🍪 Homemade Snickerdoodle Cookie Bars 🍪
Ingredients
For the Bars:
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
¼ teaspoon fine sea salt
1 large egg, room temperature
1½ teaspoons pure vanilla extract
1 cup all-purpose flour
For the Topping:
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
Instructions
Prep the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on two sides for easy removal. Lightly grease the paper.
Make the Dough: In a medium bowl using a hand mixer or stand mixer, beat the softened butter and sugar together on medium speed until light and fluffy (about 2–3 minutes). Add the salt, egg, and vanilla extract; mix until fully incorporated and smooth.
Incorporate Flour: Add the flour all at once. Mix on low speed just until no dry streaks remain—do not overmix.
Spread & Top: Transfer the thick dough into the prepared pan. Use a spatula or damp fingers to press it into an even layer. In a small bowl, combine the topping sugar and cinnamon, then sprinkle evenly over the dough.
Bake: Place in the center of the oven and bake for 25–30 minutes. The edges should be lightly golden, and the center should look set but still soft to the touch. Avoid overbaking—these bars firm up as they cool.
Cool & Slice: Let cool completely in the pan on a wire rack (at least 1 hour) before lifting out using the parchment overhang. Cut into 9 or 12 squares with a sharp knife.