Snickerdoodle Bars


Snickerdoodle-Bars-1It’s hard to beat a good snickerdoodle cookie. I LOVE cinnamon and sugar in any form, so a cookie rolled around in that mixture? Pretty darn tasty! I consider The Smitten Kitchen Cookbook one of my ultimate favorites, so when an opportunity to try out a new dessert came up, these bars taken from the book were the first on my list. Less cookie-like and more cake-y, the bars have three layers, the last layer being the best in my humble opinion :) These are definitely an indulgent dessert – you probably won’t want to have more than one at a time. However, make a bunch if baking for a crowd, as they are sure to be the first treats to go!

Snickerdoodle-Bars-2Snickerdoodle Bars Adapted from The Smitten Kitchen Cookbook; recipe can be found here!


for the “cookie” base

  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup milk

for the gooey layer

  • 1/4 cup light corn syrup
  • 1/4 cup milk
  • 3/4 cup butter
  • 1 cup plus 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1 1/4 cup all-purpose flour

for the topping

  • 2 tablespoons sugar
  • 1 1/2 teaspoons cinnamon

to make

  1. Preheat oven to 350ºF.
  2. Grease and line with parchment paper a 9-by-13-inch pan with at least two-inch sides.
  3. Make the cookie base: With an electric mixer, beat together the butter and sugar together until fluffy. Add in the egg and milk, and beat until just combined. Mix in the dry ingredients.
  4. Spread the cookie base over the bottom of the lined pan in an even layer. Set aside.
  5. Make the gooey later: Using your electric mixer, cream the butter, sugar, and salt until light. Scrape down the bowl, and add in the egg. In a separate bowl, whisk together the corn syrup and milk. Alternate between adding in a third of the flour and half of the liquid mixture. Repeat until all gooey layer ingredients are incorporated.
  6. Dollop the gooey layer mixture over the cookie base. Spread carefully into an even layer.
  7. In a small bowl, mix together the sugar and cinnamon. Sprinkle this mixture over the entire gooey layer.
  8. Bake for 25 to 30 minutes, leaning more towards thirty minutes. The bars should be bronzed on top, and the gooey layer might be a bit liquid-y still. No worries – it will firm up as the bars cool!
  9. Let the bars cool for an hour, and then cut into desired size.
  10. Enjoy!

Have a wonderful rest of your day!

Bella :)


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