Description
Delight in these soft, chewy One Bowl Snickerdoodle Bars that combine classic cinnamon-sugar flavors with a tender texture. Easy to prepare with simple ingredients, these bars are perfect for a sweet snack or dessert and require just one bowl and minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter
- 1 ¼ cups sugar
- ½ cup dark brown sugar, (packed)
- 2 large eggs, (room temperature)
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour
- 4 tsp corn starch
- 1¼ tsp cream of tartar
- 1 tsp salt
- ½ tsp ground cinnamon
Topping
- 2 tsp ground cinnamon
- 3 tbsp sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch square baking pan with parchment paper to prevent sticking and set it aside.
- Melt Butter: In a large bowl, melt the butter either on the stove or using a microwave. Allow it to cool slightly so it doesn’t cook the eggs in the next step.
- Mix Sugars: Add the granulated sugar and dark brown sugar to the melted butter and stir thoroughly until fully combined and smooth.
- Add Eggs and Vanilla: Crack in the room temperature eggs one at a time, whisking after each addition to incorporate fully. Add the vanilla extract and mix well.
- Combine Dry Ingredients: Add the flour, corn starch, cream of tartar, salt, and ½ teaspoon of cinnamon to the wet mixture. Stir until a thick batter forms, making sure everything is well mixed.
- Transfer Batter: Spoon the batter into the prepared baking pan and smooth the top evenly with a spatula.
- Add Cinnamon Sugar Topping: In a small bowl, combine the remaining 2 teaspoons of cinnamon with 3 tablespoons of sugar. Sprinkle this mixture evenly over the top of the batter for that classic snickerdoodle crust.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack before cutting into squares to ensure clean slices.
Notes
- Using room temperature eggs helps them incorporate smoothly into the batter.
- Make sure to line the pan with parchment paper for easy removal of the bars.
- Do not overbake to maintain the bars’ soft and chewy texture.
- These bars store well in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with plant-based margarine.
