Description

These cozy fall snickerdoodle sheet pan bars offer the classic tangy cinnamon sugar flavor of traditional cookies in an easy, one-pan format. With crisp caramelized edges, a soft chewy center, and minimal cleanup, they are the perfect stress-free dessert for any occasion.

Ingredients

Scale

1 cup (226g) unsalted butter, room temperature
1 ½ cups (300g) granulated sugar
½ cup (100g) light brown sugar, packed
4 oz (113g) full-fat cream cheese, room temperature
2 large eggs, room temperature
1 tsp vanilla extract
2 ½ cups (312g) all-purpose flour
1 tsp baking powder
1 tsp cream of tartar
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon (for dough and topping)
¼ cup granulated sugar (for topping)
1 tsp ground cinnamon (for topping)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
In a large bowl, beat the room-temperature butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale.
Add the room-temperature cream cheese, eggs, and vanilla extract. Beat on medium speed until just combined, scraping down the sides of the bowl.
In a separate medium bowl, whisk together the flour, baking powder, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Spread the dough evenly into the prepared pan, pressing into the corners. Mix the topping sugar and cinnamon in a small bowl and sprinkle evenly over the dough, pressing gently to adhere.
Bake for 25-30 minutes until edges are golden brown and the center is just set with a slight jiggle. Tent with foil if browning too quickly.
Cool in the pan for at least 20 minutes, then lift out using the parchment sling and transfer to a wire rack to cool completely before slicing into squares.

Notes

Ensure all ingredients are at room temperature for proper creaming. Do not overmix the dough to avoid tough bars. Cream of tartar is essential for the authentic snickerdoodle tang. Bars can be stored at room temperature for 3 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (1/16 of pan)
Calories: 220
Sugar: 24
Sodium: 180
Fat: 10
Saturated Fat: 6
Carbohydrates: 32
Fiber: 0.5
Protein: 2

Keywords: snickerdoodle bars, sheet pan dessert, cinnamon sugar bars, fall baking, easy dessert, cream cheese cookies, one pan baking