Belly Up to the Snickerdoodle Bar Day 6 Holiday Cookies

A riff on quite possibly my favorite cookie, the Snickerdoodle.  The Snickerdoodle is the quintessential cookie. Buttery, chewy, slightly cakey center, crispy edges, a nice hit of cinnamon, my mouth is watering as I write this. This year’s Washington Post’s favorite cookies of 2018 include a Snickerdoodle Blondie.  We all know the quick and dirty route to a batch of cookies is a bar cookie.  Snickerdoodles, baked in a square pan instead of individual cookies, texturally a bar cookie but taste-wise just like a snickerdoodle. Ah, two worlds collide beautifully.

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Snickerdoodle Blondies

Quick and easy bar cookie.  The texture of a blondie/brownie but the taste of a Snickerdoodle.  All that buttery cinnamony goodness in a bar.

Servings 16 Servings

Calories 220kcal

Author Adapted from WAPO

Ingredients

• 12 tablespoons 1 1/2 sticks unsalted butter, at room temperature
• 1 cup granulated sugar plus 2 tablespoons for the topping
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups flour
• 1 teaspoon ground cinnamon plus more for the topping
• 3/4 teaspoon baking powder
• 1/2 teaspoon kosher salt

DIRECTIONS

• Preheat the oven to 350 degrees. Grease a 9-inch-square baking pan with cooking oil spray then line the bottom with parchment paper.

Instructions

• Combine the butter, the cup of granulated sugar and the brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for a few minutes, until lightened and a little fluffy. Stop to scrape down the bowl.
• Add the eggs and vanilla extract; beat on medium speed until well incorporated.
• Whisk together the flour, teaspoon of cinnamon, baking powder and salt in a separate bowl, then add to the mixer bowl; beat on medium-low speed until well incorporated. The dough will be quite soft.
• Transfer to the baking pan, then spread the dough evenly all the way into the corners. Whisk together the remaining 2 tablespoons of granulated sugar with the amount of cinnamon you prefer; we recommend 1/2 to 1 teaspoon. Sprinkle that mixture evenly over the surface. Bake (middle rack) for about 25 minutes, until golden and still slightly soft at the center.
• Cool completely (in the pan) before serving or storing. It's best to lift out the slab and slice on a cutting board; discard the parchment before cutting.

Notes

I used only 1/2 teaspoon of cinnamon in the topping which seemed like plenty

Going to a holiday party? Make a batch, leave it in the pan and give the whole kit-& Kaboodle of s-doodles to the host.