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These Soft Cinnamon Square Treats take your favorite round snickerdoodle and turn it into a simple bar version that keeps all that wonderful cinnamon-sugar taste and chewy, soft bite. They're just right for school events, group gatherings, or when you're craving something sweet at home.
I took a batch to my kid's classroom fundraiser and couldn't believe how many staff members snuck back for extras. The school janitor even stopped me to get the directions! There's something about that sugar-cinnamon top that takes everyone back to their childhood while the soft middle hits the spot for any sweet craving.
Key Components
- All-purpose flour: Creates the base (2¼ cups)
- Cream of tartar: Gives that special zip (2 tsp)
- Cinnamon: Adds cozy flavor (1 tbsp total)
- Butter: Makes them tender (1 cup softened)
- Brown sugar: Adds moisture and flavor (1 cup packed)
Making Your Treats
- Step 1: Prep
- Heat oven to 350°F, put parchment in 9x13 pan
- Step 2: Dry ingredients
- Mix flour, cream of tartar, baking soda, and salt together
- Step 3: Cream butter
- Mix butter with sugars until fluffy and pale
- Step 4: Combine
- Stir in eggs and vanilla, then slowly add the dry mix
- Step 5: Layer
- Push dough into your pan, dust with cinnamon-sugar mix
- Step 6: Bake
- Cook for 20-25 minutes until sides turn gold but middle stays soft
That Amazing Chew
What makes these bars so wonderfully chewy comes down to brown sugar and watching your bake time. They'll rise in the oven but sink down into dense, chewy squares while cooling. If you want them extra gooey inside, pull them out just as the edges start coming away from the pan.
Ways To Enjoy
- Add a light powdered sugar coating on top
- Eat them warm with a scoop of vanilla ice cream
- Enjoy with a mug of spiced chai
- Cut tiny squares for sharing plates
Once I ran out of cream of tartar and tried baking powder instead. They tasted good but missed that special tangy kick. Now I always make sure I've got cream of tartar ready just for making these squares!
What started as a time-saving trick has turned into the treat everyone asks me to make. Nothing beats that first bite through the cinnamon-sugar crust into the buttery, soft center. They're amazing whether you're having them with coffee or grabbing one straight from the oven.
Frequently Asked Recipe Questions
- → How can I tell when my snickerdoodle bars are ready to come out?
- Look for golden edges with a middle that's firm but not hard. They'll keep firming up while cooling, so taking them out a bit early works better than leaving them in too long if you want that chewy goodness.
- → Can I whip these up before I need them?
- You sure can! Make them a day or two early and just keep them in a sealed container on your counter to keep that nice chewy texture.
- → Will these bars freeze well?
- They sure do! After they're cool, wrap them tight in plastic, then foil, or pop them in a freezer container. They'll stay tasty for 3 months. Just let them thaw on the counter when you're ready to eat.
- → Why did my bars turn out more like cake than chewy treats?
- A few things might've happened: you might've mixed the batter too much, used extra flour, or left them baking too long. For chewy results, stop mixing once everything comes together, measure your flour carefully, and watch your baking time closely.
- → Can I throw in extra stuff to these bars?
- Definitely! Try white chocolate bits, butterscotch pieces, or some chopped nuts. Just stir in about a cup of whatever sounds good right before you spread the mix in your pan.