Snickerdoodle Bars
I’m always on the lookout for recipes for those crazy people who claim they don’t like chocolate. (If you’re one of them, I’m sorry, but we can’t be friends.) So I was more than excited when this recipe I was initially skeptical of turned out to be a favorite among chocolate (and non-chocolate) lovers alike.
Imagine a snickerdoodle cookie but cut in squares, chewier, and with a delicious cinnamon sugar crusty top. These bars are perfect for anytime–I originally made them to test out of my coworkers and they were gobbled up in no time, then I made them again for a baby shower and they were a party favorite. If you’re looking for something easy to bring to a BBQ today, make these.
Photos of the process.
Ingredients
2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
Preparation
- Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
- Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
- Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
- Spread the dough evenly into the pan (I used my hands then an offset spatula). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
- Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.
Recipe from Brown Eyed Baker.
