Snickerdoodles are such a classic cookie, aren’t they? Today, we are using them to celebrate.
I took Hippie Chick driving on the road for the first time today. Teaching your youngest child to drive is a weird experience. I was less terrified because I had been through it before, more terrified because she’s my only daughter, and sort of relieved that this will be the last time I do this.
Reminded me of potty training, truth be told.
My boys were so different behind the wheel. They had this, “I can do this, leave me alone,” kind of attitude. Like they were annoyed that I had to be sitting next to them. Hippie Chick has a more, “everything is scary, tell me I can do this,” kind of attitude. I’m not sure which is more frightening.
On the bright side, she is a fast learner. She’s also less likely to drive us into the gutter than her brothers. (Not completely UNlikely, mind you, just LESS likely.)
So we are celebrating with snickerdoodle bars.
These little gems are pretty much exactly like their rounder counterparts, but with the bonus of not having to scoop 5 dozen cookies onto a baking sheet. Since I pressed these into a 9×13 pan, I only have to bake once, wait for them to cool, and cut them into bars.
I cut the edges off first, and then cut into 16 long bars, but you could really cut any number you like. If you like squares, I recommend doing 20.
I thought about frosting these, but they didn’t need it. They are perfect just the way they are!
Snickerdoodle Bars
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups flour
For Topping:
- 6 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350F. Prepare a 9x13 pan by greasing or lining with parchment or wax paper.
- Cream butter and sugar. Add eggs and mix well.
- Add vanilla, cream of tartar, salt, and soda and mix well. Add flour and mix just until combined. Mixture should be dry and crumbly.
- Press dough into prepared pan. It will have an uneven top, but if you prefer it to be very flat, you can use a spatula or wooden spoon to press the dough flat.
- Mix sugar and cinnamon topping in a bowl or shaker. Sprinkle a generous amount over the top of the dough.
- Bake for 25-30 minutes. Let cool before cutting into 16 long or 20 square bars.
I like the idea of doing these in a bar. I hate rolling the cookies in the sugar mixture. I baked mine for 35 minutes and they still weren’t fully baked. I was worried about over baking them.
How are there not a million reviews?! I’ve made these an embarrassing number of times. They always are a crowd pleaser. 10 stars!
Can you please tell me how to pin this recipe? I’ve tried without success-no photo shows when I click the pinterest symbol provided.
Thanks!
Made these.
5 stars for great flavor.
Jury is still out on the texture, are these supposed to be the texture of fudgie brownies?
I had an idea they would be more like a soft cookie.
Oh well, it was still a new experience, and yes I’ll probably make these again.
I’ve made this recipe about 8-9 times and tonight is the first time I’ve tried them. I’ve made them for snack time for my son’s school and also for the bake sale at kids sporting events. I’ve had teachers, coaches, athletes, kids and parents just about beg for these bars. They taste like a dream.
These don’t seem fully cooked but everyone seems to love them anyway! Would recommend the longer baking time. I will make these over and over again!