Snickerdoodle Bars Without Brown Sugar
- July 8, 2022
These soft, thick, buttery, moist, cinnamon-sugar Home-made Snickerdoodle Cookie Bars are to die for!Let me tell you upfront, these yummy homemade bars tastes exactly like your classic, old-fashioned Snickerdoodles Cookies you know so well.Yes, it's fun or boring, depending on the person (s) making them, but more than anything, it's kind of time consuming.If you are looking for 'simple jack' easy, but still want quality, some of the steps can be omitted with this snickerdoodle bar recipe.It just requires, butter, sugar , cinnamon , flour , salt, egg and vanilla !But we don't require cream of tartar, because we don't have any baking soda included in our recipe, so that's why we omitted it.In a large bowl, using mixer, cream together butter and sugar until pale and light.Scoop thick dough into prepared pan and smooth it into an even layer.Bake for about 30 minutes, until bars are set and the edges are just very lightly browned.The bars will continue to bake while they are still hot out of the oven for a few minutes, which will give them that texture you're looking for! .
Subtly tangy, topped off with a generous shower of cinnamon and sugar, a tender, melt-in-your-mouth cookie crumb, I think you’re going to love these.Most of the ingredients we’re using are pretty standard ones you’ll be familiar with if you’ve made any of my other bar or cookie recipes.We’re also melting our butter, which not only makes it easy to stir our batter together by hand (no mixer required), but also makes these snickerdoodle blondies especially soft and chewy and infuses every molecule with buttery flavor.As with many of my recipes, I opt to use unsalted butter and add salt so that we have full control over the flavor.One of the questions I get asked most often about this recipe is “I don’t have cream of tartar, can I leave it out?”, to which I always say no, not really.This ingredient provides a signature tang that makes these taste like actual snickerdoodles and not just sugar cookie bars.Butter that is too hot will melt your sugar, and you could end up with a greasy dough that doesn’t bake properly in the oven.Head on over to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!4.81 from 121 votes Print Pin Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 24 squares Calories: 199 kcal Author: Sam Merritt Ingredients ▢ 1 cup unsalted butter melted and cooled until no longer warm to the touch (227g).▢ 1 ½ teaspoon ground cinnamon Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350F (175C).In a separate bowl, combine flour, baking powder, cream of tartar and salt.Bake on 350F (175C) for 25-28 minutes or toothpick inserted in center comes out clean or with moist crumbs (not wet batter).*This recipe was originally published in May of 2014 and has been updated to add more notes, a step-by-step video, a splash of vanilla extract, and new photos.Feel free to entertain yourself with some examples of my early photography from the original post. .
Brown Sugar Snickerdoodle Blondies • One Lovely Life
One of the things I love best about mentoring young women in my congregation at church (I specifically work with 16-18 year old girls these days) is that when we get together for weekly activities, I often have the chance to bring treats.Opportunity to try new recipes + a group of willing taste-testers + not having boatloads of treats at home to eat by myself = best ever.These brown sugar snickerdoodle blondie cookie bars were my latest experiment.They were everything good about snickerdoodles amplified by the addition of brown sugar, a tender, soft texture, and a delicious cinnamon-sugar topping.Add baking powder, salt, cinnamon, nutmeg, and flour to the butter/sugar mixture and stir until just combined.Pour batter into a lightly greased 9×13″ baking dish (I recommend also lining it with parchment paper for easier cutting later).(The top will have slight resistance when gently pressed) Cool completely before cutting into 20-24 bars. .
Easy Snickerdoodle Bars Recipe
It’s hard not to love a soft buttery cookie coated in cinnamon and sugar.Last year I made these caramel stuffed snickerdoodles (older recipe, but so good!).Buuuttt technically you’re going to need a second small bowl to mix together the cinnamon and sugar topping.Baking powder: Helps the snickerdoodle blondie bars rise in the oven.Cream of tartar: Gives these blondies a slightly tangy flavor that you know and love so much in regular snickerdoodle cookies.Gives these blondies a slightly tangy flavor that you know and love so much in regular snickerdoodle cookies.Simply mix together the melted butter, sugars, eggs, and vanilla before stirring in the dry ingredients.Turn the mixture into a greased 9×13-inch baking dish and sprinkle with cinnamon sugar.If you can’t find cream of tartar where you live, it’s okay to omit it since this recipe only uses baking powder.Yes, these snickerdoodle blondies may be frozen for up to two months, just thaw in the refrigerator overnight. .
