Description
Experience the comforting, classic flavor of snickerdoodle cookies in an easy-to-slice bar format. These dense, chewy dessert squares feature a signature tangy bite from cream of tartar and a fragrant cinnamon-sugar coating. By pressing the dough into a single sheet, this streamlined recipe saves precious time while delivering a perfectly consistent, tender crumb that melts in your mouth every single time.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 1/2 cups granulated sugar, divided
2 large eggs, room temperature
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350 degrees F.
Cream together the softened butter, shortening, and 1 cup of the granulated sugar in a large bowl until light and fluffy.
Add the eggs and vanilla extract to the butter mixture and beat until fully incorporated.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually stir the dry ingredients into the wet ingredients until just combined.
Press the dough evenly into a greased 9×13 inch baking pan.
Mix the remaining 1/2 cup sugar with the cinnamon in a small bowl and sprinkle evenly over the top of the dough.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely in the pan before slicing into 24 bars.
Notes
Ensure your butter and eggs are at room temperature for the best emulsion. Spoon and level your flour to avoid a dry, dense texture. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 165
- Sugar: 14g
- Sodium: 115mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 28mg