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Soft Brown Butter Snickerdoodle Bars with Cinnamon Sugar Crust

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These soft brown butter snickerdoodle bars feature a nutty browned butter flavor and a crisp cinnamon sugar crust, perfect for cozy moments and easy to whip up with pantry staples.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Cinnamon Sugar Topping:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently as it foams and then starts to brown with tiny brown flecks and a toasty aroma. Remove from heat immediately and let cool slightly.
  2. Mix sugars and browned butter: In a large mixing bowl, combine 1 cup (200g) granulated sugar and 1/2 cup (110g) light brown sugar with the browned butter. Mix until smooth and combined.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract until creamy and slightly glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups (312g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Fold dry into wet: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
  6. Prepare cinnamon sugar topping: Mix 1/4 cup (50g) granulated sugar with 1 tablespoon ground cinnamon in a small bowl.
  7. Transfer batter to an 8×8-inch baking pan lined with parchment paper. Spread evenly and smooth the top.
  8. Sprinkle the cinnamon sugar mixture evenly over the batter.
  9. Bake at 350°F (175°C) for 25-30 minutes until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool bars on a cooling rack for about 30 minutes. Lift out using parchment paper and slice into squares. Store in an airtight container.

Notes

Brown butter slowly and watch carefully to avoid burning. Do not overmix the batter to keep bars tender. Let bars cool completely before slicing to firm up the center. For gluten-free, use a 1:1 gluten-free baking flour. Vegan adaptations include using vegan butter and flax eggs.

Nutrition

Keywords: snickerdoodle bars, brown butter, cinnamon sugar crust, soft bars, easy dessert, cozy recipe, baking

Find it online: https://forkmila.com/soft-brown-butter-snickerdoodle-bars-with-cinnamon-sugar-crust-easy-cozy-recipe/