Snickerdoodle Bars
If you are looking for a fun variation of the classic Snickerdoodle cookie, you have got to try these Snickerdoodle bars! They are simple to make and so delicious.
Servings: 15
Equipment
- stand or hand mixer
Ingredients
- 1 cup softened butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup whole wheat pastry flour If you prefer not to use whole wheat, you can always change this out for all-purpose flour.
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon salt
Cinnamon Sugar
- 2 tablespoons granulated sugar
- 1 ½ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Prepare your 9x13 pan. I like to line it with parchment paper for easy removal. If you don't want to do that, butter or spray to keep the bars from sticking.
- In a small bowl. combine the all-purpose flour, whole wheat pastry flour, baking powder, cream or tartar, and salt. Set aside.
- Add your butter, granulated sugar, and brown sugar to a bowl. Mix until they are well combined.
- You don't want to mix until they are light and fluffy though, these are a dense bar.
- Add in the eggs and vanilla. Then mix to combine.
- Add in your flour mixture and mix to combine again.
- Press your cookie batter into the prepared 9x13 pan. I like to spray my hands with pan spray to keep it from sticking to your hands.
- Mix your 2 tablespoons granulated sugar and 1 ½ teaspoons cinnamon. Then sprinkle this mix on top of the bars.
- Place in the preheated oven and bake for about 25 minutes.
- Make sure not to overbake. I feel like these are best slightly underbaked.
- Remove from the oven.
- I like to let it cool in the pan for about 20 minutes.
- If you used parchment, simply remove it from the pan.
- These will hold well in the fridge for about 3 days.
- They can also be frozen in an airtight container or ziplock bag for about a month!
- Now, sit back and enjoy. You deserve it!
Notes
- These bars are made to be dense, so no need to whip that butter and sugar as you do in a standard cookie recipe. This saves time and creates a great texture.
- Don't overbake. If you do, it will dry the bars out and you don't want that!
- I highly recommend using whole wheat pastry flour in this recipe. It is a lower protein flour that will keep this bake just like an all-purpose flour bake.