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Tender Soft Brown Butter Snickerdoodle Bars

brown butter snickerdoodle bars - featured image
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These bars feature a tender, soft crumb with a nutty brown butter flavor and a crackly cinnamon sugar crust, perfect for a quick and delicious homemade treat.

Ingredients

Scale
  • 6 tablespoons (85 grams) unsalted butter, melted and browned
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup packed (100 grams) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons ground cinnamon, divided (1 tablespoon in batter, 1 tablespoon for crust)
  • Optional: vegan butter and flax eggs for dairy-free/vegan adaptation
  • Optional: fresh diced peaches, chopped toasted pecans or walnuts, cream cheese frosting, mini chocolate chips, or seasonal fruit for variations

Instructions

  1. Brown the butter (5-7 minutes): Place 6 tablespoons of unsalted butter in a medium saucepan over medium heat. Stir frequently as it foams and turns golden brown with a nutty aroma. Remove from heat immediately once browned to avoid burning. Transfer to a bowl and let cool slightly.
  2. Mix the cinnamon sugar crust (2 minutes): In a small bowl, combine 1/4 cup granulated sugar with 1 tablespoon ground cinnamon. Set aside for later.
  3. Combine wet ingredients (3 minutes): In a large mixing bowl, whisk together the browned butter, remaining 3/4 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
  4. Mix dry ingredients (2 minutes): In another bowl, sift together 2 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon ground cinnamon.
  5. Incorporate dry into wet (2-3 minutes): Gradually add the dry ingredients to the wet, stirring gently with a spatula until just combined. Do not overmix; the batter should be thick and slightly sticky.
  6. Prepare baking pan (1 minute): Line an 8×8-inch baking pan with parchment paper, letting excess hang over the edges for easy removal. Spray with nonstick spray if desired.
  7. Spread batter and sprinkle cinnamon sugar crust (3 minutes): Pour the batter into the prepared pan, smoothing the top evenly. Generously sprinkle the reserved cinnamon sugar mixture over the surface, pressing lightly to adhere.
  8. Bake (25-28 minutes): Place in a preheated oven at 350°F (175°C). Bake until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Bars will firm up as they cool.
  9. Cool and slice (at least 30 minutes): Remove from oven and let cool completely in the pan on a wire rack before lifting out and slicing into squares.

Notes

Watch the butter carefully when browning to avoid burning. Do not overmix the batter to keep bars tender. Let bars cool completely before slicing to prevent crumbling. For a dairy-free version, use vegan butter and flax eggs. For gluten-free, substitute all-purpose flour with a gluten-free baking blend.

Nutrition

Keywords: brown butter, snickerdoodle bars, cinnamon sugar crust, soft bars, easy dessert, homemade, quick dessert, tender crumb

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