🍪 Chewy Snickerdoodle Cookie Bars
✅ No chill, no fuss
✅ Soft, thick, chewy texture
✅ Classic cinnamon-sugar topping
🧂 Ingredients:
For the Bars:
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2¾ cups all-purpose flour
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1½ tsp cream of tartar
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½ tsp baking soda
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½ tsp salt
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1 cup unsalted butter, softened
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1½ cups granulated sugar
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½ cup brown sugar (for extra chew)
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2 large eggs
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2 tsp vanilla extract
For the Cinnamon-Sugar Topping:
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2 tbsp granulated sugar
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1½ tsp ground cinnamon
👩🍳 Instructions:
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Preheat Oven:
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Preheat to 350°F (175°C).
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Grease or line a 9×13-inch baking pan with parchment paper.
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Mix Dry Ingredients:
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In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
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Cream Butter & Sugar:
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In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
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Add eggs and vanilla extract, and mix well.
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Combine:
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Gradually add dry ingredients to the wet mixture, mixing just until combined.
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Spread dough evenly into the prepared baking pan (dough will be thick—use damp hands or a spatula).
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Add Cinnamon-Sugar Topping:
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Mix cinnamon and sugar in a small bowl.
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Sprinkle evenly over the dough.
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Bake:
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Bake for 22–26 minutes, or until bars are set and lightly golden at the edges.
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Do not overbake—they’ll firm up as they cool!
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Cool & Slice:
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Let cool completely in the pan before slicing into bars.
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🧡 Tips:
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Add a pinch of nutmeg for a warm flavor boost.
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Love gooey centers? Bake closer to 22 minutes.
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Store in an airtight container at room temperature for up to 5 days—or freeze for later!
Would you like a gluten-free version, a cream cheese swirl option, or a cute recipe card for gifting?
