Snickerdoodle Cookie Bars (Print Version)
# Ingredients:
→ For the Cookie Bars
01 -
2 2/3 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1 teaspoon salt
04 -
1 cup butter, softened
05 -
1 3/4 cups granulated sugar
06 -
2 eggs
07 -
1 tablespoon vanilla extract
→ For the Cinnamon Sugar Topping
08 -
2 tablespoons granulated sugar
09 -
2 teaspoons ground cinnamon
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 -
In a large bowl, cream together the softened butter and 1 3/4 cups sugar until light and fluffy, about 2-3 minutes.
04 -
Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla extract.
05 -
Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
06 -
Spread the batter evenly in the prepared baking pan, smoothing the top with a spatula.
07 -
In a small bowl, mix together 2 tablespoons sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter.
08 -
Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 -
Allow the bars to cool completely in the pan before cutting into squares and serving.
# Notes:
01 -
These bars will stay fresh in an airtight container at room temperature for up to 5 days
02 -
For extra flavor, you can add 1/4 teaspoon of nutmeg to the cinnamon sugar topping