Brown Butter Snickerdoodle Bars

Tammy Smith

This delightful recipe for Brown Butter Snickerdoodle Bars offers a modern twist on the classic snickerdoodle cookie. Inspired by a deep love for comforting desserts, these bars bring the warm, nutty flavor of brown butter together with the familiar cinnamon and sugar blend that snickerdoodle fans adore. Perfect for cozy gatherings, these bars are guaranteed to impress your guests with their soft texture and rich taste.

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Prep Time 30

Cook Time 25

Total Time 55

Course Dessert

Cuisine American

Servings bars

Equipment

8x8-inch baking pan
Medium saucepan
Mixing Bowls
Whisk
Rubber spatula
Parchment Paper

Ingredients

1 cup unsalted butter preferably organic, for browning
1 cup granulated sugar fine texture for best results
1 cup light brown sugar packed
2 large eggs room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour unbleached, for a softer texture
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt fine sea salt
¼ cup cinnamon sugar for topping

Instructions

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium saucepan, melt the butter over medium heat. Continue cooking it, stirring frequently, until it turns golden brown and releases a nutty aroma. This should take about 5-7 minutes. Remove it from the heat and let it cool slightly.
In a large mixing bowl, combine the granulated sugar, light brown sugar, browned butter, eggs, and vanilla extract. Whisk until smooth and well combined.
In a separate bowl, whisk together the flour, ground cinnamon, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until combined.
Pour the batter into the prepared baking pan, spreading it evenly with the spatula. Sprinkle the top generously with cinnamon sugar.
Bake in the preheated oven for 20-25 minutes, or until the edges are set, and a toothpick inserted in the center comes out clean. Allow the bars to cool completely in the pan before removing and cutting into squares.

Notes

Tammy’s Tips:

For an extra flavor twist, consider adding a pinch of ground nutmeg to the batter.
If you prefer a chewier texture, replace half of the all-purpose flour with bread flour.
For a dairy-free version, substitute the butter with a plant-based margarine.

Keyword Brown Butter Snickerdoodle Bars

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