Chewy Snickerdoodle Cookie Bars
Ingredients:
1½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
For the Cinnamon-Sugar Topping:
2 tsp ground cinnamon
2 tbsp granulated sugar
Instructions:
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter & Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Add Egg & Vanilla
Mix in the egg and vanilla extract until fully combined.
Combine Wet & Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix just until combined — do not overmix.
Spread the Batter
Press the dough evenly into the prepared baking pan. The dough will be thick — use a spatula or lightly greased hands to smooth it out.
Add Cinnamon-Sugar Topping
In a small bowl, mix the cinnamon and sugar. Sprinkle evenly over the top of the dough.
Bake
Bake for 20–25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
Cool & Slice
Let cool completely in the pan before cutting into bars.
Tips:
- For extra chewiness, slightly underbake (about 1–2 minutes less).
- Store in an airtight container at room temperature for up to 4 days.
- These taste amazing slightly warm!