Description
Easy snickerdoodle bars offer a quick and delightful twist on the classic snickerdoodle cookie. These soft, cinnamon-sugar topped bars are perfect for dessert or sharing at gatherings, combining a buttery, cinnamon-infused batter baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon (plus more for topping)
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 cup (packed, 220 grams) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the bars evenly.
- Prepare Baking Pan: Grease a 9×13 inch baking pan or line it with parchment paper to prevent sticking and allow easy removal of the bars after baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This ensures even distribution of leavening and spices throughout the batter.
- Cream Butter and Sugars: Using a mixer, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition for a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overworking the batter.
- Spread Batter in Pan: Pour the batter into the prepared baking pan and spread it evenly to ensure uniform baking.
- Prepare and Add Topping: Mix 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon, then sprinkle this cinnamon-sugar mixture over the top of the batter, adding flavor and texture.
- Bake: Bake in the preheated oven for 20-25 minutes until the edges turn golden brown and a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Bars: Allow the bars to cool in the pan for 10-15 minutes to set, then transfer them to a wire rack to cool completely before cutting into squares for serving.
Notes
- For best results, use room temperature butter and eggs to ensure smooth mixing and even texture.
- Do not overmix the batter once dry ingredients are added to keep the bars tender.
- You can line the pan with parchment paper extending over the sides for easy removal of the bars.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
