks disappear.
Step 6: Spread the Dough:
Press the dough evenly into the prepared baking pan. It might be a little sticky, so you can lightly flour your hands or use a piece of parchment paper to help spread it. Ensure the dough is evenly distributed throughout the pan for uniform baking.
Step 7: Top with Cinnamon Sugar:
In a small bowl, mix together the ground cinnamon and granulated sugar. Sprinkle this mixture evenly over the dough. This creates the signature snickerdoodle topping, adding both sweetness and warmth to the bars. You can gently press the cinnamon sugar into the dough for better adherence.
Step 8: Bake:
Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached. The baking time may vary depending on your oven, so keep a close eye on them. Overbaking will result in dry, crumbly bars.
Step 9: Cool and Cut:
Allow the cookie bars to cool completely in the pan before cutting them into squares or bars. This allows the bars to firm up and prevents them from crumbling. You can use a sharp knife or a pizza cutter to cut them neatly.
Step 10: Serve:
Enjoy these chewy Snickerdoodle cookie bars with a glass of milk, a cup of coffee, or your favorite hot beverage. They are delicious served warm or at room temperature.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream for an extra-indulgent treat.
- Dust with powdered sugar for a festive touch.
- Pair with a warm beverage like coffee, tea, or hot cocoa.
- Cut into smaller squares for a party platter.
Tips:
- For extra chewy bars, slightly underbake them.
- Don’t overmix the dough, as this will result in tough bars.
- Use good-quality cinnamon for the best flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a variation, add 1/2 cup of white chocolate chips to the dough.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Nutritional Information: (Approximate, per serving)
Calories: 200 kcal
Protein: 2g
Sodium: 100mg
Conclusion:
These Chewy Snickerdoodle Cookie Bars are a delightful twist on a classic cookie, offering an easy and convenient way to satisfy your sweet tooth. With their soft, chewy texture, warm cinnamon flavor, and simple preparation, they are sure to become a new favorite in your baking repertoire. So gather your ingredients, preheat your oven, and get ready to enjoy a batch of these irresistible treats!
Questions and Answers:
Q1: Can I use brown sugar instead of granulated sugar?
A: Yes, you can substitute light brown sugar for up to half of the granulated sugar. This will result in a slightly softer and chewier bar with a hint of molasses flavor. However, keep in mind that brown sugar retains more moisture, so you might need to adjust the baking time slightly.
Q2: Can I make these bars gluten-free?
A: Yes, you can make these bars gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together and create a similar texture to the traditional bars. Follow the recipe as written, but be aware that the baking time may vary slightly.
Q3: Can I freeze these cookie bars?
A: Yes, these cookie bars freeze very well. Allow them to cool completely, then cut them into squares or bars. Wrap them individually in plastic wrap or place them in a freezer-safe container. They can be stored in the freezer for up to 2-3 months. To thaw, simply remove them from the freezer and let them sit at room temperature for about 30 minutes.
Q4: What if I don’t have baking powder?
A: Baking powder is essential for providing the bars with their light and airy texture. If you don’t have baking powder, you can try substituting it with a mixture of baking soda and cream of tartar. For every 1 teaspoon of baking powder, use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar. However, the results may not be exactly the same.
Q5: Can I add any other mix-ins to these bars?
A: Absolutely! These bars are a great canvas for adding your favorite mix-ins. Some popular additions include white chocolate chips, chopped pecans or walnuts, toffee bits, or even a swirl of caramel. Just be sure not to add too many mix-ins, as this can affect the texture of the bars. Aim for about 1/2 to 3/4 cup of mix-ins total.
