Name: Snickerdoodle Bars
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: For the bars: -; 2 3/4 cups (352 g) all-purpose flour, spooned and leveled -; 2 teaspoons cream of tartar, sifted -; 1 1/4 teaspoons fine sea salt -; 1 teaspoon baking soda -; 1 teaspoon ground cinnamon (Shauna Sever recommends Vietnamese cinnamon) -; 1 cup (225 g) unsalted butter, at room temperature -; 3/4 cup (170 g) light brown sugar -; 3/4 cup (150 g) granulated sugar -; 1 1/2 teaspoons vanilla extract -; 2 large eggs, room temperature -; 1/4 cup (57 g) whole milk -; For the frosting: -; 3/4 cup (170 g) unsalted butter, room temperature -; 1 1/2 cups (180 g) powdered sugar -; 1 teaspoon ground cinnamon, plus more for dusting (optional) -; 1 tablespoon plus 1 teaspoon whole milk -; 1 teaspoon pure vanilla extract -; 1/4 teaspoon fine sea salt -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Snickerdoodle Bars

1. For the bars: -

2. 2 3/4 cups (352 g) all-purpose flour, spooned and leveled -

3. 2 teaspoons cream of tartar, sifted -

4. 1 1/4 teaspoons fine sea salt -

5. 1 teaspoon baking soda -

6. 1 teaspoon ground cinnamon (Shauna Sever recommends Vietnamese cinnamon) -

7. 1 cup (225 g) unsalted butter, at room temperature -

8. 3/4 cup (170 g) light brown sugar -

9. 3/4 cup (150 g) granulated sugar -

10. 1 1/2 teaspoons vanilla extract -

11. 2 large eggs, room temperature -

12. 1/4 cup (57 g) whole milk -

13. For the frosting: -

14. 3/4 cup (170 g) unsalted butter, room temperature -

15. 1 1/2 cups (180 g) powdered sugar -

16. 1 teaspoon ground cinnamon, plus more for dusting (optional) -

17. 1 tablespoon plus 1 teaspoon whole milk -

18. 1 teaspoon pure vanilla extract -

19. 1/4 teaspoon fine sea salt -

How to cook deliciously - Snickerdoodle Bars

1. Stage

Prep the pan and preheat the oven: Position a rack in the center of the oven and preheat it to 325°F. Line a 9-x13-inch light-colored metal baking pan with aluminum foil and spray it with nonstick cooking spray.

2. Stage

Whisk together the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, salt, baking soda, and cinnamon.

3. Stage

Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the brown and granulated sugar and vanilla and beat until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, giving each about 30 seconds of beating to fully incorporate. Beat in the milk. Reduce the speed to low and gradually beat in the flour mixture. Finish stirring the batter by hand to make sure every bit is incorporated.

4. Stage

Bake the bars: Spread the batter in the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until the top looks puffy and begins to turn golden. Rotate the pan 180 degrees, and while doing so, rap the pan on the oven rack until the bars deflate. Bake for 5 minutes more, or until the bars have pulled away from the sides of the pan and a toothpick inserted into the center comes out clean. The bars will still look quite soft. If they’ve puffed back up during the last minutes of baking, rap the pan on the countertop once again.

5. Stage

Let cool in the pan: Let cool completely in the pan set on a wire rack.

6. Stage

Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the powdered sugar, cinnamon, milk, vanilla, and salt, and beat until smooth. Raise the mixer speed to high and beat until very light and fluffy, about 2 minutes.

7. Stage

Frost the bars: Spread the frosting over the cooled bars. Lightly dust cinnamon over the entire pan, if you wish. Store leftovers covered in the refrigerator for up to 5 days.