Snickerdoodle Bars
Equipment
- Assorted Mixing Bowls
- Wooden Spoon
- Measuring Cups and Spoons
- 8x8 Baking Pan
- Parchment Paper (optional)
Ingredients
For the Bars
- 1 stick butter, melted (½ cup)
- ⅓ cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
For the Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350°F. Spray an 8-inch baking pan with baking spray and set aside.Optional: Line 8-inch baking pan with parchment paper for easy removal and cleanup.
- In a large mixing bowl, combine melted butter, sugars and vanilla. Beat rapidly with a spoon to mix well (or use a mixer).
- Add egg and thoroughly mix again.
- In a medium mixing bowl, combine flour, salt, and cream of tartar. Stir to combine.
- Add flour mixture to butter mixture and stir until combined but do not overmix.
- Spread batter into the prepared pan.
- In a small mixing bowl, combine granulated sugar and cinnamon for the cinnamon sugar topping. Sprinkle entire amount of cinnamon sugar evenly over the top of the batter (it's going to seem like too much at first - trust me, you'll want every last little bit).
- Bake bars for 20-25 minutes or until a toothpick pushed into the center comes out clean.
- Cool in pan on a wire rack.
- Remove from pan when completely cool and cut into bars.Do NOT attempt to cut bars while warm.
Notes
Snickerdoodle Bars will keep for 3-4 days in an airtight container or zip-top bag.
"Can I leave out the cream of tartar?" - No idea! I haven't tried that, but once I do, I'll update this recipe with the notes!
"Jennifer, how many times did you say "sopapilla bars" instead of "snickerdoodle bars" while talking about/writing up this recipe?" - So. So many. MANY, many times. Like, I'd joke that we should have made it a drinking game, but I wouldn't want anyone to end up in the hospital.