Snickerdoodle Bars
These snickerdoodle bars are slightly crispy on the exterior and wonderfully chewy on the inside. They are chock full of cinnamon and cinnamon morsels, making them doubly delicious. They're easy to make and perfect for the holidays.
Servings: 24 bars
Ingredients
- 2 ⅓ cups all purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon table salt
- 2 teaspoons ground cinnamon
- ¾ cup salted butter, softened
- 1 cup granulated, white sugar
- ⅔ cup light brown sugar, packed
- 3 large eggs, room temp
- 1 teaspoon vanilla extract
For Cinnamon Mixture:
- 1 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
For Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Heat oven to 350F with rack on lower middle position. Line a 13x9 inch baking pan with foil, making a foil "sling" on either side past the pan for easy lifting of the whole dessert after baking. Set aside.
- In a bowl, combine the flour, baking powder, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer, with paddle attachment, beat the softened butter until creamy. Add in the sugars and beat until fully incorporated.
- Beat in the eggs and vanilla just until combined. Switch to low speed, and gradually add in the dry ingredients just until combined. Do not over beat.
- Using a rubber spatula, transfer two-thirds of the batter into foil-lined pan. Spread batter evenly. Sprinkle the cinnamon sugar mixture evenly over the batter.
- Distribute teaspoon-sized amounts of remaining batter evenly over the cinnamon sugar mixture. It will not cover all the cinnamon sugar layer, but that is ok. Using damp fingers will help distribute the batter with ease.
- Bake 25-30 min or just until golden brown and toothpick inserted in center comes out almost clean. A few tender crumbs attached are perfect. Allow to cool completely.
- Stir together the glaze ingredients until it's a nice consistency for drizzling. Add a bit more powdered sugar or milk, according to how thick or thin you want it. Remove entire bar dessert using the foil sling and transfer to a cutting board. Drizzle icing on top. Cut and serve.
Notes
- Use room temperature ingredients. Softened butter and room-temperature eggs blend more evenly, giving the bars a smooth, tender texture.
- Don’t overmix the batter. Once the dry ingredients are added, mix just until combined to keep the bars soft and chewy.
- Optionally, you can mix in 1 cup o white chocolate chips or seasonally-available cinnamon baking chips/morsels.
- Line the pan with foil or parchment. It makes lifting the bars out for glazing and cutting much easier.
- Spread the batter evenly. Use a rubber spatula or damp fingers to smooth the top layer so the bars bake uniformly.
- Watch the bake time closely. Pull them out when a toothpick comes out with a few moist crumbs for the best chewy texture.
- Cool completely before glazing. If the bars are warm, the glaze will melt instead of setting nicely on top.
- Adjust glaze consistency. Add a little more milk for a thinner drizzle or extra powdered sugar for a thicker finish.
- This recipe is part of our Cookie Recipes Collection.
Nutrition (per serving)
Calories: 191kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 154mg | Potassium: 35mg | Fiber: 1g | Sugar: 21g | Vitamin A: 218IU | Vitamin C: 0.02mg | Calcium: 31mg | Iron: 1mg