Snickerdoodle Cookie Bar
These soft and chewy Snickerdoodle Cookie Bars are the easiest way to enjoy the classic cinnamon sugar cookie flavour - no rolling or chilling required! Baked in a single tin and topped with that signature cinnamon-sugar crust, they’re perfect for bake sales, coffee breaks, or just when you fancy a cosy sweet treat.
Equipment
- Stand Mixer or mixing bowl with whisk
- Greaseproof Paper
Ingredients
- 225 grams plain flour 1¾ cups
- ½ teaspoon bicarbonate of soda baking soda
- ½ teaspoon cream of tartar
- 2 teaspoon ground cinnamon
- ¼ teaspoon salt
- 170 grams unsalted butter softened ¾ cup
- 100 grams caster sugar ½ cup
- 100 grams light brown sugar ½ cup
- 1 large egg
- 1½ teaspoon vanilla extract
For the topping:
- 2 tablespoon caster sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 175°C (350°F). Line an 8-inch square tin with parchment paper.
- Mix the topping sugars and set aside.
- In a medium bowl, whisk the flour, bicarbonate of soda, cream of tartar, cinnamon, and salt.
- In a stand mixer bowl, cream butter and sugars until fluffy. Add the egg and vanilla.
- Add the dry ingredients to the wet and mix to form a dough.
- Spread into the tin, smooth the top, and sprinkle with cinnamon sugar.
- Bake for 23-26 minutes, or until golden around the edges.
- Cool in the tin before slicing into squares.