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Cozy Chewy Brown Butter Snickerdoodle Bars Easy Recipe with Cinnamon Sugar Crust

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These chewy brown butter snickerdoodle bars feature a nutty, caramelized butter flavor with a crackly cinnamon sugar crust, perfect for a cozy sweet treat without the fuss of rolling cookies.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (340 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • Cinnamon Sugar Topping:
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium-low heat. Stir frequently as the butter melts, foams, and then starts to turn golden brown with nutty aromas, about 5-7 minutes. Remove from heat and let cool for 5 minutes.
  2. In a large bowl, combine 1 cup granulated sugar and 1/2 cup packed brown sugar. Add the slightly cooled browned butter and whisk until fully mixed and smooth.
  3. Add 2 large eggs and 2 teaspoons vanilla extract to the sugar and butter mixture. Beat together until creamy and glossy, about 2 minutes.
  4. In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, and 1/2 teaspoon salt until well combined.
  5. Gradually add the dry ingredients to the wet mixture. Fold gently but thoroughly with a rubber spatula until the dough is thick and slightly sticky.
  6. In a small bowl, combine 1/4 cup granulated sugar with 2 teaspoons ground cinnamon and mix well.
  7. Grease a 9×13 inch baking pan or line it with parchment paper. Spread the dough evenly into the pan, pressing gently to smooth the surface.
  8. Sprinkle the cinnamon sugar mixture evenly over the top of the dough.
  9. Bake at 350°F (175°C) for 25-30 minutes. Start checking at 25 minutes; bars should be golden around the edges and a toothpick inserted near the center should come out with a few moist crumbs.
  10. Let the bars cool completely in the pan on a wire rack to firm up before cutting.
  11. Cut into 12 or 16 bars depending on desired size. Serve at room temperature or slightly warmed.

Notes

Brown the butter slowly on medium-low heat until golden amber and nutty to avoid bitterness. Start checking bars at 25 minutes to avoid overbaking. Let bars cool completely before cutting to prevent crumbling. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For thicker bars, use an 8×8 inch pan and increase baking time to 35-40 minutes.

Nutrition

Keywords: brown butter, snickerdoodle bars, cinnamon sugar crust, chewy bars, easy dessert, cozy treats, baking

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