Gooey Delicious Snickerdoodle Bar Recipe

The snickerdoodle bar is an enhancement on the classic cookie recipe. The original recipe is from SmittenKitchen, not that exact recipe but I can’t find it on her website. I found it in her cookbook, if you’re so inclined to find it. The texture is even softer, bordering on gooey depending on how long you leave them in the oven. The cinnamon sugar topping has an amazing crunch that you just don’t get when making cookies. This can be even further enhanced by putting the tray under the broiler for the last minute or two to get a crème brûlée like topping. This can also be done with a torch after the tray is taken out of the oven. However you decide to make these, you won’t be disappointed.

Preparation Notes

Preheat the oven to 350 degrees Fahrenheit. If using a pyrex baking dish, lower the temperature to 325 degrees Fahrenheit. Next, line the bottom and sides of the tray with parchment paper. Leave a little extra on the parchment paper to allow you to pull the bars out of the tray after baking. Grease the parchment paper with cooking spray or butter. I used cooking spray because I’m lazy.

For the first of two batters, combine the flour, baking powder, and salt in a medium bowl and set aside. In the bowl of your stand mixer, whip the butter and sugar until light and fluffy. Add the egg and milk and mix until just combined. Scrape down the sides of the bowl and mix for a few more seconds. Add in a third of the flour mixture and mix until just combined. Repeat twice more with the remaining flour mixture. Dollop the batter into the prepared baking tray and spread into a smooth even layer with a spatula. Set tray aside.

Second Batter prep Notes

For the second batter, in a medium bowl, combine the golden syrup, milk and vanilla in a small bowl and whisk to combine. I find that warming the golden syrup up so that its nice and viscous makes the combining step much easier. In the bowl of your stand mixer, whip the butter, sugar, and salt until nice and fluffy. Beat in the egg, scrape down the sides and beat for a few seconds more. Add a third of the flour to the egg mixture and mix. Add half of the golden syrup mixture and mix. Repeat in that order until all of the flour and golden syrup mixture have been added. Dollop the batter on top of the base batter and spread into an even layer using a spatula.

Snickerdoodle Bar Final Prep Notes

Mix the cinnamon and sugar in a small dish and sprinkle over the top of the batter.

Bake for 25-30 minutes or until golden brown on top. The topping will have a great crunch on top and be nice and gooey underneath. Let the bars cool for a few minutes in the tray then lift the bars out of the tray using the sides of the parchment paper and let cool completely on a wire rack. Cut into 1-inch bars and serve. The bars will keep in an airtight container at room temperature for up to a week.