Description
These Christmas Snickerdoodle Bars combine all the favorite flavors of traditional snickerdoodle cookies into a soft, chewy bar form. Perfect for holiday gatherings, they feature a buttery, cinnamon-sugar topping that adds a delightful holiday touch and irresistible sweetness, making them a festive treat that’s easy to make and share.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
Topping
- 2 tablespoons cinnamon sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the bars evenly.
- Prepare Pan: Grease a 9×13 inch baking pan thoroughly to prevent sticking and make removal of bars easier.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, creating a smooth base for the bars.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract well until fully incorporated into the creamed mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to evenly distribute the leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to form the dough.
- Spread Batter: Evenly spread the dough into the prepared baking pan, smoothing the surface for uniform thickness.
- Add Topping: Sprinkle the cinnamon sugar evenly over the top of the batter to create a signature snickerdoodle crust.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Cut: Allow the bars to cool completely in the pan before cutting into 24 servings to ensure clean slices and maintain texture.
Notes
- Use room temperature butter for easier creaming and better texture.
- Check the bars at 25 minutes to avoid overbaking, which may dry them out.
- The cream of tartar helps replicate the classic tangy flavor and texture of snickerdoodles.
- Store bars in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For an extra festive touch, drizzle with white chocolate or sprinkle coarse sugar before baking.
