Snickerdoodle Bars
These thick, buttery snickerdoodle bars deliver everything you love about the classic cinnamon-sugar cookie — the crackly top, the tangy chew, the warm spice — without any rolling or shaping. One bowl, one pan, and they're done in under 45 minutes. The cream of tartar is non-negotiable; it's what gives these bars that signature snickerdoodle tang that sets them apart from a plain cinnamon blondie.
servings16 bars
Cost 11
Ingredients
Dough
- 170 g ¾ cup / 6 oz unsalted butter, melted and cooled slightly
- 300 g 1½ cups granulated white sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 280 g 2¼ cups plain flour (all-purpose flour)
- 1½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Sugar Topping
- 2 tablespoons granulated white sugar
- 1½ teaspoons ground cinnamon
Instructions
- Preheat your oven to 180°C / 350°F. Line a 23x33cm (9x13 inch) baking pan with parchment paper, leaving overhang on the long sides for easy lifting.
- In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs and vanilla extract and whisk until smooth and slightly glossy.
- Add the flour, cream of tartar, baking soda, salt, and cinnamon. Stir with a spatula until just combined — the dough will be thick.
- Transfer the dough into the prepared pan. Use damp fingertips or a piece of parchment to press it into an even layer.
- Mix together the cinnamon sugar topping and sprinkle evenly over the surface.
- Bake for 22–26 minutes, until the edges are set and lightly golden and the centre looks just barely done — it will firm up as it cools. Do not overbake.
- Cool completely in the pan before lifting out and slicing into 16 bars.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.