The Best Snickerdoodle Bars
Serves 15 mins prep25 mins cook
These soft and chewy bars taste just like snickerdoodle cookies minus the work of dragging out your mixer to cream ingredients, chilling dough, or making individual cookies. It’s a one-bowl, no mixer recipe that comes together in minutes, no hassle, no fuss. The bars are wonderfully soft, extra chewy, buttery, and there’s a bit of tang courtesy of cream of tartar. Before baking the bars are generously sprinkled with cinnamon-sugar. It lends just the right amount of cinnamon flavor and a bit of texture from the sugar granules.
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What you need
Instructions
0 Batter – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. 1 In a large, microwave-safe bowl melt the butter, about 1 minute on high power. 2 Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugars, vanilla, and whisk until smooth. 3 Add the flour, cream of tartar, optional salt and stir until just combined, don’t overmix. 4 Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside. 5 For Sprinkling – In a bowl (same one used for the batter is okay), combine the sugar, cinnamon, and stir. 6 Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. Looks like a lot but it sinks down and soaks in while baking. 7 Bake for about 24 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Place pan on top of a wire rack to cool for at least 15 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. 8 Adapted from The Best SnickerdoodlesView original recipe