These snickerdoodle cookie bars are perfect for when you want snickerdoodles but can’t muster the enthusiasm/energy/care to shape the cookies and then roll them in sugar. We’ve all been there! These tasty even richer than the original cookies in my humble opinion, and couldn’t be easier!
I used pastry flour for these which yields a light and delicate bar. If I was making this for just me at home, I would use an all purpose gluten free flour blend (I use King Arthur’s GF blend the most and have had good results!). Using all purpose flour would be great here as well.
The batter will be thick like cookie dough, use an icing spatula or your clean fingers to press the dough down into the pan (that is prepped with a nonstick cooking spray/flour combo). Be careful to not overbake, and I start checking the bars after about 25 minutes (they may take up to 40).
Let them cool completely before turning out to cut. Makes a generous 30 bars – perfect to take to parties or any easy dessert to entertain with!
easy snickerdoodle cookie bars.
ingredients
2 sticks unsalted butter
2 cups brown sugar
2 eggs
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
2 teaspoons vanilla
2 2/3 cups pastry or AP flour
1/4 cup white sugar
1 teaspoon cinnamon
directions
Preheat oven to 350 degrees. Mix together 1/4 cup sugar and cinnamon and set aside.
In a 9×13 cake pan, spray with nonstick cooking spray. In a mixer with the paddle attachment, mix together the softened butter and brown sugar for a minute until light. Add in eggs and mix to combine. Add in vanilla.
Add the flour, baking powder, sea salt and cinnamon in a separate bowl and then slowly add to the wet ingredients in the mixer until combined (do not overmix).
Add batter to the cake pan and use a spatula to press the batter down and make smooth. Sprinkle the cinnamon sugar mixture generously over the batter and bake for 35-45 minutes (start checking after 35 minutes). A toothpick should come out clean. Let cool completely and turn out and cut.
Makes 30 bars. Will keep at room temperature for 3 days; refrigerate for one week.
*Use local and/or organic ingredients wherever possible*
pass the lemons 