Cinnamon Cookie Bars (Print)
Chewy bars with rich cinnamon-sugar flavor, made simple. No dough rolling, just bake, cool, and cut into perfect squares.
# Ingredients:
→ For the Bars
01 -
1 cup unsalted butter, melted
02 -
2 cups all-purpose flour
03 -
1 teaspoon vanilla extract
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2 teaspoons baking powder
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1/2 teaspoon salt
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2 large eggs
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1 1/2 cups granulated sugar
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1 teaspoon ground cinnamon
→ For the Topping
09 -
1 teaspoon ground cinnamon
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2 tablespoons granulated sugar
# Steps:
01 -
Set your oven to 350°F (175°C). Grab an 8x8 inch baking pan and line it with parchment paper, leaving some overhang on the edges so you can easily pull the bars out later.
02 -
Use a medium bowl to mix the flour, baking powder, cinnamon, and salt. Stir everything together evenly.
03 -
In a big bowl, whisk together the butter and sugar until smooth. Toss in the eggs one at a time, beating after each. Then, mix in the vanilla.
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Slowly add the dry mixture to the wet bowl, folding it in until just mixed. Once ready, spread it evenly in your prepared pan.
05 -
Combine 1 teaspoon cinnamon with 2 tablespoons sugar, then sprinkle it all across the top of the batter.
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Pop the pan into the oven for 25–30 minutes. The edges should look golden, and a toothpick stuck in the middle should come out mostly clean but a little crumby. Don’t let it overbake or they’ll lose their soft and chewy vibe.
07 -
Let everything cool in the pan on a wire rack. Then, use the parchment overhang to lift the bars out. Slice them into squares or rectangles and enjoy.
# Notes:
01 -
To get a crispy top layer of cinnamon sugar, broil the bars for 1–2 minutes after baking. Keep an eye on them so they don’t burn.
02 -
Change up the amount of cinnamon in both the batter and topping to suit your favorite flavors.
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For an indulgent touch, drizzle a quick glaze made from powdered sugar, milk, and cinnamon over the bars before serving.
04 -
Store these bars in an airtight container at room temperature, and they’ll keep fresh for about 3 days.