Cookie jar staples get a refresh with these yummy Snickerdoodle Cookie Bars.
Snickerdoodle Cookie Bars
Makes 10 to 12
Ingredients
- 1½ cups unsalted butter, melted and cooled slightly
- 1¼ cups firmly packed light brown sugar
- ¾ cup plus ⅓ cup granulated sugar, divided
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan; spray parchment with baking spray.
- In a medium bowl, whisk together melted butter, brown sugar, and ¾ cup granulated sugar until smooth. Add eggs and vanilla, whisking until combined.
- In another medium bowl, whisk together 3 cups flour, cornstarch, baking powder, and salt. Gradually add flour mixture to sugar mixture, stirring just until combined.
- In a small bowl, whisk together remaining ⅓ cup granulated sugar with cinnamon. Reserve ¼ cup cinnamon-sugar mixture. Stir remaining 2 tablespoons flour into remaining cinnamon-sugar mixture. Sprinkle 2 tablespoons reserved cinnamon-sugar mixture on bottom of prepared pan. Using an offset spatula, spread half of batter over cinnamon-sugar. Dust with sugar-flour mixture. Carefully spread remaining batter on top. Sprinkle remaining reserved cinnamon-sugar.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan. Let cool completely on a wire rack. Cut into bars.
