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These easy-to-make snickerdoodle bars have all the charm of their namesake cookies, but without all the hassle of rolling out the dough. You want to keep a close eye on these bars while they bake, and take care to not overbake them.
Ingredients
Topping
- 1 tablespoon white sugar
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ¼ cup firmly packed brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon, divided
- 1/8 teaspoon ground nutmeg
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line an 8×8-inch square pan with enough parchment paper to have overhang on all sides.
Step 2
Cream together butter, 1/2 cup white sugar, and brown sugar in a bowl with an electric mixer until light and fluffy. Mix in egg and vanilla until thoroughly combined. Add in flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg, and mix until a dough just begins to form.
Step 3
Place dough into prepared pan. Using lightly floured hands, press dough firmly and evenly into the bottom of the pan.
Step 4
In a small bowl, mix together 1 tablespoon white sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over the dough.
Step 5
Place pan into the preheated oven, and bake just until the dough in the center of the pan feels barely set, 20 to 23 minutes. Do not over bake.
Step 6
Allow cookies to cool in pan for 10 minutes before removing to a wire rack to cool completely. Cut into 16 bars.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 133 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 19% |
| Cholesterol27mg | 9% |
| Sodium107mg | 5% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber0g | 1% |
| Protein2g | |
| Potassium38mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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it was good the consistancy was perfect.
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love
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It’s good I think it’s missing something. Instead of cream of tar tar I did 1 tsp lemon juice
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So easy and quick to make! Taste super good when warm and when cooled down! I put some vanilla ice cream on top of mine and it was great but tastes so good plain too! Perfect amount also (coming from a family of 5)
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May be my fault for crumbly texture:
I substituted the 1 1/4 cup all purpose flour for 1 1/8 gluten free flour blend which tends to need more liquid to set properly, I also seem to always forget cream of tartar when I’m at the store so I used 3/4 tsp baking powder instead of 1/2 tsp of cream of tartar. They came out beautifully. I will probs omit the nutmeg in the future due to the earthy flavor in the gluten free flour, but if I use regular flour I will keep it in. Also will use 1/4-1/8 tsp cinnamon to the tbsp of sugar for on top for it is a bit overpowering for someone who doesn’t like spicy cinnamon. Overall great recipe. -
These turned out great. I?ll use a little more cream of tartar next time and a little more of the spices.
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So yummy! Now I will say not overcooking is key! I made them but overcooked them a bit, they were good but more bread like. My 13 yr old son still loved them so he made them tonight but did not over cook. They have a brownie like chew and are DIVINE! if you like snickerdoodles and brownies, this is a winner! Delicious ??
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