A perfectly soft and chewy snickerdoodle, but in bar form! If you are craving some snickerdoodles but don't want to portion out individual cookies, bake them in a pan and you're set!
Anyway, I was craving cookies but due to my laziness at the time, I didn't want to portion out cookies. Yes, I know that baking cookies is easy, but then I'd have to take the time to get out two pans and silicone mats and then have to wash all those dishes (plus the cookie scoop) afterwards. The horror, I know. Lazy girl problems, I tell ya.
These soft and chewy snickerdoodle bars completely made my day. The interiors were almost fudge-like since they were so rich and melty (but not raw). The cinnamon-sugar topping provided the perfect crunch to complement the soft and chewy bars. So, if you're craving some cookies but don't want to go to the trouble of baking real cookies, try making cookie bars instead. They are the perfect solution for those lazy days.
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups brown sugar, packed
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 2 and 2/3 cups all-purpose flour
- 1/8 cup granulated sugar
- 2 teaspoons cinnamon
Preheat your oven to 350 degrees F. Generously grease a 9"x13" baking pan and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
Add in the eggs, one at a time until well incorporated. Then add in the salt, vanilla, and baking powder. Turn the mixer to low and slowly add in the flour until everything comes together. Turn the mixer off.
Transfer the batter (it will be sticky) to your prepared baking pan and smooth out the top. I used my offset spatula, but you can use whatever method is easiest for you.
Combine the sugar and cinnamon in a small bowl and sprinkle it on top of the batter.
Bake in your preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing and serving.
Leftover bars should be stored in an airtight container at room temperature and will keep for several days.
Yield: About 18-24 bars
Source: Back for Seconds