Soft and Buttery Homemade Snickerdoodle Cookie Bars You'll Love
Servings: 9 bars
Calories: 200kcal
These Homemade Snickerdoodle Cookie Bars combine classic charm with easy baking, creating a delightful treat for any occasion.
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Equipment
- 8x8-inch baking pan
- mixing bowl
- Spatula
- Wire Rack
Ingredients
For the Batter
- 1 cup Unsalted Butter softened
- 1 cup Granulated Sugar
- ½ teaspoon Salt omit if using salted butter
- 1 large Egg or flax egg for vegan option
- 1 teaspoon Vanilla Extract pure or imitation
- 2 cups All-Purpose Flour or gluten-free flour
For the Topping
- 2 tablespoons Sugar
- 1 tablespoon Ground Cinnamon adjust to taste
Instructions
How to Make
- Preheat the oven to 350°F (175°C).
- Line an 8x8-inch baking pan with parchment paper or foil and lightly spray with non-stick cooking spray.
- Cream together the softened unsalted butter and granulated sugar until pale and fluffy, about 2-3 minutes.
- Add the salt, large egg, and vanilla extract to the creamed mixture, and mix until completely combined.
- Gradually mix in the all-purpose flour until no dry streaks remain.
- Transfer the batter into your prepared pan and spread evenly.
- Combine sugar and ground cinnamon for the topping and sprinkle evenly over the dough.
- Bake in the preheated oven for about 30 minutes, checking for doneness at around 25 minutes.
- Allow the bars to cool before transferring to a wire rack. Slice and enjoy.
Notes
Serve warm with a glass of milk for the ultimate treat experience. Store in an airtight container at room temperature for up to 1 week.
Nutrition
Serving: 1bar | Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 80mg | Sugar: 15g | Vitamin A: 500IU | Calcium: 25mg | Iron: 1mg