Snickerdoodle Bars

These snickerdoodle bars are thick, buttery, and dusted with a delicious cinnamon sugar mixture. This easy dessert is ready in just 30 minutes!

Course Dessert

Prep Time 15

Cook Time 23

Total Time 38

Servings bars

Calories 254kcal

Arrange oven rack to the center of the oven. Then preheat oven to 350°F. Line an 8x8-inch pan with parchment paper, leaving a 1-2” overhang to allow for easy removal of the bars.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes. Add the egg, egg yolk, and vanilla and mix until combined. Scape down the sides of the bowl with a rubber spatula.
Add the flour, cornstarch, cream of tartar, baking powder, baking soda, and salt. Mix until just combined. Don’t overmix.
Transfer the dough to the prepared baking dish. Use an offset spatula to level the top in an even layer.
In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle this mixture over the top of the dough.
Bake for 23-25 minutes or until the edges are set and the top is golden brown. A toothpick inserted in the center of the bars should come out clean or with a few moist crumbs. Remove from the oven and let cool completely before slicing and serving.

Store leftover cookies in an airtight container at room temperature for 3-4 days, or in the fridge for 5-6 days.

To freeze, wrap individual bars in plastic wrap and store them in an airtight container or zip-top bag. Allow them to thaw at room temperature.