Snickerdoodle Bars
Buttery brown-sugar and vanilla bars with soft centres, lightly golden edges and a crisp cinnamon-sugar topping. Batch yield: 16 square bars from one 23 × 33 cm tin. One serving: 1 bar, approximately 72 g after baking and cooling. Allow approximately 3 hours 55 minutes from refrigerated butter to cooled, cut bars. Prep time includes 60 minutes for butter softening, 25 minutes of active preparation and cutting, and 120 minutes of cooling. Preheating overlaps with preparation and is not counted again. Cook time is approximately 30 minutes for one tin in one oven batch; doneness may require a few extra minutes. No chilling or frosting is required. Appliances: Oven; Electric hand mixer. Equipment: 23 × 33 cm metal baking tin, at least 4 cm deep; Baking parchment; Digital kitchen scales; Measuring spoons; Large mixing bowl; Medium mixing bowl; Small bowl; Whisk; Flexible spatula; Skewer; Wire cooling rack; Oven gloves; Cutting board; Sharp knife. Allergens: Contains wheat gluten, eggs and milk from butter. Check packaged ingredient labels for any additional allergens or cross-contact warnings. Nutrition is estimated per one of 16 equal bars. Storage: Once completely cool, store airtight at cool room temperature for up to 3 days, or refrigerate for up to 5 days. Bring refrigerated bars to room temperature before eating for a softer texture. Freeze individually wrapped bars in a freezer-safe container for up to 3 months; thaw wrapped at room temperature for about 2 hours.
205 min
Prep
30 min
Cook
16
Serves
293
Calories
Macros · per serving
3g protein
43g carbs
12g fat
Ingredients
For 16 servings
- 225 g Unsalted butter
- 400 g Light brown sugar
- 2 eggs Large eggs
- 15 ml Vanilla extract
- 335 g Plain flour
- 8 g Baking powder
- 4 g Ground cinnamon
- 0.5 g Ground nutmeg
- 3 g Fine salt
- 25 g Granulated sugar
Instructions
- 1
Allow about 60 minutes for the butter to soften at room temperature. It should yield easily when pressed but remain cool and unmelted. Take the eggs out of the fridge during the final 20 minutes.
- 2
Preheat the oven to 175°C conventional (350°F) or 155°C fan. Line the base and sides of a 23 × 33 cm metal baking tin, at least 4 cm deep, with baking parchment, leaving an overhang on the two long sides. No greasing is needed.
- 3
In a medium bowl, whisk together the flour, baking powder, 2 g of the cinnamon, the nutmeg and salt. In a separate small bowl, mix the granulated sugar with the remaining 2 g cinnamon for the topping.
- 4
Using an electric hand mixer in a large bowl, beat the softened butter and brown sugar for about 3 minutes, until creamy and slightly lighter. Scrape down the bowl. Beat in the eggs one at a time, then mix in the vanilla until evenly combined.
- 5
Add the flour mixture in two additions, mixing on low speed just until incorporated. Finish with a spatula, scraping the bottom of the bowl. The dough should be thick, soft and spreadable.
- 6
Transfer all the dough to the prepared tin and spread it into an even layer, reaching the corners. Sprinkle all the cinnamon-sugar topping evenly over the surface.
- 7
Bake on the middle shelf for about 30 minutes, checking from 28 minutes. The edges should be lightly golden and the centre should look set, without a wet sheen or liquid wobble. A skewer inserted into the centre should carry moist crumbs but no wet dough; bake a little longer if necessary.
- 8
Leave the bars in the tin on a wire rack for 30 minutes. Lift the whole slab out using the parchment and leave it on the rack for another 90 minutes, until completely cool. Do not cut while warm, as the soft centre needs time to firm.
- 9
Transfer to a cutting board and cut into a 4 × 4 grid to make 16 bars. Each cooled bar will weigh approximately 72 g, allowing for moisture lost during baking.
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