🍪 Snickerdoodle Cookie Bars 🍪
Ingredients
1 cup (2 sticks / 227g) unsalted butter, softened
1½ cups granulated sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
2¼ cups all-purpose flour
½ tsp baking powder
½ tsp fine sea salt
For the Cinnamon-Sugar Topping:
½ cup granulated sugar
2 tsp ground cinnamon
Instructions
Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
Make the Cinnamon-Sugar Topping
In a small bowl, combine ½ cup sugar and cinnamon. Set aside.
Cream Butter & Sugar
In a large mixing bowl, beat softened butter and 1½ cups sugar with a hand or stand mixer on medium speed for 2–3 minutes until light and fluffy.
Add Eggs & Vanilla
Beat in eggs one at a time, then add vanilla. Mix until smooth and fully incorporated.
Incorporate Dry Ingredients
Add flour, baking powder, and salt. Mix on low speed just until the batter is uniform and no dry streaks remain—do not overmix.
Assemble
Spread the batter evenly into the prepared pan using an offset spatula or the back of a spoon. Sprinkle the cinnamon-sugar mixture evenly over the top, gently pressing it into the surface with your fingertips.
Bake
Bake for 25–28 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
Cool & Slice
Let the bars cool completely in the pan on a wire rack—at least 1 hour—before lifting them out using the parchment overhang. Cut into squares or rectangles with a sharp knife.
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