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Tender Brown Butter Snickerdoodle Bars Recipe Easy Homemade Cinnamon Sugar Crust

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These tender brown butter snickerdoodle bars feature a crackly cinnamon sugar crust and a soft, chewy center, combining comforting flavors with a touch of elegance. Perfect for gatherings or a cozy treat, they transform a classic cookie into a rich, nutty dessert experience.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons cinnamon, divided
  • 1/4 cup (50g) granulated sugar for crust

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) of unsalted butter. Stir frequently as it foams and begins to brown, about 5-7 minutes. Remove from heat and transfer to a heatproof bowl; let cool for 5 minutes.
  2. Mix sugars and eggs: In a large bowl, combine 1 cup (200g) granulated sugar and 1/2 cup (110g) packed brown sugar. Add 2 large eggs and 2 teaspoons vanilla extract. Whisk until smooth and slightly fluffy, about 1-2 minutes.
  3. Add browned butter: Slowly drizzle the cooled browned butter into the sugar-egg mixture while whisking to combine fully.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups (312g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 tablespoons cinnamon until evenly distributed.
  5. Mix dry into wet: Gradually fold the dry ingredients into the wet mixture using a spatula, being gentle to avoid overmixing.
  6. Prepare cinnamon sugar crust: In a small bowl, stir together 1/4 cup (50g) granulated sugar and 2 teaspoons cinnamon.
  7. Assemble and bake: Line a 9×13-inch baking pan with parchment paper. Spread the batter evenly in the pan, then sprinkle the cinnamon sugar mixture evenly on top. Bake at 350°F (175°C) for 25-30 minutes until edges are golden and a toothpick inserted comes out with a few moist crumbs.
  8. Cool and slice: Let bars cool completely in the pan on a wire rack for about 1 hour. Lift out using parchment handles and cut into 12 squares.

Notes

Brown the butter carefully to avoid burning; stir constantly and watch for a nutty aroma. Fold dry ingredients gently to keep bars tender. If crust browns too fast, tent with foil halfway through baking. Cool bars completely before slicing to prevent crumbling. Bars can be chilled for firmer slices. Variations include gluten-free flour, adding diced apples, or vegan substitutions.

Nutrition

Keywords: snickerdoodle bars, brown butter, cinnamon sugar crust, easy dessert, homemade bars, chewy cookies, cinnamon bars

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