Delightfully thick and chewy snickerdoodle bars dusted with a crunchy cinnamon sugar topping. An easy one pan dessert ready in 30 minutes.
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1/3 cup (65 g) light brown sugar, packed
- 1 large egg, plus 1 egg yolk, room temperature
- 1 teaspoon vanilla
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Cinnamon Sugar Topping
- 1/4 cup (50 g) granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper. Allow the paper to extend over the sides of the pan by 1-2 inches for easy removal of the bars once baked. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes.
- Add the egg, followed by the egg yolk, mixing well after each addition.
- Add the vanilla and mix until incorporated. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, cream of tartar, cinnamon and salt.
- Add the dry ingredients to the butter and egg mixture in two additions. Mix only until a few streaks of flour remain. Do not over mix.
- Transfer the dough to the prepared pan and use an offset spatula to level the top.
- Whisk together the remaining sugar and cinnamon. Sprinkle generously over the top of the dough.
- Bake in the center rack of the oven for 23-25 minutes or until the edges are set and the top is golden brown. A toothpick inserted into the center of the bars should come out clean or with a few crumbs remaining.
- Remove the pan from the oven and cool completely on a wire rack before slicing into squares.
Store tightly covered at room temperature for up to 4 days.
May be frozen.
Keywords: snickerdoodle bars, snickerdoodle blondies