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These Soft Cinnamon Bar Treats take the traditional snickerdoodle flavor and turn it into a no-fuss, pan-baked delight with that addictive cinnamon-sugar combo and melt-in-your-mouth chewiness. They're a hit at community gatherings, family events, or when you just want something sweet and familiar.
I took a batch to my kid's fundraiser at school and couldn't believe how many times the staff came back saying they needed 'just a tiny bit more.' Even the janitor wanted me to drop the instructions at the front desk! Something about that sweet cinnamon topping takes grown-ups back to their younger days while the chewy middle makes everyone smile.
Key Components
- All-purpose flour: Gives the base structure (2¼ cups)
- Cream of tartar: Adds that unique snickerdoodle zip (2 tsp)
- Cinnamon: Brings cozy spice notes (1 tbsp total)
- Butter: Creates that wonderful chew (1 cup softened)
- Brown sugar: Adds wetness and flavor complexity (1 cup packed)
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Simple Preparation Method
- Step 1: Get ready
- Turn oven to 350°F, put parchment in a 9x13 pan
- Step 2: Mix dry stuff
- Stir flour, cream of tartar, baking soda, and salt together
- Step 3: Work the butter
- Mix butter and sugars until they're fluffy and light
- Step 4: Put it all together
- Mix in eggs and vanilla, then slowly add your dry mix
- Step 5: Pan it up
- Push the mix into your pan, dust with cinnamon-sugar mix
- Step 6: Cook it
- Let it bake for 20-25 minutes until edges go golden but middle stays soft
Amazing Chewiness
What makes these bars so wonderfully chewy is how brown sugar works with the right baking time. They'll rise up while cooking but sink down into dense, chewy squares as they cool off. If you want them extra gooey inside, just pull them out when the sides start coming away from the pan.
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Ways To Enjoy
- Sprinkle some powdered sugar on top for extra sweetness
- Enjoy them hot with a scoop of vanilla ice cream
- They go great with a mug of spiced chai
- Cut them tiny for holiday treat platters
This one time I ran out of cream of tartar and tried baking powder instead - they tasted good but missed that special snickerdoodle tang. Now I always make sure I've got cream of tartar in my cupboard just for making these!
What started as just a quicker way to make cookies has turned into the treat everyone asks me for. There's something magical about that first bite - the way the spiced sugary top breaks and leads to that buttery, chewy middle. They taste amazing at room temp with your morning coffee or straight from the oven all warm and gooey.
Common Questions
- → How can I tell when my snickerdoodle bars are ready?
- You'll know they're done when the sides look slightly golden but the middle is still a bit soft. They'll firm up more as they cool down, so it's better to take them out a little early than leave them in too long if you want them super chewy.
- → Is it okay to make these bars before I need them?
- For sure! You can whip these up 1-2 days before you need them. Just keep them in a sealed container at room temp to make sure they stay nice and chewy.
- → Can I pop these in the freezer?
- You bet. After they've cooled completely, wrap them really well in plastic wrap then foil, or put them in a freezer container. They'll stay good for up to 3 months. Just let them thaw on the counter before eating.
- → Why did my bars turn out more like cake?
- You might've stirred the mix too much, used too much flour, or left them in the oven too long. For super chewy bars, only mix until everything comes together, measure your flour carefully (a kitchen scale works best), and don't leave them baking too long.
- → Can I throw in extra stuff to these bars?
- Definitely! Try white chocolate bits, butterscotch pieces, or some chopped nuts for extra flavor. Just mix in about 1 cup of whatever you like before you put the batter in your pan.