Tis the season to be merry, or lie by the pool and soak up the sun, or both.
The Hallmark Channel is airing their Christmas movies to celebrate Christmas in July. You better believe that I’m watching them even if I’ve already seen them 20 times before. Many of the movies have some kind of cookie baking scene so of course now I’m craving Christmas cookies. These snickerdoodle bars would be perfect for the holidays (in July or otherwise). All that sugary cinnamon-y goodness as got the holidays written all over them.
Think snickerdoodle cookies but instead of scooping cookie balls it’s one big cookie bar cut into pieces. How cool is that? That’s a time saver for sure. Like brownies, if they were cinnamon and didn’t have any chocolate in them and really nothing like brownies.
P.S. How cute is that custom wooden spoon that my mom created for me?!
You know what else is great about these snickerdoodle bars? You don’t need to wait until Christmas to enjoy them because they’re also ideal for a hot July day. Add a scoop of vanilla ice cream and drizzle some caramel sauce on top. Bam. Super refreshing ice cream cookie dessert.
These snickerdoodle bars are so soft and chewy. They’re not burned on top. That’s the glorious sugar cinnamon topping. These are addictive. They are the kind of thing that you keep going back for more, cutting small piece after small piece, until you’ve eaten half the pan. Don’t say I didn’t warn you. 😉
Snickerdoodle Bars Recipe
(Makes 16 bars, or some other number if you want.)
Ingredients:
- 1 cup butter (equivalent to 2 sticks), room temperature
- 1 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg, plus 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 and 1/4 cups all purpose flour (equivalent to 280 grams)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- (for the topping):
- 1/4 cup granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
Directions:
- Preheat the oven to 350 degrees F. Grease a 8×8 inch pan and set it aside. (I lined it with parchment paper to make it easier to take out, but that is not required.)
- In a big bowl, cream together the room temperature butter, granulated sugar, and light brown sugar. (About 3 minutes.)
- Add in the egg, egg yolk, vanilla extract and beat the mixture again until everything is combined. These are the wet ingredients. Set this bowl aside.
- In a medium bowl, whisk together the all purpose flour, cornstarch, baking powder, cream of tartar, cinnamon, and salt. These are the dry ingredients.
- Gradually mix the dry ingredients into the wet ingredients. The batter will be thick.
- Transfer the batter into the prepared pan and spread it out evenly.
- For the topping, in a small bowl, whisk together the granulated sugar and cinnamon.
- Evenly sprinkle the sugar cinnamon topping on top of the batter.
- Bake it for 23 to 27 minutes or until a toothpick inserted comes out clean. (It took 27 minutes in my oven.)
- Let the bars cool before cutting into them.
Source: Browned Butter Blondie
