Sugar and spice and everything nice (like butter)–that’s what snickerdoodle bars are made of.
This one wowed me, y’all. When it comes to dessert, I’m almost always team chocolate. But the truth is, there’s just something so perfect about a soft, fluffy snickerdoodle cookies with it’s puffy top and sparkling cinnamon sugar coating. But when those cookies get turned into bars? Well, you’ve got yourself a whole new level of irresistible buttery, sugary, cinnamony goodness.
With minimal kitchen tools, not much effort, and a quick time frame, these bars are certain to become part of your rotation. Cut them however you’d like–none squares, 16 smaller squares, or even get out the cookie cutters to make footballs or hearts or adorable sparkling stars out of the baked and cooled treat. There’s absolutely no losing here. These are guaranteed winners with everyone.
A sparkling, slightly crisp topping of cinnamon and sugar make these soft, buttery snickerdoodle bars clear and irresistible winners in every way.
Snickerdoodle Bars
from Averie Cooks
Ingredients:
1/2 c. unsalted butter, melted
1 large egg
3/4 c. granulated sugar, divided
1/3 c. light brown sugar, packed
1 tsp. vanilla extract
1 c. all-purpose flour
1/4 tsp. cream of tartar
1/4 tsp. salt
2 tsp. ground cinnamon
Directions:
- Preheat oven to 350° F. Line an 8×8-inch baking pan with parchment or foil. Spray with cooking spray, if desired. (I used parchment and did not spray.)
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power. You may want to do this in 20-second intervals to avoid spatter. Allow the butter to cool slightly to avoid scrambling the egg.
- Whisk in the egg, 1/2 c. granulated sugar, all of the brown sugar, and vanilla. Once smooth, add the flour, cream of tartar, and salt, and stir until just combined. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- In a small bowl, stir together the remaining 1/4 c. granulated sugar and cinnamon. Evenly sprinkle the mixture over the top of the batter.
- Bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean. Place pan on top of a wire rack to cool for at least 20 minutes before slicing and serving. The bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
yield: 9-16 bars