Easy Snickerdoodle Bars recipe
It is the ultimate comfort food dessert for the holiday season.It was a simple treat that uses minimal ingredients that I already had in my pantry but it was the star of the show.This year I will be making it again but I might double or triple the recipe so that everyone can take some home after Christmas dinner.These are easy to make with children for a fun holiday activity.This recipe is a huge time saver when you’re juggling a million things at once.Make sure to scroll down to the recipe card for the full detailed ingredient measurements.– The vanilla extract will add a little depth to these cookie bars.Make sure to scroll down to the recipe card for the full detailed instructions!Add in the flour, salt, baking powder, cream of tartar, and cinnamon until a soft dough forms.You can store these snickerdoodle bars in an air-tight container in the freezer for up to 2 months.Just make sure to pull them out of the fridge to get back to room temperature or microwave them to get them soft and chewy again.If you made these snickerdoodle blondies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description.5 from 13 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Course Dessert Cuisine amerian Servings 16 servings Calories 162 Calories Ingredients US Customary Metric 1x 2x 3x ½ cup butter softened.½ teaspoon cinnamon Instructions Preheat the oven to 350F then line an 8×8 inch baking pan with parchment paper then set aside.In a small bowl, mix the 3 tablespoon granulated sugar and cinnamon together until combined.You can store these bars in an air-tight container at room temperature for up to 1 week.Just make sure to pull them out of the fridge to get back to room temperature or microwave them to get them soft and chewy again. .
Brown Butter Snickerdoodle Blondies Recipe
They have all the caramelly, toasty, brown-sugar sweet notes you’re craving, plus a generous dusting of cinnamon sugar for a crackling top and cozy flavor.As the butter melts, it will sputter and foam as the milk solids sink to the bottom and transform from white to golden brown. .
Easy Snickerdoodle Bars Recipe
What’s unique about snickerdoodles is that slightly acidic flavor that comes from adding cream of tartar.We’ve replicated that flavor in these snickerdoodle bars so you won’t miss the familiar tang.Just melt butter, stir in an egg, sugar, and vanilla, and then add the flour, salt, and cream of tartar.Stir until all the ingredients are completely combined; then spread the dough in an 8-inch square pan.Make a mixture of cinnamon and sugar and sprinkle it liberally over the top of the bars.I know how tempting those snickerdoodle bars are when they come out of the oven but resist the temptation to try one for fifteen minutes or so.Make a pot of coffee or tea to enjoy with these buttery cinnamon bars.One thing you’ll really like about these bars is that you probably have the ingredients on hand, all waiting to be turned into a delicious treat.As I mentioned above, cream of tartar adds the signature tangy flavor to snickerdoodles.If you don’t care for the flavor, go ahead and skip the cream of tartar, no problem!Cool bars completely and store in an airtight container for up to one week at room temperature, or in the freezer for up to 6 months. .
Snickerdoodle Blondie Bars – Baked by Rachel
Chewy cinnamon blondie brownie bars with a cinnamon-sugar topping.I swear the second Thanksgiving was over I started seeing tons of photos of Christmas trees being put up or purchased.Sticking with our yearly tradition, we put up our tree this past weekend!I feel like I must have jinxed myself with our tree this year by talking about and dreaming of a huge tree because, what would be our luck but to put it up and find out that an entire row of lights aren’t working.So, I combined my favorite snickerdoodle cookie with my go to blondie bar into one incredible seasonal dessert.Line a 9x13 inch baking pan with parchment paper.Lightly grease exposed pan and parchment paper.In a large bowl or stand mixer, cream together butter and sugars.Lightly grease hands, press mixture into an even layer in prepared baking pan. .
They’re buttery, sweet, chewy, and kissed by cinnamon sugar flavor.However, I think a general rule of thumb that a new baker should adopt is to start small and work your way up.First, let me give you some context to this text before I describe to you how wonderfully delicious these bars are.The first time I made these I brought them into work and I kid you not they were demolished within an hour of me placing them in the break room.Therefore, I assure you that you may have to make two batches of these bars if you are taking them somewhere because they will get eaten very quickly.When I started blogging, these Snickerdoodle Bars become one of my most popular recipes for a long time. .
Craving homemade snickerdoodles but don’t have time or energy to roll a bunch of cookies?These bars are quick and easy to make, yet still packed full of that classic cinnamon flavor.Being able to whip up a batch of dough and bake it into bars has saved my rear-end more times than I can count.With cinnamon in the blondie batter and a sweet cinnamon-sugar topping, these bars pack just as much flavor as your favorite cookies.In a separate bowl, beat together the butter and brown sugar, then add the eggs and vanilla.Add the dry ingredients to the butter mixture, then spread the dough into a prepared 13×9-inch pan.In a small bowl, mix together the remaining sugar, cinnamon and nutmeg. .