Snickerdoodle Bars

I’m a big fan of cinnamon – it’s a major flavor in many of my favorite sweet and savory dishes, featuring in garam masala, spiced chocolate, and even my favorite chili recipe. So it shouldn’t be a surprise that I’m a big fan of snickerdoodles. But I prefer my cookies in bar form (easier to make and much more decadent!), so these snickerdoodle bars are, in my opinion, even better than the traditional snickerdoodles. I dialed up the cinnamon, adding extra to the batter and a thorough topping of cinnamon sugar (using turbinado sugar for a little change in texture – I like the crunch on top). Perfect for any other cinnamon lovers out there, and you certainly won’t have a hard time getting anyone else to eat them either.

Snickerdoodle Bars (adapted from Bake or Break)
Yield: about 24 snickerdoodle bars

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 Tbsp + 1 Tbsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 16 Tbsp (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup turbinado sugar*

*This will lend a pleasant crunch to the top of your bars – but you can also use granulated sugar or powdered sugar for a less crunchy topping.

Method:

1. Preheat oven to 350 degrees. Butter a 9×13-inch baking pan.
2. In a large bowl, briefly whisk together 2 1/4 cups all-purpose flour, 1/2 Tbsp + 1 Tbsp cinnamon, 1/2 tsp baking soda, and 1/2 tsp salt, then set aside.
3. In a stand mixer fitted with the paddle attachment, combine 16 Tbsp (2 sticks) butter, at room temperature, 1 cup packed brown sugar, and 1/2 cup granulated sugar. Beat on high speed until light and fluffy, about 5 minutes.
4. Add 2 eggs and 1 tsp vanilla extract, and beat on high speed until thoroughly combined, about 5 minutes.
5. Fold in the flour mixture by hand until well-combined.
6. Pour the batter into the prepared pan, using a spatula to spread evenly.
7. In a small bowl, combine 1 Tbsp cinnamon and 1/4 cup turbinado sugar, then sprinkle over the top of the bars.
8. Bake, rotating halfway through, until set and lightly golden, about 25 – 30 minutes. Remove from oven, and let cool on a wire rack to room temperature before cutting into bars.