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
- unsalted butter: 0.5 cup (softened)
- white sugar: 0.5 cup
- firmly packed brown sugar: 0.25 cup
- egg, at room temperature: 1 piece
- vanilla extract: 2 tsp
- ¼ cups all-purpose flour: 1 piece
- cream of tartar: 0.5 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- ground cinnamon: 0.25 tsp (divided)
- ground nutmeg: 0.125 tsp
- white sugar: 1 Tbsp
- ground cinnamon: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.
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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.
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Place dough into prepared pan. Using lightly floured hands, press dough firmly and evenly into the bottom of the pan.
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In a small bowl, mix together 1 tablespoon white sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over the dough.
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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.
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Allow cookies to cool in pan for 10 minutes before removing to a wire rack to cool completely. Cut into 16 bars.
